I’m sharing How To Cook Country Style Pork Ribs using a simple oven method that concentrates bold, smoky-sweet flavor into boneless country style ribs that are ideal for summer dinners.

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I love how boneless country style pork ribs can steal the show at dinner. They’re not fussy, but they sure taste like you labored over them all day, and that surprises people at every table.

I usually reach for smoked paprika and a drizzle of honey or maple syrup because those two things give a smoky sweet pop and keep the meat from tasting flat. Honestly, I cant explain why this version gets rave reviews, maybe its the balance of sweet and smoke, or maybe I’m just lucky.

Call it my take on Boneless Bbq Ribs In The Oven, try it and see.

Ingredients

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Boneless country-style pork ribs: Rich in protein and iron, fatty for flavor and tender when cooked low and slow
Brown sugar: Adds sweet caramel notes, simple carbs for quick energy, helps with the crust and glaze
Smoked paprika: Gives smoky depth, mild heat, contains antioxidants and color, not too spicy
Garlic powder: Concentrated savory punch adds umami, convenient and long lasting pantry staple
Apple cider vinegar: Brightens sauce with tangy acidity, helps balance sweetness and cuts richness
Worcestershire sauce: Deep umami, slightly sweet and savory, boosts meaty flavors and complexity
Honey or maple syrup: Natural sweeteners, add glossy finish, minor flavor twist and sticky bite
Olive oil: Helps sear and carry flavors, adds healthy fats and it’s silkier mouthfeel
Chicken broth: Keeps meat moist while braising adds light savory background, low calorie

Ingredient Quantities

about 2 1/2 to 3 pounds boneless country-style pork ribs

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons packed brown sugar

1 tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper (optional)

1 tablespoon olive oil

1 cup bbq sauce (your favorite)

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon honey or maple syrup

1/2 cup low-sodium chicken broth or water

How to Make this

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1. Preheat your oven to 325°F and pat about 2 to 3 pounds boneless country style pork ribs dry with paper towels, trim excess fat if you want.

2. Make the dry rub by mixing 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder and 1/4 teaspoon cayenne pepper optional; rub the spice mix all over the ribs so every bit is coated.

3. Drizzle 1 tablespoon olive oil over the ribs and massage it in to help the rub stick, then let the ribs sit at room temperature for 15 to 30 minutes or refrigerate up to overnight if you plan ahead.

4. Heat a large ovenproof skillet or cast iron pan over medium high heat until hot, add a tiny bit more oil if needed and sear the ribs 2 to 3 minutes per side just to get color, you dont need to cook through.

5. Transfer the ribs to a baking dish or keep them in the ovenproof pan, then whisk together 1 cup bbq sauce, 2 tablespoons apple cider vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon honey or maple syrup and 1/2 cup low sodium chicken broth or water; pour most of this sauce over the ribs and reserve a few tablespoons for finishing.

6. Cover the dish tightly with foil and bake at 325°F for 90 to 120 minutes, check at 90 minutes; ribs are done when fork tender and the meat pulls apart easily.

7. Remove the foil, brush the ribs with the reserved sauce and return to the oven uncovered; raise the oven to 425°F and bake 10 to 15 minutes to caramelize the sauce, or use the broiler for 2 to 4 minutes but watch closely so it doesnt burn.

8. Let the ribs rest 8 to 10 minutes after baking so the juices settle, then slice or pull apart and serve with extra warmed bbq sauce on the side.

9. Pro tips: if the sauce gets too thick thin with a splash of the chicken broth, use an instant read thermometer aiming for about 190°F for fall apart tenderness, and if you want more smoke add a pinch more smoked paprika or a few drops of liquid smoke.

