Boneless Country Style Ribs are the easiest, meatiest ribs you’ll ever eat. Fork tender, seasoned with a dry rub and baked in the oven and you get the best boneless pork ribs ever!
Currently the most popular recipe on my website is the Oven Baked Beef Ribs. I get so many inquiries about boneless ribs so I made these Boneless County Style ribs using a similar cooking method to share with you today.
I love beef ribs, oven baked ribs, short ribs, baby back ribs, grilled ribs ….. well, you get the picture. We love ribs at our house. There is something about tender lip smacking sauced ribs that we just cant get enough of. These country style boneless ribs in the oven are no exception. They are delicious, tender and meaty!
Be prepared to have your socks blown off at how easy they are to make. You’ll love how they have the fall off the bone tenderness just like the grilled bbq ribs recipe that uses pork spareribs and even more meat on the bone than the the oven baked beef ribs.
I must be honest though… boneless ribs are not technically possible. In order for them to be ribs, they must have rib bones in them. Although Country Style Pork Ribs are called ribs they really aren’t ribs at all.
Boneless Ribs
What exactly are boneless ribs? What are commonly referred to as boneless ribs are really a cut of pork shoulder that is then cut into rib like pieces. The meat is super marbled for a delicious full flavor and super tender if cooked the right way….which is low and slow!
You might find them at the market marked as pork shoulder country style ribs or just plain country style pork ribs. Ive also seen them marked as boneless ribs. What ever they call them you’ll really love how delicious and tender the country style ribs recipe is when you’re done cooking them!
Prepping Boneless Ribs
The best part about these country ribs is that they take such little effort to make them. It took me less than 10 minutes of active work time to get them ready to place in the oven.
Rubbing a dry rub into them to help season the edges of the “ribs” is the only thing to do before placing them in the oven. How easy is that?
I used my basic pork seasoning to season the country pork ribs. It has the right balance of sugar, salt and pepper along with some boosts of onion, cayenne and mustard that really accentuates the the flavor of the pork.
Making homemade seasonings and rubs allows me to season the meats in a way that is not only cheaper than buying the prepackaged seasonings but I also know what’s in them to be able to customize them!
This cajun seasoning would be amazing on these boneless pork ribs especially if you wanted to stay away from brushing a bbq sauce on them. The cajun spice rub has so many great flavors going on in it!
How to make boneless ribs:
- Season the ribs with a dry rub. Massage the rub into all sides of the pork.
- Place the ribs into a baking dish. You don’t have to worry about leaving lots of room as they shrink down during cooking.
- Cover with foil and place into a low oven for several hours.
- The temperature to cook the country style ribs is 300°
- Once the boneless ribs are tender enough to cut easily with your fork you’ll want to uncover them and drain away the juices that have come out during the slow cooking.
Not the prettiest of ribs but they sure are tender and meaty!!
- Brush the ribs with your favorite bbq sauce (or leave them naked if you like!) I made them with this Hawaiian BBQ sauce and it was like being in Hawaii! Then bake them for another 45-60 minutes uncovered to let them come to the perfect fall off the bone texture. Seriously, they literally melt in your mouth after letting them caramelize in this last bake.
- NOTE: They aren’t the prettiest things during cooking (see the photo above.) I promise you the country ribs once finished with the bbq sauce brushed on will be a work of culinary perfection. Tender, moist and melt in your mouth fabulousness!
Secret to fork tender Country style ribs
Cooking the country ribs recipe on low heat for a long time will give you boneless ribs that will literally melt in your mouth.
The country style ribs need the time to break down the meat while releasing all of the juices that give it a great flavor.
Cooking the ribs in the oven at a low temperature of 300° for several hours will do the trick of giving you the fall apart tender rib meat that everyone loves.
Other Cooking Methods for boneless country style pork ribs:
Crock Pot Boneless Ribs
Season the boneless ribs with the dry rub. Place in the slow cooker and cook on low for 8 hours. Remove the ribs from the juices and baste on barbecue sauce. You can place ribs on a sheet pan in a 450° oven for 15 minutes to caramelize the bbq sauce on the boneless pork ribs.
Grilled Country Style Ribs
Rub in the dry rub seasoning to all sides of the ribs. Prepare a gas grill by heating up one side of the grill to low and leaving the other side off. Wrap the ribs in foil, sealing tightly to prevent leakage of the juices during cooking.
