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    🏠Home » Recipes » Pork Recipes

    30 Minute Boneless Pork Ribs

    Oct 27, 2022 · Modified: Dec 13, 2022 by Dan Mikesell AKA DrDan · 118 Comments

    Recipe Table of Contents    
    4.38 from 599 votes

    A near-perfect boneless pork rib recipe with moist and tender results in only 30 minutes. Country-style boneless pork ribs cook fast in the oven after a brief searing and some seasoning—a great quick and easy dinner recipe with great taste.

    boneless pork ribs cut on white plate.

    Jump To:
    • 👨‍🍳How to make this recipe
    • ⏰How long to cook
    • 🌡️Final internal temperature
    • 🐖Ingredients
    • ✔️Tips
    • 📖Boneless Rib Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

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    Introduction

    Another simple weeknight recipe with one of my favorite "Cooking For Two" types of meat, country-style boneless pork ribs, which will be 2-4 servings depending on the size of your appetite.

    Unlike other pork ribs, country-style boneless ribs are like a pork chop. Both are from the pork loin. These ribs are lean, so they should be cooked quicker than low-and-slow.

    They are not the same as boneless or bone-in spare ribs or bone-in country-style pork ribs. Please see the discussion and diagram below if you are confused between bone-in and boneless country-style ribs being different.

    👨‍🍳How to make this recipe

    1. Preheat oven to 350° convection or 375° conventional oven.
    2. Trim one slab (about 1 ½ lb) of country-style boneless ribs of fat cap and silverskin. Deepen the cuts to a little over half the thickness of the slab.
    3. Heat a cast-iron skillet or another oven-safe pan with oil over medium-high heat.
    4. Place the ribs in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
    5. Remove from heat and brush the top (not the bottom) generously with the BBQ sauce of your choice. Be sure to get into the slices.
    6. Place in the preheated oven and bake until internal temp of about 145°-150°—about 15 minutes, but time will vary. Let rest for 5 minutes before cutting.

    ⏰How long to cook

    The suggested searing will take 5-6 minutes, then about 15 minutes in the oven for a total cooking time of about 20 minutes. If you skip the searing, the oven time will be about 25 minutes. Time will vary by the size and thickness of your ribs, the sear, and your desired final internal temperature.

    Use an oven temperature of 350° convection or 375° conventional oven. You can vary that a bit, and the time will change. But remember, you are cooking to a final internal temperature.

    Searing the boneless ribs will create a Maillard reaction that will give you some great flavors.

    🌡️Final internal temperature

    The final internal temperature for these ribs should be about where you like your pork chops. So 140° is the low end. 145° is the most common. We prefer 150° with almost no pink. Over 155° will start to dry and toughen your meat which is not recommended.

    Your time can vary by the thickness of your ribs, the pan, the oven temperature, and how long you seared. So cook to the final internal temperature you want.

    Allow to rest for about 5 minutes before cutting and serving. The temperature may rise a few degrees, so account for that.

    🐖Ingredients

    Country-Style Boneless Pork Ribs

    The boneless pork ribs are the tail end of a whole pork loin cut in half and scored to make "ribs." So, think of these ribs as lean pork chops in a funny shape. They should be cooked rapidly, like pork chops.

    Unfortunately, there are also "bone-in country-style pork ribs." They are NOT the same. Or even close to the same thing. Bone-in is like a slice of pork butt and should be cooked low and slow.

    Location of Boneless Country Style Pork Ribs - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified in accordance with the license.

    If you haven't figured it out, neither is related to real ribs. However, a pork loin is right next to baby-back ribs.

    There is also some confusion with spare ribs. Boneless spare ribs are from the pork butt and shoulder area. Bone-in spare ribs are St. Louis ribs with the sternum, cartilage, and rib tips remaining. Spare ribs are pork ribs, but short ribs are beef ribs.

    BBQ Sauce

    You don't have to use BBQ sauce, and it can be seasoned like pork chops.

    If you use BBQ sauce, a light sprinkle of kosher salt and black pepper before searing, then a coat of your favorite barbecue sauce after searing before going in the oven.

    Use your favorite BBQ sauce. I love Gates BBQ of KC sauce but have used Bulls Eye Original, which Cooks Illustrated likes. My Memphis BBQ Sauce would also be great.

    🧂Seasoning

    If not using BBQ sauce, season as you would pork chops. For me, that is a seasoning salt like Lowery's and some pepper. Or, just some salt and pepper will be acceptable.

    ✔️Tips

    How to trim boneless country-style pork ribs.

    The first step is trimming the fat cap, which is frequently attached to the backside of these ribs. It interferes with browning, seasoning, and cooking the meat. You will not be eating it, so cut most of it off. You don't need to be a perfectionist, but get most of it gone.

    The second step is to deepen the "rib cuts." Many times they will be less than 25% of the thickness. I like to get it to 50% or even a little more. It evens out the cooking and adds more seasoning area.

    What is the best pan to use to sear and then bake meat?

    I like to use a cast-iron skillet for this, but any pan that can go from the stovetop to the oven will do.

    If you don't have that, add an oven-safe pan to the oven while preheating. Sear with a stovetop pan, then transfer the ribs to the preheated pan to finish in the oven.

