Are you looking for a delicious and easy way to cook country style pork ribs in your convection oven?
Look no further!
Slow-roasting these ribs in the oven is a great way to achieve tender, juicy meat that falls off the bone. With a few simple steps and some basic ingredients, you can create a mouth-watering meal that will impress your family and friends.
In this article, we’ll explore different methods for cooking country style pork ribs in a convection oven, including tips and tricks for achieving the perfect texture and flavor.
So, let’s get started!
How To Cook Country Style Pork Ribs In Convection Oven?
First, preheat your convection oven to 300°F. While the oven is heating up, prepare your ribs by rubbing salt and pepper all over them.
Next, line a roasting pan with aluminum foil and place the ribs in the pan, fatty-side up. Cover the pan with foil and seal it tightly.
Bake the ribs for 2 hours at 300°F. After 2 hours, remove the foil cover and move the ribs to a roasting rack. Lower the oven temperature to 275°F.
Coat the ribs liberally with your favorite sauce and place them back in the oven for another hour. To test for doneness, use the back of a fork to press down on a rib portion. If you see the meat separating from the bone or pulling apart from itself, they’re ready. If not, let them go another 30 minutes or so.
Alternatively, you can try a dry-roasting method. Season the ribs well with salt and pepper or dry rub and transfer them to a rimmed baking sheet or baking pan lined with aluminum foil and a roasting rack. To dry roast, bake ribs for 90 minutes, uncovered. For boneless ribs, use aluminum foil to cover them as they can sometimes dry out. You can also use a splash of apple juice as a mopping sauce to help keep the ribs moist.
Meanwhile, combine all of the BBQ sauce ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored 10 to 15 minutes.
After 90 minutes of dry-roasting, carefully remove the tray from the oven. Carefully pour off any juices and oils that have collected in the pan. Increase the oven temperature to 350°F and baste the ribs with BBQ sauce. Continue basting every 30 minutes, turning the ribs each time you baste with sauce.
After 90 minutes of basting, move them under the broiler for a minute or two just to caramelize the sauce.
Choosing The Right Cut Of Country Style Pork Ribs
Country-style pork ribs are not actually ribs, but rather pork chops with a lot of meat on the bone. They are cut from the fatty, muscular section of the shoulder blade near the loin. There are two different areas from which country-style pork ribs can be cut: the blade end near the shoulder or the shoulder itself.
If you prefer leaner meat, go for the blade-end loin chops that are cut into pieces. These are sold as boneless pork loin country-style ribs and have a nice marbling and great flavor. If you prefer fattier meat, try the thick strips cut from pork shoulder steaks, which are also sold boneless and labeled as pork shoulder country-style ribs.
When choosing country-style pork ribs, look for slabs with good meat coverage over the bones and no large areas of surface fat. Avoid “shiners,” or slabs where the meat has been cut too close to the bone, as these exposed bones may fall out during cooking. For best quality, avoid buying ribs that are frozen or have been previously frozen. Cryovac packages containing 1-3 slabs of ribs have usually not been frozen, but there are exceptions and they do sometimes turn up frozen in grocery stores.
Reject ribs that are discolored or that have dried-out edges, an indication of freezer burn. You may also notice a slight odor when opening the Cryovac packaging; this odor is normal and should dissipate after a few minutes. However, if the odor is a strong, putrid smell that lasts longer than 10 minutes, the meat is probably spoiled and should be returned to the store for a refund.
Experiment with different sizes of slabs to find out what you like. Smaller slabs, around 2 pounds each, may have a higher ratio of meat to bone, while larger slabs may be preferred by some people. Remember that every slab is unique and may vary in terms of tenderness even when cooked the same way.
Preparing The Ribs For Cooking
Before cooking your country style pork ribs in a convection oven, it’s important to prepare them properly. First, remove any excess fat or connective tissue from the ribs using a sharp knife.
Next, season the ribs with salt and pepper or your favorite dry rub. Make sure to coat them evenly on both sides for maximum flavor.
Line a roasting pan with aluminum foil to make cleanup easier and place the ribs in the pan, fatty-side up. Cover the pan tightly with foil to trap in moisture and prevent the ribs from drying out during cooking.
Bake the ribs at 300°F for 2 hours with the foil cover on. This will help to tenderize the meat and infuse it with flavor. After 2 hours, remove the foil cover and transfer the ribs to a roasting rack. Lower the oven temperature to 275°F.
