My Grandma’s recipe for country style pork ribs baked in the oven are literally fall-off-the-bone tender and topped with jammy sweet onions in a homemade BBQ sauce.
Baked Country Style Pork Ribs
These country style ribs aren’t your summertime picnic BBQ ribs. You don’t eat them with your hands—a fork is much preferred—and while they’re supremely easy to prepare, you’re far more likely to find them on the menu of an upscale restaurant than a good-old-boy BBQ shack.
Braised in the oven with a homemade BBQ sauce and topped with sliced onions that become sweet and jammy, these country style pork ribs are fall-off-the-bone tender and make a mostly hands-off prepped dinner.
My grandma Frieda used to make these the day we arrived for our annual visit and always said they taste even better the next day—perfect for making ahead of time. They were always our welcome dinner for that first night, keeping warm in the oven until we arrived.
Still today, the smell of these baked pork ribs cooking in the oven takes me back to walking into her arms filled with kisses, and the sweet and savory smell of BBQ ribs in the oven.
What’s in These Country Style Pork Ribs?
Going through my grandma’s recipes and seeing three different recipe cards written in her elegant, now 100-year-old German-immigrant script proves she made these pork ribs in the oven time and again. Since it is such a family favorite, I of course recorded it in my very first recipe book too.
Even for a novice cook like I was back then, the list of ingredients to make this flavorful dinner are fantastically basic and far from intimidating:
- Country-style pork ribs, with bones when you can find them (my dad’s preference every time)
- Onions
- Vinegar
- Soy sauce
- Worcestershire sauce
- Ketchup
- Water
- Dry sherry wine (not sherry vinegar)
- Garlic
- Sugar
- Salt
- Paprika
- Chili powder
- Flour
- Kosher salt and freshly ground black pepper
The Difference Between Country Style Ribs vs Spare Ribs
For way too long I was confused on which ribs to use for this baked pork ribs recipe. I tried to persuade my mom that they were short ribs. But I was definitely proven wrong when I found my Grandma’s original recipes.
But my fluster didn’t end there when I read each of her recipe cards where she called for country style spare ribs or oxtails.
So what’s the difference between country style ribs and spare ribs?
Both ribs come from pork. Country style ribs aren’t actually ribs at all, and come from the shoulder area, the same area of the hog as a pork shoulder roast used for pork tacos, pulled pork, and more. Spare ribs come from the rib section, have longer bones, and can be tough when cooked. Country style ribs are thicker and have more fat, which means they’re more tender and flavorful than spare ribs.
For this recipe, look for country style ribs with bones that infuse more flavor as they cook. Plus, like I said, they’re my dad’s favorite.
How to Cook Country Style Pork Ribs
As I mentioned above, the steps in this recipe are incredibly easy to follow:
- Season, flour, and brown the ribs.
- Whisk together your homemade BBQ sauce.
- Add sliced onions to the top of the browned ribs.
- Pour the sauce over the ribs and onions.
- Braise the ribs in the oven low and slow and just try and stop eating the fall-off-the-bone, tender bites
Keep scrolling for more detailed instructions and tips on making country style pork ribs in the oven.
Making These BBQ Baked Pork Ribs
The homemade BBQ sauce holds pretty true to the basic tenets of any BBQ sauce by balancing savory and sweet with a hint of heat.
Ketchup and sugar add the sweetness, while vinegar adds the tang. Depth in the sauce comes alive with soy sauce and Worcestershire sauce’s complex umami, while garlic, pepper, and chili powder bring on the subtle heat.
Grandma calls for dry sherry wine in this sauce, but another sweet wine like Marsala or Madeira would work well too.
The country style ribs are seasoned with kosher salt and freshly ground black pepper, then tossed lightly in flour to encourage more flavor and to thicken the sauce as they braise. I rest them on a baking sheet lined with a cooling rack so the bottoms don’t get gummy as they sit.
Brown the ribs in batches over medium to medium high heat. Wipe any burned bits from the pan between batches, but don’t get rid of the golden crisp critters left behind, they’re the flavor makers.
Adding water to this homemade BBQ sauce thins it just enough to create a sauce that cooks down and adds loads of flavor as the ribs bake in the oven.
