Country style beef ribs are a tender, boneless surprise that is packed with flavor and perfect for your next barbecue or any other night of the week you want succulent ribs dripping with your favorite tangy barbecue sauce.
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This post is sponsored by The Beef Checkoff. As always, all opinions are my own.
These country style ribs are not truly ribs at all, rather they are made by splitting a Chuck Eye Steak in half lengthwise. They are super easy to prepare and you do not have any bones to deal with.
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This recipe only takes three ingredients, and very little effort on your part. They key is to cook them low and slow and the bonus is the whole house fills with an enticing aroma. Everyone’s mouths will be watering by dinner time.
- Easy Ingredients: Only three ingredients.
- Family Friendly: Ribs are fun to eat and so flavorful, additionally these are so meaty.
- Adaptable: Can make it low-carb, make them spicier or sweeter.
What You Need to Make Country Style Beef Ribs
Ingredients
Equipment
What are Country Style Ribs?
Country-style ribs come from the muscular, shoulder blade near the loin. This cut is made when a chuck eye steak is cut in half, lengthwise. Country style ribs are usually boneless, but sometimes, there may be bone from the shoulder blade, not the rib (as the name implies) included. You can learn more about this cut here.
Unlike traditional “ribs”, country-style ribs are very meaty and have bits of fat. It’s a tougher cut of meat so they need to be cooked in a moist environment or at low heat for several hours.
The oven method in this recipe is great to bring out the flavor and tenderness of this cut, but if you’re pressed for time, this is a great cut for a slow cooker.
How to Make Country Style Beef Ribs in the Oven- Step by Step
- Prep: First, preheat oven to 300 degrees F and then line a rimmed baking sheet with aluminum foil.
- Ribs: Second, prep ribs and next coat both sides of the ribs with BBQ Seasoning and then cover the baking sheet with aluminum foil and bake for 2 hours.
- Next Step Here: Next, remove foil cover and next coat the ribs with BBQ sauce. Return the ribs to the oven and bake for an additional 1-1.5 hours, or until the ribs are fork tender.
- Coat: Finally, coat with additional BBQ sauce before serving.
Common Questions About Country Style Beef Ribs
The best short ribs are well-marbled, meaty ribs, firmly attached to the bone, and a nice amount of surface fat.
Indeed, other cuts can be used, however, this cut resembles true ribs the most. Try a flatiron or bottom round.
The Country-style ribs are a boneless chuck rib, known for their rich beefy flavor. This cut is filled with connective tissues and is meatier than the Short Ribs and of course, the country style rib is not truly a rib at all.
Unfortunately, yes. They key is to cook them low and slow and keep them moist.
Truly you can but remember that dry equates to toughness, therefore, wrap well, with aluminum foil, lock in the moisture, then place the ribs in a pan then bake at 250˚F. When the meat reaches an internal temperature of at least 145˚F measured by a meat thermometer, remove the ribs from the oven, remember to check often so that they don’t dry out and rebaste with more bbq sauce.
There are so many options, for example:
>Instant Pot Baked Beans
>Creamy Coleslaw
>Loaded Baked Potato Salad
>Cheesy Bacon and Corn Casserole
Expert Tips for Making Country Style Beef Ribs
- This Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add More Sauce: Serve with extra sauce on the side for dipping!
- Short cut tip: Store bought rubs and sauces can be used but why bother when the recipes for the rub and sauce above are easy and can be adapted to fit your families taste.
- Alternate cooking method tip: Feel free to cook these in the instant pot or slow cooker instead of the oven.
- Dietary consideration tip: Keto versions of the sauce can be used.
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BBQ Country Style Ribs
Instructions
- Preheat oven to 300 degrees F.
- Line a rimmed baking sheet with aluminum foil.
- Place ribs on lined baking sheet and pat both sides dry with paper towels.
- Coat both sides of the ribs with BBQ Seasoning, making sure to coat the edges.
- Cover the baking sheet with aluminum foil and bake for 2 hours.
- Remove the ribs from the oven and discard the foil cover. Coat the ribs with BBQ sauce.
- Return the ribs to the oven and bake at 275 degrees F for an additional hour, or until the ribs are fork tender and reach an internal temperature of 145 degrees F, measured by a meat thermometer.
- Coat with additional BBQ sauce before serving.
Expert Tips
- This Recipe Can be Doubled: Great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add More Sauce: Serve with extra sauce on the side for dipping!
- Short cut tip: Store bought rubs and sauces can be used but why bother when the recipes for the rub and sauce above are easy and can be adapted to fit your families taste.
- Alternate cooking method tip: Feel free to cook these in the instant pot or slow cooker instead of the oven.
- Dietary consideration tip: Keto versions of the sauce can be used.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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How would you fix these in crockpot? The recipe says crockpot is an alternate cooking method, but it has no instructions…help!
Put the ingredients in for 3-4 hours on high and 6 to 7 on low. Layer in the sauce and the beef.
Recipe cooks to well-done and leaves the meat dry. It’s tasty, but next time I’ll cook around 250.
Is there a special seasoning and barbecue sauce or can I use just whatever I have or what is available
Truly you can use whichever your family enjoys but I also linked the recipes that I use.
I’ve used this recipe about 10 times now! I get 2 packs of the county style ribs from Aldi. My husband and I devour them in no time! Omg they are so good. I’ve had them come out dry a couple times, but I forgot to change temp to 275 for the last hour and the other time I didn’t have foil and used a sheet pan to cover. Definitely recommend!
Easy enough, but Dry, Dry, Dry!
OMG!! These are amazing 👏
Wonderful post
Thanks
Excellent post
Thanks
They’re in the oven. ♥️
Excellent taste – will definitely make again.