Learn how to cook the best Country-Style Boneless Pork Ribs that are moist and tender in only 30 minutes. This is one of our favorite lean, healthy weeknight dinner recipes that is fast and easy to make. Just trim and season to your taste, and after a brief stovetop sear, finish cooking the boneless ribs in the oven.
🐖Ingredients
Country Style Boneless Pork Ribs
Seasoning—of your choice. Salt, black pepper, garlic powder, and BBQ sauce are suggested.
Optional brine—sugar, salt, water
Jump To (scroll for more)
- 🐖Ingredients
- 👨🍳How to Cook Boneless Pork Ribs—Step-by-Step
- ⏲️How long to cook boneless country-style pork ribs
- 🧂Seasoning variations and options
- 📖Boneless Country Style Rib Recipes
- Should you brine boneless country-style pork ribs?
- 🍴Serving
- Storing and reheating leftovers
- ❓FAQs
- What are Country-Style Boneless Pork Ribs
- 📖 Recipe
Featured Comment from Beth: "5 stars. Delicious, MOIST, and fast !!!! thank you for sharing your recipe and technique, and what a clever way to cook ribs!!"
This is another simple weeknight recipe for boneless country-style pork ribs, one of my favorite "Cooking For Two" types of meat. Depending on your appetite, this will make 2-4 servings.
Boneless country-style ribs are part of the pork loin, like pork chops. They are lean, so they should be cooked fast, not low-and-slow like pork shoulder or other ribs. Because they are lean, they fit well in a healthy, low-fat diet.
This recipe uses the classic sear and oven-bake method of cooking. The searing creates a Maillard reaction that gives the dish great flavors. Then, it is finished cooking in the oven.
They are not the same as boneless or bone-in spare ribs or bone-in country-style pork ribs. Please see the discussion and diagram below if you are confused between bone-in and boneless country-style ribs being different.
👨🍳How to Cook Boneless Pork Ribs—Step-by-Step
1. Preheat oven to 350° convection or 375° conventional oven.
2. Trim one slab (about 1 ½ lb) of country-style boneless ribs of fat cap and any silverskin.
3. Deepen the cuts to a little over half the thickness of the slab. Brine if you wish.
4. Before seasoning, dry well with a paper towel—use the seasoning of your choice or a sprinkle of salt and pepper or my All-purpose seasoning.
5. Heat a cast-iron skillet or other oven-safe pan with 1 to 2 teaspoons of oil over medium-high heat. Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
6. Remove from heat and brush the top (not the bottom) generously with the BBQ sauce of your choice (optional). Be sure to get the slices.
7. Place in the oven and bake until the internal temperature is 145°-150°, about 15 minutes, but the time will vary.
8. Let rest for 5 minutes before cutting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏲️How long to cook boneless country-style pork ribs
The total cooking time is about 20 minutes to 145° internal temp at an oven temperature of 350° convection or 375° conventional. This includes the searing time of 4-6 minutes and about 15 minutes of baking in the oven.
If you skip the searing, the oven time will be about 25 minutes. Time will vary by the size and thickness of your ribs, the sear, and your desired internal temperature.
- Rare (less than 145°)—pink—Not recommended due to USDA safety recommendations
- Medium-Rare (145°-150°)—a little pink
- Medium (150°-155°)—no pink
- Medium-Well (155°-160°)—starting to dry a little.
- Well Done (160°+)—Not recommended due to dryness and texture.
I suggest using an oven temperature of 350° convection or 375° conventional oven. You can vary the temperature, and the time will change. But remember, you are cooking to a final internal temperature.
🧂Seasoning variations and options
This recipe with the sauce produces a very nice light BBQ flavor. If you want complete BBQ, use a dry pork rub to replace the seasonings and serve the BBQ sauce on the side. But, there is frequently lots of sugar in rubs, so sear with care.
Use your favorite BBQ sauce. I love Gates BBQ of KC sauce, but I have used Bulls Eye Original, which Cooks Illustrated likes. My Memphis BBQ Sauce would also be great.
If not using BBQ sauce, season as you would pork chops. For me, that is a seasoning salt like Lowery's and some pepper. Or, just some salt and pepper will be acceptable.
📖Boneless Country Style Rib Recipes
For the crock pot, try Crock Pot Chinese Boneless Ribs. Or take them to the grill with this complete tutorial on How to Grill Boneless Country Style Pork Ribs. And don't miss one of my finest grilled meals, Grilled Memphis Boneless Country Style Pork Ribs, with a special brine and seasoning.
