Moist and tasty country-style BBQ boneless ribs in only 30 minutes. A little pan-searing, coat with BBQ sauce, and finish in the oven. A great easy dinner recipe.
Introduction
Another weeknight recipe with one of my favorite "Cooking For Two" types of meat, boneless country-style pork ribs which will be 2-4 servings depending on size of your appetite.
Unlike other pork ribs, boneless country-style "ribs" are very much like a pork chop. They are lean and should be cooked rapidly, not low and slow.
The method is simple: preparing the boneless ribs, season, pan sear, a brush of your favorite BBQ sauce then finish to final temperature the oven.
After a short rest, dinner is served with moist and tender BBQ ribs. All in under 30 minutes. And it is so easy with these step by step photo instructions.
My Rating
A very nice low 5 to high 4. Now you can have fresh hot BBQ on a weeknight without much fuss.
🐖The Ribs
What are Boneless Country Style Pork Ribs?
For those of you unfamiliar with the cut, it is the tail end of a whole pork loin cut in half and scored to make "ribs." So, think of the boneless country-style ribs as lean pork chops in a funny shape. Due to that, they should be cooked rapidly.
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.
Unfortunately, there is also "bone-in country-style pork ribs." They are NOT the same. Or even close to the same thing.
The bone-in variety is a cut from the pork shoulder; it needs to be cooked more like a pork shoulder (AKA pork butt), meaning low and slow. They cannot be cooked in similar manors, or the results will be very bad indeed.
And if you haven't figured it out, neither is related to real ribs. Although a pork loin is right next to baby back ribs. The boneless variety should be thought of as lean pork chops in a funny shape.
Preparing the boneless ribs
Many times there will be a large amount of fat 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.
♨️Pan Searing
This recipe depends on an old but true method. First, sear the boneless ribs creating flavor by causing the Maillard reaction. Dry them well and season. Sear for a few minutes per side in a bit of oil over medium-high heat. Get them close to the color you want when done.
A brush of BBQ sauce, then finish cooking the ribs in an oven to bring it up to the final internal temperature.
What Pan to Use?
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.
🧂Seasoning
Just salt and pepper are fine. But I like to use our All Purpose Seasoning - 7:2:2 which has a good amount of garlic powder in addition to the salt and pepper.
The second part of the seasoning is a light coat of BBQ sauce. Use the one you love. 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.
⏰🌡️Time and Temperature
I like to use 375° convection for about 15 minutes to get an internal temperature of 150°.
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.
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 and is not recommended.
Allow to rest for about 5 minutes before cutting and serving. The temperature may rise a few degrees so account for that. If longer than 5 minutes, then lightly tent with foil.
📖Boneless Rib Recipes
How to Grill Boneless Country Style Pork Ribs
Grilled Memphis Boneless Country Style Pork Ribs
30 Minute BBQ Boneless Pork Ribs
🖼️Step-by-Step Instructions
Preheat oven to 375° convection and heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat. Trim one slab (about 1 ½ 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.
Before seasoning, dry well with a paper towel. Give a good sprinkle of salt and pepper or 7:2:2 seasoning.
Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
Remove from heat and brush the top (not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
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.
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📖 Recipe
30 Minute BBQ Boneless Pork Ribs
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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
Instructions
- Preheat oven to 375° convection. Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat.
- 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. Dry well with a paper towel.
- Give at a good sprinkle salt and pepper or 7:2:2 seasoning.
- Place in the pan and sear for 2-3 minutes per side. Get close to the final color you want when done.
- Remove from heat and brush the top (but not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
- Place in the oven and bake until internal temp of about 145-150°. About 15 minutes for me. Let rest for 5 minutes before cutting.
Recipe Notes
Pro Tips
- Boneless country style ribs are not the same as bone-in country style ribs and they are not cooked the same.
- Reasonably trim the fat pad. You do not need to be perfect.
- Be sure to dry the ribs will before seasoning and adding to the skillet.
- Get the skillet and oil hot on the stove top before adding the ribs.
- If you don’t have a pan that can go from stove top to the oven. Place an oven safe pan in the oven during preheating. After searing in a different pan on the stove top, transfer the ribs to the oven pan, brush with BBQ sauce and proceed.
- Cook to the final internal temperature you want. Usually 145°-150°.
- Be sure to rest for 5 minutes before cutting. It might rise a few degrees so account for that.
