• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • Recipe Index
  • About
  • FAQs/Help
  • Shop
  • Best Recipes
menu icon
go to homepage
  • Recipe Index
  • About
  • FAQs/Help
  • Shop
  • Best Recipes
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • FAQs/Help
    • Shop
    • Best Recipes
    • Email
    • Facebook
    • Pinterest
  • ×
    🏠Home » Recipes » Pork Recipes

    Grilled Boneless Country Style Ribs

    Jan 26, 2023 by Dan Mikesell AKA DrDan · Last modified: Nov 6, 2023 · 44 Comments

    Jump to Recipe - TOC - Print

    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.

    🐖Ingredients

    Boneless country-style pork ribs
    Dry rub of your choice
    Barbecue sauce of your choice
    Optional brine—water, salt, brown sugar

    A done boneless pork rib slab on a blue plate.
    Jump To:
    • 🐖Ingredients
    • 👨‍🍳How to Grill Boneless Country Style Ribs
    • ⏰How long to grill boneless country-style ribs
    • Country Style Ribs and Related Recipes
    • ♨️Grill Temperature
    • Serving and leftovers
    • ❓FAQs
    • 🐖What are Boneless Country Style Pork Ribs?
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    Featured Comment from Michelle:
    "5 stars. Finally, a recipe for boneless country-style ribs I really love!! Everyone agreed it was the best ever!"

    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 and economical.

    Quick and easy to grill in only 30 minutes—grilled boneless ribs are lean and healthy with great taste. Plus, if grilled correctly, they are moist and tender boneless ribs.

    👨‍🍳How to Grill Boneless Country Style Ribs

    boneless ribs with sauce and rub.

    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 crates.

    Clean and oil grill grates, then preheat the grill to a grill surface temperature of 450°-500°.

    deepening the cuts on the ribs with a knife on a brown board.

    Trim ribs of any excess fat. Deepen the cuts that are already in the ribs to about 75% through.

    adding a rub to the ribs into the cuts.

    Coat both sides of the 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.

    placing slab of boneless ribs over direct heat on a gas grill

    Place over direct heat and close the lid. Flip about every 5 minutes and grill until an internal temperature of about 145°-150°. It takes about 20 minutes, depending on the grill and the thickness of the meat.

    brushing boneless ribs with sauce on a grill

    For the last few minutes, coat both sides with sauce and grill until brown. Let stand for 5 minutes before cutting.

    For more details, keep reading. See the Recipe Card below for complete instructions and to print.

    ⏰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.

    Country Style Ribs and Related Recipes

    For other boneless rib recipes, see Grilled Memphis Boneless Country Style Pork Ribs and 30 Minute BBQ Boneless Pork Ribs.

    Everybody needs a great sauce and BBQ rub. Try my BBQ Dry Rub and Memphis-Style Homemade BBQ Sauce,

    ♨️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.

    grilled boneless ribs on blue plate cut

    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, French fries, 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.

    ❓FAQs

    Should you brine boneless pork ribs?

    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.

    What Dry rub to use?

    First, you don't have to use a BBQ rub since they are like pork chops. If you have a favorite pork chop recipe, you can use it here.

    Here is an excellent homemade rub that I keep around during grilling season. This makes enough for 2 slabs. Cut it 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?

    Use your favorite BBQ sauce. I love my Gate's BBQ Sauce from Kansas City, which I buy by the case. Cooks Illustrated recommends Bull's-Eye Original Barbecue Sauce.

    Or you can make my fantastic homemade Memphis BBQ Sauce. 

    What is the minimum safe internal temperature for country-style ribs?

    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.

    🐖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, it's more of a pork chop than real ribs.

    Graphic of hog with location of Boneless Country Style Pork Ribs/ Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified following the license.

    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.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Grill Recipes, Grilling Techniques, Pork Recipes, Pork Rib Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

    Jump to
    Table of Contents
    Subscribe to
    Email Newsletters

    📖 Recipe

    grilled boneless ribs on a blue plate

    Grilled Boneless Country Style Pork Ribs

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.55 from 195 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    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.
      boneless ribs with sauce and rub
    • Clean and oil grill grates, then preheat the grill to a grill surface temperature of 450°-500°.
      clean and oil grill crates
    • Trim ribs of any excess fat.  Deepen the cuts that are already in the ribs to about 75% through.
      deepening cuts in boneless pork ribs-Edit
    • 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.
      adding a rub to the ribs into the cuts
    • 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.
      placing slab of boneless ribs over direct heat on a gas grill
    • The last few minutes, coat with sauce on both sides and grill until brown. Let stand for 5 minutes before cutting.
      brushing boneless ribs with sauce on a grill
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

    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.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips:

    1. I remove most/all of the fat pad.
    2. Extend the "rib cuts" to 75% of the thickness.
    3. Brine if you have time. If you brine, use a rub without salt.
    4. Use the rub and sauce of your choice.
    5. Grill over a medium grill with a surface temperature of 450°.
    6. Do not overcook. 145°-150° is nice.
    7. 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

    Calories : 229 kcal (11%)Carbohydrates : 5 g (2%)Protein : 22 g (44%)Fat : 13 g (20%)Saturated Fat : 3 g (15%)Cholesterol : 82 mg (27%)Sodium : 290 mg (12%)Potassium : 387 mg (11%)Fiber : 1 g (4%)Sugar : 2 g (2%)Vitamin A : 97 IU (2%)Vitamin C : 1 mg (1%)Calcium : 61 mg (6%)Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

    dogs looking for squirrals.

