Baked boneless country-style pork ribs are a quick, easy, and juicy oven-baked meal—ready in about 30 minutes with no grill needed. These lean boneless pork ribs come from the loin, so they cook fast like chops, not low and slow like pork butt.
Quick Answer: How Long to Cook Boneless Pork Ribs in the Oven
Total cooking time: About 20 minutes to reach 145°–150°F, includes:
- Stovetop sear: 4–6 minutes to brown both sides
- Oven time: About 15 minutes at 375°F
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Featured Comment by Beth:
⭐⭐⭐⭐⭐
"Delicious, MOIST, and fast !!!! thank you for sharing your recipe and technique, and what a clever way to cook ribs!!"
🧡 Why You’ll Love This Recipe
- Juicy and tender: The pan-sear locks in flavor, the oven keeps it moist.
- No grill required: Real BBQ-style ribs right in your kitchen.
- Quick and simple: A 5-minute prep, sear, and bake — about 20 minutes total, all done in under 30.
- Beginner-friendly: Straightforward steps—if you can sear a chop, you can cook these ribs.
- Flexible finish: Keep them plain or brush on BBQ sauce for that classic touch.
🛒 Ingredients
- Boneless pork ribs — also called Boneless country-style pork ribs — 1½ to 2 pounds.
✅ Pro Tip: Use the loin-cut boneless pork ribs—lean, scored into strips, and perfect for this quick oven method—not the bone-in country-style pork ribs, which are a fattier shoulder cut meant for slow cooking.
- Seasoning: Salt and black pepper are enough, or add garlic powder. A pork dry rub also works well.
- Barbecue sauce (optional) — Brush on after searing, if you want a BBQ-style finish. Try my Memphis BBQ sauce or your favorite.
👨🍳 Quick Overview: How to Cook Boneless Pork Ribs (Pan-Seared & Baked)
1. Prep and season. Deepen the factory scoring to about ¾ of the thickness, then season well with salt, pepper, garlic, or dry rub.
✅ Pro Tip: Deeper cuts help the seasoning soak in and the ribs cook evenly.
2. Pan-sear. Brown both sides in a hot skillet for 4–6 minutes total.
✅ Pro Tip: Cast iron works best, but any oven-safe skillet will do.
3. Bake. Move the pan to a 375°F oven for about 15 minutes, until the internal temperature reaches 145°–150°F.
✅ Pro Tip: Use a meat thermometer—don’t just go by time.
4. Rest and serve. Let sit 5 minutes to stay juicy. Brush on more BBQ sauce if you like.
📌 For full step-by-step instructions, scroll to the printable recipe card or continue for flavor tips and serving ideas.
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⏲️ How Long to Cook Boneless Pork Ribs (Doneness Guide)
Boneless pork ribs cook fast — usually about 20 minutes total. That includes a quick sear on the stovetop and about 15 minutes in the oven.
But time is just a guideline.
The real key is temperature — that’s what keeps the meat tender and juicy.
🥩 Boneless Pork Ribs Doneness Chart
(Based on USDA recommendations for pork safety)
- 145°–150°F (Medium-Rare): Slightly pink, very juicy, and tender. 145°F is the USDA minimum safe temp.
- 150°–155°F (Medium): Fully cooked, still moist and flavorful.
- 155°–160°F (Medium-Well): A bit firmer and starting to dry out.
- 160°F+ (Well Done): Safe but dry — not ideal for this lean cut.
✅ Pro Tip: Skipping the sear? You’ll lose a bit of flavor, but you can bake for about 25 minutes instead. Always use a meat thermometer.
🍴 Serving Ideas
These ribs work with almost anything—BBQ-style or plain.
With the BBQ flavoring, serve them like BBQ ribs with picnic-type side dishes like cole slaw, baked beans, homemade cornbread, or crispy baked French fries.
If you skip BBQ, serve like pork chops with baked green beans with bacon, roasted asparagus, or Honey Wheat Dinner Rolls.
