This boneless pork ribs recipe is easy, juicy, and full of flavor—no grill or smoker needed. Sear on the stove, finish in the oven, and dinner’s ready in about 30 minutes. A healthy meal that’s great for beginners or busy nights.
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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
- Indoor-friendly: No grill needed—everything cooks right on the stove and in the oven.
- Beginner-friendly: No tricky steps or special tools.
- Quick and flavorful: The sear and bake method locks in juices and builds great flavor—in about 30 minutes.
- Healthier than traditional ribs: A leaner cut, like pork chops, that fits a low-fat diet.
- Flexible seasoning: Keep it simple with salt, pepper, and garlic—or go BBQ-style with your favorite rub or sauce.
🛒 Ingredients
- Boneless country-style pork ribs — 1½ to 2 pounds.
✅Pro Tip: These are the loin-cut version—they are lean, boneless, and sold as a slab that’s been scored into strips. Don’t confuse them with the shoulder version, which is usually bone-in, irregular, and better for slow cooking.
- Seasoning: Salt, black pepper, and garlic powder (optional). A simple combo of salt and pepper works well, or use your favorite pork dry rub.
- Barbecue sauce (optional) — Brush on after searing, if you want a BBQ-style finish. Use my Memphis BBQ sauce or your favorite.
👨🍳Quick Overview: Sear and Bake Boneless Pork Ribs
1. Prepare the ribs
Trim off most of the fat pad. Deepen the scoring to about 75% of the thickness. Pat dry, then season all sides and the cuts with salt, pepper, garlic powder, or your favorite rub.
2. Sear the ribs
Heat oil over medium-high heat in a large oven-safe skillet (cast iron preferred). When hot, add the ribs and sear for 2–3 minutes per side, until nicely browned.
✅Pro Tip: A quick sear not only adds flavor—it also reduces oven time and helps the ribs stay juicy.
3. Bake the ribs
If using BBQ sauce, brush it on top and into the cuts. Transfer the skillet to a preheated 350°F (convection) or 375°F (conventional) oven. Bake for 15–20 minutes to an internal temperature of 145°F–150°F.
✅Pro Tip: Don’t rely on time alone. Use a meat thermometer and aim for 145° to 150°F for juicy, safe results.
4. Rest and serve
Remove from the oven and let the ribs rest for 5 minutes before serving. This helps keep the meat juicy and tender.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏲️ How Long to Cook Boneless Country-Style Pork Ribs
The total cooking time is about 20 minutes at 350° convection or 375° conventional—this includes both searing and baking. After a 4–6 minute sear, you'll need about 15 minutes in the oven to reach an internal temperature of 145°F to 150°F.
✅Pro Tip: Skipping the sear? Plan for about 25 minutes in the oven alone. Always check with a meat thermometer to avoid overcooking.
🥩 Pork Temperature Guide
- Under 145°F: Not recommended for safety.
- 145°–150°F (Medium-Rare): A little pink, very juicy. 145°F is the USDA minimum safe temp.
- 150°–155°F (Medium): No pink, still moist and tender.
- 155°–160°F (Medium-Well): Slightly drier, firmer texture.
- 160°F+ (Well Done): Not recommended—too dry for this lean cut.
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📖Boneless Country Style Rib Recipes
For the crock pot, try Crock Pot Chinese Boneless Ribs. Or take them to the grill with this complete tutorial on How to Grill Boneless Country Style Pork Ribs. And don't miss one of my finest grilled meals, Grilled Memphis Boneless Country Style Pork Ribs, with a special brine and seasoning.
🍴Serving
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.
🧊 Storing and Reheating Leftovers
Store leftover ribs in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in the oven or microwave until warmed through. You can also slice them up and serve as a flavorful topping for salads or grain bowls.
✅Reheating Tip: Reheat in a covered dish with a splash of broth or water to keep them from drying out.
❓FAQs
I like a cast-iron skillet for this—it sears beautifully and goes straight into the oven. But any oven-safe pan will work.
If you don’t have one, here’s a workaround: Preheat a baking dish in the oven while you sear in a stovetop pan, then transfer the ribs to the hot dish to finish baking.
These lean ribs can dry out if overcooked or previously frozen. If cooked properly, they stay moist like a good pork chop.
Brining isn’t necessary, but it can help add moisture and flavor. It will, however, add extra time, so it’s not great for quick weeknight meals.
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.
Start by trimming the fat cap—it’s usually on the back and gets in the way of searing and seasoning. You won’t be eating it, so trim off most of it. Don’t worry about being perfect.
Next, deepen the scoring between the ribs. Often, the cuts are shallow, less than 25% deep. I like to score them about 50%–75% through. This helps them cook evenly and lets the seasoning penetrate the meat.
