Country-Style Ribs with Jalapeño-Peach Sauce

Canned peaches and brown sugar add an incredible amount of sweetness to these smoky country-style pork ribs. Brush the...

Canned peaches and brown sugar add an incredible amount of sweetness to these smoky country-style pork ribs. Brush the ribs with a scratch-made peach and jalapeño sauce as they cook for lots of delicious flavor.


  • 4 Pounds country-style pork ribs
  • 1 29-ounce can peach slices in heavy syrup, untrained
  • 3 Tablespoons chili sauce
  • ½ Cup brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons steak sauce
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons cumin
  • 1 Teaspoon salt
  • ½ Teaspoon black pepper
  • 2 jalapeno chiles, seeded and minced


Calories Per Serving938

Folate equivalent (total)15µg4%

Riboflavin (B2)0.8mg46.6%

Oven Baked Country Style Pork Ribs

This rib recipe has been in our family for about 20 years. The recipe was given to us by a friend of my sister, to put in a family cookbook for my niece’s wedding.

I was the one who made the cookbook and assembled the recipes. This one sounded really good and I decided to give it a try for my family.

It turned out to be a huge hit with my husband and three kids.

That was the first time I had ever tried making any ribs before, so it was a whole new experience.

As the ribs cooked, the smell started making its way through our house. My children started coming into the kitchen to find out what was cooking.

Then they wanted to know when they would be done because they smelled so good!

My children declared these ribs to be the “BEST food that they had ever!

Over the years, I’ve made these many times and my middle daughter, now grown, makes them on a regular basis. Each time she wants to make them, I get a request, “Hey mom, can you send me that recipe for the country ribs?”

Well, here it is. This is dedicated to K and her passion for these country style barbecue ribs.

They are very easy to assemble. The original recipe calls for cooking them on a rack and basting with the sauce. I tried that and thought they were way too dry that way.

My daughter and I prefer to cook them right in the sauce. It’s easier and they have a lot more flavor after baking in the sauce.

Related: For another country classic, try our old fashioned meatloaf recipe!

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Country ribs tend to be a little less expensive than a traditional side of ribs. This makes them very economical. Though available year-round, fresh pork is more plentiful from October to February. Pork prices are typically lower in the winter months which is perfect timing for baking these pork ribs in the oven.

Typically, country-style pork ribs cost around $1.29/pound or less from October to February. On the high end, they may cost upwards of $1.99/lb. to $2.49/lb for the rest of the year.

How do you make Oven Baked Country-Style Ribs?

This recipe couldn’t be any easier – but it does take some time in the oven.

Simply rub some of our Copycat Rib Tickler Rub all over your country-style pork ribs, then place them in a 9吉-inch pan or casserole dish.

Cover the pan with a sheet of parchment paper, then a sheet of foil, and bake the ribs for four hours in a 250 degree F oven. (The parchment paper layer will prevent the spices in the rub from interacting with the foil as the ribs bake.)

Once the ribs are fall-apart tender, carefully remove each rib from the baking pan and place them on a foil lined baking sheet. Bruch on your favorite barbecue sauce (we used this Cherry Noble BBQ Sauce in the photos) and broil – just long enough to caramelize and brown. Flip the ribs to the other side (being careful not to break apart), brush on more sauce, then broil again.

What are Country Style Pork Ribs?

First, let’s take a look at the different styles of pork ribs. There are 3 classic styles of pork ribs. Spareribs are the largest cut from the hog’s rib section. These have flat bones. St. Louis style ribs are basically spareribs with the rib tips removed. Baby back ribs are the ones you are most likely to find in the supermarket. These are smaller but they have quite a bit of meat on the bones.

And then there are country style pork ribs. The name is a bit misleading because this cut is often from the shoulder area and are generally boneless. They are typically cut into 7 inch long strips and are about 2 inches in width and thickness, resembling ribs. These “ribs” are meaty, fatty, and delicious. If you love ribs but prefer plenty of meat and no bones, give country style ribs a try.

How are country style pork ribs different than spare ribs?

Country style pork ribs are cut from the shoulder of the hog and the very end of the pork loin. These ribs are similar to pork chops in flavor.

Spare ribs come from the rib section of the hog and have a slightly different flavor. Either type would taste great in this recipe, so you may substitute with spare ribs in you prefer them over country style ribs.

The sauce in this recipe would go great with other cuts of pork as well. I usually buy what’s on sale. Pork chops or a pork roast would work in this slow cooker recipe to make amazing pulled pork for your friends and family.

Comments 13

I don’t have UDS, are the country style ribs cooked over direct heat?

No, they are not cooked on an open flame like it’s a grill. It’s just cooked directly over the smoke.