❓ FAQs
Boneless country-style pork ribs are at their best with a juicy texture at 145°–150°F, just above the minimum safe temp of 145°F. Be sure to rest for 5 minutes to let the juices redistribute for the best results.
It’s optional but helpful—especially if the ribs were previously frozen. A short brine (1–4 hours) improves moisture and tenderness.
Simple brine (for 1–4 hours):
•2 tablespoons table salt
•1 tablespoon sugar or brown sugar
•2 cups water
•Options: add spices like garlic, pepper, or allspice for extra flavor.
Boneless country-style pork ribs come from the pork loin—lean, quick-cooking, and perfect for sear-then-bake or grilling.
Don’t confuse them with bone-in country-style ribs, which come from the shoulder (pork butt). Those are fattier and best for low-and-slow recipes, not this quick oven method.
⚠️ Other Confusing Ribs
• Boneless spare ribs: From the shoulder—best slow-cooked
• Spare ribs (St. Louis style): Bone-in pork ribs for traditional BBQ
• Short ribs: Beef, not pork—totally different cut
Yes, but results vary. A toaster oven may work if it’s powerful and roomy. An air fryer can work for small pieces without searing—but it’s not ideal for a full slab.
🧊 Storing and Reheating Leftovers
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
To reheat, use the oven or microwave until the food is hot throughout. Use a covered dish with a splash of broth or water to keep them juicy, not dry.
📖 More Boneless Country-Style Rib Recipes
- How to Grill Boneless Country Style Pork Ribs: A complete tutorial with step-by-step photos
- Crock Pot Chinese Boneless Ribs: Easy takeout-style ribs
- Grilled Memphis Boneless Country Style Pork Ribs: Uses a special brine and seasoning for extra flavor on the grill
📖The Recipe Card
Easy Boneless Pork Ribs (30 Minutes, Pan-Seared & Baked)
Video Slideshow
Ingredients
- 1½ pounds boneless country-style pork ribs - one slab
- Salt and pepper to taste - or seasoning of choice
- 1-2 teaspoon Oil
- 1 tablespoon BBQ sauce - optional
Step-by-Step Instructions
1. Trim and season the boneless pork ribs
- Preheat the oven to 350°F convection or 375°F conventional. Trim most of the fat cap and silverskin from a 1½ pound slab of country-style boneless ribs.
- Deepen the scoring to about ¾ of the thickness, keeping the slab intact. (Brining is optional. See the post for a simple brine.)
- Pat dry with paper towels. Season all sides and into the cuts with salt, pepper, or your favorite seasoning blend (I like my all-purpose mix: salt, pepper, and garlic powder).
2. Searing the ribs
- Heat a cast-iron skillet or another oven-safe pan over medium-high heat with 1 to 2 teaspoons of oil. Add the ribs and sear for 2–3 minutes per side, until browned. Get close to the final color you want before baking.
3. Optional: Brush with BBQ sauce
- Remove from heat and brush the top (not the bottom) generously with BBQ sauce. Be sure to get it into the cuts.
4. Bake in the oven
- Transfer the skillet to the oven. Bake for about 15 minutes, or until the internal temperature reaches 145°F to 150°F.
Recipe Notes
💡Pro Tips
- Boneless country-style pork ribs are not the same as bone-in—they cook faster and need a different method.
- Trim the fat pad reasonably—no need to be perfect.
- See the post for seasoning ideas and optional brining instructions.
- Always dry the ribs well before seasoning and searing.
- Preheat the skillet and oil before adding the ribs.
- Let the ribs rest 5 minutes after baking to keep them juicy. The temperature may rise a few degrees during this time.
- Skipping the sear? Add about 10 minutes to the oven time.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published March 31, 2012. Update with expanded explanation and discussion. Photos are refreshed. A few images are from different photo shoots and may not match.
Ilonka says
Just made this for the fourth time and still as delicious as the first time!!!
Ilonka says
Making this AGAIN as I type here... forgot to give you a rating last time! Apologies... but its 5 STAR!!!
Brad says
Made this tonight..sort of. I followed your cooking guidelines and used some of my favorite Cajun seasonings. In my mind the texture/flavor is similar to a pork chop, just a little bit more tender. Thanks for the how to!