They come from the tail end of the pork loin, cut in half, and scored to mimic rib portions. Think of them as lean pork chops in disguise. Like pork chops, they should be cooked quickly, not low and slow.
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. Neither is related to real ribs.
⚠️ Warning: Not all “country-style ribs” are the same.
Boneless: Loin cut — lean and quick cooking
Bone-in: Shoulder/butt cut — fatty and needs slow cooking
Other Confusing Ribs:
Boneless spare ribs — Shoulder area (also slow-cooked)
Spare ribs — Bone-in pork ribs (St. Louis style)
Short ribs — Totally different — those are beef
📖The Recipe Card with Step-by-Step Instructions
Easy Boneless Pork Ribs – Sear and Bake in 30 Minutes
Video Slideshow
Ingredients
- 1 ½ pound Country-style boneless pork ribs - one slab
- Salt and pepper to taste - or seasoning of choice
- 1-2 teaspoon Oil
- 1 tablespoon BBQ sauce
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.
- 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 pork 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. Oven-bake the ribs
- Transfer the skillet to the oven and bake until the internal temperature reaches 145°F to 150°F, about 15 minutes. Let rest for 5 minutes before serving.
Recipe Notes
💡Pro Tips
- Boneless country-style pork ribs are not the same as bone-in versions and require different cooking.
- 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.
Stephen Hill says
Hi again, Dr. Dan. :)
I've make this as is a number of times but have made this a new way... Carolina Mustard BBQ! Use Grill Mates Carolina Gold Seasoning:
https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-carolina-gold-seasoning
And Heinz Carolina Mustard Style Sweet Mustard BBQ Sauce if you prefer a tart mustard sauce:
https://www.heinz.com/product/00013000000307
If you prefer a sweeter mustard BBQ sauce try one of the Sweet Baby Ray's Mustard Sauces:
https://www.sweetbabyrays.com/Sauces/Barbecue-Sauces/Sweet-Golden-Mustard-Barbecue-Sauce
https://raysnosugaradded.com/products/honey-mustard-flavored-dipping-sauce/
Of course, you can use whatever rub and sauce you like. ;)
Anne says
Excellent recipe! I am a total fan of stovetop cooking and a believer in pan-searing. This is easy and just plain delicious! The oven time does not dry out the pork at all.
marcy youker says
very good recipe thanks.
Frank Weir says
A perfect recipe. My results were superb and I'm no master. Thank you!
Toy Williams says
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 says
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 says
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 says
I was very satisfy how my boneless ribs turned out! I will definitely try this again. It was tender and not dry!
Kay says
It seems to depend on where you live.
Where I am, boneless country ribs can come from EITHER, the loin or the Boston butt.
Unfortunately, they don't often label them correctly, so you get to guess which you have. (Oy! Lol.)
When possible I prefer to cut them myself from a loin or "butt," so I know which I've got. As long as I remember to label them correctly, lol. Keep them in the freezer and just pop one or two in a bag, put that bag in another bag, fill second bag with cold water, seal, set on counter and flip every ten minutes. It'll be thawed in roughly half an hour (my ribs look about half the size of yours pictured.) Season and bake. :)
Jeff says
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. says
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 says
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 says
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 says
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 says
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 says
The best country ribs I’ve ever made. Thank you for the great recipe!!!!!
Michelle Wisnieski says
What temperature and how long in a regular oven?
Dan Mikesell AKA DrDan says
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 says
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 says
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 says
Dr Dan
Thank you so much for your reply
Regards
Denise
Elly says
a five star recipe for sure.
this is such a quick save dinner when it’s already late after work...when i have less than an hour to spare. Follow it to the letter and you’ll never prepare these boneless “country ribs” any other way. The country ribs i can get are individual separate thick chunks about 6 in. long. So i sear them on all sides. The cast iron skillet is essential, it’s hard to get other types hot enough for the important searing.
Thanks for this recipe!
time is
Denise says
Do you cover the cast iron skillet when you put it in the oven
Dan Mikesell AKA DrDan says
Hi Denise,
Welcome to the blog.
I doubt that Elly will see this, so I will answer for her. Uncovered.
Dan
Michellehilgers99@gmail.com says
Hi! I definitely want to try this recipe. I had wanted to get some chuck roast to make a stew and somehow ended up with rib end haha. Anywho, I don't have any pan to oven safe pans so would it be fine to place a oven safe pan in the oven while its preheating and after it gets hot put the brazed meat in there from the stove?
DrDan says
Your technique should be good if we are talking the same cut of meat. I have never heard the term "rib end" associated with this cut. To me a "rib end" pork loin cut is towards the shoulder end of the loin and usually has bone in it. It should not be cooked this way. It is more of a low and slow roast cut. If cooked with this recipe, it might be almost uneatable.
Dan