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๐Ÿ Home ยป Recipes ยป Pork Recipes

30-Minute Boneless Pork Ribs (Oven-Baked Country-Style with BBQ Flavor)

Updated: Jun 6, 2025 ยท Published: Jan 30, 2024 by Dan Mikesell AKA DrDan ยท 127 Comments

Jump to Recipe
Time: 25 minutes mins

This boneless pork ribs recipe is easy, juicy, and full of flavorโ€”no grill or smoker needed. Sear on the stove, finish in the oven, and dinnerโ€™s ready in about 30 minutes. A healthy meal thatโ€™s great for beginners or busy nights.

boneless pork ribs cut on white plate.
Jump To (scroll for more)
  • ๐Ÿ›’ Ingredients
  • ๐Ÿ‘จโ€๐ŸณQuick Overview: Sear and Bake Boneless Pork Ribs
  • ๐Ÿ“–Boneless Country Style Rib Recipes
  • ๐ŸดServing
  • ๐ŸงŠ Storing and Reheating Leftovers
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment by Beth:
โญโญโญโญโญ
"Delicious, MOIST, and fast !!!! thank you for sharing your recipe and technique, and what a clever way to cook ribs!!"

๐Ÿงก Why Youโ€™ll Love This Recipe

  • Indoor-friendly: No grill neededโ€”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 flavorโ€”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 garlicโ€”or go BBQ-style with your favorite rub or sauce.

๐Ÿ›’ Ingredients

Boneless pork ribs with seasoning and BBQ sauce, partly AI editedโ€”labeled.
  • Boneless country-style pork ribs โ€” 1ยฝ to 2 pounds.

โœ…Pro Tip: These are the loin-cut versionโ€”they are lean, boneless, and sold as a slab thatโ€™s been scored into strips. Donโ€™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) โ€” Brush on after searing, if you want a BBQ-style finish. Use my Memphis BBQ sauce or your favorite.

๐Ÿ‘จโ€๐ŸณQuick 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.

deepening cuts in boneless pork ribs.

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 2โ€“3 minutes per side, until nicely browned.

placing boneless ribs in cast iron skillet.

โœ…Pro Tip: A quick sear not only adds flavorโ€”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 350ยฐF (convection) or 375ยฐF (conventional) oven. Bake for 15โ€“20 minutes to an internal temperature of 145ยฐFโ€“150ยฐF.

brushing seared boneless ribs with BBQ sauce.

โœ…Pro Tip: Donโ€™t rely on time alone. Use a meat thermometer and aim for 145ยฐ to 150ยฐF 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.

cooked country style ribs in skillet.

For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.

โฒ๏ธ How Long to Cook Boneless Country-Style Pork Ribs

The total cooking time is about 20 minutes at 350ยฐ convection or 375ยฐ conventionalโ€”this includes both searing and baking. After a 4โ€“6 minute sear, you'll need about 15 minutes in the oven to reach an internal temperature of 145ยฐF to 150ยฐF.

โœ…Pro Tip: Skipping the sear? Plan for about 25 minutes in the oven alone. Always check with a meat thermometer to avoid overcooking.

๐Ÿฅฉ Pork Temperature Guide

  • Under 145ยฐF: Not recommended for safety.
  • 145ยฐโ€“150ยฐF (Medium-Rare): A little pink, very juicy. 145ยฐF is the USDA minimum safe temp.
  • 150ยฐโ€“155ยฐF (Medium): No pink, still moist and tender.
  • 155ยฐโ€“160ยฐF (Medium-Well): Slightly drier, firmer texture.
  • 160ยฐF+ (Well Done): Not recommendedโ€”too dry for this lean cut.

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๐Ÿ“–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.

๐ŸดServing

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.

๐ŸงŠ 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.

โœ…Reheating Tip: Reheat in a covered dish with a splash of broth or water to keep them from drying out.

โ“FAQs

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

I like a cast-iron skillet for thisโ€”it sears beautifully and goes straight into the oven. But any oven-safe pan will work.

If you donโ€™t have one, hereโ€™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.

Should you brine boneless country-style pork ribs?

These lean ribs can dry out if overcooked or previously frozen. If cooked properly, they stay moist like a good pork chop.
Brining isnโ€™t necessary, but it can help add moisture and flavor. It will, however, add extra time, so itโ€™s not great for quick weeknight meals.

Simple brine (for 1โ€“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.

How to trim boneless country-style pork ribs.

Start by trimming the fat capโ€”itโ€™s usually on the back and gets in the way of searing and seasoning. You wonโ€™t be eating it, so trim off most of it. Donโ€™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%โ€“75% through. This helps them cook evenly and lets the seasoning penetrate the meat.

What are country-style boneless pork ribs?

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.

โš ๏ธ Warning: Not all โ€œcountry-style ribsโ€ are the same.
Boneless: Loin cut โ€” lean and quick cooking
Bone-in: Shoulder/butt cut โ€” fatty and needs slow cooking
Other Confusing Ribs:
Boneless spare ribs โ€” Shoulder area (also slow-cooked)
Spare ribs โ€” Bone-in pork ribs (St. Louis style)
Short ribs โ€” Totally different โ€” those are beef
Graphic showing location of country style boneless pork ribsโ€”IImage licensed May 17, 2017, from Fontolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

BBQ country style boneless pork ribs on plate

Easy Boneless Pork Ribs โ€“ Sear and Bake in 30 Minutes

4.96 from 42 votes
From Dan Mikesell AKA DrDan
These lean boneless pork ribs are fast, foolproof, and full of flavor. A hot stovetop sear followed by a short oven bake keeps them juicy and weeknight-ready.
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings #/Adjustable :4 small servings or 2 large
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

  • 1 ยฝ 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 350ยฐF convection or 375ยฐF conventional. Trim most of the fat cap and silverskin from a 1ยฝ pound slab of country-style boneless ribs.
    trimming fat pad from boneless pork ribs.
  • Deepen the scoring to about ยพ of the thickness, keeping the slab intact. Brining is optional.
    deepening the cuts in boneless ribs.
  • 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).
    seasoning country style bonelsss ribs.