Should you brine boneless country-style pork ribs?
Because boneless pork ribs are lean, they can tend to dry if overcooked or if previously frozen. But if not overcooked, they can stay moist like a nice pork chop. A brining would fix any 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 tablespoons of table salt, 1 tablespoon of sugar, and 2 cups of water for 1-4 hours. Brown sugar or spices, like allspice, garlic, pepper, etc., can be used.
🍴Serving
With the BBQ flavoring, serve them like BBQ ribs with picnic-type side dishes like cole slaw, baked beans, homemade cornbread, or crispy baked French fries. If you skip BBQ, serve like pork chops with baked green beans with bacon, roasted asparagus, or Honey Wheat Dinner Rolls.
Storing and reheating leftovers
Store in an airtight container for four days in the refrigerator or three months in the freezer.
Leftovers can be reheated in the oven or microwave but are also great as a salad topping.
❓FAQs
I like to use a cast-iron skillet for this, but any pan that can go from the stovetop to the oven will do. Cast iron transfers and distributes heat evenly better than most other choices.
If you don't have cast iron or an oven-safe skillet, preheat an oven-safe pan with the oven, then sear with a stovetop pan and transfer the ribs to the preheated pan to finish in the oven.
The first step is trimming the fat cap, frequently attached to the backside of these ribs. It interferes with browning, seasoning, and cooking the meat. You will not be eating it, so cut most of it off. You don't need to be a perfectionist, but get most of it gone.
The second step is to deepen the "rib cuts." Many times, they will be less than 25% of the thickness. I like to get it to 50% or even a little more. It evens out the cooking and adds more seasoning area.
The final internal temperature for sold pork cuts is 145° minimum safe temperature. We prefer 150° with almost no pink. Over 155° will start to dry and toughen the ribs, which is not recommended.
Any ground pork should reach 165° for safety.
What are Country-Style Boneless Pork Ribs
The boneless pork ribs are the tail end of a whole pork loin cut in half and scored to make "ribs." So, think of these ribs as lean pork chops in a funny shape. They should be cooked rapidly, like pork chops, since they are lean.
Unfortunately, there are also "bone-in country-style pork ribs." They are NOT the same. Or even close to the same thing. Bone-in is like a slice of pork butt and should be cooked low and slow. Neither is related to real ribs. However, a pork loin is next to baby-back ribs.
There is also some confusion with spare ribs. Boneless spare ribs are from the pork butt and shoulder area. Bone-in spare ribs are St. Louis ribs with the sternum, cartilage, and rib tips remaining. Spare ribs are pork ribs, but short ribs are beef ribs.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
30 Minute Boneless Pork Ribs
Video Slideshow
Ingredients
- 1 ½ pound country style boneless pork ribs - one slab
- salt and pepper to taste - or seasoning of choice
- 1-2 teaspoon oil
- 1 tablespoon BBQ sauce
Instructions
- Preheat oven to 350° convection or 375° conventional oven. Trim one slab (about 1 ½ lb) of country-style boneless ribs of fat cap and any silverskin.
- Deepen the cuts to a little over half the thickness of the slab. Brine if you wish.
- Before seasoning, dry well with a paper towel—use the seasoning of your choice or a sprinkle of salt and pepper or my All-purpose seasoning.
- Heat a cast-iron skillet or other oven-safe pan with 1 to 2 teaspoons of oil over medium-high heat. Place in the pan and sear for 2-3 minutes per side. Get near the final color you want when done.
- Remove from heat and brush the top (not the bottom) generously with the BBQ sauce of your choice (optional). Be sure to get the slices.
- Place in the oven and bake until the internal temperature is 145°-150°, about 15 minutes, but the time will vary. Let rest for 5 minutes before cutting.
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Recipe Notes
Pro Tips
- Country-style boneless pork 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.
- How to brine and seasoning options are discussed in the recipe post.
- Be sure to dry the ribs well before seasoning and adding them to the skillet.
- Get the skillet and oil hot on the stovetop before adding the ribs.
- Be sure to rest for 5 minutes before cutting. It might raise a few degrees, so account for that.
- If you skip the searing, oven time will increase by about 10 minutes.
Your Own Private Notes
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
© 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.
Originally published March 31, 2012. Update with expanded explanation and discussion. Photos are refreshed. A few images are from different photoshoots and may not match.
Le Gourmand says
"They cannot be cooked in similar manors, or the results will be very bad indeed."
I'll mind my manners and not laugh too hard. Thanks for the recipe.
