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Best Boneless Pork Rib Recipes

Best Boneless Pork Rib Recipes

Boneless Pork Rib Shopping Tips

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Boneless Pork Rib Cooking Tips

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.


30 Minute BBQ Boneless Pork Ribs

Another weeknight recipe with one of my favorite "Cooking For Two" types of meat, boneless country-style pork ribs which will be 2-4 servings depending on size of your appetite.

Unlike other pork ribs, boneless country-style "ribs" are very much like a pork chop. They are lean and should be cooked rapidly, not low and slow.

The method is simple: preparing the boneless ribs, season, pan sear, a brush of your favorite BBQ sauce then finish to final temperature the oven.

After a short rest, dinner is served with moist and tender BBQ ribs. All in under 30 minutes. And it is so easy with these step by step photo instructions.

A very nice low 5 to high 4. Now you can have fresh hot BBQ on a weeknight without much fuss.


Pork and Meat Safety Guidelines

Pork is a popular meat, not only in the U.S. but all over the world. It comes from hogs, or domestic swine, and it's generally produced from young animals. The parts of a hog that are cured become ham, bacon and sausages, while the parts left uncured are called "fresh pork." The meat must be cooked properly to eliminate bacteria and parasites that may cause trichinosis and other foodborne illnesses.

According to the Mayo Clinic, trichinosis is a type of roundworm infection. Roundworm parasites use a host to live and produce offspring. Domestic pigs and humans can acquire an infection by eating raw or undercooked meat. The Centers for Disease Control and Prevention (CDC) states that food poisoning symptoms can range from mild to severe, with the most common being indigestion, nausea, vomiting diarrhea and fever.

The USDA recommends cooking all raw pork steaks, chops and roasts to a minimum internal temperature of 145 degrees Fahrenheit, as measured with a meat thermometer. For safety and quality purposes, allow the meat to rest for a few minutes after removing it from the oven. When cooking ribs that weigh 2 to 4 pounds, bake them for one hour and a half to two hours or until tender.


Recipe Summary

  • ¼ cup lightly packed brown sugar
  • 1 cup soy sauce
  • ¼ cup sesame oil
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon Sriracha hot pepper sauce
  • 12 boneless country-style pork ribs

Stir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight.

Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks.


For many years, due to the fear of trichinosis, which was a parasite found in undercooked pork, pork was cooked to 170 by common wisdom. However, with modern farming methods, that has not been a risk in the USA for decades.

The FDA went to a recommendation of 160 ° for a number of years. Then in 2012, went to the current recommendation of 145 ° with a 3-minute rest.

Taste and moisture wise, 145 ° is correct. There will be a little pink left in the pork at 145 ° , and if you are like my wife, who wants no pink, you will be more comfortable at 150 ° or even 155 ° . Please do not go over 155 ° for this cut, or it will begin to dry.

Also, the 145 ° recommendation is not for ground pork, which is 160 ° . And cuts like pork butt and ribs like baby back ribs, although safe at 145 ° , would not be considered done cooking.

The grilling time is about 20 minutes, depending on the grill, the thickness of the meat, and the final internal temperature you want. As always, cook to a final internal temperature and never by time alone.


Boneless Rib Roast, A Very Tender And Juicy Pork Roast.

There are a wide range of approaches for this, some say to cook at 350-375 degrees F, others suggest a lower temperature, like 300 deg F. Some people like me believe the roast will stay juicier at a lower roasting temperature.

Top pork loin boneless rib end recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. . Full ingredient & nutrition information of the Garlic and Rosemary Pork Loin Roast Calories. Good 3.3/5 (4 ratings) Barbecued Pork Chops. Simple chop recipe. Great with roasted veggies or sliced over mixed greens.

This cut is often referred to as a roast because of its size it is sold boneless or bone-in. You may also see it labeled as center cut pork loin roast (a boneless cut), center cut pork roast, and center cut rib roast (a bone-in cut), among others.

Pork loin rib roast is my favorite cut and best value for dollar You can often find it at sale prices and its wise to buy an extra for the freezer – I’ll pay about $1.25 CDN per rib. I typically bbq slow cook it but it was late in the day so I looked for a simple oven recipe to change things up. Fantastic.

Definitions Center cut pork loin. Pork loin, by definition, is a cut of meat that runs along the tissue to the topmost part of the rib cage.Ideal for roasting, baking, and frying, it is the leanest and the largest primal cut of meat. Since it is the cut with the lowest fat content, it should be cooked with great care and precision because it has the tendency to easily dry out when overcooked.


BBQ Oven-Baked Ribs

When the craving for ribs strikes, there&rsquos usually little you can do to stop it. That is, besides eating ribs. They&rsquore just so satisfying! Sweet, salty, savory, tender. they&rsquore like meat candy. But sometimes, the grill just isn&rsquot an option. Maybe you live in a tiny NYC apartment (like me!) or maybe it&rsquos the middle of winter. No matter the weather or living situation, you can make amazingly tender, delicious ribs with this foolproof recipe. Here&rsquos how to nail them.

