Learn How to Grill Boneless Country-Style Ribs that are moist and tender. Great BBQ boneless ribs in only 30 minutes with these quick and easy-to-follow step-by-step photo instructions.
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😊Why you should make this recipe
- Boneless country-style pork ribs are one of my favorite "cooking for two" meals. It is about the right size with two large servings or 3-4 more reasonable size servings.
- Quick and easy to grill in only 30 minutes.
- Grilled boneless ribs are lean and healthy with great taste.
- Grilled correctly, they are moist and tender boneless ribs.
- They are also cheap and freeze well.
🐖Ingredients
- Boneless country-style pork ribs
- Dry rub of your choice
- Barbecue sauce of your choice
Optional brine
- Water
- Salt
- Brown sugar
👨🍳How to Grill Boneless Country Style Ribs
- Brine if you want to and have time.
- Mix the optional rub if you don't have one.
- Preheat grill to 450°-500°.
- Trim ribs and coat with rub.
- Grill by flipping every 5 minutes until an internal temperature of about 145°-150°—about 20 minutes to 145° internal temperature.
- For the last few minutes, coat with sauce on both sides and grill until brown.
⏰How long to grill boneless country-style ribs
It takes about 20 minutes to grill boneless county-style ribs to the best final internal temperature of 145° on a gill at 450°. There will be a little pink left, and they will be moist and tender.
- Rare (less than 145°)—pink—Not recommended due to USDA safety recommendations
- Medium-Rare (145°-150°)—a little pink—will take about 20-25 minutes—Recommended.
- Medium (150°-155°)—no pink—will take about 24-26 minutes
- Medium-Well (155°-160°) will take about 28+ minutes—starting to dry a little.
- Well Done (160°+)—Not recommended due to dryness and texture.
The exact time will vary by the size and thickness of the pork tenderloin, your grill's surface temperature, and the final internal temperature you want. Use a grill surface thermometer and an instant-read thermometer to get this right.
As always, cook to a final internal temperature and never by time alone.
♨️Grill Temperature
Unlike regular pork ribs, these boneless ribs are a lean cut, so there is no need for indirect heat or low and slow cooking. Use a medium grill temperature of about 450° surface temperature. You can use a higher temperature, but they will dry out more.
You can use either a gas or charcoal grill. To learn about controlling the surface temperature of your grill, please see A Beginners Guide to Grill Temperature on a Gas Grill.
🐖What are Boneless Country Style Pork Ribs?
Boneless country-style pork ribs are not real ribs. They are the blade end of the loin cut in half and scored to make "ribs." So more of a pork chop than real ribs.
Unfortunately, there are also "bone-in country-style pork ribs," which may get confused with the boneless variety. Bone-in country-style ribs are more like a slice of pork shoulder and need to be cooked more like a pork shoulder (AKA pork butt), meaning low and slow, while the boneless ribs are lean and are usually cooked more rapidly.
If you have bone-in country-style ribs, check out Slow Grilled Bone-In Country Style Pork Ribs.
❓FAQs
Because boneless pork ribs are lean, they can tend to dry if overcooked. But if not overcooked, they can stay moist like a nice pork chop. A brining would fix moisture issues and add taste depending on the brine. But this would add hours and take it out of the weeknight recipe class.
If I have time, I do brine. A suggested brine would be 2 tablespoons of table salt 1 tablespoon of sugar and 2 cups of water for 1-4 hours. Other spices like allspice, garlic, pepper, etc. can be added.
First, you don't have to use a BBQ rub. Since they are so like pork chops, if you have a favorite pork chop recipe, you can use it here.
Here is a great homemade rub that I keep around during grilling season. This makes enough for 2 slabs. Cut in half to have less leftover if you want, but I save it for next time.
8 tablespoons (½ cup) brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
Use your favorite BBQ sauce. I love my Gate's BBQ Sauce from Kansas City, which I buy by the case. Bull's-Eye Original Barbecue Sauce is recommended by Cooks Illustrated.
Or you can make my wonderful homemade Memphis BBQ Sauce.
The minimum safe internal temperature for boneless ribs is 145°, according to the USDA. It is the same for any pork that is not ground.
Serving and leftovers
Serve with your favorite BBQ sauce and side dishes you would use with any ribs like cole slaw, baked beans, potato salad, or many others.
