Season thick country-style ribs, set them in a shallow braising liquid, cover the pan tightly, and bake at 325°F until a fork twists easily — then uncover, sauce, and broil a few minutes for a sticky crust. Glossy, slightly charred edges and caramelized drips on the foil show the glaze has set; pull the ribs before it blackens. AI-generated illustration Contents What Country-Style Ribs Really Are — and Why They Turn Out Tough Checklist: Ingredients, Pan, and Thermometer You Need Before You Start Step 1 — Pick Your Ribs (Shoulder-Cut vs. Loin-End) and Trim Them Step 2 — Season, Rub, and Build a Shallow Braising Liquid Step 3 — Cover…