DrDan says
I tried to put an English accent in there from an old professor from years ago really. I had to do the "indeed" once I thought of it.
Thanks for the note, I had forgotten I had done that.
Dan
Melba H says
I used my Copper Chef square pan, the 7-2-2 seasoning and instead of BBQ sauce( since I didn’t have any) I used A-1 sauce. Turned out great!!!
Matthew Mok says
Made this and it turned out amazing!!! Sick and simple, thank you!
Carolyn says
Last night I made these. They were delicious, tender, and flavorful. Finally found a keeper of a recipe to repeat! Thanks
DrDan says
Hi Carolyn,
Sorry for the delayed response.
I do love these "ribs". And it is nice to have a quick recipe.
Thanks for the note.
Dan
john says
Excellent!! Very tender and juicy.
Two minor things. I used a chipotle seasoning in the pan, then transferred the ribs to a cookie sheet and baked.
Kathy says
We have always grilled this cut of meat (which I love and buy at Sam's) on the BBQ grill. Sometimes marinated, sometimes not.) I want to try your recipe today. I don't have a convection oven. Is there any change to the recipe's oven temp/time using a regular oven? Thanks
DrDan says
Increase the oven temp by 25 degrees or cook a few minutes longer should do it. Just remember the final internal temperature you are aiming for which for me is about 150 degrees.
Leah Davis says
Hello all.. I know this was posted awhile ago but hopefully someone still answers me pls as I really need help! Lol! I've tried this w/country style pork ribs but they are already cut in slices & not boneless. They came out very tough & had to cook couple hours before got tender enough to eat. :( what am I doing wrong? Is there a diff recipe for the ribs i have? Thanks so much!
DrDan says
Hi Leah,
There are two totally different cuts of pork both called "country style ribs". The boneless is the tail end of a pork loin. It is very lean and cooks quickly. But you have a cut from the pork shoulder (butt) and has cuts of bone from the scapula. This meat is not lean but is variable because different muscles are included, but much of it is like the Boston butt. It requires low and slow, not high and hot.
So I only have one recipe for the bone-in type ( https://www.101cookingfortwo.com/slow-grilled-bone-in-country-style-pork/) and it requires 3 hours approximately to get done. Done for the bone in would be in the 190 range. There are many other recipes out there but if I want pork butt (shoulder) I usually do a whole one and cook it low and slow for pulled pork.
Hope that helps.
Dan
Sam says
I was wonder if you think it would be a good idea to put some veggies in with the pork when you roast it? Would that work?
DrDan says
Hi Sam,
Good idea, yes. Practical, maybe not so much. The oven time is less than 20 minutes. Not long enough for things like potatoes or carrots. So broccoli or cauliflower perhaps but I haven't checked the cooking time on those but I suspect some difference in time and technique are needed.
Dan
Lei says
I have been using this recipes for years and it's still my boyfriends favorite thing to eat. I use a stovetop grill fit lack of a cast iron skillet but I give this FIVE stars
Towa McNair says
Are ribs supposed to be covered or uncovered in the oven?
DrDan says
Uncovered unless stated otherwise. So uncovered in this recipe.
Dan
DrDan says
Glad it worked out good for you. I have never seen one of these over 2 pounds. They are almost always between 1 1/4 to 1 1/2 pound. It must have been huge.
Dan
Marie-Ève says
So, 25 extra minutes later I realize that my cut is twice as big as called for.....:) Soooooooooo good though
Aaron says
You're right. 15 minutes will get you worms... I only used a 1 3/4 lb slab, and 25 minutes still had a pink center... I can't play games with pork either
DrDan says
Thanks for the note. The 155 in my preferred temp but may be a bit higher than some like it. Go with your taste.
Dan
Marie-Ève says
In the oven now... still not up to temp after 15 mins but they look so good..... Paired with a pineapple BBQ sauce from Epicurious ("Basic Barbecue Sauce" by Stephen Raichlan). Thanks !!!
Laura Scott says
Bought country style ribs on impulse . . . then needed a quick recipe to make them for some hungry kiddos who were outside playing. There was not a bite left and it really took less than 30 minutes to make! Thank you! This recipe will definitely be used often in our home!
DrDan says
Thanks Laura,
It is amazing how easy this is really is. I almost always have a slab in the freezer since it is so cooking for two friendly.
Thanks for the comment.
DrDan
Joyce H says
Add my comment to your list of enthusiastic readers. This recipe is a 10!!!!
DrDan says
Thanks for the note and rating.
DrDan