These boneless pork ribs are juicy, tender, and loaded with bold BBQ flavor. They’re rubbed with simple pantry seasonings, baked until perfectly cooked, then brushed with BBQ sauce and broiled for that sticky, caramelized finish. It’s an easy oven recipe that tastes like you spent all day on it. If you love boneless country style pork ribs, this recipe is about to be your new favorite.
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Why These are The Best Boneless Pork Ribs
I love anything with BBQ sauce, and when I think of BBQ, I always think of ribs. Typically, ribs are grilled, but they're even better baked! If you've tried my beef back ribs in the oven or beef ribs in the oven, you know what I mean. Well, these boneless pork ribs are also baked in the oven, and they might be my favorite rib recipe yet!
These boneless country style pork ribs are jam-packed with flavor from the combination of the homemade seasoning blend and your favorite BBQ sauce. They get baked to perfection and come out incredibly tender and juicy with a caramelized crust that is just to die for.
I'm pretty confident that these country style pork ribs are the best version of BBQ ribs you'll ever try! Especially if you serve them with these baked beans, this crack slaw, and this Martha White cornbread on the side.
Ingredients
- 2lb. boneless pork ribs (or boneless country-style pork ribs)
- Salt and pepper, to taste
- 1 ½ teaspoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ cup BBQ sauce
You can use a bunch of these ingredients to make my BBQ fried ribs and St. Louis ribs in the oven, so definitely check those out next for more of the best BBQ rib recipes.
How To Cook Boneless Pork Ribs In The Oven
Step 1. Prep work
Preheat the oven to 325°F and line a baking dish with aluminum foil or parchment paper.
Step 2. Season the ribs
Mix the salt and pepper, paprika, onion powder, garlic powder, dried thyme, and dried rosemary in a bowl. Season the boneless pork ribs on all sides, then arrange them in the prepared baking dish.
Step 3. Bake the ribs
Bake boneless pork ribs in the oven for 30-35 minutes or until the internal temperature reaches 145°F and the ribs are fork-tender. You can bake them for an additional hour to achieve more tender ribs.
Step 4. Coat the ribs in BBQ
Remove the pork ribs from the oven and brush them on all sides with your choice of BBQ sauce. Place the ribs in the oven and broil for about 5 minutes, or until the BBQ sauce caramelizes and the surface is slightly crisp.
Step 5. Serve the ribs
Let the ribs cool for 5 minutes before serving with baked beans, potato salad, coleslaw, or any sides you prefer. Enjoy!
Expert Tips To Make The Best Boneless Pork Ribs
- Choose the right cut and know what you’re buying. “Boneless pork ribs” are usually cut from pork shoulder (country-style) and not actual rib meat. That’s a good thing because the shoulder stays juicy and tender in the oven. If your pieces are very thick, plan for a longer cook time; if they’re thinner, start checking earlier so they don’t dry out.
- Dry the surface before seasoning. Pat the pork dry with paper towels before adding the spice mix. A dry surface helps the seasoning stick better and gives you better browning. If the pork goes in wet, it steams more, and you lose that flavorful exterior.
- Season like you mean it. Pork shoulder can handle bold seasoning. Coat all sides, including edges, and press the spice mix in so it actually adheres. If you have time, season 30 minutes ahead or even overnight in the fridge for a deeper flavor. It makes a noticeable difference, especially with simple spices like garlic and herbs.
- Use parchment for easy cleanup and better caramelization. Parchment prevents sticking and makes cleanup painless, but it also helps the ribs cook more evenly without scorching in the pan. If you want extra browning, place the pork on a wire rack set over the baking sheet so hot air circulates underneath.
- Know the two bake options and when to use them. If you want sliceable, juicy pork with a bit of chew, bake until the internal temperature hits 145°F, which is usually around 35 minutes depending on thickness. If you want truly tender, pull-apart texture, go low and slow by covering tightly with foil and baking about 2 hours. The longer covered bake breaks down connective tissue, which is what creates that fall-apart tenderness.
- Cover tightly for fall-apart tender ribs. If you are doing the 2-hour method, wrap or cover the dish tightly with foil so the steam stays trapped. That steam is what helps the pork stay moist while it tenderizes. If the foil is loose, the moisture escapes, and the ribs can dry out before they get tender.
- Do not sauce too early. BBQ sauce has sugar, and sugar burns. Brush sauce on only after the ribs are cooked through and tender, then broil for a few minutes to caramelize. This gives you that sticky, glossy BBQ finish without turning the sauce bitter.
- Broil smart and watch closely. Broilers are aggressive. Keep the ribs a safe distance from the heating element and broil for 3 to 5 minutes, watching the whole time. The sauce can go from perfect to scorched fast. If you want extra sauce, brush a thin second layer on after broiling for a fresher BBQ flavor.
- Rest before serving. Let the ribs rest for about 5 minutes after broiling. Resting keeps the juices in the meat so they stay moist when you cut or bite into them. It also gives the sauce a moment to set, so it stays on the ribs instead of sliding off.
