Yum

Oven Baked Barbecued Boneless Country Style Pork Ribs

Oven Baked Barbecued Boneless Country Style Pork Ribs from 101 Cooking For TwoGreat BBQ. Low and slow equals super tender with great taste with this super easy oven based recipe. With almost no hands on time even the cooking impaired can pull off a great meal.

For the grilled recipe click HERE.

Rating: 9 very moist, just be careful not to dry it out at the end.

Notes on rub and sauce.
I now make all my sauce and rubs. I did use only Gates of Kansas City sauce and rubs. I enjoyed them for 35 years and  mail order them by the case and give a lot away. Gates from Kansas City Link. You should use what ever rub or sauce you enjoy. Bull’s-Eye Original Barbecue Sauce is recommended by CI. You can Google or buy what your local market has.

Useful links
My Memphis  BBQ Sauce – You must try this 
8:3:1:1
Recipezaar # 16732 – Gates & Son’s KC BBQ Rub
Recipezaar # 16745 Gates & Son’s KC BBQ Sauce

Trim ribs if excessive fat. (usually not needed) Pat dry.

On a large square of aluminum foil, coat both sides of ribs with rub.

Seal foil and if you have time, place in refrigerator for 2 hours. Place in oven at 300 degrees on center rack. I don’t brother to preheat. Be sure to have half sheet pan on lower rack. The foil frequently leaks. Bake for 2 1/2 hours.

Preheat grill for 10 minutes before ribs are removed from oven. See note below if using broiler of your oven. Be sure to clean and oil grill well since ribs will fall apart easily. Remove from oven and drain any liquid.


Brush sauce on both sides and brown both sides for 4-5 minutes each.

Oven Baked Barbecued Boneless Country Style Pork Ribs from 101 Cooking For Two
Notes: Instead of grilling to brown up, you can set foil pack on the baking sheet, open and drain all fluid. Brush with sauce and place under broiler to brown about 5 minutes depending on your stove.

Oven Baked Barbecued Boneless Country Style Pork Ribs
 
Prep time
Cook time
Total time
 
Great BBQ. Low and slow equals super tender with great taste with this super easy oven based recipe. With almost no hands on time even the cooking impaired can pull off a great meal.
Serves: 4 servings
Ingredients
  • 1½ to 2 lbs Boneless Country Style Pork Ribs
  • Rub of your choice
  • Barbecue sauce of your choice
Instructions
  1. Trim ribs if excessive fat. (usually not needed) Pat dry.
  2. On a large square of aluminum foil, coat both sides of ribs with rub.
  3. Seal foil and if you have time, place in refrigerator for 2 hours.
  4. Place in oven at 300 degrees on center rack. I don’t brother to preheat. Be sure to have half sheet pan on lower rack. The foil frequently leaks.
  5. Bake for 2½ hours.
  6. Preheat grill for 10 minutes before ribs are removed from oven.Be sure to clean and oil grill well since ribs will fall apart easily.
  7. Brush sauce on both sides and brown both sides for 4-5 minutes each
Notes
Instead of grilling to brown up, you can set foil pack on the baking sheet, open and drain all fluid. Brush with sauce and place under broiler to brown about 5 minutes depending on your stove.

Updated
December 7 2013

Comments

  1. joanna says

    I’ve tried a few pork ribs recipes and usually have to add extra sauce/liquid after i’ve cooked them because they are so dry. These one came out super flavorful and moist. The broiling at the end made such a nice glaze on the ribs. I’m totally impressed and made enough to eat for dinner for a few days. I served them with a side of fried plantains. So good! Thanks for the great recipe! Couldn’t be happier!

      • joanna says

        definitely!! it’s in my oven again right now! haha i never have any bottled bbq suace in my house so i always do a little mixture of tomato paste, pureed pineapple/honry, mustard, apple cider vinegar, and chopped garlic. i brush that on and it’s so amazing!! it makes a thick sauce. the quantities aren’t really so important since i just throw everything in a bowl. definitely try it if you’re up for a change!!

      • DrDan says

        All great ingredients in the sauce so it has to be good. You might want to check my Memphis BBQ that can make cardboard taste good.

        This pork is just so good this way. I started doing them like this about 10 years ago and must have done this 100 plus times. Just so fall apart moist. I Know they are a bit over cooked but really that is part of the taste and texture that makes them so good. I almost always finish under a broiler so I don’t need to fire up the grill. Oh boy this post is old, I’ll take new pictures soon and buff up the post.
        DrDan

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: