These Country Style Boneless Pork Ribs are a guaranteed hit! Slow-baked until they're melt-in-your-mouth tender, every bite soaks up that rich, savory sauce. Get ready for an easy meal that's big on flavor.
These tender ribs pair wonderfully with classic summer sides like sweet Traeger Corn on the Cob, Sheet Pan Roasted Rosemary Potatoes and smoky Smoked Baked Beans.
Why You'll Love This Country Style Boneless Pork Ribs Recipe
These pork ribs are a great choice for a satisfying, budget-friendly dinner. The pork cooks down to be very tender and absorbs the flavors of the sauce well. It's a simple way to prepare ribs that the whole family will enjoy.
- Effortlessly Tender: These ribs become incredibly tender, practically falling apart with minimal effort, thanks to the slow cooking process.
- Flavorful Sauce: The recipe creates a rich and savory sauce that the pork soaks up, making every bite delicious.
- Versatile Serving: They're easy to pair with your favorite side dishes, making meal planning simple and adaptable.
Ingredients Overview
If you don't have barbecue sauce, you can use our St. Louis Rib Rub, our Montreal Steak Seasoning, or a combination of spices and herbs. Some popular spices and herbs to use for pork ribs include salt, pepper, garlic powder, onion powder, paprika, and chili powder.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Boneless Country Style Ribs
These boneless country style ribs are seasoned with a simple blend of salt, pepper, and garlic powder, then baked in a low oven until they are cooked through and tender. The ribs are then brushed with a sweet and smoky barbecue sauce and baked for a few more minutes to caramelize the sauce.
Step 1: Season ribs with the salt, pepper, and garlic powder. Place in the turkey roasting bag with ⅛ cup of water and tie off bag.
Step 2: Place bag of ribs in a shallow baking pan. Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer.
Step 3: Remove baking pan from oven. Pierce roasting bag, careful of the steam, and drain off any broth. Gently transfer ribs to a rack placed inside a roasting pan. Let cool completely.
Step 4: Baste the ribs with your favorite barbecue sauce. Return to oven on low and let the barbecue sauce dry partially. Repeat basting one or two times.
Step 5: For crispy, caramelized edges turn the oven heat up to 350 and let the final basting cook for 10 minutes to crisp up or blacken the barbecue edges.
Serving Suggestions
These tender, country-style boneless pork ribs offer endless possibilities. Experiment with different sauces, rubs, and sides to create your own unique and delicious Country-style boneless pork rib experience.
Some popular sides to serve with boneless country-style pork ribs include our Copycat Bob Evans Mashed Potatoes, Instant Pot Corn on the Cob, and Old Fashioned Coleslaw.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Spice Rub Variations: Experiment with different spice blends for the ribs. Instead of a standard BBQ rub, try a Cajun seasoning blend for a kick, or a sweet and smoky paprika-based rub for a milder, more aromatic flavor.
- Sauce Flavor Profile: The base sauce can be easily adapted. Swap out some of the BBQ sauce for hoisin sauce for an Asian-inspired flavor, or use Dr. Pepper or root beer in place of some liquid for a unique sweet and tangy finish.
- Cooking Method Alternative: While the recipe a slow conventional oven method, these ribs are versatile. You can prepare them in a slow cooker for an even more hands-off approach, or finish them on a Traeger for a few minutes after cooking to get some caramelized edges and smoky flavor.
Tips for Success
Here are a few tips for making this recipe:
- Trim Excess Fat: While some fat adds flavor, remove any large, thick pieces of fat from your ribs. This prevents the final dish from being overly greasy and allows the sauce to better adhere.
- Use a Dry Rub First: Before adding any liquid or sauce, generously apply a dry rub to your ribs and let them sit for at least 30 minutes, or even a few hours in the refrigerator. This builds a foundational layer of flavor and helps create a delicious crust.
- Cover Tightly for Tenderness: For the initial cooking phase in the oven, cover your baking dish or pan tightly with aluminum foil. This traps steam, ensuring the ribs cook down to be incredibly tender and moist.