Prep your ribs.

First things first, rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away. Run under cold water, pat dry, then peel off the &ldquosilverskin.&rdquo This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. It should come off pretty easily, but if not, use your paring knife to help loosen things up. Pierce the membrane with a pairing knife and run it as far under the membrane as you are able to start loosening it away from the ribs. Once you are able to get the tip of your knife under the membrane you should be able to easily pull it off the ribs. Using paper towels or kitchen tweezers can help grab the membrane and make it easier to pull off!

Season well.

The key to delicious ribs is robust flavor. This starts with the seasoning. Be sure to coat with a good amount of kosher salt and freshly cracked pepper. We also add a dry rub to our ribs to add extra sweetness and flavor. Let the salt and spices sit on your ribs for about 30 minutes or so before baking to really let that flavor soak in!

Everyone&rsquos fave part of eating ribs has got to be the sauce. That, and having a legit excuse to eat with your hands. Ours is deliciously sweet, savory, and sticky, like a classic bbq sauce but next-level. It&rsquos so much better than anything that comes from a bottle. The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.

Low and slow.

The key to cooking great baked ribs is low temp and lots of time. We cook ours at 300° for 2 hours. The best part is, unlike with grilling, this recipe is totally hands off. Pop these bad boys in the oven, cover with foil, and let them cook, tenderize, and fill your house with the most delicious smell imaginable. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.

Try cooking Louisiana ribs in the slow-cooker next!

Editor's Note: The introduction to this recipe was updated on January 22, 2021 to include more information about the dish.


Boneless BBQ Pork Ribs Recipe

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  • 2-4 lbs Boneless Pork Ribs
  • 1/4 Cups Salt
  • 1/4 Cup Brown Sugar
  • Paprika
  • 1-2 Bottles of Your Favorite BBQ Sauce

Ingredients

  • 2-4 lbs boneless pork Ribs shopping list
  • 1/4 Cups saltshopping list
  • 1/4 Cup brown sugarshopping listshopping list
  • 1-2 Bottles of Your Favorite BBQ Sauce shopping list

How to make it

  • 1. Mix, salt and brown sugar and place in a pie plate, set aside.
  • 2. Double Foil a 13x 9 or larger pan.
  • 3. Rub ribs in salt and sugar mixture then place in pan.
  • 4. Sprinkle Ribs with Paprika.
  • 5. Add enough water to pan to cover Ribs half way or 1 inch.
  • 6. Bake in 250*F oven for 1 hour, then turn Ribs and Bake 1 1/2 hrs more.
  • 7. Drain water out of pan and then cover Ribs with BBQ sauce.
  • 8. Bake 1/2 hour longer, then serve.
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  • Show up here?Review or Bookmark it! ✔

Exactly what I was looking for. Thanks for the recipe!

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Ok they are in the oven. now I just have to wait. I will let you know how they turn out. Then rate you accordingly :D

The Cook

The Rating

It definitely was too much salt, and I like things salty. We could barely eat it, but I think with less salt it would be a good and easy recipe.

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The cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat are really cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like we do here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they’re crusty on the outside and juicy on the inside. Serve them with some mac salad and grilled corn.

What to buy: Country-style ribs are cut from the blade roast located on the upper side of the rib cage (the fatty blade end of the loin). They are usually boneless, but depending on how the butcher cuts them, they may have smaller pieces of bone here and there. You can also purchase a pork shoulder or butt roast and cut it into “ribs” yourself.

Game plan: To get the best results, let the ribs sit at least 8 hours with the rub on them the dry spices will rehydrate and lend better flavor. You can go as short as 4 hours, but the flavor will be less developed.


How to Cook Tender Pork Ribs in Oven

  • For Tender Ribs, Remove the Membrane. If the membrane is already removed, you&rsquore good to go!
  • Start at one end of the rib rack, bone side up. Slice a knife under the membrane and over the bone.
  • Gently loosen and lift the membrane until it tears from the bone.
  • Using a paper towel, grab the edge of the membrane to pull it off, across the whole rack of ribs.
  • If the membrane doesn&rsquot come off in one whole pice, pull it off in smaller pieces.


How to make the best southern, soul food style southern smothered ribs with a homemade onion & garlic gravy!

My mom use to always make smothered ribs. She smothered the ribs in a nice homemade brown gravy with onions, and cooked the ribs until they fell of the bones. It being a soul food dish, she usually served it with collard greens & cornbread. I tell you, it was so freaking good. It was definitely one of my favorite meals.

These days I make my southern smothered ribs similar to my moms, but I season mine a tad bit different. Also, instead of baking the ribs in the oven, like my mom – I actually cook my ribs in the Crock-Pot!

I season the ribs, then smother them in a homemade brown gravy full of onions, and garlic, then I let the ribs slow cook for several hours. The outcome is amazing!

I like to serve my smothered ribs with my southern potato salad, and southern collard greens. It’s the perfect dinner!