Country Ribs (Pork)

Pork is often called “the other white meat” and for a good reason: the lean meat can dry out like white poultry meat if it is not cooked properly. The leaner pork does not lend itself to longer cooking times.

On the other hand, country-style pork ribs are fattier and get more tender when cooked longer; the connective tissues break down. This style of ribs would be the equivalent of dark-meat poultry.

These would be suitable for the grill, but I prefer a simple bread crumb coating and then roasting in the oven.

Breaded pork ribs, ready to go in the oven


  • Country style pork ribs (bone-in or boneless)
  • Seasoned salt
  • Black pepper
  • Vegetable oil
  • Italian bread crumbs
  • Garlic powder
  • Cayenne pepper or other desired seasoning
  • Cooking spray


Preheat oven to 350 degrees. Prepare a 9×13 (or suitable size) baking dish by drizzling a little vegetable oil in the bottom of the dish to form a thin coating of oil on the bottom.

Place ribs in a medium size bowl and drizzle with vegetable oil. Season with seasoned salt, pepper, cayenne pepper or any other spice you may want to add. Massage the meat to make sure all pieces are completely covered with oil and spices evenly.

Place bread crumbs in a medium-small bowl. Dredge each piece in the bread crumbs and press the coating into the meat to make sure you have a nice coating on each piece.

Transfer coated pieces of meat to the baking dish (pictured above), leaving a little room in between each piece but do not crowd the pan; the meat cooks more evenly if there is a little room in between each piece. Spray the top of each piece lightly with cooking spray, just so that the bread crumbs are not totally dry before baking in the oven.

Bake at 350 degrees for about an hour (up to 1.5 hours) until browned and the meat should become very tender. After removing from the oven, allow the ribs to cool-down in the pan for 5 to 10 minutes before serving.

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