Using the oven instead of the grill or a smoker also means these juicy ribs are ready in just about an hour and a half. It’s a simple, easy-to-prep meal that’s mostly hands off, so you can let the oven do the work and spend the rest of the time putting together sides or doing other things around the house.

This inexpensive cut of pork is not a true rib. Instead, country-style pork ribs are cut from either the blade end of the loin near the shoulder or from the shoulder itself.

These ribs are thick cuts that have good marbling and more meat than actual ribs, so they’re more like a pork chop. While some butchers leave them in the form of a rack and do not cut all the way through, it’s more common to find country-style pork ribs that are cut into individual pieces.

This recipe is for boneless ribs, but you can use bone-in country-style ribs (which contain the shoulder bone) if that’s what you find. Plan on substituting about 4 pounds of bone-in ribs for 2 1/2 pounds of boneless ribs.

For the best flavor and texture, rub these ribs with dried spices before cooking and then slather them with barbecue sauce at the end of cooking.

The recipe includes a simple Cajun seasoning, though you can also use a store-bought version. Note that the recipe makes more Cajun seasoning than you’ll need for the ribs. Store the extra seasoning in a tightly sealed bag or jar and use it to season fish, chicken, roasted vegetables, and more.

• Scale up or down: Make as many ribs as you need. Count on about two ribs per person, and simply use more or less seasoning and sauce as needed to cover the ribs.
• Make a rack of ribs: If the country-style pork ribs you buy are cut into individual pieces, stand them up and place them close together to make a “rack.” They will cook evenly and are easier to cover with onions and baste with sauce. If you buy one whole piece of meat, slice it into “ribs” after cooking.
• Season well: If you decide to use store-bought Cajun seasoning and it is salt free, sprinkle the ribs lightly with kosher salt and add 1/4 teaspoon garlic powder and 1/2 teaspoon onion powder for extra flavor.
• Use foil to line the pan and cover the ribs: Lining the pan makes cleanup quick and easy, while covering the ribs keeps them from drying out in the oven. You’ll remove the foil to finish baking.
• Wait to sauce them: Because of its sugar content, barbecue sauce can burn easily. Wait to add it until the very end of the cooking time.
• Finish by broiling: A few minutes under the broiler gives the ribs a crispy top similar what you’d get from grilling.

Pair the ribs with classic coleslaw, potato salad, baked beans, and cornbread, for a hearty meal your family and friends will enjoy.