What did I want?
First: To cook these fast enough to eat at a reasonable time after getting home from work. A weeknight recipe.
Next: To grill entirely and not do multiple steps.
Lastly: Keep it moist.
Results: 9.0 Great taste and the drying was minimal.
Notes: A brining would fix the minimal moisture issue and add taste depending on the brine. But this would add hours and take it out of the weeknight recipe class. A suggested brine would be 2 T table salt 1T sugar and 2 cups of water for 1-4 hours. Other spices like allspice, garlic, pepper, etc. can be added. Google is your friend again. I will be continuing to do these ribs by this method and brine if it fits my schedule.
My Favorite Rub and Sauce For This Cut
8:3:1:1 Rub
My Memphis BBQ Sauce – You must try this
Other Options
Marlowe’s Memphis Rub Recipezaar # 16732 – Gates & Son’s KC BBQ Rub
Recipezaar # 16745 Gates & Son’s KC BBQ Sauce
Notes on rub and sauce. I now make all my sauce and rubs. I did use only Gates of Kansas City sauce and rubs. I enjoyed them for 35 years and mail order them by the case and give a lot away. You should use whatever rub or sauce you enjoy. Bull’s-Eye Original Barbecue Sauce is recommended by CI. You can Google or buy what your local market has in stock or use mine above.
Note #2: Updated May 10, 2012, to reflect my current technique.
Clean and oil grill grates then preheat grill on high.
Trim ribs if excessive fat. Rinse under running water and pat dry.
Deepen the cuts that are already in the ribs to about 75% through.
Coat both sides of ribs with rub. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating grill on high.
Grill, both sides for approx. 4 minutes per side, to seal. Then decrease temp to medium and grill for until internal temp of 150. Flipping about every 5-6 minutes. Total cooking time 25 minutes for me.
Then coat with sauce on both sides and grill until brown. 2-4 more minutes. Let stand for 5 minutes before cutting.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 20 minutes |
|
|
| Learn how to grill boneless country style pork rib. An easy weeknight grilling for some moist and tender ribs.
|
- 1 slab boneless country style pork ribs
- rub of your choice
- Barbecue sauce of your choice
- Clean and oil grill grates. Preheat grill on high both burners.
- Trim ribs if excessive fat. Rinse under running water and pat dry. Deepen the cuts that are already in the ribs to about 75% through.
- Coat both sides of ribs with rub. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating grill on high
- Grill both sides for approx. 4 minutes per side to seal.
- Decrease temp to medium and grill for until internal temp of 150. Flipping about every 5-6 minutes. Total cooking time 20 minutes for me.
- Then coat with sauce on both sides and grill until brown. 2-4 more minutes. Let stand for 5 minutes before cutting.
If you don't have a rib try this version of 8311 (makes about twice what you need)
1/2 cup Brown sugar
3 T Kosher salt
1T chili powder
1 t black pepper
1 t onion powder
1 t garlic powder
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 28, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Karen
Thank you for the great instructions on how to cook these. They came out fabulous with your rub and barbecue sauce recipe. At a birthday bbq, where we served grilled chicken, burgers, hot dogs and these ribs, the ribs were the star of the show. Everyone was slathering the chicken and ribs with extra homemade sauce and raving over it. For the rub, I halved the sugar for the chicken, then added more sugar before rubbing the ribs. If this cut of pork didn’t work for me this time, I promised myself I would never attempt them again. You proved to me that they are doable on the grill!
Joe
This worked just as the recipe said. It was really fantastic.
DrDan
Thanks so much for the comment and rating. This is one of my older recipes and had almost no comments. Now it looks better. Also I still do this at least once a month during grill season.
DrDan
Pat
No idea what I’m doing so not challenging your directions. Just curious why there’s both a rub and barbeque sauce? That surprises me. About to give this a try and sure it will be great but doesn’t the barbeque sauce smother the rub? Thanks.
DrDan
The rib is flavor for the meat. The sauce was to caramelize some for at the end for the BBQ taste. You can easily skip the sauce. It just won’t brown up as nice.
DrDan
Hollie
Nothing was sounding good for dinner tonight, so off I went to the market to see if anything inspired me. I came across some country style pork ribs and took them home. Having arrived at the house the same time as my hungry family,I was in a pinch. Desperate to cook these fast AND have them taste good, I went to the iPad and found your recipe. I made the rub and my husband went to work at the grill. (The sauce, we will try next time!) The results were fabulous. We all loved them. You saved the day. Well, at least dinner. Thank you!
DrDan
Thanks for the note. I do this one over and over with variations. You really need to try the sauce.
DrDan
juned
nothing, but good
Daphne
I had never brined anything before, but I was really happy with how this turned out. Also, the rub made the ribs brown up a lot nicer than I’ve ever been able to achieve with this cut. Next time, I’ll omit some of the salt in the rub, but otherwise I’ll stick to this recipe. Thanks!
DrDan
Thanks for the note. Generally if you brine, rinse the brine off well and use a rub without salt or cut down the rub a lot.
DrDan
Rachele Bearden
Do you warp with foil for the ribs on the charcoal grill? Write be back.
DrDan
No foil but I don’t do charcoal grills.
DrDan
Me
This “recipe” demonstrates exactly 0 understanding of how fat behaves over fire and will absolutely ruin the meat you’ve bought. Pork fat will render very well leaving you with succulent meat even in a cheap cut if done low and slow. Cooked high the way this recommends wont allow the pork fat ot render, it will actuaslly SOLIDIFY connective tissue. That the meat was moist is of no value when every other bite is grissle. THe simple fact is even with country “ribs” there’s no such thing as a quick meal. All this method will do is waste your money and your time. Save the pork for the weekend when you can do it right.
DrDan
Well “Me” I’m at least temporarily responding to an anonymous comment.
So let’s talk about what exactly are “country style boneless pork ribs”? They ARE NOT a boneless version of bone-in country style pork ribs. The bone-in variety are more like a slice of pork butt. They have lots of fat and need to be cooked low and slow.
The boneless country style pork rib is the tail end of a pork loin. So it is very lean. This tail is cut down the middle and then scored into “ribs”. So unlike the bone in namesake, these need to be cooked more rapidly or you have dried out not eatable pork. Would you suggest low and slow for a slice of pork loin? I hope not…
You apparently have no clue of the difference, but one look at a picture should have been a clue. If you look around you the site you will find a low and slow method for the bone-in variety. https://www.101cookingfortwo.com/slow-grilled-bone-in-country-style-pork/
Thank you…
Dale Baranoski
Don’t you just love even isis show the world just why they are idiots? I will be trying these instructions tomorrow and will now be she to brine thanks to your info.
I will hopefully update after.
Thanks!
Dale Baranoski
Upon review I see two typos: ISIS should be IDIOTS and SHE should be ABLE to brine.
Dele
DrDan
Hi Dale, Thanks for the note(s). I recently went PC to a Mac, and the spell checker is so different.
The brine is easy and will help any dryness of this cut.
Good old “me” obviously was not having a good day. I should have just deleted his comment, but it is a common confusion between two totally different cuts and I had a bad day that day also, so I just replied. He did carry it a bit too far.
Thanks again
Dan
Naturally simple
Thank you for ribs “boneless country style” lol cooked to taste excellent and fast! Just what I was hoping for!! Yummmmmy!