Learn to grill juicy, tender boneless pork ribs on your gas grill—no tough, dry ribs here. With a simple dry rub, your favorite BBQ sauce, and about 20 minutes, these country-style pork ribs will be the talk of your weeknight table.
Quick Answer: How Long to Grill Boneless Pork Ribs
Grill over direct medium-high heat (450°–500°F) for about 20 minutes total, flipping every 4–5 minutes until the ribs reach 145°–150°F internal temperature.
Jump To (scroll for more)
- 😊 Why You’ll Love This Recipe
- 🐖 Ingredients for Grilled Boneless Pork Ribs
- 👨🍳 Quick Overview: How to Grill Boneless Pork Ribs
- ⏰ How Long to Grill Boneless Country-Style Pork Ribs (Gas Grill)
- 🥣 Seasoning, BBQ Sauce, and Marinade Options
- 🐖Boneless Pork Rib Recipes
- 🍽️ Serving and Leftovers
- ❓FAQs
- 📖The Recipe Card
Featured Comment from 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!"
😊 Why You’ll Love This Recipe
- Fast and easy grilling – Ready in about 20 minutes on your gas or charcoal grill.
- Juicy every time – The right temps (and an optional quick brine) keep these lean ribs tender, never dry.
- Simple seasoning – A quick dry rub and your favorite BBQ sauce are all you need.
- Beginner-friendly – Clear steps, no smoker, and nothing fancy required.
- Budget cut, big flavor – From the pork loin—lean, affordable, and delicious.
🐖 Ingredients for Grilled Boneless Pork Ribs
- Boneless pork ribs – Also sold as boneless country-style pork ribs. These are cut from the pork loin and usually come scored—but the cuts are often shallow. Deepen them to about ¾ of the way through so they cook evenly and hold seasoning.
- Seasoning or dry rub – Keep it simple with just salt and pepper, use a seasoning salt blend, or go all-in with your favorite BBQ dry rub. BBQ rub and sauce is the classic combo, but savory blends work just as well. Suggested rub in the tips of the recipe card.
- BBQ sauce – Optional but highly recommended for that caramelized grilled finish. Use your favorite brand or homemade.
- Optional brine – 2 cups water, 1 tablespoon table salt, and 1 tablespoon brown sugar. Brine for 1–4 hours in the fridge, then rinse and pat dry. Skip if you're short on time.
✅ Pro Tip: These ribs are usually pre-scored, but not deeply enough. Deepen the cuts to about ¾ through to help them cook evenly and hold onto seasoning.
👨🍳 Quick Overview: How to Grill Boneless Pork Ribs
1. Preheat the Grill
Clean and oil your grill grates. Preheat the surface to a temperature of 450°–500°F (medium-high direct heat).
✅ Pro Tip: Not sure how hot your grill really is? Check out my Guide to Grill Temperature on a Gas Grill.
2. Prepare the Boneless Ribs
Trim off excess fat if needed. Deepen the score marks to about ¾ of the way through so they cook evenly.
Optional: Brine for 1–4 hours if you have time—then rinse and pat dry.
Season both sides with your favorite rub or pork chop-style seasoning.
3. Grill the Ribs
Place the ribs over direct heat and close the lid. Flip every 4–5 minutes and cook until the internal temp reaches 145°–150°, about 20 minutes total.
✅ Pro Tip: The USDA minimum safe temperature for pork is 145° with a 3-minute rest, but 145°–150°F gives you the best balance of juicy and tender.
If doing BBQ: Brush with BBQ sauce during the last few minutes and cook until browned.
Let rest for 5 minutes before slicing.
✅ Pro Tip:
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
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⏰ How Long to Grill Boneless Country-Style Pork Ribs (Gas Grill)
It usually takes about 20 minutes over 450°–500°F direct heat to reach a safe internal temperature.
🎯 Target Temperature for Boneless Country-Style Ribs
- Rare (under 145°) – Pink and undercooked. Not recommended—below the USDA minimum.
- Medium-Rare (145°–150°) – Slightly pink, juicy, and flavorful. ✅ Recommended.
- Medium (150°–155°) – No pink, still moist.
- Medium-Well (155°–160°) – Starting to dry out.
- Well Done (160°+) – Likely dry and tough. Not recommended.
⏱️ Actual time will vary depending on the rib thickness, your grill’s surface temperature, and how often the lid is opened.
Use an instant-read meat thermometer to check doneness—don’t rely on time alone. A grill surface thermometer is helpful if you have one, but not required.
✅ Pro Tip: Residual heat will raise the temperature another 2–3 degrees after grilling, so pull the ribs a little early and let them rest.”
🥣 Seasoning, BBQ Sauce, and Marinade Options
These boneless ribs are cut from the pork loin, so treat them like a pork chop when it comes to seasoning. That means BBQ rub is great—but not required.
You can keep it simple with just seasoning salt and pepper, or use something like an all-purpose blend such as Montreal seasoning or your favorite store-bought mix. No need to overthink it—just season both sides well.
Want that classic BBQ flavor? Use your favorite or try my pork BBQ dry rub or Memphis dry rub. Brush on BBQ sauce during the last few minutes of grilling. I like Gate’s BBQ Sauce, but Bull's-Eye Original is also a solid choice. Or go homemade with my Memphis BBQ Sauce.