- Bake Low and Slow: Patience is key for tender ribs. Cook them at a lower temperature (e.g., 300-325°F or 150-160°C) for a longer duration. This breaks down the connective tissues slowly, resulting in fall-apart meat.
- Uncover and Glaze at the End: Once the ribs are tender, remove the foil and generously brush them with your favorite BBQ sauce. Continue baking uncovered for the last 20-30 minutes, or until the sauce caramelizes and thickens, creating a sticky, flavorful glaze.
Storage Options
Some recommended storage options for this recipe are:
- Refrigeration: Once the ribs have cooled down, place them and any leftover sauce in an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: These ribs freeze well. After cooling completely, transfer the ribs and some of their sauce to freezer-safe bags or an airtight container. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before reheating.
- Reheating (Microwave): For quick reheating, put individual portions of ribs and sauce in a microwave-safe dish. Cover the dish and heat on medium power for 1-2 minutes, stirring halfway through, until warmed through. Add a splash of water or extra sauce if they seem dry.
Related Recipes
- Instant Pot St Louis Ribs
- Cast Iron Chicken Breasts
- Watermelon and Fruit Salad
- Smoked Jalapeno Poppers
Frequently Asked Questions
These boneless ribs are cut from the shoulder of the pig. They're a relatively inexpensive cut of meat that's known for its tender and flavorful meat. They benefit from slow cooking or slow oven braising.
Yes, you can use bone-in pork ribs for this recipe. However, the cooking time may be slightly longer.
Yes, you can make these ribs in a slow cooker. Cook them on low for 6-8 hours, or until they are fall-apart tender.
Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer. For the final glazing, raise the oven temperature to 350°F for 10 minutes.
Southern Recipes
Get The Recipe!
Country Style Boneless Pork Ribs
Equipment
- 1 turkey roasting bag
- 1 baking pan with rack
Ingredients
- 3 lbs country style boneless pork ribs
- 1½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ⅛ cup water
- 1 cup barbecue sauce any
Instructions
- Season ribs with the salt, pepper, and garlic powder. Place in the turkey roasting bag with ⅛ cup of water and tie off bag.3 lbs country style boneless pork ribs, 1½ teaspoon salt, ½ teaspoon pepper, ⅛ cup water, 1 teaspoon garlic powder
- Place bag of ribs in a shallow baking pan. Bake at 225°F for about 3-5 hours or until the internal temperature reaches 200°F with an internal thermometer.
- Remove baking pan from oven. Pierce roasting bag, careful of the steam, and drain off any broth. Gently transfer ribs to a rack placed inside a roasting pan. Let cool completely.
- Baste the ribs with your favorite barbecue sauce. Return to oven on low and let the barbecue sauce dry partially. Repeat basting one or two more times.1 cup barbecue sauce
- For crispy, caramelized edges turn the oven heat up to 350℉ and let the final basting cook for 10 minutes to crisp up or blacken edges.
Notes
- Trim Excess Fat: While some fat adds flavor, remove any large, thick pieces of fat from your ribs. This prevents the final dish from being overly greasy and allows the sauce to better adhere.
- Use a Dry Rub First: Before adding any liquid or sauce, generously apply a dry rub to your ribs and let them sit for at least 30 minutes, or even a few hours in the refrigerator. This builds a foundational layer of flavor and helps create a delicious crust.
- Cover Tightly for Tenderness: For the initial cooking phase in the oven, cover your baking dish or pan tightly with aluminum foil. This traps steam, ensuring the ribs cook down to be incredibly tender and moist.
- Bake Low and Slow: Patience is key for tender ribs. Cook them at a lower temperature (e.g., 300-325°F or 150-160°C) for a longer duration. This breaks down the connective tissues slowly, resulting in fall-apart meat.
- Uncover and Glaze at the End: Once the ribs are tender, remove the foil and generously brush them with your favorite BBQ sauce. Continue baking uncovered for the last 20-30 minutes, or until the sauce caramelizes and thickens, creating a sticky, flavorful glaze.
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