|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These country-style ribs are baked to perfection and finished with a tasty homemade barbecue sauce. You won't have to worry about the bones and they are a snap to fix and bake in the oven. Maple syrup and a variety of spices flavor the delicious homemade barbecue sauce in this easy pork recipe.
Boneless country-style ribs are confusingly named because they don't come from the ribs. Instead, they are cut from loin chops located near the shoulder blade. They have a lot of fat marbling and the texture and flavor are close to rib meat found on pork spare ribs and baby back ribs. The advantage is there is no waste as the cut is all meat and no bone. This same recipe can be made with ribs, bone-in shoulder chops, or slices of pork butt or shoulder.
Serve these tender, succulent country-style ribs with mashed or baked potatoes or sweet potatoes and corn, or with your favorite steamed or fresh vegetables.
- 2 pounds country-style pork ribs
- 1 tablespoon Cajun seasoning (plus a dash of salt if the seasoning is salt-free
- For the Barbecue Sauce:
- 1 cup ketchup
- 4 tablespoons maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon garlic powder
- Dash kosher salt
- 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon cayenne pepper (to taste)
- Optional: 1/2 teaspoon liquid smoke (to taste)
Gather the ingredients.
Heat the oven to 325 F (165 C/Gas 3) and spray a large, shallow baking dish with nonstick cooking spray.
Pat the ribs with paper towels to dry and place them in a single layer in the prepared pan.
Sprinkle the Cajun seasoning over the ribs. If the seasoning is salt-free, sprinkle them lightly with kosher salt as well.
Cover the pan with foil and bake in the preheated oven for 1 1/2 hours.
Meanwhile, in a medium bowl, combine the barbecue sauce ingredients, adding cayenne and liquid smoke, if using. Stir to blend thoroughly.
Remove the ribs from the oven and remove the foil. Carefully pour off most of the excess liquids. Spoon or brush the sauce mixture over the baked ribs.
Return the ribs to the oven and bake, uncovered, for about 15 to 20 minutes longer. The ribs are done when the sauce has baked on and the meat is fork-tender.
Remove the ribs from the oven. Let them rest for a few minutes.
Serve the ribs and enjoy!
- Country-style ribs are well-marbled with fat, making them an excellent choice for slow baking or braising. The fat keeps the meat moist and tender, and the "ribs" stand up to longer cooking better than leaner cuts, such as loin or tenderloin. They're easy on the budget as well.
- According to the USDA, the minimum safe temperature for pork is 145 F. If you are unsure of doneness, use an instant-read thermometer inserted into the center of the thickest pieces of meat.
- Slice a large onion and sprinkle the slices over the ribs.
- Replace the maple syrup with molasses or honey, or add brown sugar or a sugar replacement to the sauce mixture, to taste.
- A dry smoke-flavor seasoning blend is another good option for a smoked flavor barbecue sauce.