You can also skip dry seasoning entirely and use a marinade instead. My Easy Steak Marinade for Grilling works just as well here—just marinate for a few hours and skip the dry rub and other seasonings.
🐖Boneless Pork Rib Recipes
Looking for more ways to cook boneless country-style pork ribs? Try one of these favorites:
- Grilled Memphis Boneless Country Style Pork Ribs – A dry rub version with classic Memphis BBQ flavor—no sauce needed.
- Crock Pot Chinese Boneless Pork Ribs – A slow cooker version of that sweet-and-savory takeout favorite.
- 30 Minute Boneless Pork Ribs (Oven) – Sear and bake for a quick weeknight BBQ fix—no grill required.
🍽️ Serving and Leftovers
Serve boneless pork ribs (boneless country-style) with your favorite BBQ sauce and classic rib sides like coleslaw, baked beans, potato salad, or French fries. Anything that belongs at a cookout works here.
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Reheat gently in the microwave or air fryer—just be sure to thaw completely if frozen.
❓FAQs
Because boneless pork ribs are lean, they can dry out if overcooked. Brining helps prevent that and adds flavor, but it does take time. If you’re in a rush, skip it. If you’ve got a few hours, it’s worth doing.
A basic brine: 2 cups water, 2 tablespoons table salt, and 1 tablespoon sugar for 1–4 hours in the fridge. Add spices like garlic, pepper, or allspice if you’d like.
✅ If I have time, I brine. If not, I watch my grill temp and pull them early.
According to the USDA, the safe minimum internal temperature for pork is 145°F with a 3-minute rest. That applies to boneless country-style ribs and any other non-ground pork.
Boneless pork ribs and boneless country-style pork ribs are the same cut — slices from the blade end of the pork loin. They’re scored to look like ribs but cook more like lean pork chops.
Here’s where it gets confusing: there’s also a bone-in version cut from the pork shoulder (aka pork butt). That version is fattier, full of connective tissue, and needs low-and-slow cooking like pulled pork.
📌 If you’ve got the bone-in kind, check out my guide:: Slow Grilled Bone-In Country Style Pork Ribs.
{Graphic showing location of country-style boneless and bone-in pork ribs—Image licensed May 17, 2017, from Fontolia. Copyright by foxysgraphic - Fotolia.}
📖The Recipe Card
Grilled Boneless Pork Ribs (Fast & Easy Country-Style Ribs)
Video Slideshow
Ingredients
- 1 slab boneless pork ribs
- Seasoning salt and pepper or seasoning of choice
- Dry rub of your choice - suggestion in the tips
- Barbecue sauce of your choice
- 2 cups water
- 1 tablespoon table salt
- 1 tablespoon brown sugar
Step-by-Step Instructions
Preheat Grill
- Clean and oil grill grates, then preheat the grill to a surface temperature of 450°–500°F (medium-high).
Prepare the Boneless Ribs
- Trim excess fat. Deepen the pre-cut grooves to about ¾ of the way through.
- Optional: Brine for 1–4 hours in the refrigerator using 2 cups of water, 1 tablespoon of table salt, and 1 tablespoon of brown sugar. Rinse well and pat dry. Use a salt-free rub or seasonings if brined.
- Coat both sides of the ribs with seasoning or the dry rub of your choice, being sure to get in the cuts.
Grill the Ribs
- Place over direct heat and close the lid. Flip every 4- 5 minutes and grill until an internal temperature of about 145°-150°F—about 20 minutes, depending on the grill and the thickness of the meat.
- BBQ option: In the last few minutes, brush with BBQ sauce and grill until browned.
- Rest for 5 minutes before serving.
Recipe Notes
Pro Tips:
- I remove most or all of the fat pad.
- Deepen the "rib cuts" to about 75% of the thickness.
- Brine if you have time—but skip salt in your rub if you do.
- Grill over a medium heat surface with a temperature of 450°F.
- Do not overcook. 145°-150° is the sweet spot.
- If you don’t have a favorite rub, try this simple mix (aka 8311):
½ cup brown sugar
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
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)
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.
Elizabeth Lebens says
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!
BThompson says
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.
Darr says
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
Ted says
Really like the recipe and explanation about this cut. Great info.
Peggy Heitz says
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!
DrDan says
Hi Peggy,
This is one of my older recipes but it still works great.
Thanks for the note.
Dan
Naturally simple says
Thank you for ribs "boneless country style" lol cooked to taste excellent and fast! Just what I was hoping for!! Yummmmmy!
DrDan says
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
Dale Baranoski says
Upon review I see two typos: ISIS should be IDIOTS and SHE should be ABLE to brine.
Dele
Dale Baranoski says
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!
Me says
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 says
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...
Rachele Bearden says
Do you warp with foil for the ribs on the charcoal grill? Write be back.
DrDan says
No foil but I don't do charcoal grills.
DrDan
Daphne says
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 says
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
juned says
nothing, but good
Hollie says
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 says
Thanks for the note. I do this one over and over with variations. You really need to try the sauce.
DrDan
Joe says
This worked just as the recipe said. It was really fantastic.
DrDan says
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 says
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 says
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
Karen says
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!
Shannon says
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 :)