Spicy Oven Baked Country Style Pork Ribs Recipe

Looking for a delicious pork shoulder country style ribs recipe? If so, our Spicy Garlic Country Style Pork Ribs delivers tender, fall-off-the-bone pork with bold garlic-herb flavor, and all without ever having to fire up the grill. Instead, we’re slow roasting these ribs in the oven, streamlining the process, while also ensuring the most tender ribs possible.

We start these ribs off by rubbing them down with a sweet and spicy mix of herbs, pepper, red pepper, and apricot preserves, giving them a subtle kick, a bit of herbal flavor, and just a hint of background sweetness. We then set them on a lined baking dish or cast iron pan, and pop them in the oven to let them cook low and slow. The process is simple and straightforward, and uses only affordable, simple ingredients readily available at your local grocery store.

Now, without further introduction, let’s make some ribs. Read on for a complete ingredient checklist, recipe overview, and printable recipe card.

Spicy Country Style Ribs – Recipe Overview

The best part about our pork shoulder country style ribs recipe is that it uses only simple ingredients and requires only minimal effort to bring together. However, maybe you have some questions about taste and texture, difficulty level, or pairing suggestions. For the answer to those questions and more, read on.

Taste and Texture

• Taste: This country style pork ribs recipe is meant to deliver rich and meaty savory goodness, with a bit of a spicy kick and some subtle sweetness for balance – and a big part of this comes from the garlic-based rub, mixed with black pepper, oregano, and red pepper, which we pair with apricot preserves. Again, balance is the name of the game here.
• Texture: Rich and meaty. Country ribs are cut from the shoulder area of the pig, which, when paired with the slow cooking process, produces tender meat that’s fall off the bone, providing the same satisfaction as any traditional ribs recipe or even well-prepared spare ribs. Delicious.

Difficulty Level

• Moderate: This recipe is a great choice for home cooks just starting their culinary journey.
• How so?: For starters, this recipe involves no grilling or smoking. Instead, everything is happening right in a preheated oven, using your choice of cast iron pan, sheet pan, or baking dish. The rub is super simple to mix, and using a mortar and pestle is a great way to get fancy and add a little extra flare.
• End Result: When all is said done, this is will become one of those fun, delicious recipes that the whole family will love.

Preparation Process

• The Rub: The recipe starts off with the spice, which we pull together with fresh garlic, parsley, olive oil and apricot preserves.
• Brush: After prepping the rub, we brush the ribs generously with the spice rub.
• Single Layer: Don’t overcrowd the pan, and lay the ribs out in a single layer. This is important.
• Bake: We pop the ribs into a preheated oven at 325°F and let them bake for one and half to two hours.
• Cook Time: Low and slow. To achieve flavorful ribs, with a melt-in-your-mouth texture, we bake these ribs low and slow.
• Summary: While the process is hands-off once the ribs are in the oven, the cooking time allows the flavors to intensify and the fat to render slowly.

Pairings

• Sides: All your favorite barbecue sides apply here. My go-to would be a good potato salad. Grilled corn, cole slaw, or a decent macaroni salad would also make for a delicious combo.
• Sauces: The presence of the spice rub doesn’t mean you can’t use your favorite BBQ sauce on the side. And to that point, the best sauce for these ribs is a quality homemade barbecue sauce.
• Beverages: A cold iced tea, a dark beer, or a hardy red wine would all be great with these ribs.

Ingredient Checklist – Spicy Country Style Pork Ribs

Our pork shoulder country style ribs recipe uses only simple ingredients that are readily available at your local grocery store.