    More Pork Recipes

    • Cut ham with pineapple honey glaze on a white plate
      Small Crock Pot Ham with Brown Sugar Honey Glaze
    • a fried pork chops with gravy on a gray plate
      Fried Pork Chops and Gravy
    • breaded pork chop on blue plate
      Baked Breaded Pork Chops
    • pulled pork with sauce in a bun on a blue plate
      Crock Pot Pulled Pork from Pork Butt
    DrDan face image
    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
    Read more About DrDan | Subscribe to the Newsletters

    Reader Interactions

    Comments

      Leave a comment or ask a question. See comment policy for details. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ed

      January 27, 2023 at 1:39 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        January 27, 2023 at 3:38 pm

        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

    2. Vicki

      May 29, 2022 at 8:39 pm

      5 stars
      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?

      Reply
    3. Robin

      May 28, 2021 at 11:41 am

      5 stars
      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!

      Reply
    4. Donald

      April 24, 2021 at 5:59 pm

      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!

      Reply
    5. Thyra

      September 21, 2020 at 8:04 am

      5 stars
      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.

      Reply
    6. Michelle

      July 19, 2020 at 6:09 pm

      5 stars
      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!

      Reply
    7. Rick

      July 09, 2020 at 12:03 pm

      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.

      Reply
    8. Matt

      May 17, 2020 at 11:08 pm

      5 stars
      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!

      Reply
      • Dan Mikesell AKA DrDan

        June 05, 2020 at 9:49 pm

        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

    9. Raymond J.Grayson

      September 09, 2019 at 1:16 pm

      5 stars
      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.

      Reply
      • Dan Mikesell AKA DrDan

        September 09, 2019 at 2:24 pm

        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

        May 29, 2020 at 11:36 am

        5 stars
        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

        June 05, 2020 at 9:25 pm

        5 stars
        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!

    10. Patti

      July 01, 2019 at 2:09 pm

      4 stars
      I making these in he next few days, and wanted a new recipe. Yours is just what the Doctor 😂 ordered, though I’m curious why you didn’t cook them lower and slower, with an internal thermometer, or checking the temperature if you didn’t have one? I have a new grill that I can control the temp better, and an internal thermometer, so I’m anxious to use them! Thanks for the recipe though, it sounds awesome! It’s in my recipe book already.

      Reply
      • Dan Mikesell AKA DrDan

        July 01, 2019 at 3:01 pm

        Hi Patti,

        Welcome to the blog.

        Why not low and slow? These boneless "ribs" are really the tail end of the pork loin which is very lean. They need to be cooked more like a pork chop than true ribs. The bone-in country style ribs are really like a pork butt and those should be cooked low and slow. See https://www.101cookingfortwo.com/slow-grilled-bone-in-country-style-pork/

        I don't usually use static internal thermometers on meat that needs to be flipped around like these. I just use a good instant-read. I do use probes for things like my whole chicken, pork butt or brisket on the grill.

        Be sure your grill is measuring the grill surface temperature (where the food is actually cooking) and not the hot air higher up. You can see my discussion of controlling grill temperatures at https://www.101cookingfortwo.com/grill-temperature/

        Hope that helps.

        Enjoy your ribs.
        Dan

      • di

        March 29, 2020 at 3:09 pm

        5 stars
        Not known for my cooking skills🤓family very impressed with how wonderful this turned out! Only change, brined 24 hrs in refrig; plans changed at the last minute on the 1st day .

    11. Debra Hudson Blackshear

      June 29, 2019 at 10:51 am

      Hello DrDan
      I have a pack of "ribs" , bone in ,that looks more like the boneless ribs from loin area. But mine are cut apart. Usually throw in crockpot. How, or can you, cook these on a grill?
      Thx for reply.
      dhb

      Reply
      • Dan Mikesell AKA DrDan

        June 29, 2019 at 11:01 am

        Hi Debra,
        Welcome to the blog.
        I'm not sure what you have but you probably have bone-in country style ribs. These are not even close to the same cut and must be cooked totally differently.
        Let's assume that is what you have, I only have one recipe https://www.101cookingfortwo.com/slow-grilled-bone-in-country-style-pork/ but there are others out there but it seems that many bloggers don't seem to know the difference. Those must be cooked low and slow like pork butt.
        Hope that helps some.
        Dan

    12. Elizabeth Lebens

      September 13, 2018 at 9:28 am

      Couldn't find the Stars to click on. So here is my rating: ******
      I went for lazy and rubbed them with a little olive oil and Penzys Galena Street rub for a couple hours. These weren't connected, but in pieces. Grilled as you said. Delicious. Thanks for your informative instructions!

