Dry rub<\/li>\n<\/ul>\nLet’s follow the steps you need to follow if you want to get the best country-style ribs! <\/strong><\/p>\n<\/span>1. Preheat the oven at the desired temperature<\/span><\/h4>\nChoosing the right oven temperature will also determine how long you let your ribs cook. Ideally, this meat should cook slowly, making it juicy and tender.<\/p>\n
So, if you are not in a hurry, you want to choose a temperature of 250 degrees F or 275 degrees F to preheat your oven. This means that your country-style ribs will be done in about two hours. But this will be a time well spent. <\/p>\n
<\/span>2. Season the ribs <\/span><\/h4>\nIf you have the dry rub from the store or already made it, you can apply it on the ribs. If you still need to make it, don’t worry, as preparing is straightforward.<\/p>\n
All you have to do is mix your favorite seasonings in a bowl. One delicious dry dub recipe includes two teaspoons of chili powder, one tablespoon of brown sugar, one tablespoon of paprika, two tablespoons of cummin, one tablespoon of garlic, a teaspoon of onion powder, one tablespoon of salt, half a teaspoon of red pepper flakes and one teaspoon of pepper. Mix everything into the bowl and apply on the country-style ribs. <\/p>\n
<\/span>3. Prepare the tray <\/span><\/h4>\nAdd baking paper to a tray and ensure its surface is big enough to accommodate all your ribs in one layer. A high-rim tray or container might be better than a low-rim tray because the meat will drip juices into it as it cooks. <\/p>\n
<\/span>4. Put the country-style ribs in the oven <\/span><\/h4>\nPlace the meat on the tray and put it in the preheated oven. You can cover your ribs with foil before you put them in the oven, but this is not mandatory.<\/p>\n
You will let the meat cook at a constant temperature for two hours. You don\u2019t have to check on the ribs during this time and it is recommended to not open the oven door so the temperature stays constant. <\/p>\n
<\/span>5. Apply BBQ sauce<\/span><\/h4>\nOnce the two hours have passed, use a brush to apply the BBQ sauce over each piece of meat. Make sure you cover the entire surface of it on both sides.<\/p>\n
The BBQ sauce will give your meat a delicious taste! Be generous with the BBQ sauce especially if you like the taste and you will not regret it. <\/p>\n
<\/span>6. Bake for another 30 minutes<\/span><\/h4>\nEven if most recipes claim that your ribs are done in around two hours at such a temperature, you can reduce the heat to 200 degrees F and give them another 30 minutes to cook.<\/p>\n
If you cover them with foil, they will not get dry. And even if you didn’t cover them at the beginning, you can add foil to them now to ensure you eliminate that risk. <\/p>\n
<\/span>7. Serve! <\/span><\/h4>\nServe your country-style ribs after you let them cool down for five to ten minutes! Your guests will love the recipe and even ask for seconds! <\/p>\n
You can serve your country-style ribs with vegetables, potatoes or even rice. Feel free to enjoy such a dish with just a seasonal salad if you want to combine it with something more fresh and easier to digest. <\/p>\n
<\/span>Final thoughts<\/span><\/h2>\nCountry-style ribs can be an excellent dish for holidays or other special occasions, and if you prepare them the right way, they will not disappoint you.<\/p>\n
This dish goes with almost any side dish, so you can complete your meal exactly how you want! A meat thermometer will be a great tool if you want to have the best country-style ribs and impress everyone with your cooking talent because you eliminate the risk of overcooking them. <\/p>\n","protected":false},"excerpt":{"rendered":"
Country-style ribs can easily be a delicacy and one of the best dishes if you prepare them properly. Cooking the ribs for the right amount of time to be well done without getting burned is essential for this recipe. You will have to give your country-style ribs around 90 minutes in the oven to ensure…<\/p>\n","protected":false},"author":2,"featured_media":55,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"disable-jtr":false,"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[1],"tags":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.thesustainablefoodstory.com\/wp-content\/uploads\/2022\/12\/Country-Style-Ribs.jpeg","mv":{"thumbnail_id":55,"thumbnail_uri":"https:\/\/www.thesustainablefoodstory.com\/wp-content\/uploads\/2022\/12\/Country-Style-Ribs-300x200.jpeg"},"_links":{"self":[{"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/posts\/48"}],"collection":[{"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/comments?post=48"}],"version-history":[{"count":2,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/posts\/48\/revisions"}],"predecessor-version":[{"id":56,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/posts\/48\/revisions\/56"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/media\/55"}],"wp:attachment":[{"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/media?parent=48"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/categories?post=48"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thesustainablefoodstory.com\/wp-json\/wp\/v2\/tags?post=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}