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These Piri Piri Ribs Are Fall-Apart Tender and Spicy: If you’ve never tried Piri Piri on Country-Style Ribs, you’re seriously missing out. This is one of those recipes I go back to anytime I want something bold, a little spicy, and totally satisfying. The ribs get marinated in piri piri sauce, then slow-roasted in the oven until they’re fall-apart tender.
After resting, I shred the meat and toss it in more of that fiery, tangy sauce. It’s smoky, juicy, and just the right amount of heat—perfect for sandwiches, bowls, or straight off the pan. This one’s a crowd-pleaser, and it couldn’t be easier. This is My Favorite Way to Roast Country-Style Ribs!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Piri Piri Roasted Country Style Ribs
Oven-roasted country-style ribs marinated in spicy piri piri sauce, shredded and sauced again for juicy, bold flavor. Easy, satisfying, and full of heat – with almost no work. Designed in my kitchen to work in real kitchens everywhere!
Piri Piri Country Style Ribs Ingredients
To make these country-style ribs, we will need the following recipe ingredients (check suggested swaps if you’re out of something or would like to adjust the recipe):
- Country-style pork ribs – Meaty and rich, ideal for roasting until tender.
- Swap: Boneless pork shoulder or pork butt, cut into thick strips.
- Salt – Boosts flavor and helps the meat brown.
- Black pepper – Adds mild heat and balances the tang of the sauce.
- Swap: Crushed red pepper flakes or white pepper for a different heat profile.
- Garlic powder – Gives a mellow, savory base.
- Swap: Fresh minced garlic (1–2 cloves), though it may brown more in the oven, so add partway through.
- Olive oil – Helps with browning and keeps the meat juicy.
- Swap: Avocado oil or another neutral, high-heat oil.
- Nando’s Medium Garlic Piri Piri sauce – Spicy, tangy, and full of citrus and garlic flavor.
- Swap: Homemade piri piri sauce, harissa mixed with lemon juice, or a chili garlic sauce with a splash of vinegar and herbs. Chicken wing sauce also works!
Steps to Roast Piri Piri Country Style Ribs
Once you’ve gathered your ingredients, we will use the following process:
Season
Generously season with olive oil, salt, pepper, and garlic powder.
Marinate
Cover ribs in 1/2 -1 cup piri piri sauce. make sure ribs are coated on all sides. Let come to room temperature, about 20-30 minutes.
Roast to Tender
Cover with foil and roast until fork tender – about 3 hours. I like to remove the foil at the end of roasting to get a crispy crunch on the outside of the pork.
Shred
Shred using two forks or in the bowl of a stand mixer with the paddle attatchment. Remove bones before shredding, they should fall right out.
Sauce
Toss shredded pork in additional piri piri sauce.
Serve
Serve with fresh chopped cilantro, parsley, or chives and serve with baked lemon rice, Spanish tomato toast, or even french fries!
Tips and Tricks to Perfect Piri Piri Country Style Ribs
Marinate as long as you can. The longer the ribs soak in that piri piri sauce, the more flavor gets pulled into the meat. A few hours is good, overnight is better.
Bring the ribs to room temperature before roasting. Letting the meat sit out for 20–30 minutes helps it cook more evenly and stay juicy in the oven.
Use a ceramic baking dish, nonstick pan, or line your pan with foil. Nonstick or ceramic baking dishes are a breeze to clean – just soak and scrub- and foil makes cleanup way easier—especially with sticky sauces.
Cover with foil for the first half of roasting. This helps the ribs steam slightly and break down, so they turn out tender before they caramelize.
Rest before shredding. Just 5–10 minutes of rest time makes a big difference. It lets the juices settle and keeps the meat from drying out when shredded.
Toss in more piri piri just before serving. This is key! A fresh splash of sauce adds heat, acidity, and that saucy, glossy finish people love. I add a ton, my husband prefers a bit less.
Adjust the spice level. If you’re heat-sensitive or serving kids, mix the piri piri with a little honey or plain tomato sauce to mellow it out without losing flavor.
Make it ahead. These ribs reheat beautifully. You can roast and shred them a day in advance, then toss in fresh sauce and warm them up when ready to serve.
Piri Piri Country Style Ribs FAQs
Country-style ribs are meaty cuts from the pork shoulder, not actual ribs. They’re boneless (or sometimes bone-in), tender when slow-cooked, and perfect for roasting, shredding, or grilling. They’re ideal for absorbing marinades like piri piri sauce.
Piri piri sauce is a bold, spicy, and tangy chili sauce made from African bird’s eye chilis, garlic, lemon juice, vinegar, oil, and herbs. Nando’s is a popular store-bought version (I’ve made my own but Nando’s medium garlic is so good I drink it straight from the bottle), but you can also make it at home for extra customization.
Absolutely! Piri piri has a kick, but you can tone it down by mixing the sauce with a bit of honey, tomato sauce, or olive oil before tossing it on the ribs. You’ll still get the flavor without as much heat. You can also try a lemon parmesan sauce, anything that works for chicken wings will work here.
Marinating isn’t required, but it makes a huge difference in flavor. Even 2 hours helps, but overnight is ideal for letting the piri piri soak into the meat. If you’re short on time, score the ribs slightly so the sauce can penetrate quicker.
Yes, you can use baby back or spare ribs. Just adjust the cook time – baby back ribs may need longer and are best cooked low and slow.
Definitely – but start by smoking on medium-low over indirect heat until tender. Finish them on a hot grill for extra crispy crunch on the outside.
These ribs are great with rice, roasted potatoes, grilled vegetables, coleslaw, or flatbread. The bold, spicy flavor also pairs well with creamy sauces, yogurt dips, or citrusy salads.
Yes! Roast and shred the ribs a day or two in advance, then reheat and toss in fresh piri piri sauce right before serving. It actually helps the flavor deepen and makes entertaining easier.
What to Serve With Piri Piri Country Style Ribs
Piri Piri Roasted Country Style Ribs
Equipment
- 1 Nando's PERi-PERi Hot Sauce Variety Gift Pack
Ingredients
- 3 pounds country-style pork ribs
- 1 tsp salt, adjust to taste
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 cup Nando’s Piri Piri sauce, plus more for tossing
Instructions
- In a large bowl or zip-top bag, combine the ribs with ½ cup piri piri sauce, olive oil, garlic powder, salt, and pepper. Toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
- Preheat oven to 325°F (165°C).
- Arrange the ribs in a single layer. Cover tightly with foil and roast for 1½ hours.
- Remove the foil and increase the heat to 400°F (200°C). Roast for another 20–30 minutes, until the ribs are browned and tender.
- Let the ribs rest for 5–10 minutes. Shred the meat with two forks or leave whole if preferred.
- Add a few tablespoons of fresh piri piri sauce to the shredded meat and toss to coat. Adjust to your heat preference.
- Enjoy with rice, potatoes, crusty bread, or in sandwiches.
Notes
- Country-style pork ribs – You can also use pork shoulder or pork butt, cut into strips.
- Salt – Use kosher or sea salt; reduce slightly if using table salt.
- Black pepper – Red pepper flakes or white pepper work too.
- Garlic powder – Sub fresh garlic if you prefer, but watch for browning.
- Olive oil – Any high-heat oil like avocado oil is a fine swap.
- Nando’s piri piri sauce – Homemade piri piri, harissa + lemon, or chili garlic sauce with vinegar, or chicken wing sauce will work in a pinch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
