Baked boneless country-style pork ribs are a quick and juicy oven-baked meal—ready in about 30 minutes with no grill needed. These lean pork ribs come from the loin, so they cook fast like chops, not low and slow like pork butt.
Jump To (scroll for more)
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
- No grill needed: Just a brief sear, then into the oven for juicy, flavorful ribs.
- Beginner-proof: Simple steps, no marinating, no guesswork.
- Fast and flavorful: Sear for flavor, bake for doneness—done in about 30 minutes.
- Lean but juicy: Boneless pork ribs are a pork chop in disguise.
- BBQ or not: Go classic with salt and pepper, or brush on sauce before baking.
🛒 Ingredients
- Boneless country-style pork ribs — 1½ to 2 pounds.
✅ Pro Tip: Use the loin-cut boneless ribs—lean, scored into strips, and perfect for this quick oven method—not 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 in the Oven
1. Prepare the ribs
Trim most of the fat cap and deepen the scoring to about ¾ of the thickness. Pat dry, then season all sides and cuts with salt, pepper, garlic powder, or your favorite pork rub.
✅ Pro Tip: The fat cap won’t render in time, and deeper scoring helps the seasoning soak in and the ribs cook evenly.
2. Sear the ribs
Heat oil in a large oven-safe skillet (cast iron preferred) over medium-high heat. When hot, add the ribs and sear for 2–3 minutes per side until close to the final color you want before baking.
✅Pro Tip: Cast iron works best, but any oven-safe skillet will do. Or sear in one pan and finish in a preheated baking dish.
3. Bake in the oven
If using BBQ sauce, brush it over the top and into the cuts. Transfer the skillet to a preheated 350°F convection (or 375°F conventional) oven. Bake for 15–20 minutes until the internal temperature reaches 145°F to 150°F.”
✅Pro Tip: Use a meat thermometer—don’t just go by time. That’s how you get tender, juicy results.
4. Rest and serve
Let the ribs rest for 5 minutes before serving. This keeps the juices in and the meat tender.
📌 For full step-by-step instructions, scroll to the printable recipe card or keep reading for flavor tips, serving ideas, and more.
⏲️ How Long to Cook Boneless Country-Style Pork Ribs
Total cooking time is about 20 minutes at 350°F convection or 375°F conventional. That includes a 4–6 minute stovetop sear and about 15 minutes in the oven to reach a safe internal temperature of 145°F to 150°F.
✅ 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.
🥩 Pork Temperature Guide
(Based on USDA recommendations for pork safety)
- 145°–150°F (Medium-Rare): Slightly pink and very juicy. 145°F is the USDA minimum safe temp for pork.
- 150°–155°F (Medium): Fully cooked with no pink—still tender and moist.
- 155°–160°F (Medium-Well): A bit firmer and starting to dry out.
- 160°F+ (Well Done): Drier and less tender—higher temps aren’t ideal for this lean cut.
Save this recipe!
Enter your email address and we'll send the link straight to your inbox!
❓FAQs
Boneless country-style pork ribs come from the pork loin—lean, tender, and quick cooking. They’re usually sold as a slab scored into strips to look like ribs and work well with fast methods like sear-and-bake or grilling.
But don’t confuse them with bone-in country-style ribs, which are cut from the pork shoulder (also called pork butt). Those are fattier, irregular in shape, and best for low-and-slow recipes, not this quick oven method. Rarely, this cut will be sold boneless, it will still need to be cooked low and slow. See Bone-In Country Style Ribs.
⚠️ 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
It’s optional but helpful—especially if the ribs were previously frozen. A short brine (1 to 4 hours) can improve texture and moisture.
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.
You can, but these ribs do best in a full-size oven where they can bake evenly. A toaster oven may work if it’s powerful and roomy, but it’s harder to control browning and doneness.
Air fryer? Only if you're skipping the sear and cooking small pieces—it's not ideal for a full slab.
🍴Serving Suggestion
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.
🧊 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 Baked Boneless Pork Ribs (Ready in 30 Minutes)
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.
Donna H says
What is the difference in country style and bone in ribs?