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 2โ€“3 minutes per side, until browned. Get close to the final color you want before baking.
    placing boneless ribs in cast iron skillet.

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.
    brushing seared boneless ribs with BBQ sauce.

4. Oven-bake the ribs

  • Transfer the skillet to the oven and bake until the internal temperature reaches 145ยฐF to 150ยฐF, about 15 minutes. Let rest for 5 minutes before serving.
    cooked country style ribs in skillet.

Recipe Notes

๐Ÿ’กPro Tips

  1. Boneless country-style pork ribs are not the same as bone-in versions and require different cooking.
  2. Trim the fat pad reasonablyโ€”no need to be perfect.
  3. See the post for seasoning ideas and optional brining instructions.
  4. Always dry the ribs well before seasoning and searing.
  5. Preheat the skillet and oil before adding the ribs.
  6. Let the ribs rest 5 minutes after baking to keep them juicy. The temperature may rise a few degrees during this time.
  7. Skipping the sear? Add about 10 minutes to the oven time.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 232 kcal (12%)Carbohydrates : 2 g (1%)Protein : 38 g (76%)Fat : 7 g (11%)Saturated Fat : 2 g (10%)Cholesterol : 112 mg (37%)Sodium : 128 mg (5%)Potassium : 668 mg (19%)Sugar : 1 g (1%)Calcium : 9 mg (1%)Iron : 1 mg (6%)

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.

Dogs are standing in the yard.

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  1. Stephen Hill says

    February 03, 2022 at 12:13 pm

    5 stars
    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. ;)

    Reply
  2. Anne says

    January 09, 2022 at 8:39 pm

    5 stars
    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.

    Reply
  3. marcy youker says

    August 11, 2021 at 7:36 am

    5 stars
    very good recipe thanks.

    Reply
  4. Frank Weir says

    June 06, 2021 at 10:04 pm

    5 stars
    A perfect recipe. My results were superb and I'm no master. Thank you!

    Reply
  5. Toy Williams says

    November 06, 2020 at 5:39 pm

    5 stars
    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.

    Reply
  6. Patrick says

    October 27, 2020 at 9:46 pm

    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.

    Reply
    • Dan Mikesell AKA DrDan says

      October 27, 2020 at 9:50 pm

      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

      December 12, 2020 at 8:00 pm

      4 stars
      I was very satisfy how my boneless ribs turned out! I will definitely try this again. It was tender and not dry!

    • Kay says

      September 16, 2022 at 4:00 am

      4 stars
      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. :)

  7. Jeff says

    October 02, 2020 at 6:32 pm

    5 stars
    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.

    Reply
  8. Jim M. says

    May 04, 2020 at 6:03 pm

    5 stars
    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.

    Reply
  9. Stephen Hill says

    January 30, 2020 at 10:08 pm

    5 stars
    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!

    Reply
    • Dan Mikesell AKA DrDan says

      January 30, 2020 at 10:15 pm

      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

  10. Mary Ellen Conlan says

    August 18, 2019 at 5:20 pm

    5 stars
    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!!

    Reply
    • Dan Mikesell AKA DrDan says

      August 24, 2019 at 5:14 pm

      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

  11. Mel says

    June 21, 2019 at 7:51 pm

    The best country ribs Iโ€™ve ever made. Thank you for the great recipe!!!!!

    Reply
  12. Michelle Wisnieski says

    June 06, 2019 at 12:49 pm

    What temperature and how long in a regular oven?

    Reply
    • Dan Mikesell AKA DrDan says

      June 06, 2019 at 1:57 pm

      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

  13. Lyne S says

    June 03, 2019 at 1:09 pm

    5 stars
    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

    Reply
    • Dan Mikesell AKA DrDan says

      June 08, 2019 at 6:12 pm

      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

  14. Denise says

    March 30, 2019 at 11:44 am

    Dr Dan
    Thank you so much for your reply

    Regards
    Denise

    Reply
  15. Elly says

    November 08, 2018 at 12:50 am

    a five star recipe for sure.
    this is such a quick save dinner when itโ€™s already late after work...when i have less than an hour to spare. Follow it to the letter and youโ€™ll never prepare these boneless โ€œcountry ribsโ€ 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, itโ€™s hard to get other types hot enough for the important searing.
    Thanks for this recipe!

    time is

    Reply
    • Denise says

      March 19, 2019 at 4:48 pm

      Do you cover the cast iron skillet when you put it in the oven

    • Dan Mikesell AKA DrDan says

      March 19, 2019 at 6:21 pm

      Hi Denise,
      Welcome to the blog.
      I doubt that Elly will see this, so I will answer for her. Uncovered.
      Dan

  16. Michellehilgers99@gmail.com says

    August 01, 2018 at 1:33 pm

    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?

    Reply
    • DrDan says

      August 01, 2018 at 1:49 pm

      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

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