      Reply
    13. BThompson

      September 03, 2018 at 12:14 am

      I doubled the rub recipe and grilled 4 packages of boneless country ribs over hardwood lump charcoal in a cheap Weber grill hot and fast turning every 3-4 minutes for about 20 minutes. The results were outstanding... the meat was tender and the rub was absolute perfection. No need to add any other sauce. I can't thank you enough for this rub recipe.

      Reply
    14. Darr

      August 05, 2018 at 1:45 pm

      Thanks for the recipe but my very favorite thing here is the beautiful 4 legged family member, absolutely love the photos.
      Thank you,
      Darr Arizona

      Reply
    15. Ted

      June 27, 2018 at 5:06 pm

      Really like the recipe and explanation about this cut. Great info.

      Reply
    16. Peggy Heitz

      July 22, 2017 at 8:56 pm

      I hadn't cooked boneless pork loin country style ribs before and I needed a recipe with step by step instructions. I'm very fortunate to have found Dr Dan's website. I decided to brine the meat. I hadn't done this before either. I followed the easy to understand steps. I made half of the rub omitting the salt. I couldn't find the recommended Bull's Eye commercial barbecue bottled sauce so I bought the on sale store brand sauce for 99 cents! Well the meat was delicious and I have a go to recipe for grilled barbecue ribs. Thanks Dr Dan!

      Reply
      • DrDan

        July 29, 2017 at 9:33 am

        Hi Peggy,
        This is one of my older recipes but it still works great.
        Thanks for the note.
        Dan

    17. Naturally simple

      November 07, 2016 at 4:46 pm

      Thank you for ribs "boneless country style" lol cooked to taste excellent and fast! Just what I was hoping for!! Yummmmmy!

      Reply
    18. DrDan

      August 16, 2016 at 12:52 am

      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

      Reply
    19. Dale Baranoski

      August 15, 2016 at 9:06 pm

      Upon review I see two typos: ISIS should be IDIOTS and SHE should be ABLE to brine.

      Dele

      Reply
    20. Dale Baranoski

      August 15, 2016 at 9:02 pm

      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!

      Reply
    21. Me

      June 10, 2016 at 4:58 pm

      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.

      Reply
      • DrDan

        June 10, 2016 at 5:45 pm

        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...

    22. Rachele Bearden

      May 26, 2016 at 8:17 pm

      Do you warp with foil for the ribs on the charcoal grill? Write be back.

      Reply
      • DrDan

        May 26, 2016 at 8:58 pm

        No foil but I don't do charcoal grills.
        DrDan

    23. Daphne

      September 20, 2015 at 8:39 pm

      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!

      Reply
      • DrDan

        September 20, 2015 at 8:46 pm

        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

    24. juned

      January 22, 2015 at 1:01 am

      nothing, but good

      Reply
    25. Hollie

      October 28, 2014 at 10:14 pm

      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!

      Reply
      • DrDan

        October 28, 2014 at 10:59 pm

        Thanks for the note. I do this one over and over with variations. You really need to try the sauce.
        DrDan

    26. Joe

      July 08, 2014 at 8:53 am

      5 stars
      This worked just as the recipe said. It was really fantastic.

      Reply
      • DrDan

        July 08, 2014 at 9:50 pm

        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

        July 12, 2014 at 7:16 pm

        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

        July 12, 2014 at 7:21 pm

        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

    27. Karen

      July 17, 2012 at 8:57 pm

      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!

      Reply
      • Shannon

        September 18, 2020 at 7:20 pm

        5 stars
        Hi there! Im somewhat new to grilling. I love boneless pork ribs. I grilled them tonight Following your recipe above minus the brine, however I did used the rub and they turned out fantastic! I will definitely be making these again!!!! Signed: Full Belly :)

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Join the club
    SUBSCRIBE TODAY

    Holiday Recipes

    • turkey slice with gravy on orange plate.
      Roasted Turkey Breast—The Easy Way
    • Cut ham with pineapple honey glaze on a white plate
      Small Crock Pot Ham with Brown Sugar Honey Glaze
    • slice of Ribeye Roast on a white plate
      Small Ribeye Roast
    • sausage dressing on a plate
      Mom's Sausage Stuffing
    • Green bean casserole on a plate
      Green Bean Casserole Without Mushroom Soup
    • Sweet potato casserole on a white plate
      Old Fashioned Sweet Potato Casserole

    Holiday Candy Recipes

    • Chocolate Peanut Clusters on a red plate
      Crock Pot Chocolate Peanut Clusters
    • pile of oreo fudge
      Oreo Fudge
    • pieces of fudge with nuts on a red plate
      Crock Pot Fudge
    • finished candied nuts on the cooking tray with white parechment paper
      Candied Almonds or Other Candied Nuts
    • Candied Bacon on a plate
      Spicy Candied Bacon
    • pile of fudge on a white plate
      Easy 5-Minute Chocolate Fudge
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    BACK TO TOP
    OF PAGE
    Join the club
    SUBSCRIBE TODAY

    About

    • About DrDan and the Blog
    • Comment Policy
    • Guest Posts, Partnering, and Business Questions

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    ↑ back to top ↑a

    Privacy Policy | Terms of Service | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME

    • Email
    • Pinterest