The UDS is basically a homemade smoker. So no matter what smoker you are cooking on, you just need to hold the temp steady at 275.

If doing these on a pellet grill, assume it is ok to smoke them at 180, until IT of 150, then turn smoker up to 275 for Braise steps?

I am really enjoying your recipes that you cook on your uds. In fact I am following your recipes and getting Big Time GREAT results and compliments. How do you manage the spike in the temp on your drum when you put the country style ribs in the covered pan? I am still tying to dial in my cooking style on my drum.

If the temp spikes, I just it all closed down pretty quickly. If you limit the air flow, it will bring itself down.

If they are actually pork loin country style ribs, do you still take them to an internal temp of 195? Seems they would be dry if pork loin. I can understand the shoulder/butt cuts. The ones we get at our store are say pork loin country style ribs on the package. I took some to 195 and they seemed real dry. I take it they are much leaner and 145-150 would be the range?

Thanks for all your recipes! I’m labeled as the grill/smoke master on my BGE because of your recipes (my secret)!!

Same question. I did loin ribs like a butt-cut rib and it was overcooked. I didn’t realize the difference until I ruined the loin-cut. It was not tender, it was like hard jerky.

In this video it looks like loin and butt cuts were cooked the same. Some Malcom magic?

How long do you cook the loin country ribs? Do you still cook to 150 in the first phase and then braise for another hour? These look so good, really want to try them. Thank you.

Hi Malcolm, you’re my constant go to guy for Smoking meats and BBQ. My question is “should I rely on my Thermoworks Smoke ambient temperature probe or my Pitboss pellet smokers digital temp reading for inside of smoker/grill?”

I would go by the grate temp.

I make this recipe on a regular basis. Last time I made 2 packs of these and my baked bean recipe with my kick but baked mac and cheese. My family managed to eat it all.

Thank you Malcom, this is my favorite country style rib recipe!

Hi Malcom, big fan of your recipes, and this one is one of my favorites. Having had success cooking country style ribs like this many times in the past, I plan to try out double cut pork chops with this method. Do you think I need to make any adjustments?

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About Malcom Reed & HowToBBQRight.com

I’m Malcom Reed and these are my recipes. I spend my life cooking – mostly slow-smoked barbecue.

Every week I share a new recipe on my HowToBBQRight YouTube Channel. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team.

Carolina Country Style Ribs

Country style pork ribs are great for a variety of flavors, but this Carolina Country Style Pork Ribs recipe is pretty hard to top. Grilling pork ribs is a great way to build in extra flavor, and this recipe comes complete with a great pork marinade . And if you’re looking for other grilled pork recipes , cruise the rest of the site -- we’ve got plenty more where this came from!

Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade set aside. Add remaining marinade to ribs seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade discard marinade.

Prepare medium-hot fire grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.

Meet the Condray Family

I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.

Step 5: Sauce

Many of us love a sauce on the ribs. Saucing is not an obligation for these meaty ribs, but if you want that next layer of flavor, the time to use it is when you close the lid.

To sauce, put the sauce in a pot and heat. If you put cold sauce on the ribs, it will momentarily slow their roasting. Using tongs, grasp each section of the ribs and dip into the hot sauce, allowing the excess sauce to drip off.

Place the ribs back on the grill on the side opposite the heat and let them finish grilling.

Saucy Country-Style Ribs

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If you like your ribs extra-meaty, then you're going to love these flavorful, Saucy Country-Style Ribs. Country-style ribs are more like a pork chop than a rib, making them meatier and less fatty. Now the question is, will you eat these with a fork or your fingers?

What You'll Need

  • 1 cup ketchup
  • 3 / 4 cup water
  • 1 / 2 cup steak sauce
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup light brown sugar
  • 3 1 / 2 to 4 pounds country-style pork ribs

What to Do

  1. In a medium bowl, whisk ketchup, water, steak sauce, Worcestershire sauce, onion, garlic, and brown sugar until combined.
  2. Place pork ribs in a soup pot pour sauce over ribs. Cover and bring to a boil over medium heat. Reduce heat to low and simmer 45 to 55 minutes, or until fork-tender.


Wipe off your fingers (or lick them -- we won't look!) and dig in to a side of our Country Coleslaw!

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Ratings & Comments

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Made these in crockpot and they were tender and nice flavor, but the sauce turned to a water consistency. Next time will try the stove top method in the recipe.

Could this be made in a crockpot?

yes you can make these in a crock pot. you can brown the ribs first if you want to and then put them in the crock pot and add the sauce and set it on low for 6-8 hours.. I've made them like this before and them come out very tender

I loved these. They were tender and reminded me of the good 'ol hole-in-the-wall restaurants from back home. Side note, Worcestershire Ketchup makes the best steak sauce ever!

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