Dan Mikesell AKA DrDan says
They are a totally different cut of meat from a different location. Please see the discussion in the post at https://www.101cookingfortwo.com/30-minute-bbq-boneless-pork-ribs/#what-are-country-style-boneless-pork-ribs
Dan
SeriouslyJim says
Used the method more than the exact details. I used one of my favorite dry seasonings and seared the meat, then dropped it into a greased, pre-heated glass baking dish, slathered it with my fav bbq sauce, and popped it in the oven for 20 min. Total time out of package to on the table "resting" while we finished up the side dishes- 35 minutes. For a "high heat" method, this worked surprisingly well. Meat wasn't "fall off the bone" tender but was very acceptable and the flavor was top notch. You're right... an excellent "week night" recipe, quick and easy.
leslie saffel says
I found this, made this, tender ribs. Delicious. 5 stars for me!
Dan Mikesell AKA DrDan says
Hi Leslie,
Welcome to the blog. Sorry the delayed response, life happens fast some times.
This is an easy, "after work recipe" we have used many times over the years. Cheap and delicious.
Thanks for the note and rating.
Dan
Lee says
Glad I found this recipe as these "ribs" almost met their fate in the slow cooker. End result stayed juicey and tender. Thanks for saving my dinner Dr. D
Beth says
Delicious, MOIST and fast !!!! thank you for sharing your recipe and technique and what a clever way to cook ribs !!
Brandy says
My country ribs came half with bone and half w/o. But I seared them but covered them in the oven and let them cook for almost an hour, then braised them for a few minutes. They were so juicy! The fam was impressed that I made these in the over and are requesting a repeat soon.
Linda Howell says
I prepared this boneless oven baked pork loin ribs tonight fo dinner, using the sear method, then putting them in the oven for about 15 - 20 minutes. One family member does not care for Barbe cue sauce, so for my daughter and I, we just poured some Barbeque sauce on the side. I had put some barbq dry rub on the ribs for pan searing anyway. They tasted delicious either way and were juicy and tender. Will be be be trying this again
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog and thanks for the note. I do love these boneless ribs, just the right size for the two of us. I don't always use the sauce, sometimes just seasoning salt like pork chops.
Dan
Julie says
Goodness gracious. So glad I stumbled on this recipe. Now, I took it as a guideline. Had bone-in country style ribs, but seared and baked accourding to instructions in a cast iron skillet. I will do ribs this way EVERY TIME! Thank you!
Lisa Furman says
I've made these twice. They came out perfect! I needed to cook them a little longer because the were big but they were perfectly cooked and delicious!
Britt says
Dan,
Prepared these tonight. They were GREAT!! A++!!
Thanks,
Britt
Perry Arseneault says
I cut it into large finger sized pieces then I used the seasonings that I like most and I did let it marinade as suggested. I used my countertop air fryer toaster oven at the temperature and time suggested. I also used the BBQ sauce that I enjoy most so in the end this was an absolutely perfect recipe that did great justice to a wonderful cut of pork. Thanks for this easy peasy recipe! PS, I did not trim the fat before roasting which I believe made it better.
Perry Kissam says
Can I add cream of mushroom soup to the pan once it goes into the oven? Should I also add a bit of broth? I already have the ribs seasoned and in shrink wrap.
Dan Mikesell AKA DrDan says
Hi Perry,
Welcome to the blog.
Sorry but I have no good answer for you. I have never added fluid to make a sauce to this recipe. Your plan does sound reasonable though.
If you do this, please come back and describe the results for others.
Dan
Lisa Furman says
Yes you can add the cream of mushroom soup when you are putting it in the oven. It's delicious. I did add a little broth.
Mattie says
My husband loved this. Used pork loin precut ribs. This was so tender and juicy. He cleaned his plate which this picky eater rarely does. Thanks Dr. Dan for saving dinner.
Christine says
These were very good and super easy and fast . Great recipe.
Gail Tinsley says
Very good & tender! Mine were cut into "Ribs" already. Didn't use oil, just cooked in frying pan coated in garlic salt. Salt & peppered both sides, and added some Memphis BBQ season. Fried about 3 minutes on each side and just a minute or so on the edges. Moved to a glass 9x13 baking pan sprayed with cooking spray. poured a little BBQ sauce over the ribs. Baked at 375 for about 12 minutes. They were wonderful! Easy too!