Oven-Roasted Country Style Pork Ribs
Tender oven-roasted shoulder/butt country-style pork ribs with a brown sugar spice rub and an optional caramelized barbecue finish.
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Ingredients
- 2 1/2 to 3 pounds country-style pork ribs shoulder/butt ribs
- 3 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup barbecue sauce for the optional broiled finish
Instructions
- Preheat the oven to 325°F and line a 13 x 9-inch baking dish with aluminum foil.
- Mix the brown sugar, kosher salt, ground mustard, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper. Apply the mixture to the ribs.
- Space the ribs apart in the baking dish and cover tightly with foil. Roast on the middle rack for 2 1/2 hours, until the shoulder/butt ribs are fall-apart tender. Use care when uncovering the hot dish.
- Set the oven to broil. Transfer the ribs to a foil-lined baking sheet, brush with the barbecue sauce, and broil uncovered for about 5 minutes, until the sauce starts to caramelize.
- Check the pork with a food thermometer: it must reach at least 145°F before removal from the heat. Let it rest for at least 3 minutes before serving. Check for the fall-apart tenderness described in the roasting step as a separate texture cue.
Notes
The 180-minute cook value is a planning allowance; the specified stages are a 2 1/2-hour covered roast and an optional broil of about 5 minutes. The 193-minute total includes the required 3-minute rest. Refrigerate leftovers within 2 hours in shallow, covered containers. Refrigerate for 3 to 4 days or freeze for 3 to 4 months; reheat to 165°F with a food thermometer.
Nutrition
Serving: 1servingCalories: 655kcalCarbohydrates: 19.1gProtein: 43.2gFat: 45.4gSodium: 1479mgFiber: 0.8gSugar: 15.8g