Don’t get me wrong. I LOVE these country style pork ribs. But it’s the jammy cooked onion to rib ratio that makes this recipe super special to me.
Slice the onions first in half, then slice the onions tip to tail into half moons. Don’t go too thin or they’ll break down and disappear into nothingness as the sauce reduces.
You’ll notice that the last half hour is when the onions really get down and do their caramelizing thing. If they seem too firm, cook longer and check every 15 minutes until soft.
Can I Use Boneless Ribs in This Recipe?
Technically, yes. However, I highly recommend using bone-in country style ribs for this recipe. The bones add tenderness and moisture to the ribs and flavor and thicken the homemade BBQ sauce as it cooks.
Can I Omit the Alcohol in the BBQ Sauce?
If you’re alcohol averse, skip the sherry wine and add 2 tablespoons sherry vinegar or hard apple cider instead, but the depth and complexity won’t quite be the same.
Can I Prep Country Style Ribs in Advance?
As mentioned above, Grandma always said these taste best the second day so feel free to bake them up, then refrigerate, and serve the next day. Also note that the BBQ sauce can be made up to 1 week ahead of time, and stored in the refrigerator until ready to cook.
How to Reheat BBQ Pork Ribs
Reheat in a 350°F oven for 20 minutes or until warmed through. Pull from the refrigerator to come to room temperature while the oven heats to warm up faster.
How to Freeze Oven Baked BBQ Ribs
This recipe makes a big batch, so if you have leftovers to freeze, take advantage of the fact! Freeze individual portions in freezer safe containers for up to 2 months. To reheat, bake at 350° oven for 30-40 minutes or until warmed through.
Tips for Making Country Style Pork Ribs
When browning the ribs, be careful not to overload the pan or you’ll create too much steam and the ribs won’t develop the brown crisp crust.
Be sure to whisk the homemade BBQ sauce well before adding to the ribs so all the seasonings transfer to the pan.
Just before serving these baked country style ribs, skim off any fat from the sauce if needed (you may not have much fat, it just depends on how fatty your ribs are).
What to Serve with Ribs to Make a Meal
- Easy Creamy Au Gratin Potatoes
- Easy Green Beans with Browned Butter Almondine
- How to Make the Best Mashed Potatoes
- Pan Roasted Brussels Sprouts With Pancetta
- Sautéed Spinach with Garlic
- The Best Buttery Parsley Potatoes
- Roasted Asparagus
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Grandma’s Fall Off the Bone BBQ Country Style Pork Ribs
Ingredients
For Browning the Ribs:
- 5 pounds bone-in country style pork ribs
- kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons canola oil
- 2 medium yellow onions , sliced 3/8" thick
For the BBQ Sauce:
- 3/4 cup ketchup
- 3/4 cup water
- 1/2 cup granulated sugar
- 1/3 cup dry sherry wine
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons Worcestershire sauce
- 2 cloves garlic , pressed or minced
- 1 teaspoon kosher salt
- 3/4 teaspoon paprika
- 3/4 teaspoon chili powder
Instructions
- Line a baking sheet with a cooling rack. Working in batches, season the pork ribs on all sides with kosher salt and black pepper and lightly toss in flour. Transfer the ribs to the baking sheet and set aside.
- Add 1 tablespoon of the oil to a large cast iron skillet or dutch oven (with a lid) over medium/medium high heat. When the oil is warm and shimmering, brown the ribs in batches, turning on all sides until golden, about 15-20 minutes per batch. Be careful not to overcrowd the pan or the ribs will steam and won't get that delicious golden crust.
- Transfer the browned ribs back to the baking sheet and wipe any burned pieces out of the pan. Add the remaining oil, and continue browning the rest of the ribs.
- While the ribs are cooking, mix the BBQ sauce ingredients together and preheat the oven to 325°F.
- Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs.
- Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender. Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.
- Skim any excess fat from the sauce if needed (depending on how fatty the ribs are) and serve hot with au gratin or mashed potatoes with the sauce and onions spooned on top.
Notes
- Use bone-in country style ribs for this recipe. The bones add tenderness and moisture to the ribs and flavor and thicken the homemade BBQ sauce as it cooks.
