This is more of a technique than a recipe as there can be a wide variation in the thickness and size of the “ribs” available at the store. If you are working with smaller pieces of meat then you may want to reduce the time of the baking when uncovered to reduce the risk of drying it out. While this recipe does take some time, the amount of work required is minimal. I usually pair this with Tangy BBQ Sauce, which can be started right after putting the meat in the oven as the sauce has a similar cooking time. Most recipes I’ve found are pretty much the same except with different cooking temperatures and times. This recipe has given me the most consistent results of a juicy, “fall apart” result where a fork is all you need to cut the meat. I personally prefer the boneless variety of this cut, but some claim that the bone-in cut provides more flavor.
Prep: 5 minutes
Cook: 5 minutes
Wait: 1 hour 30 minutes
Total: 1 hour 40 minutes
- 1 1/2lb boneless country stye ribs
- 1t kosher salt
- 1t smoked paprika
- 1/4t garlic powder
- 1/4t onion powder
- 1/4t pepper
- 1/4 large onion, sliced
- 1/2C BBQ sauce of your choosing (see Tangy BBQ Sauce)
- Line a baking sheet with high sides, or a baking dish with tinfoil. Place the ribs on the tinfoil keeping a little space between them.
- Cover the ribs with the spices and top them with the sliced onions.
- Cover the bottom of the pan with about 1/8in water and seal the top with aluminum foil.
- Bake in a 325°F / 163°C oven for an hour and a half, or until the meat can easily be pierced and pulled apart with a fork.
- Discard the onions and drain the water and fat from the baking dish, possibly removing the meat to do so.
- Cover the top and sides of the meat with BBQ sauce, and cook uncovered for an additional 30 minutes making sure that the sauce on the meat does not burn too much. Any sauce on the bottom of the pan may burn, but that will not impact the taste of the meat.
- Optionally broil the meat for 2 minutes or until the sauce chars slightly.