    How to use and store leftover country-style pork ribs?

    Leftovers can be reheated in the oven or microwave but are also great to top a salad.

    Store in an airtight container for four days in the refrigerator or three months in the freezer.

    Can I use a dry rub?

    Absolutely. If you have a dry pork rub, use it to replace the seasonings and BBQ sauce. Then serve with a side of your favorite BBQ sauce.

    What to serve with boneless BBQ ribs?

    Like any BBQ ribs, picnic-type side dishes like cole slaw, baked beans, cornbread, or French fries.

    📖Boneless Rib Recipes

    How to Grill Boneless Country Style Pork Ribs

    Grilled Memphis Boneless Country Style Pork Ribs

    Crock Pot Chinese Boneless Ribs

    This recipe is listed in these categories. See them for more similar recipes.

    BBQ Recipes, Easy Dinner Recipes, Pork Recipes, Pork Rib Recipes
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    🖼️Step-by-Step Photo Instructions

    cutting fat pad off boneless pork ribs-Edit

    Preheat oven to 350° convection or 375° conventional oven. Trim one slab (about 1 ½ lb) of country-style boneless ribs of fat cap and any silverskin.

    deepening cuts in boneless pork ribs-Edit

    Deepen the cuts to a little over half the thickness of the slab.

    Seasoning boneless pork ribs

    Before seasoning, dry well with a paper towel. Give the ribs a sprinkle of salt and pepper or 7:2:2 seasoning.

    placing boneless ribs into hot cast iron skillet

    Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat. Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.

    brushing BBQ sauce on boneless ribs after searing

    Remove from heat and brush the top (not the bottom) generously with the BBQ sauce of your choice. Be sure to get the slices.

    cooked BBQ country style ribs in skillet

    Place in the oven and bake until internal temp of about 145°-150°. About 15 minutes, but the time will vary some. Let rest for 5 minutes before cutting.

    Bite of BBQ country style pork ribs on a fork
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    📝Recipe

    BBQ country style boneless pork ribs on plate

    30 Minute Boneless Pork Ribs

    From Dan Mikesell AKA DrDan
    A near-perfect boneless pork rib recipe with moist and tender results in only 30 minutes. Country-style boneless pork ribs cook fast in the oven after a brief searing and some seasoning—a great quick and easy dinner recipe with great taste.
    Tap to leave a Rating
    4.38 from 599 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings #/Adjust if desired 4 small servings or 2 large

    Ingredients

    • 1 ½ pound country style boneless pork ribs - one slab
    • salt and pepper to taste - or 7:2:2 seasoning
    • 1-2 teaspoon oil
    • 1 tablespoon BBQ sauce
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350° convection or 375° conventional oven. Trim one slab (about 1 ½ lb) country-style boneless ribs of fat cap and any silverskin.
      cutting fat pad off boneless pork ribs-Edit
    • Deepen the cuts to a little over half the thickness of the slab.
      deepening cuts in boneless pork ribs-Edit
    • Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat. Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
      Seasoning boneless pork ribs
    • Remove from heat and brush the top (not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
      brushing BBQ sauce on boneless ribs after searing
    • Place in the oven and bake until internal temp of about 145°-150°. About 15 minutes, but time will vary some. Let rest for 5 minutes before cutting.
      cooked BBQ country style ribs in skillet
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Country-style boneless pork ribs are NOT the same as bone-in country-style ribs and they are not cooked the same.
    2. Reasonably trim the fat pad. You do not need to be perfect.
    3. Be sure to dry the ribs will before seasoning and adding to the skillet.
    4. Get the skillet and oil hot on the stovetop before adding the ribs.
    5. If you don’t have a pan that can go from the stovetop to the oven. Place an oven-safe pan in the oven during preheating. After searing in a different pan on the stovetop, transfer the ribs to the oven pan, brush with BBQ sauce and proceed.
    6. Cook to the final internal temperature you want. Usually 145°-150°.
    7. Be sure to rest for 5 minutes before cutting. It might raise a few degrees so account for that.
    8. If you skip the searing, oven time will increase by about 10 minutes. If you are using sauce, add it after about 10 minutes in the oven.
    9. ONE LAST TIME: Boneless country-style ribs are not the same as bone-in country-style ribs and they are not cooked the same. Do not do this recipe with bone-in.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    30 Minute Boneless Pork Ribs
    Amount Per Serving
    Calories 232 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g10%
    Cholesterol 112mg37%
    Sodium 128mg5%
    Potassium 668mg19%
    Carbohydrates 2g1%
    Sugar 1g1%
    Protein 38g76%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published March 31, 2012. Update with expanded explanation and discussion. Photos are refreshed. A few photos are from different photoshoots and have various color cutting boards.

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    More Pork Recipes

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    • How to Grill Baby Back Ribs on a Gas Grill

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    1. Brandy

      November 29, 2022 at 6:49 pm

      5 stars
      My country ribs came half with bone and half w/o. But I seared them but covered them in the oven and let them cook for almost an hour, then braised them for a few minutes. They were so juicy! The fam was impressed that I made these in the over and are requesting a repeat soon.

      Reply
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