Pulled Pork Bowl: Oven-Braised Country Style Ribs
What should you do when you find yourself on a cold, blustery day with an extra pack of country style ribs in the fridge? Braise them in the oven in a homemade BBQ sauce. And what if there isn’t enough for a meal? Turn them into a pulled pork bowl using sides you might find at a barbecue.
I like a good grain or salad or noodle bowl for a variety of reasons. Top of the list is that you can create a flavor profile (barbecue!) with things that you already have in the kitchen. Kiddo likes them because they’re “a little bit of everything” meal and cleans her plate.
The recipe source
The foundation for this pulled pork bowl is a recipe adapted from Saucy Country-Style Oven Ribs on Epicurious. Country style ribs aren’t actually ribs, but are typically cut from the shoulder of the pig. Here’s a diagram, for those of you who like to know your cuts of meat.
Tips and tricks for this recipe
Making the BBQ Braised Country Style Ribs
You can certainly make the sauce as spicy as you like. Feel free to increase the cayenne or add chili powder or whatever makes you happy. You could also puree the sauce if your BBQ sauce has to be smooth.
The most important thing here is the low, slow braise of those country style ribs. Whether you’re making ribs or spaghetti and meatballs, braising cooks meat so it’s tender, not tough.
Making the pulled pork bowl
- Quinoa topped with toasted, chopped pecans
- Sweet potato salad from the Jubilee cookbook
- Pickled green cherry tomatoes
- Buttered corn (sadly, from frozen)
- Cornbread croutons made from the Brown Butter Skillet Cornbread from Melissa Clark’s Dinner
- Over a bed of green leaf lettuce and served with additional BBQ sauce on the side.
FAQs about this pulled pork bowl with oven braised country style ribs
Parboiling at a simmer (a low boil) helps to tenderize the ribs and decreases some of the fat in the braise. It is not essential, but if you skip this step, you will want to braise them for longer.
Of course. But making your own is easy, requires items you probably already have in your kitchen, and you can set the balance of sweetness and spiciness to any level you like. But sometimes convenience wins.
Check out other Ugly Duckling Bakery rice and noodle bowls like:
Rainbow poke bowl with seared tuna, sushi crab salad, and Japanese scrambled eggs Mediterranean lamb bowl
Taco meatloaf bowl
Swimming Rama tofu bowl
Use this BBQ sauce on a BBQ pizza, for my braised BBQ meatballs, or in a meatball wrap!
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Braised Country Style Ribs
- 2 pounds boneless, country-style pork ribs
- 1 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1½ cup ketchup
- ½ cup cider vinegar
- ⅓ cup dark brown sugar
- ¼ cup Worcestershire sauce
- 2 tablespoons yellow or brown mustard
- 2 tablespoons lime or lemon juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper or more to taste
- Preheat the oven to 300°F.
Preparing the country style ribs
- In a large pot, cover the ribs with several inches of water, bring to a low boil, and cook for 30 minutes.2 pounds boneless, country-style pork ribs
- Meanwhile, make the BBQ sauce. Heat the oil in a large saute or frying pan and cook the onions over medium low heat until softened, about 10 minutes.1 tablespoons vegetable oil, 1 onion, chopped
- Add the garlic and stir for one minute.2 cloves garlic, minced
- Add the remaining ingredients and cook for about 15 minutes. Adjust the salt, pepper, and spiciness to taste.1½ cup ketchup, ½ cup cider vinegar, ⅓ cup dark brown sugar, ¼ cup Worcestershire sauce, 2 tablespoons yellow or brown mustard, 2 tablespoons lime or lemon juice, 1 teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon cayenne pepper
Braising the country style ribs
- Drain the ribs, pat them try with a paper towel, and place them in a shallow baking dish. Add BBQ sauce to cover.
- Cover the baking dish tightly with tin foil and cook for 2 hours.
- Remove the foil and bake for an additional hour until the ribs are fork-tender and fall apart easily.
- Let cool briefly and then remove from the BBQ sauce to separate the meat from the fat.
- Skim the fat off of the BBQ sauce and serve alongside the pulled pork.
This recipe was originally posted March 28, 2021.
Looking for inspiration?
Sign up to get recipes full of kitchen tips and tricks.
Super tasty way to get pulled pork with doing a whole Boston butt pork shoulder.
Every body loves this. Added a side of coleslaw and a great meal.
Hi Eric. I’m so glad you loved this recipe – did you make the BBQ sauce too? Thanks so much for leaving a comment!