Equipment Needed

1. Oven (preheat to 325°F)
2. Large ovenproof skillet or cast iron pan for searing then finishing in the oven
3. Baking dish or roasting pan (if you don’t use the skillet for baking)
4. Kitchen tongs for flipping and transferring ribs
5. Measuring spoons and measuring cups for the rub and sauce
6. Small bowl and whisk or fork to mix rub and sauce
7. Instant read thermometer (aim for about 190°F for fall-apart tenderness)
8. Basting brush or spoon to glaze the ribs with reserved sauce
9. Aluminum foil to cover while baking, plus paper towels to pat the ribs dry

FAQ

Q: How long do these boneless pork ribs take to cook and what temp should I use?

For oven braising, sear 3 to 4 minutes per side, then bake covered at 325°F for 1 hour 45 minutes to 2 hours until tender. If you want fork-tender, cook until the meat pulls apart easily or hits about 190 to 205°F. For a quicker option use an Instant Pot: high pressure 30 minutes then natural release 10 minutes.

Q: How do I make them tender and not dry?

Brown the ribs first for flavor, then braise low and slow in some liquid (broth, water plus the vinegar) and bbq sauce. Keep them covered so they steam. Finish with the glaze at the end to avoid burning. Let them rest 10 minutes before slicing against the grain. If you only cook to 145°F they will be safe but might be firmer.

Q: Can I use a grill or smoker instead of the oven?

Yes. Sear on high heat then move to indirect heat at about 275 to 300°F and cook 1 1/2 to 2 hours, basting with sauce near the end. In a smoker, cook low and slow for great smoke flavor, but watch the glaze so it does not burn.

Q: What if I dont have smoked paprika or other spices?

Substitutes work fine. Use regular paprika if you dont have smoked, and add a drop of liquid smoke if you want that flavor. You can skip cayenne if you cant take heat. Brown sugar can be swapped for molasses plus a little white sugar, or use maple syrup or honey but reduce other liquids a touch.

Q: How do I store and reheat leftovers?

Cool, then refrigerate 3 to 4 days or freeze up to 3 months in an airtight container. Reheat gently in a 300°F oven covered for 20 to 30 minutes, or warm in a skillet with a splash of broth. Microwaving works but can dry them out, so add a little liquid and cover.

Q: My sauce is too thin or too sweet, how do I fix it?

To thicken, simmer the sauce on medium until it reduces, or stir in a small slurry of 1 tsp cornstarch and 1 tbsp cold water, cook until glossy. If it is too sweet add a splash more apple cider vinegar or a little Worcestershire to balance it out.

Boneless Pork Ribs Recipe Substitutions and Variations

Kosher salt: if you only have table salt, use about half the amount because table salt is finer, or use sea salt 1 to 1 by volume; flaky finishing salt is best added at the end.
Brown sugar: swap with white sugar plus 1 tablespoon molasses per cup to get that molassesy flavor, or use coconut sugar 1 to 1; you can also use maple syrup or honey but reduce other liquids a bit.
Smoked paprika: if you dont have it, use regular paprika plus 1/4 teaspoon liquid smoke or a pinch of cumin for smokiness; chipotle powder works too but use about half as much cause it brings heat.
Worcestershire sauce: use soy sauce or tamari plus a splash of apple cider vinegar for tang, or a few drops of fish sauce for umami but start small; balsamic can work in a pinch though youll lose some savory complexity.

Pro Tips

– Pat the ribs dry and trim big chunks of fat, then let the rub sit on them for at least 15 minutes or overnight in the fridge so the flavors really sink in, it makes a bigger difference than you think.

– Sear only to get color and build a crust, dont try to cook them through on the stovetop; that quick browning adds flavor and helps the sauce stick later.

– Save a few spoonfuls of the sauce for the finish and baste right before the high heat step, but watch closely when caramelizing because the sugar burns fast.

– Use an instant read thermometer and aim for about 190F for that fall apart tenderness, or test with a fork so it pulls apart easily; if your sauce gets too thick thin it with a splash of broth.

– If you want smoke, add a little more smoked paprika or just 1 or 2 drops of liquid smoke, dont overdo it or it turns fake; also let the ribs rest 8 to 10 minutes after baking so the juices settle.