Leftovers should be sealed airtight and refrigerated for 3-4 days or frozen for 3 months. Reheat leftovers in the microwave or air fryer but thaw completely if frozen.
📖Country Style Ribs and Related Recipes
Grilled Memphis Boneless Country Style Pork Ribs
30 Minute BBQ Boneless Pork Ribs
BBQ Dry Rub for Ribs, Brisket, or Pulled Pork
Memphis-Style Homemade BBQ Sauce
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Optional: Brine first if you have time. 2 cups water, 1 tablespoon table salt, and 1 tablespoon brown sugar for 1-4 hours in the refrigerator. Rinse well and use a rub without salt.
Clean and oil grill grates, then preheat the grill to a grill surface temperature of 450°-500°.
Trim ribs of any excess fat. Deepen the cuts that are already in the ribs to about 75% through.
Coat both sides of ribs with the dry rub of your choice. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating the grill.
Place over direct heat and close lid. Flip about every 5 minutes and grill until an internal temperature of about 145°-150°. About 20 minutes, depending on the grill and the thickness of the meat.
The last few minutes, coat with sauce on both sides and grill until brown. Let stand for 5 minutes before cutting.
📖 Recipe
Grilled Boneless Country Style Pork Ribs
Ingredients
- 1 slab boneless country style pork ribs
- Dry rub of your choice
- Barbecue sauce of your choice
Optional brine
- 2 cups water
- 1 tablespoon table salt
- 1 tablespoon brown sugar
Instructions
- Optional: Brine first if you have time. 2 cups water, 1 tablespoon table salt, and 1 tablespoon brown sugar for 1-4 hours in the refrigerator. Rinse well and use a rub without salt.
- Clean and oil grill grates, then preheat the grill to a grill surface temperature of 450°-500°.
- Trim ribs of any excess fat. Deepen the cuts that are already in the ribs to about 75% through.
- Coat both sides of ribs with the dry rub of your choice. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating the grill.
- Place over direct heat and close lid. Flip about every 5 minutes and grill until an internal temperature of about 145°-150°. About 20 minutes, depending on the grill and the thickness of the meat.
- The last few minutes, coat with sauce on both sides and grill until brown. Let stand for 5 minutes before cutting.
Your Own Private Notes
Recipe Notes
Pro Tips:
- I remove most/all of the fat pad.
- Extend the "rib cuts" to 75% of the thickness.
- Brine if you have time. If you brine, use a rub without salt.
- Use the rub and sauce of your choice.
- Grill over a medium grill with a surface temperature of 450°.
- Do not overcook. 145°-150° is nice.
- If you don't have a rib, try this version of 8311. This makes about twice what you need so cut in half or keep the extra for later. Also, if you brine, leave the salt out of the rub.
½ cup brown sugar
3 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published March 26, 2010. This has been a constant popular post on this blog even though it hasn't been updated for over eight years. The post has been completely rewritten, all photos re-shot, expanded options, and a table of contents to help navigation.
Ed
I'm going to make this but in southwestern Ontario Canada I haven't seen boneless pork ribs, I have seen full pork loins, rib section ⅐ pork loin and loin section ⅐ pork loin. From the excellent diagram you provided it looks like this would be the loin portion of a whole pork loin as opposed to the rib portion. Is that correct?
I'm going to give it a five-star rating even though I haven't made it yet, it looks good!
Dan Mikesell AKA DrDan
Hi Ed,
You assessment is correct, it is the loin section of a pork loin. Specifically the tail or blade end the is too thin across to cut into a nice pork chop. So, I looked at a few Canadian sites and have no answer. And to add to the confusion, it is somewhat regional in the US.
The rib portion of the loin is near the front and goes into the pork shoulder/butt area and is the location of want we Yanks would call bone-in country-style ribs (there is a third type I never like to discuss which is where somebody takes the bone out of the bone in and they call it something else that I don't remember.
You could discuss it local butcher to see if there is a Canadian equalivent but I don't see them defined in the national standards. Or you could "cheat" and just cut some boneless chops into strips and stick them an a skew. Or just score some 1 inch thick boneless chops and grill them.
And now that anybody who read this is totally confused.. it is time for wine (3PM here in Michigan... that is time, right.)
