Learn how to cook bone-in country-style pork ribs from the pork shoulder low and slow in the oven. With a simple dry rub and easy instructions, you'll have juicy, fall-apart tender BBQ ribs.
These meaty ribs are perfect for cooking for two, with no smoker needed. Prefer grilling? I've included an easy grill alternative.
⏱️ Quick Answer: How Long to Cook Bone-In Country-Style Pork Ribs
- Oven: 250°F.
- Time: About 2½–3 hours.
- Done: 200°–205°F internal temperature for fall-apart tender ribs.
Jump To (scroll for more)
- 🤔 TL;DR — Recipe Summary
- 🐖 Ingredients
- 👨🍳 Quick overview: Bone-in Country Style Pork Ribs in the Oven
- ⏱️ How Long to Cook Bone-in Country-Style Pork Ribs in the Oven
- 🔥 How To Cook Bone-in Country Style Pork Ribs on the Grill
- 🍽️ Serving Suggestions
- ❄️ How to Store And Reheat Leftover Pork Ribs
- ❓FAQs
- 🐖 More Pork Shoulder (Pork Butt) Recipes
- 📖The Recipe Card
🤔 TL;DR — Recipe Summary
What it is: Bone-in country-style pork ribs cut from the pork shoulder, baked low and slow in the oven (or grilled).
Why you'll love it: Juicy, fall-apart tender BBQ ribs with a simple homemade dry rub. Perfect for two.
How to make it: Bake at 250°F for 2½–3 hours, until the internal temperature reaches 200°–205°F.
🐖 Ingredients
You only need a few ingredients for tender, oven-baked bone-in country-style pork ribs.
- Bone-in country-style pork ribs — Cut from the pork shoulder (Boston butt), these meaty, well-marbled ribs are ideal for low-and-slow cooking.
- BBQ dry rub — Use your favorite, my 8:3:1:1 pork rib rub (in the card), or Memphis-style dry rub.
- Liquid smoke (optional) — A few drops of Wright's liquid smoke add smoky BBQ flavor when oven baking.
- BBQ sauce (optional) — Add near the end of cooking or serve on the side.
✅ Don't get fooled at the store: Bone-in country-style ribs come from the pork shoulder. Boneless country-style ribs are generally cut from the leaner pork loin and cook more like pork chops. These cuts need different cooking methods.
👨🍳 Quick overview: Bone-in Country Style Pork Ribs in the Oven
1. Prep and season. Line a rimmed baking sheet with foil and add a rack (optional). Coat the ribs lightly with liquid smoke (optional), then generously with dry rub.
2. Bake low and slow. Bake at 250°F, flipping every 60 minutes, until the internal temperature reaches 200°–205°F, about 2½–3 hours.
👇 Scroll down for the full recipe card or keep reading for tips, FAQ, and serving ideas.
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⏱️ How Long to Cook Bone-in Country-Style Pork Ribs in the Oven
Bake at 250°F for about 2½–3 hours, until the internal temperature reaches 200°–205°F. Cooking time will vary with the thickness of the ribs.
✅ Pro Tip: These ribs come from the pork shoulder and need low-and-slow cooking to break down collagen and become fall-apart tender. Always cook to temperature, not time alone.
🔥 How To Cook Bone-in Country Style Pork Ribs on the Grill
I originally developed this recipe on a gas grill, and it's still an excellent way to cook these ribs. The time, temperature, and doneness are the same as the oven method.
- Set up the grill for indirect heat at 250°F.
- Season the ribs with dry rub, omitting the liquid smoke. Add wood chips for smoking if desired.
- Cook over indirect heat, flipping every 60 minutes, for about 2½–3 hours, until the internal temperature reaches 200°–205°F.
For help with grill setup and smoking, see my How to Set Up Your Gas Grill for Low-and-Slow Cooking guide.
🍽️ Serving Suggestions
Serve these tender pork ribs whole with your favorite BBQ sauce, or pull the meat from the bone for sandwiches. I like them with Memphis BBQ Sauce, Baked French Fries, or Macaroni Salad. Coleslaw and baked beans are also excellent sides.
❄️ How to Store And Reheat Leftover Pork Ribs
Storage: Refrigerate leftover ribs in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Keep the meat moist while reheating.
- Oven: Place ribs in a baking dish with a splash of broth, water, or BBQ sauce. Cover tightly with foil and heat at 300°F for about 15–20 minutes, until heated through.