Iron chef in the making says
BY far the best ribs I have ever made!!! I love this, definitely making again!!
Pat says
I have a limited number of things I can cook and I am always looking for new recipes. I bought some boneless pork ribs on sale, not having the slightest idea how to prepare them... then I found your recipe. This is the only way I will ever cook boneless pork ribs. They always come out tender, juicy and delicious. And it's so quick!
Thanks for this recipe.
John says
I am a very inexperienced cook. I thawed out ribs and then started looking for a recipe. The first ones I found all said hours to prepare, marinate and cook. At 7:00 PM at night that would just not work. Also, my 18 year old sons were already asking what's for dinner dad? I then found this recipe. Simple, easy and quick! Didn't have a cast iron skillet but the skillet I have did the job well. My skillet was only rated for 350 degrees for oven use. So, I increased cook time by 15 minutes. I used olive oil for the pan searing. Put on the BBQ sauce and into the oven! I was amazed at the outcome! Tender, juicy, tasty and the house still has that BBQ smell even an hour later. Dr Dan this is great! Next time I'll make sure to use the tip to check internal temperature instead of cook time.
Rib king pro 2000 says
Best ribs I've ever had. A + recipe
Steve schaefer says
Thank you !
Made them tonight and my family and I loved them.
Followed recipe exactly
DrDan says
Hi Steve,
Welcome to the blog.
Glad it worked well for you.
Thanks for the note and rating.
Dan
Heather says
So glad I found this recipe! I followed it exactly and it was delicious - very impressed! Thank you for posting it!
barbara says
Do not have much use for beef after finding this easy go to receipe !!!
Thank you.
Lori says
Fantastic! I used my cast iron skillet and they turned out perfect.
DrDan says
Thanks for the note, glad it worked for you.
DrDan
Heidi says
I don't think I'd cook this cut of pork any other way now!
Bev says
I was also looking for a shorter cook time for country style boneless ribs and came across this recipe. It was awesome! I had the iron skillet, browned ribs 2 minutes each side but my ribs were 3 large thick pieces so I modified the cooking time by 5 minutes in the oven uncovered. I did sprinkle the ribs with salt & pepper and I allowed the BBQ (sweet & spicy) sauce to coat the top of the ribs and added some to the bottom of the pan with fresh pressed garlic & OMG delicious! I took the ribs out of the oven at 35 mins & let stand 5 and then covered with aluminum until ready to serve, then I cut the ribs in serving portions (mine were 2" thick & 5" long) and I served from the skillet right at the table, with a gravy ladle for the sauce! This served 3 adults with a leftovers :-).
Thanks DrDan my husband and company loved it!!!
sarah says
Wonderful recipe! thanks for posting something nice and quick for those of us that can't afford to spend hrs in the kitchen.
I'm new to the world of cast iron but would a large oval le creuset dutch oven work for this recipe?
DrDan says
Hi Sarah, any oven safe pan should be fine as long as it can tolerate the stove top. So yep the dutch oven would be fine.
DrDan
Kelly says
Do I put the whole cast iron skillet in the oven after brushing with BB, or do I transfer ribs to a different pan?
DrDan says
Yes just pop the whole cast iron pan in the oven no need to transfer. Any stovetop to oven safe pan should work for this recipe but I just love cast iron.
DrDan
Kelly says
My goodness so do I! Thank you for recipe! I have them all ready to go for dinner!
John Skrynski says
tis recipe is the best i have ever found i sold my rib restaurant 5 years ago, but these ribs are the best bar none. I am opening a small rib joint, takeout only exclusively with these ribs!!!! It will be an instant success!!!!!
John
Juli Southard says
Used bone-in country style pork ribs and Wow, I mean really WOW! about 3 min. in the skillet each side, slathered on good gluten free bbq sauce and baked for 25 minutes. So tender and juicy.
Jill says
These boneless ribs were excellent! This is my new go to recipe.
DrDan says
Thanks so much for the note and rating.
DrDan