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Glazed Country Ribs: The Ultimate Guide to Tender Oven-Braised Pork

Slow braising transforms tougher cuts into mouthwatering meat that falls off the bone.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 22, 2025

Slow braising transforms tougher cuts into mouthwatering meat that falls off the bone.

Yields: 6 servings

Prep Time: 55 minutes

Total Time: 4 hours 25 minutes

Calories per Rib: 687 kcal

Introduction

Country-style pork ribs, when oven-braised and glazed, turn into a mouthwatering centerpiece. This guide walks you through each step to achieve ribs that are thoroughly seasoned, slow-cooked to tenderness, and finished with a glossy sweet-savory glaze. With careful preparation, a special red-currant glaze, and strategic oven timing, every rib will impress at your next gathering or cozy dinner.

What Are Country-Style Pork Ribs?

Country-style ribs are meaty, bone-in or boneless strips cut from the pork shoulder, not true rib bones. Their higher fat content and marbling yield exceptional flavor and tenderness when cooked properly. These ribs are ideal for oven-braising because the slow, moist heat breaks down connective tissue, resulting in fork-tender meat that absorbs glazes beautifully.

Ingredients

Essential Ingredients for Glazed Country Ribs
Ingredient	Amount	Notes
Medium yellow onions	2	For braising and glaze
Country-style pork ribs	3 lb.	Shoulder/butt ribs preferred
Garlic cloves	2	For aromatic depth
Canola oil	3 Tbsp.	For sautéing glaze ingredients
Fresh ginger (grated)	4 tsp.	For glaze complexity
Low-sodium soy sauce	1/4 cup	Balances sweetness
Sherry vinegar	4 tsp.	Tangy accent
Salt	1/2 tsp.
Freshly ground pepper	1/2 tsp.
Red-currant jelly	1 1/2 cups	Main glaze sweetener
Ketchup	4 tsp.	Tomato base for glaze

Tip: All ingredients should be measured before starting, and ribs trimmed of excess fat if desired.

Step-by-Step Directions

Step 1: Braising the Ribs

Preheat oven to 300°F (150°C).
Chop one onion into 1-inch pieces. Place ribs, chopped onion, and whole garlic cloves in a large 9×13-inch roasting pan.
Add 1 1/2 cups water. Cover pan tightly with aluminum foil.
Braise in the oven for 3 1/2 hours until the ribs are tender and easily pierced with a fork.

Step 2: Preparing the Red-Currant Glaze

While ribs cook, finely chop the remaining onion.
Heat canola oil in a small saucepan over medium heat.
Add chopped onion and cook until soft (about 6 minutes).
Stir in grated ginger, cooking 1 minute more.
Add soy sauce, sherry vinegar, salt, pepper, red-currant jelly, and ketchup. Stir to combine.
Simmer for 5 minutes, then remove from heat.
Reserve 2 tablespoons of glaze for fried rice (optional), 1/2 cup for serving, and use remainder for basting the ribs.

Step 3: Glazing and Finishing

Remove ribs from roasting pan. Discard braising onion, garlic, and liquid.
Increase oven temperature to 350°F (175°C).
Return ribs to pan. Brush generously with glaze.
Bake uncovered on the middle rack.
Baste with glaze every 10 minutes for 30 minutes, ensuring ribs become deeply lacquered and caramelized.
Serve hot or warm, with reserved glaze on the side.

Chef’s Tips for Perfect Country Ribs

Choose country-style ribs cut from the shoulder for richer flavor and tenderness.
Trim excess fat but keep enough for moisture.
Braising is key—long, slow oven time tenderizes the meat.
If desired, finish ribs under a broiler for 3-5 minutes for crisp edges.
Red-currant jelly can be substituted with other tart fruit preserves if unavailable.
For a smoky twist, add a dash of smoked paprika or brush on barbecue sauce during final glazing.
Leftover glaze works as a flavorful sauce for rice, roasted vegetables, or sandwiches.

Serving Suggestions

Serve ribs with sides like:
- Garlic mashed potatoes
- Roasted seasonal vegetables
- Creamy coleslaw
- Buttery cornbread
- Pickled cucumbers or onions for acidity
Present ribs on a platter with extra glaze. Garnish with chopped fresh herbs (parsley, cilantro) for color.
For gatherings, slice ribs into individual portions and offer glaze in dipping bowls.

Nutritional Information (per rib)

Calories	Total Fat	Saturated Fat	Protein	Carbohydrates	Sodium
687 kcal	Varies (mostly from pork & glaze)	Varies	High (mainly from pork)	Moderate (from glaze)	Moderate (from soy sauce, glaze)

Note: Values are approximate and depend on rib portion size and how much glaze is consumed.

Variations and Customizations

Swap red-currant jelly with cherry preserves, apple butter, or apricot jam for different flavor profiles.
Add spice rubs—try brown sugar, paprika, cayenne, mustard powder before braising for an added kick.
Marinate ribs overnight in the glaze for extra flavor absorption before braising.
Replace sherry vinegar with apple cider vinegar for a slightly sweeter, tangier result.
For gluten-free, ensure soy sauce is tamari or another certified GF product.

Frequently Asked Questions (FAQs)

Q: Can I make country ribs in advance?
A: Yes. Braised ribs can be cooked a day ahead, cooled, and refrigerated. Rewarm and glaze before serving for best flavor.

Q: What can I use instead of red-currant jelly?
A: Cherry preserves, apricot jam, or apple jelly provide similar tart-sweet flavor for the glaze.

Q: Can I grill these ribs?
A: For smoky flavor, finish fully baked/glazed ribs on a medium grill for 5–10 minutes per side, brushing with extra glaze.

Q: Why braise instead of roasting?
A: Braising in a covered pan with liquid ensures the ribs stay moist and tender, ideal for thicker country-style cuts.

Q: Are leftovers good?
A: Absolutely. Shred meat for sandwiches or stir into fried rice using reserved glaze for bold flavor.

Expert Advice for Rib Lovers

Store spice rub blends in airtight containers for up to six months, ready for ribs, chops, or chicken.
For sweeter glaze: stir in extra tablespoon of honey or brown sugar.
Try other aromatics in braising liquid, like star anise or bay leaf, for deeper complexity.
Pair ribs with tart, acidic or bitter sides to balance the richness—think pickled veggies or arugula salad.

Summary Table: Braised vs. Roasted Country Ribs

Method	Advantages	Flavor & Texture
Braised, then glazed	Extra moist, tender; deep flavor in meat	Juicy, fall-apart texture; sweet-savory glaze
Direct roasting	Crispier exterior; quicker prep	Chewier, more pronounced bark; less glaze penetration

Conclusion

Glazed country-style pork ribs, cooked low and slow, highlight the full potential of oven-braised meat: juicy, flavor-packed, and easily customizable. Whether you stick to the classic red-currant glaze or experiment with personal spice blends and alternative bases, this method guarantees satisfaction for both weeknight dinners and festive meals. Make use of the step-by-step guide, chef’s tips, and FAQs so your next plate of country ribs is the best yet.