Preheat oven to 375° convection. Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat.
Trim one slab (about 1½ lb) country-style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab. Dry well with a paper towel.
Give at a good sprinkle salt and pepper or 7:2:2 seasoning.
Place in the pan and sear for 2-3 minutes per side. Get close to the final color you want when done.
Remove from heat and brush the top (but not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
Place in the oven and bake until internal temp of about 145-150°. About 15 minutes for me. Let rest for 5 minutes before cutting.
Boneless country style ribs are not the same as bone-in country style ribs and they are not cooked the same.
Reasonably trim the fat pad. You do not need to be perfect.
Be sure to dry the ribs will before seasoning and adding to the skillet.
Get the skillet and oil hot on the stove top before adding the ribs.
If you don’t have a pan that can go from stove top to the oven. Place an oven safe pan in the oven during preheating. After searing in a different pan on the stove top, transfer the ribs to the oven pan, brush with BBQ sauce and proceed.
Cook to the final internal temperature you want. Usually 145°-150°.
Be sure to rest for 5 minutes before cutting. It might rise a few degrees so account for that.
ONE LAST TIME: Boneless country style ribs are not the same as bone-in country style ribs and they are not cooked the same. Do not do this recipe with bone-in.
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