• 8 bone-in country style pork ribs
  • What are country style ribs?: This recipe uses pork shoulder country ribs, and these are cut from the pork butt, particularly the bladed area of the pig’s shoulder. This area of the pig features a good amount of marbling, which reduces during low and slow cooking, infusing the meat with flavor.
  • Substitution: Boneless ribs, spare ribs, and pork shoulders all work fine with today’s spice rub. That said, the low and slow oven baking is tailored to well-marbled cuts.
  • Low and Slow: The low and slow oven baking method is meant to achieve a tender end result, featuring flavorful dark meat that pulls apart easily.
• 1 teaspoon sea salt
  • Note: We’re using sea salt for added brine flavor, and since it holds up well with the ribs.
  • Substitution: Kosher salt if you prefer. Plain table will also get the job done, but I do recommend sea salt.
• 2 teaspoons whole black peppercorns
  • Note: Freshly ground whole peppercorns achieve the best aromatics. Bonus points if using a mortar and pestle.
  • Substitution: You absolutely can use pre-ground black pepper if you don’t have whole peppercorns on hand, but whole peppercorns will achieve the best results.
• 2 teaspoons dried oregano
  • Note: I do recommend using dried oregano, as whole, fresh oregano will be overpowering in this recipe.
  • Tip: Be sure to crush the oregano either in a mortar and pestle or between your fingers to fully release its natural oils.
• 1 teaspoon red pepper flakes
  • Note: This is how we’re giving the ribs their signature spicy kick.
  • Hotter: If you want even spicier ribs, use a bit of cayenne, or crush some chilis into the spice mix. Get creative.
  • Milder: Simply reduce (or eliminate) the amount of red pepper.
• ¼ teaspoon ground cinnamon
  • Note: A touch of warm spice that balances the heat and sweetness in the rub.
• Fresh gratings of nutmeg
  • Note: Adds depth and a subtle earthy aroma that enhances the overall rub.
• 8 garlic cloves, crushed or grated
  • Tip: Crushing with a mortar and pestle ensures maximum flavor release.
• ½ cup fresh Italian parsley, chopped
  • Note: Brightens the dish and cuts through the richness of the meat.
  • Tip: Flat-leaf parsley works best. Remember, only use curly leaf parsley if a recipe specifically calls for it, as curly leaf parsley is almost exclusively used as garnish.
• 2 tablespoons olive oil
  • Note: For added fat and to help the ribs crisp through cooking.
  • Note 2: The olive oil also works to help spread the rub evenly across the ribs, which in turn works to form a nice crust.
  • Substitution: Your oil of choice, really. Avocado oil, vegetable oil, or even sesame oil can all work.
• 2 tablespoons apricot preserves
  • Balance: The main reason we’re adding apricot preserves to the spice rub is balance. The preserves brings a natural sweetness, without becoming overpowering, and also helps the rub caramelize beautifully during baking.
  • Substitution: My go to would probably be peach preserves or a bit of brown sugar. You could probably also experiment with using some duck sauce.

Bonus Tips:

• Layering: Place the ribs in a single layer in a cast iron skillet or heavy baking dish, then cover tightly with aluminum foil to trap heat and moisture.
• Low and Slow: Bake in a preheated oven at 325°F for 1½ to 2 hours. This low and slow method is the best way to break down connective tissue and yield juicy, seasoned ribs.
• Temperature: Using a meat thermometer, check for an internal temperature of at least 195°F for fall-apart tender ribs.
• Pan Juices: Don’t discard the pan juices. These juices are packed with flavor, courtesy not only of the meat but from the rub as well, and can be spooned over the ribs for added goodness, or used to make a gravy.
• Leftovers: Store any leftovers in an airtight container in the refrigerator. They’ll keep in the fridge like this for three to four days.

Tips for Making the Best Spicy Country Ribs

Here are my top tips for preparing this recipe.

1. Room Temperature Ribs
   • Room temperature ingredients are the way to go, and that means letting this cut of pork rest on the counter for a good half hour before setting it in the oven, as this will help the meat lock in moisture during cooking. One of the easiest ways to dry out meat is to cut into it while it’s cold.
2. Use a meat thermometer
   • For fall-off-the-bone tender results, aim for an internal temperature of 195°F–205°F. This is the sweet spot where connective tissue breaks down and yields juicy, tender meat.
3. Preheat the oven (to the correct temperature)
   • If this means using an oven thermometer, so be it. A low temperature of no more than 325°F is important. This allows for slow, steady cooking for a melt-in-your-mouth texture.
4. Mix your rub ingredients in a small bowl first
   • Ingredient prep is everything. I say this all the time. Prepare your ingredients beforehand. For the rub, that means combining your garlic, herbs, spices, olive oil, and preserves in a small bowl while you wait for the ribs to reach room temperature.
5. Liquid smoke for BBQ flavor
   • Yes, this spicy ribs recipe can indeed benefit from some BBQ flare, and that doesn’t mean firing up the grill. A dash of liquid smoke in the rub or drizzled into the bottom of the pan can simulate that flavor beautifully when baking in the oven.
6. Single layer with the meat side up
   • This allows even browning on top while the flavors concentrate in the bottom of the pan, creating delicious juices that baste the meat as it cooks.
7. Rest the ribs before serving
   • Rest the meat. Unless you want dried out, tough pork shoulder, you need to rest the country ribs before slicing into them it. You can cook meat perfectly, only to ruin it by ‘bleeding it dry’ by cutting into it right after it’s finished cooking. Instead, after baking, let the ribs rest uncovered for 5–10 minutes. This helps the juices redistribute and keeps the ribs tender and moist.
8. Line the pan for easier cleanup
   • Always my number one kitchen tip, and this recipe is no different. Use parchment paper on the bottom of the pan to make cleanup faster, especially since the preserves can caramelize and stick during the long cook time.

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And that’s our Spicy Oven Baked Country Style Pork Ribs Recipe. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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