- Use a thermometer for perfect doneness. Thickness varies a lot with boneless ribs, so time alone can be misleading. Use an instant-read thermometer and pull at 145°F for the quick method. For fall-apart tender ribs, the temperature may be higher after the long bake, and that’s fine because the low-and-slow method is focused on tenderness, not just doneness.
Boneless Pork Ribs FAQS
What’s the difference between country style pork ribs and boneless pork ribs?
Most “boneless pork ribs” you buy at the store are essentially country-style ribs with the bone removed. They’re usually cut from the shoulder area (often called pork butt) or sometimes near the loin, which is why they’re thicker and meatier than traditional rib racks. The big takeaway is that they eat more like a juicy pork chop or a small pork roast than a rack of ribs.
What are boneless pork ribs called?
You’ll commonly see them labeled as country-style ribs, boneless country-style ribs, pork loin country-style ribs, or simply boneless pork ribs. The exact cut can vary by store, so thickness and cook time can vary too.
How long do you cook country style boneless ribs in the oven at 350°F?
For a quicker cook, boneless ribs often take around 30 to 45 minutes at 350°F, depending on thickness, until they reach a safe internal temperature. If you want fall-apart tender ribs, they need a longer covered bake, typically closer to 1 ½ to 2 hours, because tenderness comes from time and gentle heat, not just reaching a final temperature. A thermometer is the most reliable way to avoid overcooking.
What temperature should boneless pork ribs be cooked to?
For a juicy, sliceable texture, cook to 145°F in the thickest part, then rest for a few minutes before serving. For fall-apart tender ribs, the internal temperature will usually climb higher during the longer bake, and that’s fine because that method is about breaking down connective tissue for tenderness.
How do you keep boneless pork ribs from drying out?
Do not overcook them, and use foil when you’re doing the long cook. Covering tightly with foil traps moisture and helps the ribs stay juicy while they tenderize. Also, wait to add BBQ sauce until the end, since sauce can burn and dry out the surface if it’s applied too early.
Do country style ribs get more tender the longer they cook?
Yes, up to a point. Slow cooking helps fat render and connective tissue break down, which makes the meat more tender. The sweet spot is usually around 2 hours when baked covered at a lower temperature. If you push them too long, they can start drying out once the moisture and fat have rendered out, so it’s best not to go much past about 2 ½ hours.
Can I cook boneless pork ribs without BBQ sauce?
Yes. The dry seasoning blend alone makes them delicious. If you skip the sauce, you can finish them under the broiler for a minute or two to brown the outside, or serve with sauce on the side so everyone can choose.
How do I store leftover boneless pork ribs?
Let the ribs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. If you have extra sauce, store it separately or spoon a little over the ribs before storing to help keep them moist.
How do I reheat boneless pork ribs without drying them out?
Reheat gently. The best method is the oven: place ribs in a baking dish, add a small splash of water or broth, cover with foil, and warm at 300°F until heated through. You can also reheat in a skillet with a splash of water and a lid over low heat. Avoid blasting them uncovered at high heat, since that’s the fastest way to dry them out.
Can I freeze boneless pork ribs?
Yes. Freeze cooled ribs in an airtight freezer bag or container for up to 2 months. Thaw overnight in the fridge, then reheat covered with a splash of liquid so they stay juicy.
Recipes To Try Next
- BBQ chicken sliders
- Crock pot country style pork ribs
- Baked pork steaks
- Hibachi steak
- Baked beans with ground beef
- Bacon wrapped armadillo eggs
- Shake and bake chicken
- French onion pork chops
Boneless Pork Ribs In The Oven (Juicy Country-Style Ribs)
These boneless pork ribs are juicy, tender, and loaded with bold BBQ flavor. They’re rubbed with simple pantry seasonings, baked until perfectly cooked, then brushed with BBQ sauce and broiled for that sticky, caramelized finish. It’s an easy oven recipe that tastes like you spent all day on it. If you love boneless country style pork ribs, this recipe is about to be your new favorite.
Ingredients
- 2lb. boneless pork ribs (or boneless country style pork ribs)
- Salt and pepper, to taste
- 1 ½ tsp. paprika powder
- 1 tsp. onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ½ cup BBQ sauce
Instructions
- Preheat oven to 325°F. Line the baking sheet with parchment paper.
- In a bowl, combine the garlic powder, onion powder, dried rosemary, dried thyme, salt, and pepper.
- Season the pork ribs with the spice mixture on all sides and arrange them on the baking dish.
- Bake the ribs for 35 minutes or until the internal temperature reaches 145°F. For super fall apart tender ribs, bake for 2 hours covered in aluminum foil.
- Remove the ribs from the oven and brush them with BBQ sauce. Broil the ribs for 5 minutes to caramelize.
- Let the ribs cool down for 5 minutes before serving.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 135Total Fat: 11gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 65g
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