- This dish can be cooked the day before and refrigerated until ready to serve. Grandma said it always tasted better that way.
- To reheat the ribs, remove from the refrigerator while the oven heats to 350°F, cover with a lid, and bake for 20-30 minutes or until warmed through.
Nutrition
More Comfort Food Dinner Ideas
- Beef Bourguignon
- Grandma’s Easy German Schnitzel
- Stuffed Bell Peppers Recipe With Ground Beef
- Easy Chicken Piccata
- My Favorite Shrimp and Grits Recipe
- Slow Cooker Chicken Cacciatore
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Lynn says
It was awesome!! I did omit the sherry but it was very flavorful and I served with mashed potato and fresh green beans!
Linda Reittinger says
Oh my goodness! These ribs are absolutely PROVISIMO! I will also make this BBQ Sauce for everything! It is out of this world scrumptious! For 45 years I’ve been trying to figure out how to make Country Style Pork Ribs work! Eons ago, we would boil the ribs then BBQ; that was before internet and cooking shows! Lol And they were absolutely terrible. Thank you so much for sharing this recipe! SHERRY is a definite must! That what makes the sauce so perfect! I used a Cream Sherry. Leftovers are in the oven, and I cannot wait to eat them again! I just want to drink the BBQ Sauce, lol! We had white rice with our ribs. Perfect pairing!
Leta J Warman says
I loved these ribs. They were moist tender and full of flavor. I could really taste the pork and onion. Both of my sons, who love food raved about these ribs. They are super easy. I made mashed potatoes with chive, inning and cream cheese. A perfect side dish
Heidi says
I’m glad you all enjoyed!
Shonda Gibson says
DELICIOUS! This recipe is a winner! Thanks for sharing.
Curtis W Schryver says
This is the best oven country pork recipes that I have used. They were as advertised, fall off the bone delicious.
Cynthia Armstrong says
I made this recipe as written, with one exception, I used white wine instead of sherry. These ribs are DELICIOUS!! I cannot stop eating them! I am wishing my husband will not like them so there will be more for me!!
Heidi says
I couldn’t agree more Cynthia. These ribs bring back so many memories, and the sauce is SO GOOD.
Chris S says
I have made these several times and they are excellent. Just put a batch in the oven. I followed the recipe exactly which is rare for me. Make sure to get the ribs nice and brown like the recipe says.
Thanks to grandma and Heidi.
Heidi says
Aw thanks Chris! And like you, I have a hard time following a recipe too. Glad you enjoyed!
Moana says
Oh my gosh, this is good! I used Sweet Baby Ray’s BBQ sauce instead of making my own. Very unfussy to prepare. Fantastic! Even better the second day.
Heidi says
You’re right Moana, the fact they taste so good the next day makes them perfect for making ahead of time. Thanks for the note!
christine debuzna says
Made this last night. They were amazing. This is our new favorite BBQ recipe. Thanks you so much for sharing your grandma’s recipe!!!!
Heidi says
Thank you Christine for your comment and rating! So glad you like.
Bob says
Oh my gosh!
Made these tonight they were the best ever!!!
,Contrary to the recipient I used boneless spareribs, added a touch of dry mustard and cayenne pepper and used brown instead of white sugar.
It was hard to stop eating them
Very highly recommended.
Heidi says
So glad you liked them Bob.
Jon says
Is there something I can use instead of a Dutch oven? I planned on browning the ribs in my cast iron and transferring to an aluminum baking pan to finish them. Planned on making them for the firehouse.
Heidi says
Hey Jon, you’ll want to use a heavy bottom pan because they are going in the oven. So anything that is really sturdy will work.
Keith says
Hi! This sounds soooo good and since it’s storming where I’m at and I can’t use my grill, I’m using your recipe. But…. I’m a little stumped about part of Step 6: “Midway through cooking, I usually open the oven and spoon the sauce over the ribs and onions.”. But…. you say in Step 5: “Whisk the BBQ sauce and pour evenly over the onions and ribs.”. Umm…. what??
Heidi says
Hey Keith. As the ribs cook, about half way through I usually spoon some of the sauce in the pan over the ribs, basting them. You cans skip this step tho.