Dan
Vicki
I have been cooking this style of "ribs" with my sauerkraut for years. Recently my other half turned vegan so now no more pork in the shared kraut. I love ribs so this looked like something that could work for me. I had already started marinating my ribs when I ask the Genius of the Internet to suggest cooking instructions. And this is where I landed. Because my ribs were marinating I skipped the brine and the rub BUT NOT the homemade BBQ sauce. Break my heart, Baby, it was love at first bite. I was missing the celery salt and liquid smoke but the love was still there. I can't believe I was every happy with bottled sauce. This is so worth the extra effort. Did I mention the love?
Robin
Wow, these were excellent. Thanks DrDan for all you do. I have tried many of your recipes and haven’t had a bad one yet!
Donald
After reading the recipe and most all the reviews I'm sure looking forward to trying this. I never knew pork could be brined so definitely anxious to give it a try. I wanted to pass along another no# 1 favorite rub I use from Savory Spice Shops, and it's called Team Sweet Mama's Kansas City Rub, I would love to see your review in comparing it to your homemade and the Gates you have suggested. I live in Western NE and this rub originated in Colorado, so it's easy to acquire for when I'm too lazy to make my own, even though I've done pretty well, I find there's nothing better than the professionally made rubs.
Thanks for this recipe, I will post my review as soon as I get to enjoy it!
Thyra
This is a great recipe and my one tweak was my brine—I use pickle juice, as we usually have pickles in the fridge. I’ve used pickle juice to brine all types and cuts of meats—the sour pickle variety, but I’m sure it would work with sweet as well—and there is no pickle taste, just juice ness. I don’t add extra salt as pickle juice has plenty.
Michelle
Finally, a recipe for boneless country style ribs I really love!! Everyone agreed it was the best ever! I did the brining and rub and those who usually use bbq didn’t because it was so delicious! Thank you!
Rick
My great aunt & uncle owned a small, independent meat packing plant when I was growing up and we prepped both the bone-in and "boneless" pork ribs; however, when you ask the person in the meat department at your local supermarket they often don't know that there's a difference, that's why I buy most of my meats at a butcher shop, especially if I need large amounts of meat. That being said, I've found brining pork, chicken or turkey breasts, & lean cuts of beef never fails. As far as cooking style I lean more towards fast and hot initially, low and slow to finish to temp, with a quick hot grill/mop prior to plating. I go to KC every other year and buy 2 cases of assorted local BBQ sauces, Haywood's is my favorite. Love your recipe and have shared it with many newbies to grilling pork, everyone reports success. Keep on sharing.
Matt
Very tasty. The brine made a huge difference from when I’ve cooked these in the past. And using a good rub is a good tick as well! I was a sauce and go guy before reading this and have now learned the errors of my ways. Great recipe!
Dan Mikesell AKA DrDan
Hi Matt,
Welcome to the blog.
I will be doing some of these next week. They are just so good on the grill. I'm on my last bottle of Gates rub. I need to stock up for the summer. I use it when I'm too lazy to mix my own... which is becoming more common.
Thanks for the note and rating.
Dan
Raymond J.Grayson
I recently purchased the top of the line weber grill. It seems that for what I paid for it it should tell me what the surface temperature is. Just learning to use it.
Dan Mikesell AKA DrDan
Hi Raymond,
Welcome to the blog.
I don't know of any grill that includes it. Even the $20,000 Kalamazoo Grills only have useless hood thermometers. Mine is a Weber Summit S-670, so not the top of the line but near there. Just take some time and learn the grill, time well spent.
I assume you saw my discussion on surface temperature at https://www.101cookingfortwo.com/grill-temperature/
Thanks for the note and rating. If you have questions, please let me know.
Dan
Jackie Martin
This turned out amazing. My boneless ribs came already cut into separate pieces instead of the whole slab. Followed the same directions and they were the best country ribs I've ever made. The whole family raved about it.
Katherine
This is a great recipe! I was gonna cook a couple hours after I brined the boneless ribs, but ended up grilling them the next evening. So, they were brined for 24 hours. They were super tender! We cut them with a fork. Don't tell anyone, I used Gates rub, but used Sweet Baby Rays Original for the sauce. Omg, the pair together were yummy! I am definitely grilling these again!