- Microwave: Slice or shred the meat, add a little liquid or sauce, cover, and reheat in short intervals.
❓FAQs
Bone-in country-style ribs come from the pork shoulder (Boston butt). They contain well-marbled meat and need low-and-slow cooking to 200°–205°F for fall-apart tenderness.
Boneless country-style ribs are usually cut from the leaner pork loin. They cook faster, more like thick pork chops.
These are different cuts and should not be substituted for each other.
(Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.)
No. Bake the ribs uncovered so dry heat can develop a browned, delicious exterior. Covering them traps steam and prevents that surface browning.
I use Wright's™ liquid smoke. Look for a brand made with only smoke and water, without added artificial flavorings.
Apply a few drops to the ribs before adding the dry rub. Liquid smoke is optional but adds a smoky BBQ taste without using a grill or smoker.
🐖 More Pork Shoulder (Pork Butt) Recipes
📖The Recipe Card
Bone-In Country-Style Pork Ribs in the Oven (or Grill)
Ingredients
- 2 Bone in country style pork ribs - about 1 pound each
- 2 tablespoons Rub of your choice
- Liquid smoke for oven method (optional)
- BBQ sauce
- Wood chips for smoking (hickory preferred)
Step-by-Step Instructions
Prepare the ribs
- Line a rimmed baking sheet with foil and add a rack (optional). Spray with cooking spray.
- Coat the ribs lightly with liquid smoke (optional), then generously with dry rub. Refrigerate for a few hours if you have time.
Bake low and slow
- Bake uncovered at 250°F, flipping every 60 minutes, until the internal temperature reaches 200°–205°F, about 2½–3 hours
Rest
- Transfer the ribs to a plate, cover with foil, and rest for 10 minutes before serving.
Grilling alternative
- Set up your grill for indirect heat at 250°F. Add wood chips for smoke if desired.
- Cook the seasoned ribs over indirect heat, flipping every 60 minutes, until they reach 200°–205°F (about 2½–3 hours).
Recipe Notes
Pro Tips
- Use bone-in country-style ribs from the pork shoulder, not the leaner boneless ribs from the loin.
- Cook low and slow until 200°–205°F for fall-apart tenderness. Always check with a thermometer.
- Use your favorite dry rub, or make the homemade pork rub included below.
- For grilling, maintain steady indirect heat. See my Gas Grill Setup Guide for help. A drip pan under grill grates is helpful but not required for small batches.
My Pork Rub
Makes more than you need. Store leftover rub tightly sealed in a dark place for a few months.- ½ cup dark brown sugar
- 3 tablespoons Diamond Crystal kosher salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published May 28, 2012. Updated with expanded options and refreshed photos.
Dan Mikesell AKA DrDan says
DrDan here, getting this restarted...
This recipe was in the 4.5 range rating until a bit of a database error wiped out the rating. These "ribs" are like individual servings of pulled pork, cheap, and they're dang easy to cook. What's not to love?
Carla says
I’m prepping to use my oven to cook these bone in country style ribs. You say do not cover with foil. Do you recommend covering these at any point using a different method from foil?
What is the finished result? Pull apart tender?
Dan Mikesell AKA DrDan says
Hi Carla,
Welcome to the blog.
Bone-in country-style ribs are a slice of pork butt and should be cooked the same. So leaving them open to the heat will promote the surface texture and "bark" from the rub. Similar to https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/
So can you cover it with foil? Sure, but there are a few issues. First, if sealed in the foil, all the fatty drainage will be there, bathing the meat. Kind of a mess. And the bark is non-existent. If just covered (not sealed) and up on a rack—it takes care of the drainage, but the bark is still destroyed.
Neither of these things is a major issue. You will still have moist, tender meat, but are things to think about.
As long as you get the final internal temperature to the point of melting the connective tissue. You will have fall off the bone tender meat.
Dan
J says
Hi Dr. Dan, I don’t have a grill. Can these be made in the oven at low heat? Thank you, it looks delicious!
Chris says
It has been a coon's age since I made country style ribs but these make me want to rectify that post haste.
Inspired by eRecipeCards says
I AM DROOLING... Love the last photo! Tend to agree the flipping does make us feel like we are cooking, but should not be needed. Aside from that, my favorite way to make these. all rub and meat, no need for sauce!
Wonderful post, thanks for sharing!
Dave at eRecipeCards.com