Slow-Roasted Country-Style Pork Ribs
Tender country-style pork ribs low-roasted for hours until falling-apart tender, then brushed with barbecue sauce and finished under the broiler for a caramelized glaze. A hands-off method using a simple dry rub of smoked paprika, garlic, onion, and mustard that builds deep flavor during the long cook.
Ingredients
- 2 pounds country-style pork ribsbaby back ribs1:1
reduces cook time to 2.5-3 hours
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 cup barbecue sauce
Instructions
- 1
Preheat oven to 275F and line a baking sheet or roasting pan with aluminum foil.
- 2
Combine smoked paprika, salt, pepper, onion powder, garlic powder, and ground mustard in a small bowl.
- 3
Rub the dry mixture generously over all sides of the ribs to coat evenly.
- 4
Arrange seasoned ribs in a single layer on the prepared pan.
- 5
Cover pan tightly with aluminum foil.
- 6
Roast in the preheated oven until ribs are tender, about 3.5 to 4 hours.
- 7
Remove ribs from oven and carefully remove the foil.
- 8
Brush barbecue sauce evenly onto the ribs.
- 9
Return pan to oven and broil until sauce bubbles and caramelizes, 3 to 5 minutes.
Tips
Line pan with foil for easy cleanup and even heat distribution.
Do not skip the foil cover during roasting to trap steam and ensure tender ribs.
Watch the broiler closely, as timing varies by oven strength.
Good to Know
Refrigerate cooked ribs in an airtight container up to 4 days. Reheat covered at 325F until warmed through.
Prepare the dry rub and store in an airtight container up to 2 weeks. Rub ribs and refrigerate up to 8 hours before roasting.
Serve hot with additional barbecue sauce on the side, coleslaw, and cornbread.
Common Mistakes
Do not skip the foil cover during roasting to avoid dry meat.
Do not broil longer than 5 minutes to avoid burnt sauce.
Do not overcrowd the pan to ensure even cooking.
Substitutions
reduces cook time to 2.5-3 hours