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.
Another weeknight recipe for one of my favorite “Cooking For Two” types of meat, boneless country style pork ribs.
I start by preparing the boneless ribs. I usually remove any “fat pad.” Then deepen the “rib cuts” that the butcher put in. This provides more surface area for seasoning and sauce. A nice sprinkle of salt and pepper or my 7:2:2 Seasoning.
Next, they go into a hot oven-safe skillet (usually cast iron is great here) and a nice searing on both sides. You are going for a Maillard reaction which will add flavor. With the cuts facing up, a brush of a BBQ sauce of your choice. Lastly, finish off in the oven to get to about 150 degrees. Be sure to let it rest for 5 minutes before serving.
A solid 4. Now I can have fresh hot BBQ on a weeknight without much fuss.
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.” 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 boneless variety are the tail end of a pork loin and are lean. Due to that, they are usually cooked rapidly.
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 ribs. Although a pork loin is right next to baby back ribs.
I’ve said it before, and I will say it again. YOU MUST HAVE CAST IRON. Here I have my 10 inches cast iron skillet.
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. 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 a good sprinkle of salt and pepper or 7:2:2 seasoning. This is seven parts kosher salt, two parts each pepper and granulated garlic.
Place in the pan and sear for 2-3 minutes per side.
Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get the slices.
Place in the oven and bake until internal temp of about 150. About 15 minutes. Let rest for 5 minutes before cutting.