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
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
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.
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.
Stephen Hill says
Hi again, Dr. Dan. :)
I've make this as is a number of times but have made this a new way... Carolina Mustard BBQ! Use Grill Mates Carolina Gold Seasoning:
https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-carolina-gold-seasoning
And Heinz Carolina Mustard Style Sweet Mustard BBQ Sauce if you prefer a tart mustard sauce:
https://www.heinz.com/product/00013000000307
If you prefer a sweeter mustard BBQ sauce try one of the Sweet Baby Ray's Mustard Sauces:
https://www.sweetbabyrays.com/Sauces/Barbecue-Sauces/Sweet-Golden-Mustard-Barbecue-Sauce
https://raysnosugaradded.com/products/honey-mustard-flavored-dipping-sauce/
Of course, you can use whatever rub and sauce you like. ;)
Anne says
Excellent recipe! I am a total fan of stovetop cooking and a believer in pan-searing. This is easy and just plain delicious! The oven time does not dry out the pork at all.
marcy youker says
very good recipe thanks.
Frank Weir says
A perfect recipe. My results were superb and I'm no master. Thank you!
Toy Williams says
Thai is such an easy recipe and this was by far the best pork loin style pork ribs we have ever made. Thank you for sharing! I used the sweet ginger chili sauce from our local sprouts.
Patrick says
Boneless country-style pork ribs are usually cut from the pork shoulder (also commonly referred to as "pork butt"). This cut, unlike the loin, is actually quite fatty, and contrary to the recipe is best cooked longer at lower temperatures. Smoking or braising are the typical methods used to cook this cut to tenderness.
Dan Mikesell AKA DrDan says
Hi Patrick,
Bone-in comes from the butt area. These are the end of the loin. See discussion and diagram in the post above. They are totally different and need to be cooked totally differently.
Here is my preferred method for the "ribs" you are discussing. https://www.101cookingfortwo.com/slow-grilled-bone-in-country-style-pork/
Dan
gp says
I was very satisfy how my boneless ribs turned out! I will definitely try this again. It was tender and not dry!
Kay says
It seems to depend on where you live.
Where I am, boneless country ribs can come from EITHER, the loin or the Boston butt.
Unfortunately, they don't often label them correctly, so you get to guess which you have. (Oy! Lol.)
When possible I prefer to cut them myself from a loin or "butt," so I know which I've got. As long as I remember to label them correctly, lol. Keep them in the freezer and just pop one or two in a bag, put that bag in another bag, fill second bag with cold water, seal, set on counter and flip every ten minutes. It'll be thawed in roughly half an hour (my ribs look about half the size of yours pictured.) Season and bake. :)
Jeff says
One of the best pork recipes I have ever eaten. Made exactly as written except I had to bake just a bit longer to bring to temp. Juicy, tender and out of this world delicious. Thank you so much for sharing this.
Jim M. says
My wife picked up a pack of six of these. I was looking for a relatively simple recipe and came across this. We had four for dinner and they were fantastic. She shredded the other two, added a bit more BBQ sauce and I had them in sandwiches.
Stephen Hill says
Awesome technique, Dr. Dan! I've made this a few times using various seasonings and sauces and comes out great every time! But you do have a typo in the instructions:
"Instructions
1. Preheat over to 375 convection and heat a cast iron skillet or another oven safe pan with a teaspoon or two of oil over medium-high heat."
Should say "Preheat oven" not "over". I've read this a few times while making this recipe and just now realized this. LOL
Keep up the great work!
Dan Mikesell AKA DrDan says
Hi Stephen,
Welcome to the blog and thanks for the proofread. I suspect it has been that way for about 8 years and probably about a million page views. So you are truly one in a million.
I have a fond feeling for this recipe. It is one of my own and I'm sure I made it several hundred times.
Thanks again for the proofread and the review.
Dan
Mary Ellen Conlan says
This recipe is by far the BESTEST in the world. Making for the umpteenth time with Sweet Chili Thai Sauce!!!! Always comes out perfect! Thanks for all your recipes for 2!!
Dan Mikesell AKA DrDan says
Hi Mary Ellen,
Welcome to the blog and sorry for the delayed response.
I enjoy your enthusiasm, I do think it is a good recipe and for this cut is a nice result.
Hope you continue to enjoy the blog.
Thanks so much for the note and rating.
Dan
Mel says
The best country ribs I’ve ever made. Thank you for the great recipe!!!!!
Michelle Wisnieski says
What temperature and how long in a regular oven?
Dan Mikesell AKA DrDan says
Hi Michelle,
Welcome to the site.
For the regular oven, increase the temperature by 25 degrees. Cooking time is unchanged. See https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/ for more discussion.
Let me know if you have other questions.
Dan
Lyne S says
Oh my Gosh! Oh my Goodness Dr. Dan! These are by far the tastiest Country Style Ribs In the Whole World! It's TRULY AMAZING that they Bake in the Oven in ONLY 30 MINUTE!! I did not try baking them with your 2 seasoning, but I'm thinking I needing to mix both up as future go-to's. Instead I used a Cajun Citrus mix plus a dash or two of Montreal Steak seasoning.
Your seasons sound like they taste yummy....and that you're a chef who likes to experiment. Fun!!
I'm the person who bought these ribs, but what's in your cookbook for Diabetics?
Thank You So much for figuring out how to bake these in 30 minutes!!! I still cannot believe this recipe is for real or that they taste so Dawg-Gone-Delish!!
Way to go Dr. Dan!! You Rock
Sincerely
Lyne S
Dan Mikesell AKA DrDan says
Hi Lyne,
Welcome to the blog. Sorry for the delayed response.
I do love these boneless ribs. They are just right for smaller households.
I don't cook specifically for diabetes but you should find a number of recipes that would work for diabetics.
Glad you enjoyed the recipe.
Thanks for the note and rating. Enjoy the blog.
Dan
Denise says
Dr Dan
Thank you so much for your reply
Regards
Denise
Elly says
a five star recipe for sure.
this is such a quick save dinner when it’s already late after work...when i have less than an hour to spare. Follow it to the letter and you’ll never prepare these boneless “country ribs” any other way. The country ribs i can get are individual separate thick chunks about 6 in. long. So i sear them on all sides. The cast iron skillet is essential, it’s hard to get other types hot enough for the important searing.
Thanks for this recipe!
time is
Denise says
Do you cover the cast iron skillet when you put it in the oven
Dan Mikesell AKA DrDan says
Hi Denise,
Welcome to the blog.
I doubt that Elly will see this, so I will answer for her. Uncovered.
Dan
Michellehilgers99@gmail.com says
Hi! I definitely want to try this recipe. I had wanted to get some chuck roast to make a stew and somehow ended up with rib end haha. Anywho, I don't have any pan to oven safe pans so would it be fine to place a oven safe pan in the oven while its preheating and after it gets hot put the brazed meat in there from the stove?
DrDan says
Your technique should be good if we are talking the same cut of meat. I have never heard the term "rib end" associated with this cut. To me a "rib end" pork loin cut is towards the shoulder end of the loin and usually has bone in it. It should not be cooked this way. It is more of a low and slow roast cut. If cooked with this recipe, it might be almost uneatable.
Dan