Kathy Chance says
I have a red Pinot Noir that I use for beef, would this work for the ribs?
Heidi says
Yes, that would work fine Kathy. Enjoy!
Ann says
I made these tonight and they were delicious. I can’t want to try them tomorrow night! The BBQ sauce was wonderful! Thank you for sharing.
Ashley @ Foodie Crush says
Thank you!
Ginger R says
I made these today fir the first time after finding your intriguing recipe online. I had to make a substitution for the sherry because I didn’t have any on hand so I used some red wine that I had in my pantry. Only mistake I made was not enough onions. I used 1 large one but I really could used more. Everything else I followed to a tee. They were awesome. My husband doesn’t always like ribs and he went back for seconds. Thanks for this new way to enjoy country style ribs.
Heidi says
So glad you enjoyed it Ginger. Yes! The onions really cook down and they’re my favorite part!
Chris says
I have made this twice and both were beyond great. The second time, I followed the recipe exactly except I only had two large country style ribs. I made sure to brown them well. I put it in the oven a bit lower and longer. The sauce was thick and reduced the pork was tender and delicious. It was nirvana.
Ashley @ Foodie Crush says
I am so glad you enjoyed this!
JenInColorado says
Made for dinner tonight – very tasty & I will definitely make again. Big portion though – I think next time I will make half the portion. Thanks!
Susan says
Wonderful recipe. Tender and delicious.
Bruce says
This recipe is AWESOME. Followed recipe to a tee and I wouldn’t change a thing. The sauce is literally finger licking GREAT, I dare anyone cleaning the pot to not run their finger on the surface so not to waste a drop. I’ve oven roasted country style ribs before, but would use a dry rub and then add store bought bbq sauce. This recipe is now the only one I’ll make. Thank you, really great job!
Heidi says
I agree with you Bruce, I can’t get away with eating these ribs without at least 3-4 napkins. SO GOOD! Thanks for commenting!
Boomie & Bob says
Made these using all ingredients except the sherry, as had none on hand. Substituted by adding 2 extra tablespoons of apple cider vinegar, and obtained great flavor nonetheless!
Also do not have a dutch oven, which this really does call for – with much trepidation (food acids such as vinegar and tomatoes eat away at aluminum foil) used aluminum foil to cover the large oven-safe frying pan. After 2 Hours at 325F, there were holes in the foil covering, and small specks of foil on some parts of the ribs.
Discarded those parts, and ate them anyway – maybe it is The COVID-19 that is making us uncharacteristically daring..
Anyway – still delicious and fall-off bone tender!
Thanks, Heidi, Grandma Frieda & of course Dad (bone-in ribs)
Ashley @ Foodie Crush says
Oh no! Sorry for your foil issue! Hope you still enjoyed the Ribs
Mary Alice Morency says
What appetizer would compliment this bbq rib dinner?
Ashley @ Foodie Crush says
I love a good veggie dip with BBQ
Elizabeth says
Fabulous! These ribs were so good! Our ribs seemed to be larger so I was only able to make half the recipe (2.5 pounds of ribs=12 ribs) in my dutch oven. So I am going to save the second half of the ribs for the future. I may consider cutting the amount of sugar in half since there is already sugar in the catsup-sauce was quite sweet. The onions were just as tasty as the ribs and I served the sauce over rice with garlic spinach as a side. We will definitely make this recipe again! A new family favorite! Thank you!
Heidi says
So glad you enjoyed it Elizabeth! And I like your side dish idea too. Yum.
Mimi says
Hi..can we substitute the sherry wine with anything else
Heidi says
Grandma calls for dry sherry wine in this sauce, but another sweet wine like Marsala or Madeira would work well too. Or if you’re alcohol averse, skip it and add 2 tablespoons sherry vinegar or hard apple cider instead, but the depth and complexity won’t quite be the same.
Patti says
I’m so glad you shared this delicious recipe on your blog. We all love these ribs and I’m sure many others will too. My friend and neighbor made them for a Sunday dinner for her family a few weeks ago, she said they were a hit. Frieda was a wonderful woman and a fantastic cook.
Enjoy