There are a few different cuts of pork that go by the name of country style ribs, but in general, country style ribs are long, thick, meaty strips of pork from either the shoulder end of the pork loin, or the sirloin end, which is toward the rear.
The ribs in this recipe basically braise in their own juices. Other than some barbecue sauce and a chopped onion, you won't need to add any liquid to them.
As for barbecue sauce, you can use your favorite store-bought one, or here's a recipe for a very basic barbecue sauce you can make yourself.
I like to save the juices that cook out of the ribs to use for preparing other dishes. I strain it through cheesecloth to filter out any seasoning particles and so on, and it will jell up nicely in the fridge overnight — especially if you use bone-in ribs. Then just peel off the layer of fat that will harden on the top and use the flavorful liquid below in soup or sauce or whatever.
- 4 pounds bone-in country style pork ribs (or 2½ pounds boneless)
- 1 medium onion
- 3/4 cup barbecue sauce, divided
- 1 Tbsp garlic powder
- 1 Tbsp brown sugar
- 1 tsp Kosher salt (or 1/2 tsp table salt)
- 1 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp chili powder
- Preheat your oven to 250 F.
Combine the spices in a bowl and stir until completely blended.
Place the ribs on a large baking sheet. Dry them well and then sprinkle the dry rub on them, turning the ribs around to get them evenly coated. Rub the mixture into the meat with your fingers.
Line a large baking dish with heavy-duty foil. Peel and roughly chop the onion and add the chunks to the foil-lined dish.
Arrange the seasoned ribs on top of the chopped onion in the baking dish. Cover tightly with another piece of foil and transfer to the oven. Let the ribs cook for two hours without opening the oven.
After two hours, remove the dish and drain off any liquid that has collected in the dish. You'll want to keep this liquid, so pour it into a large heatproof bowl.
Pour 1/2 cup of the barbecue sauce over the ribs and use a barbecue brush to spread the sauce evenly on all sides of the ribs. Recover the dish tightly with foil and return it to the oven for another 2 hours.
Remove the dish from the oven, and increase the oven temperature to 350°F.
Remove the foil covering and drain off any more liquid into the same bowl as before. Brush the remaining barbecue sauce onto the ribs so that they're evenly coated.
Don't cover the dish this time. Transfer the ribs to the oven for 10 minutes, just enough time for the sauce to caramelize slightly without drying out the ribs.
Meanwhile, pour the liquid you set aside through a strainer lined with cheesecloth to filter out the particles of spice rub and any other little bits. Cover and refrigerate the liquid overnight.
After 10 minutes remove the ribs from the oven and serve.