- 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
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Originally published March 31, 2012. Update with expanded explanation and discussion. Photos are refreshed. A few photos are from different photoshoots and have different color cutting boards.
Toy Williams
Thai is such an easy recipe and this was by far the best pork loin style pork ribs we have ever made. Thank you for sharing! I used the sweet ginger chili sauce from our local sprouts.
Patrick
Boneless country-style pork ribs are usually cut from the pork shoulder (also commonly referred to as "pork butt"). This cut, unlike the loin, is actually quite fatty, and contrary to the recipe is best cooked longer at lower temperatures. Smoking or braising are the typical methods used to cook this cut to tenderness.
Dan Mikesell AKA DrDan
Hi Patrick,
Bone-in comes from the butt area. These are the end of the loin. See discussion and diagram in the post above. They are totally different and need to be cooked totally differently.
Here is my preferred method for the "ribs" you are discussing. https://www.101cookingfortwo.com/slow-grilled-bone-in-country-style-pork/
Dan
gp
I was very satisfy how my boneless ribs turned out! I will definitely try this again. It was tender and not dry!
Jeff
One of the best pork recipes I have ever eaten. Made exactly as written except I had to bake just a bit longer to bring to temp. Juicy, tender and out of this world delicious. Thank you so much for sharing this.
Jim M.
My wife picked up a pack of six of these. I was looking for a relatively simple recipe and came across this. We had four for dinner and they were fantastic. She shredded the other two, added a bit more BBQ sauce and I had them in sandwiches.
Stephen Hill
Awesome technique, Dr. Dan! I've made this a few times using various seasonings and sauces and comes out great every time! But you do have a typo in the instructions:
"Instructions
1. Preheat over to 375 convection and heat a cast iron skillet or another oven safe pan with a teaspoon or two of oil over medium-high heat."
Should say "Preheat oven" not "over". I've read this a few times while making this recipe and just now realized this. LOL
Keep up the great work!
Dan Mikesell AKA DrDan
Hi Stephen,
Welcome to the blog and thanks for the proofread. I suspect it has been that way for about 8 years and probably about a million page views. So you are truly one in a million.
I have a fond feeling for this recipe. It is one of my own and I'm sure I made it several hundred times.
Thanks again for the proofread and the review.
Dan
Mary Ellen Conlan
This recipe is by far the BESTEST in the world. Making for the umpteenth time with Sweet Chili Thai Sauce!!!! Always comes out perfect! Thanks for all your recipes for 2!!
Dan Mikesell AKA DrDan
Hi Mary Ellen,
Welcome to the blog and sorry for the delayed response.
I enjoy your enthusiasm, I do think it is a good recipe and for this cut is a nice result.
Hope you continue to enjoy the blog.
Thanks so much for the note and rating.
Dan
Mel
The best country ribs I’ve ever made. Thank you for the great recipe!!!!!
Michelle Wisnieski
What temperature and how long in a regular oven?
Dan Mikesell AKA DrDan
Hi Michelle,
Welcome to the site.
For the regular oven, increase the temperature by 25 degrees. Cooking time is unchanged. See https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/ for more discussion.
Let me know if you have other questions.
Dan
Lyne S
Oh my Gosh! Oh my Goodness Dr. Dan! These are by far the tastiest Country Style Ribs In the Whole World! It's TRULY AMAZING that they Bake in the Oven in ONLY 30 MINUTE!! I did not try baking them with your 2 seasoning, but I'm thinking I needing to mix both up as future go-to's. Instead I used a Cajun Citrus mix plus a dash or two of Montreal Steak seasoning.
Your seasons sound like they taste yummy....and that you're a chef who likes to experiment. Fun!!
I'm the person who bought these ribs, but what's in your cookbook for Diabetics?
Thank You So much for figuring out how to bake these in 30 minutes!!! I still cannot believe this recipe is for real or that they taste so Dawg-Gone-Delish!!
Way to go Dr. Dan!! You Rock
Sincerely
Lyne S
Dan Mikesell AKA DrDan
Hi Lyne,
Welcome to the blog. Sorry for the delayed response.
I do love these boneless ribs. They are just right for smaller households.
I don't cook specifically for diabetes but you should find a number of recipes that would work for diabetics.
Glad you enjoyed the recipe.
Thanks for the note and rating. Enjoy the blog.
Dan
Denise
Dr Dan
Thank you so much for your reply
Regards
Denise