Cook on low on the side with out the burners on for 2 -3 hours until the rib meat is fork tender. Remove the boneless ribs from the foil, throw away the juices. Cook on the flamed side while brushing the bbq sauce until the sauce is bubbly hot.
How many boneless ribs per person
We love to have barbecues and this country ribs recipe is great for entertaining. There is so much meat on each rib that they go a long way. Figure 2-3 ribs per person as a main course.
What to serve with Country Style Ribs
Serve them along side dishes like creamed corn or extra creamy scalloped potatoes for a filling meal.
More Recipes for BBQ you might enjoy!
- Instant Pot Beef Ribs
- Grilled No Fail Lamb Chops
- Easy Oven Baked Beef Ribs
- Fall of the bone tender Ribs
- Honey Mustard Pork Chops
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Country Style Pork Ribs are the easiest ribs ever. Fork tender, seasoned with a dry rub and baked in the oven and you get the best boneless pork ribs ever! #countrystyleporkribs #porkribs #ovenbakedribs #ovenbakedporkribs #bakedribs #bonelessribs
- 3 pounds boneless pork ribs
- 1/4 cup BASIC PORK SEASONING: DRY RUB
- 1/2 cup barbecue sauce
Preheat oven to 300°
Remove pork ribs from package and pat dry. Place into a baking dish or foil lined baking tray. Gently rub the dry rub on all sides of the ribs. Making sure all edges are covered.
Cover in foil. Place in the oven for 2-2 1/2 hours until you cut into them and they are easily pulled apart with your fork. (fork tender)
Remove from the oven paying special attention to not burn yourself when the steam comes rushing out. Drain away the juices/fat that has come out during cooking.
Brush with BBQ sauce. Place back in the oven, uncovered, bake for 30 minutes more or until the ribs basically disintegrate when you use your fork to cut them and the sauce is bubbly and hot.
Serve. If you make them ahead, you can store them in an airtight container and then rewarm them in the oven until hot.
Recipe Video
These boneless ribs are very meaty. Figure on 2-3 ribs per person for the main course.
Julie Menghini says
Thank for clarifying what boneless pork ribs are! I always wondered how a rib could be boneless. We had a busy week and I put these ribs in the slow cooker. When I got home we had a gourmet meal delicious enough for company. The leftovers were just as good too!
kay says
everything was going great it smelled good my whole family was excited to eat some since it smelled so good, I set a timer for 2 hours went down 1 hour later and the ribs were bone dry not an ounce of moisture! I thought it was supposed to have some liquid and juices coming our of them, what did I do wrong?? I tried to fix it with chicken broth which sort of worked but im still wondering where it went wrong.
Michele says
Kay~ Im so sorry this didn’t work out for you–let’s see if we can figure out what happened.
First, the oven temperature. Im wondering if your oven runs really hot…. as that would zap any residual juices during the baking– the fact that you did check after an hour and they were already dry leads me to believe that temp may be an issue.I have had lots of oven issues over the years so I have a stand alone thermometer in the oven and Im always checking that when using my oven over what the knob says what it is.
The only other thing that Im thinking it could be is that your boneless ribs were too thin. The ribs I purchase are 1 3/4″ -2″ thick. Honestly, Ive not seen them any thinner but when I asked my butcher after reading about your situation and he said that some stores will sell them in a thinner cut.
Let me know if maybe one or a combination of these may be the issue. Ive made these so many times I want to make sure we can get this figured out as its one of my most requested recipes for entertaining and I know you would love it if we can get it figured out.
M
FELICIA THAYER says
Maybe this last night and they were delicious! A great and cheaper way to enjoy ribs! Thank you for the delicious recipe!
Michele says
Thanks for taking the time to come back to say that! #dayMaker
FELICIA THAYER says
Made these last night and they were delicious. A great and cheaper way to have tender ribs!
Kathy says
I absolutely love this recipe. The ribs turned out super tender and flavorful. The spice rub is a keeper and must be made by the bucketfuls!! I can see how I can use it in so many preparation. Will be making this again this week as my entire family asked for more!!!!
Kylee says
These ribs were AMAZING! Fall off the bone tender, and lip smacking good. Super juicy, too!! Definitely a recipe to keep.
Jeff says
These are delicious and great for entertaining since you can eat them with a fork.