30 Minute BBQ Boneless Pork Ribs

30 Minute BBQ Boneless Pork Ribs from 101 Cooking For Two

Moist and tasty. Another weeknight recipe for one of my favorite “Cooking For Two” meats, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.

For those of you unfamiliar with the cut, it is really the tail end of a pork loin cut in half and scored to make “ribs”. Many time there is a “fat cap” that I usually trim off. Many times the scoring is not very deep so I usually deepen the cut to a  little over half the thickness of the meat. I consider this to be more surface area for seasoning.

Rating

A solid 4. Now I can have fresh hot BBQ on a weeknight without much fuss.

Notes: I’ve said it before and I will say it again. YOU MUST HAVE CAST IRON. Here I have my 10 inch cast iron skillet.

Preheat over to 375 convection and heat a cast iron skillet or other oven safe pan with a teaspoon or two of oil over medium high heat. Trim one slab (about 1 1/2 lb) country style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab.

Give at a good sprinkle with 7:2:2 seasoning. See my link here. This is 7 parts kosher salt, 2 parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.

Place in the pan and sear for 2 minutes per side.

Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get into the slices.

30 Minute BBQ Boneless Pork Ribs from 101 Cooking For Two

Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.

30 Minute BBQ Boneless Pork Ribs
Author: 
Recipe type: BBQ
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 small servings or 2 large
 
Moist and tasty. Another weeknight recipe for one of my favorite “Cooking For Two” meats, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.
Ingredients
  • 1 slab country style boneless pork ribs
  • 7:2:1 or 7:2:2 seasoning (or kosher salt and pepper)
  • ½ t oil
  • 1 T BBQ sauce
Instructions
  1. Preheat over to 375 convection and heat a cast iron skillet or other oven safe pan with a teaspoon or two of oil over medium high heat.
  2. Trim one slab (about 1½ lb) country style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab.
  3. Give at a good sprinkle with 7:2:2 seasoning. This is 7 parts kosher salt, 2 parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.
  4. Place in the pan and sear for 2 minutes per side.
  5. Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get into the slices.
  6. Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.

 

Updated
June 7 2014

Comments

  1. says

    ha ha, I was about to freak out because I thought these were going to be country style ribs (from the shoulder) done in 30 minutes and I was thinking how tough they would be.

    I have to remember to try this cut out the next time I am trimming a whole pork tenderloin. You don’t see it in the markets here.

  2. says

    I have been trying to “perfect” oven cooking of these ribs for awhile now…to no avail. I will try THIS METHOD next as I have realized this meat is basically like a tenderloin meat I have probably been over cooking it….duh. Thanks for the tip !

    • Faith Johnson says

      OMG I will never make them any other way again they were OMG OMG and I did not have to use a cast iron skillet my girlfriend and I looooved them this will be my new all time fave recipe for these kinda ribs now

  3. says

    There is another oven baked method that I published in the summer of 2010 using foil to wrap them. It worked quite well also. Remember this is loin not tenderloin. It will not be that soft cut with a fork texture but it can be tender and tasty.

  4. says

    This is a wonderfully simple recipe. Love it.
    But next time I would lower the temperature to 300 degrees
    and cook it for 2 hours. This would make it tender.
    I would also add some other stuff
    like onions – I love onions.

    Will also try Dr. Dan’s.

  5. says

    I do this cut of pork “low and slow” sometime but in foil usually since it is prone to dry some what since it is usually ( not always) lean. I think the onion in the foil with for meat at 300 for a couple of hours then open up the foil and broil for a few minutes for some color. Makes me hungry just thinking about it.

  6. says

    I don’t have a cast iron skillet and really want to make these. Any suggestions?

    Should I keep an oven-safe pan heating up in the oven so when I transfer the ribs from the stove to the oven the pan is still hot?

    • says

      That sounds like a good plan and as always cook to the temperature not time. I think everyone should have cast iron. A 12 inch pre-seasoned Lodge will cost about $20 on Amazon.

  7. Fredamarie says

    These were incredible. I’d bought sliced, bone in country style ribs the day before and my plan for what to do with them didn’t work out. The first set of recipes I found on line led me to believe that I’d have to postpone cooking them until the weekend because of the time required. When I first saw this method I didn’t believe they’d cook that quickly, but they did. So tender and juicy! I deboned the ribs, sprinkled with a mixture of salt, pepper and granulated garlic and browned in a cast iron skillet in olive oil. Once browned, I brushed with a mixture of worcestershire sauce and (very little!) liquid smoke. This is my summer pork marinade but I thought it would splatter too much on the stove top. I then brushed with bbq sauce and cooked in the oven as directed. My family loved them, and insisted that I print the recipe. I will definitely make these again! Thanks so much!

    • says

      The boneless rib are a totally different cut from the bone in country ribs. I usually do the bone in “low and slow” on a grill. The boneless are much leaner and a more rapid cooking works well. But it worked out great it sounds like…

      The Worcestershire sauce sounds like a great taste addition and I always love a splash of a good liquid smoke.

      Thanks for the note

      DrDan

  8. Cari says

    WOW! I just so happened to come across this recipe while searching for a quick and easy way to make boneless country style pork ribs somehow other than “low and slow”…and the result was awesome! I have stovetop to oven cookware, so after searing, I just threw a lid on the pan and into the oven it went. One pan, and cleanup was a breeze. Thank you!!!!

    • says

      Great, glad it worked for you. These “ribs” are really the tail end of a pork loin cut in half and scored. So cooking them is more like a pork loin than ribs. IE faster… I usually do the oven without a lid but sure it would work fine with.
      Thanks for the note
      DrDan

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