Learn how to grill boneless country-style pork ribs with these easy to follow step by step photo instructions. Great taste with minimal work.
Introduction
Boneless country-style ribs are one of my favorite "cooking for two" meals. It is about the right size with two large serving or 3-4 more reasonable size servings.
They are also cheap, cook rapidly, and freeze well. And finally, they are lean and healthy with great taste.
It is leaner than lots of pork (healthier). And they can be prepared in many ways (grill, stovetop, and oven). You just need to know-how.
My Rating
Low 5 or high 4. Great taste and the drying was minimal.
🐖What are Boneless Country Style Pork Ribs?
Boneless country-style pork ribs are not real ribs. They are the tail end of a whole pork loin cut in half and scored to make "ribs." So more a pork chop than real ribs.
Usually, that scoring is not very deep, so I like to deepen the cut to a little over half the thickness of the meat. I consider this to be more surface area for seasoning.
Unfortunately, there are also "bone-in country-style pork ribs," which may get confused with the boneless variety. The boneless are the tail end of a pork loin and are lean while the bone-in variety is more like a slice of pork shoulder.
The bone-in ribs 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 the bone-in country-style ribs, check out Slow Grilled Bone-In Country Style Pork Ribs.
🧂To Brine or Not
These "ribs," because they are lean, can tend to dry if overcooked. But if not overcooked, they can stay moist like a nice pork chop.
A brining would fix some of the moisture issues 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 tablespoon table salt 1 tablespoon sugar and 2 cups of water for 1-4 hours. Other spices like allspice, garlic, pepper, etc. can be added.
I will be continuing to do these ribs by this method and brine if it fits my schedule.
♨️The Grill
These are a lean cut, unlike normal ribs, so low and slow is not recommended. I suggest a nice medium grill temperature of about 450° surface temperature. You can use a higher temperature, but they will dry out more.
To learn about controlling the surface temperature of your grill, please see A Beginners Guide to Grill Temperature on a Gas Grill.
🌡️⏰Temperature and Time
For many years, due to the fear of trichinosis, which was a parasite found in undercooked pork, pork was cooked to 170 by common wisdom. However, with modern farming methods, that has not been a risk in the USA for decades.
The FDA went to a recommendation of 160° for a number of years. Then in 2012, went to the current recommendation of 145° with a 3-minute rest.
Taste and moisture wise, 145° is correct. There will be a little pink left in the pork at 145°, and if you are like my wife, who wants no pink, you will be more comfortable at 150° or even 155°. Please do not go over 155° for this cut, or it will begin to dry.
Also, the 145° recommendation is not for ground pork, which is 160°. And cuts like pork butt and ribs like baby back ribs, although safe at 145°, would not be considered done cooking.
The grilling time is about 20 minutes, depending on the grill, the thickness of the meat, and the final internal temperature you want. As always, cook to a final internal temperature and never by time alone.
🥣Rub and Sauce
First, you don't have to use a rub. Since they are so like pork chops, if you have a favorite pork chop recipe, you can adapt it here. But I like to do the "rib" thing.
I tend to use a premade rub with this recipe since it is all about laziness. So you will see rub from Gate's of Kansas City in the pictures along with their sauce.
But 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
What Sauce to Use?
Again, I tend to use premade out of laziness. 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 CI.
But if you want the best sauce ever, try my Memphis BBQ Sauce.
📖Boneless Country Style Pork Rib Recipes
Grilled Boneless Country Style Pork Ribs with Simple Rub
Grilled Memphis Boneless Country Style Pork Ribs
30 Minute BBQ Boneless Pork Ribs
🖼️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 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 a 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.
📖Full Recipe
How to Grill Boneless Country Style Pork Ribs
Ingredients
- 1 slab boneless country style pork ribs
- 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 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 a rub of your choice. Be sure to get in the cuts. Rub in and let rest for 10 minutes while preheating 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 grill and the thickness of the meat. Always cook to the final internal temperature and never by time alone.
- The last few minutes, coat with sauce on both sides and grill until brown. Let stand for 5 minutes before cutting.
Recipe Notes
Pro Tips:
- I remove most/all of the fat pad.
- Extend the "rib cuts" to 75%
- Brine if you have time. If you brine, use a rub without salt.
- 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.
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!