These Baked Country Style Beef Ribs are a tender, boneless surprise that is packed with flavor. This recipe only takes three ingredients, and very little effort on your part.
If your family loves ribs like mine do, try my Country Style Ribs in the Slow Cooker or my Pork BBQ Ribs in the Instant Pot.
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Why this Baked Country Style Beef Ribs Recipe is a Keeper
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.
- Easy Ingredients: Only three ingredients for these beef country style ribs.
- Family Friendly Recipe: Ribs are fun to eat and so flavorful, additionally these are so meaty.
- Adaptable Boneless Ribs: Can make the boneless country style ribs low-carb, make them spicier with garlic powder, onion powder etc.
- Great for Meal Prep: The recipe is perfect for making in bulk and enjoying
- Can Feed a Crowd: It can easily be scaled up to feed a large group, making it perfect for gatherings. When these ribs are done, everyone will become running.
What Cut of Meat 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.
Ingredient Notes to Make this Recipe for Beef Country-Style Ribs
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.
- Country style beef ribs: They come from the chuck section of boneless beef.
- BBQ rub: I love to make my own as I get to control the flavor. You can use my recipe linked here or buy your favorite store bought brand.
- Barbecue Sauce: This along with the beef is the star of the show. Sticky and so satisfying.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Boneless Beef Country Ribs
Like all good recipes, you can do some prep in advance for these boneless country style ribs.
- Barbecue Ingredients: Make your rub and sauce in advance. Store until ready to use.
Pro Recipe Tip for Country Ribs
Score the Fat: Before seasoning, score the fat cap of the ribs in a crosshatch pattern. This helps the fat render during cooking and allows the seasonings to penetrate deeper.
How to Make Country Style Beef Ribs
You need to slow cook the chuck roast ribs to make sure they are tender and juicy. I love to serve with mashed potatoes or french fries.
These are the basic steps for making boneless country style beef ribs. Refer to the full, printable recipe card below for detailed instructions.
1. Prep the Meat
First, preheat oven to 300 degrees F and then line a rimmed baking sheet with aluminum foil. Second, prep ribs and next coat both sides of the ribs with BBQ Seasoning and then place the ribs on a baking sheet with aluminum foil and bake for 2 hours.
2. Bake the Country Style Ribs in Oven
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.
3. Finish the Easy Recipe
Finally, coat with additional BBQ sauce before serving or serve like gravy on the side.
How to Store, Reheat and Use Leftover Ribs
This simple recipe takes only three ingredients. The cooked ribs are super to have the next day for lunch.
- Storing: Store the beef country style ribs in an airtight container or wrapped tightly in foil.
- Reheating: the boneless country-style beef ribs should be reheated at a lower temperature to keep them juicy and tender.
- Using Leftovers: Boneless beef country style ribs should be eaten within a day or two.
Variations and Substitutions for Boneless Beef Ribs
There are so many variations that you can make to this great recipe.
- Spicy: Add hot sauce, cayenne pepper, or a pinch of red pepper flakes to the cooking liquid or rub.
- Sweet and Savory: Use brown sugar, honey, or maple syrup in the rub or glaze.
- Tangy: Incorporate apple cider vinegar, lemon juice, or orange juice into the cooking liquid.
- Asian-Inspired: Use soy sauce, hoisin sauce, ginger, and garlic for a flavorful twist.
- Smoky: Add a touch of liquid smoke to the cooking liquid or rub.
- Slow Cooker: Slow cook the country beef ribs in a crock pot in place of the dutch oven.
Country-Style Ribs Recipe FAQs and Reader Interactions
There is the obvious difference that pork country style ribs come from a pig and Beef from a cow but:
Origin: Pork from shoulder/loin, Beef from chuck roast.
Flavor: Pork is milder, Beef is richer and beefier in flavor. Almost heavier.
Cooking Time: Pork generally cooks faster, the beef needs longer to break down the connective tissue.
Yes, you can overcook. Low and slow is they key to cooking the ribs. Country-style beef ribs are forgiving to some degree, but it’s always better to err on the side of slightly undercooking so remove the ribs and allowing them to rest for a bit to finish cooking with residual heat.
Bones: Short ribs may have bones (depending on the cut), while country-style ribs are always boneless. Both ribs are tender.
Expert Tips for Making Boneless Beef Recipe
We hope you like this recipe. It is such an easy dinner recipe and produces melt in your mouth results.
- 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.
- Low and Slow is Best: Bake the ribs at a low temperature (around 300°F or 150°C) for a longer period. This allows the collagen to break down, resulting in incredibly tender meat.
- Baste Frequently: During baking, baste the ribs every 30-45 minutes with the pan juices or your favorite BBQ sauce. This helps keep them moist and flavorful.
- Rest is Essential: After baking, let the ribs rest for at least 10 minutes before slicing or shredding. This allows the juices to redistribute throughout the meat, making them even more tender.
Baked Country Style Beef Ribs
Video
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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.
Christina’s Notes
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- 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.
- Low and Slow is Best: Bake the ribs at a low temperature (around 300°F or 150°C) for a longer period. This allows the collagen to break down, resulting in incredibly tender meat.
- Baste Frequently: During baking, baste the ribs every 30-45 minutes with the pan juices or your favorite BBQ sauce. This helps keep them moist and flavorful.
- Rest is Essential: After baking, let the ribs rest for at least 10 minutes before slicing or shredding. This allows the juices to redistribute throughout the meat, making them even more tender.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Unbelievably dry. Not sure how this was such a fail when I followed the recipe exactly.
This cut of beef has a tendency to be dry. You really have to make sure that the temperature stays low and slow for the best results.
Made this for Sunday dinner and it was awesome!! As other’s have said, I change the cooking temp to 280 degrees for two hours and then 255 for an additional hour and it came out perfectly juicy and tender. Served with potato salad and corn on the cobb and the family loved it!!
That sounds like the perfect summer meal!
Cooked this for less than the recipe called for and it was still way over cooked! Very disappointed.
The time is correct, did you cook at the correct temperature? It has to be very low and slow. The only other consideration is the thickness of the ribs.
The secret to this type of recipe is the length of time. Low and slow…but you have to let it complete the cooking time to break down the fibers (connective tissue) in the meat. If you end it too soon (even half a hour) you’ll get rubbery tough meat. The only drawback to cooking this long as that it typically won’t stay together to even lift out of the pan. Fall apart tender. I cook mine sometimes 3.5 hrs but never over 300 degrees. I like 280.
I’ve been looking and looking for a good boneless rib recipe!
I FOUND IT!!! I only cooked 1.67 lbs. I cooked at 275 degrees for 2 hours and they were done. Took foil off, put BBQ sauce on and bumped temp down to 250 for a little under 30 minutes. I shut the oven off and kept them in until the rest of our dinner was ready. SO TENDER, SO JUICY AND SO FLAVORFUL. (side note I soaked my ribs in baking soda and water for 2 hours before prepping for oven.)
Thanks for the tip. Glad you enjoyed them!
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.
It was a little dry for me too but tender. I think maybe I will start checking it a half hour sooner. Was good though.
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.