Now it’s time to add your favorite BBQ sauce. Coat the ribs liberally with sauce on both sides and place them back in the oven for another hour. This will help to caramelize the sauce and give the ribs a delicious glaze.
To test for doneness, use a fork to press down on a rib portion. If you see the meat separating from the bone or pulling apart from itself, they’re ready to be served. If not, let them cook for another 30 minutes or so until they reach your desired level of tenderness.
Alternatively, you can try a dry-roasting method by baking the ribs uncovered for 90 minutes at 300°F before adding BBQ sauce and returning them to the oven for another hour. This method will result in a slightly different texture but can be just as delicious as braising.
No matter which method you choose, preparing your country style pork ribs properly is key to achieving juicy and flavorful results in your convection oven.
Seasoning Options For Flavorful Ribs
To add even more flavor to your country style pork ribs, consider using a dry rub or seasoning mix. A simple and versatile dry rub can be made by combining brown sugar, smoked paprika, garlic powder, chili powder, cumin, black pepper, salt, and cayenne pepper. Adjust the amounts of each ingredient to suit your personal taste preferences.
For a more traditional BBQ flavor, use a combination of sweet paprika, dark brown sugar, freshly ground black pepper, chili powder, garlic powder, dry mustard, celery salt, kosher salt, and cayenne pepper. Again, adjust the amounts of each ingredient to your liking.
To use the dry rub or seasoning mix, generously coat both sides of the rib racks with the mixture and wrap them in plastic wrap or aluminum foil. Refrigerate for at least 4 hours or up to 48 hours for optimal flavor.
Alternatively, you can use a marinade to add flavor to your ribs. A simple marinade can be made by combining soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and black pepper. Marinate the ribs for at least 2 hours before cooking.
No matter which seasoning option you choose, be sure to adjust the cooking time and temperature accordingly to ensure that your ribs are cooked to perfection.
Cooking The Ribs In A Convection Oven
Cooking ribs in a convection oven is a great option for those who want to cook their ribs quickly and evenly. To start, preheat your convection oven to 300°F. While the oven is heating up, prepare your ribs by rubbing salt and pepper all over them.
Next, line a roasting pan with aluminum foil and place the ribs in the pan, fatty-side up. Cover the pan with foil and seal it tightly. Bake the ribs for 2 hours at 300°F.
After 2 hours, remove the foil cover and move the ribs to a roasting rack. Lower the oven temperature to 275°F. Coat the ribs liberally with your favorite sauce and place them back in the oven for another hour.
To test for doneness, use the back of a fork to press down on a rib portion. If you see the meat separating from the bone or pulling apart from itself, they’re ready. If not, let them go another 30 minutes or so.
Alternatively, you can try a dry-roasting method. Season the ribs well with salt and pepper or dry rub and transfer them to a rimmed baking sheet or baking pan lined with aluminum foil and a roasting rack. To dry roast, bake ribs for 90 minutes, uncovered. For boneless ribs, use aluminum foil to cover them as they can sometimes dry out. You can also use a splash of apple juice as a mopping sauce to help keep the ribs moist.
After 90 minutes of dry-roasting, carefully remove the tray from the oven. Carefully pour off any juices and oils that have collected in the pan. Increase the oven temperature to 350°F and baste the ribs with BBQ sauce. Continue basting every 30 minutes, turning the ribs each time you baste with sauce.
After 90 minutes of basting, move them under the broiler for a minute or two just to caramelize the sauce. This will give your ribs a nice crispy texture on top while keeping them tender and juicy inside.
Checking For Doneness And Serving Suggestions
To check for doneness, use a meat thermometer to ensure the internal temperature of the ribs reaches at least 145°F. Insert the thermometer into the thickest part of the meat, avoiding the bone. If you don’t have a thermometer, use the fork test mentioned above.
Once your ribs are done, let them rest for 10 minutes before serving. This will allow the juices to redistribute throughout the meat and make it more tender. Serve with your favorite sides, such as coleslaw, baked beans, or corn on the cob.
For an extra burst of flavor, try brushing on a bit of BBQ sauce during the last few minutes of cooking or serve it on the side for dipping. You can also experiment with different rubs and marinades to find your perfect flavor combination. Enjoy your delicious and perfectly cooked country style pork ribs straight from your convection oven!