Oven-Baked Country Style Ribs with a Sticky Mahogany Glaze

A handheld smartphone photo showing thick, meaty Oven-Baked Country Style Ribs with caramelized charred edges and a dark red sauce.

Oven-Baked Country Style Ribs with a Sticky Mahogany Glaze

These fork-tender Oven-Baked Country Style Ribs are slow-roasted to perfection and coated in a thick, dark mahogany BBQ glaze. Achieve professional-quality charred edges and a sticky finish in a simple ceramic baking dish.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

The Meat

3-4 lbs Boneless country-style pork ribs 1.4-1.8 kg; look for high marbling.
1 tbsp Neutral oil 15ml; for greasing the dish.

Dry Rub

1 tbsp Kosher salt 15g
1 tsp Black pepper 5g; cracked
1 tbsp Garlic powder 15g
1 tbsp Smoked paprika 15g

Mahogany Glaze

1.5 cups BBQ Sauce 350ml; your favorite base brand.
1/4 cup Apple cider vinegar 60ml
2 tbsp Dark brown sugar 30g; contains molasses for color.

Garnish

3-4 whole Green onions Finely chopped for garnish.

Equipment

1 White Ceramic 9x13 Baking Dish Essential for even heat and presentation.
1 Heavy-Duty Aluminum Foil Used to trap steam during the tenderizing phase.
1 Pastry Brush To apply the thick mahogany glaze.

Method

Prep and Season

Pat ribs dry. Mix salt, pepper, garlic powder, and paprika. Rub thoroughly into all sides of the pork.
Oil a white ceramic baking dish and arrange ribs in a single layer.

Slow Roast

Cover tightly with foil. Bake at 300°F (150°C) for 2 hours until tender.

Glaze and Char

Remove foil. Whisk glaze ingredients and brush generously over ribs. Increase heat to 400°F (200°C).
Bake uncovered for 20-30 minutes, re-glazing every 10 minutes until a dark mahogany-red crust forms with charred edges.

Notes

Rest the meat for 10 minutes before serving to ensure the glaze sets correctly.
Use dark brown sugar specifically for that deep mahogany color result.