Country-Style Ribs with Sticky BBQ Sauce
Tender, oven-braised country-style pork ribs finished under high heat with a glossy, sticky BBQ glaze. This classic American approach uses low-and-slow cooking for fork-tender meat, then a quick caramelized finish for that backyard-barbecue flavor—no smoker required.
Country-style ribs are a smart classic: they’re meaty, forgiving, and perfect for learning how time and gentle heat transform tougher cuts. The method is simple but intentional—braise covered until tender, then glaze and blast with heat to set a sticky sauce. Once you understand this two-step technique, you can apply it to everything from chicken thighs to pulled pork.
Total Time
3 hr
Prep Time
15 min
Cook Time
2 hr 45 min
Servings
6
Ingredients
Pork & Dry Rub
- •3 to 3 1/2 lb country-style pork ribs (bone-in or boneless), patted dry
- •2 tsp kosher salt
- •1 1/2 tsp freshly ground black pepper
- •2 tsp smoked paprika
- •1 1/2 tsp garlic powder
- •1 tsp onion powder
- •1 tsp ground mustard
- •1/2 tsp chili powder or cayenne (optional, for heat)
- •1 tbsp neutral oil (optional, helps rub adhere)
Braising Base
- •1 cup apple cider or apple juice
- •1/2 cup chicken broth
- •2 tbsp apple cider vinegar
- •1 tbsp Worcestershire sauce
- •1 medium yellow onion, thinly sliced
Sticky BBQ Sauce
- •1 cup ketchup
- •1/3 cup packed light brown sugar
- •2 tbsp molasses
- •2 tbsp apple cider vinegar
- •1 tbsp Dijon mustard
- •1 tbsp Worcestershire sauce
- •1 tsp smoked paprika
- •1/2 tsp garlic powder
- •Salt and black pepper, to taste
To Finish (Optional)
- •1 tbsp unsalted butter (stir into sauce for extra gloss)
Instructions
- 1
Heat the oven to 300°F. Arrange a rack in the middle. If using a broiler later, make sure you have a broiler-safe baking dish or sheet pan ready.
- 2
Mix the dry rub: salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard, and optional chili powder. Lightly coat ribs with oil (optional), then season all over with the rub.
- 3
Build the braise: Scatter sliced onion in the bottom of a 9x13-inch baking dish (or similar). Add apple cider, chicken broth, vinegar, and Worcestershire; stir to combine.
- 4
Nestle the ribs into the dish in a single layer (a little overlap is okay). Cover tightly with foil to trap steam.
- 5
Bake for 2 hours, then carefully remove foil and check tenderness. Continue baking uncovered 20–40 minutes, until the ribs are very tender (a fork should slide in easily).
- 6
While the ribs cook, make the sticky BBQ sauce: In a small saucepan over medium heat, whisk together ketchup, brown sugar, molasses, vinegar, Dijon, Worcestershire, smoked paprika, and garlic powder. Simmer 6–8 minutes, stirring often, until glossy and slightly thickened. Taste and adjust with salt and pepper. For extra shine, stir in butter off heat (optional).
- 7
Remove ribs from the pan and transfer to a foil-lined sheet pan. (Optional but recommended: skim excess fat from the braising liquid and brush a little over the ribs for extra moisture.)
- 8
Brush ribs generously with BBQ sauce. Increase oven to 425°F and roast 10 minutes, then brush with more sauce and roast 5–10 minutes more until the glaze looks sticky and begins to caramelize at the edges. Alternatively, broil 2–4 minutes per side, watching closely to prevent burning.
- 9
Rest 5–10 minutes. Serve with extra sauce on the side.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.