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Boneless Country-Style Ribs

Boneless country style ribs baked low and slow until they shred at the fork, then finished under high heat for a sticky, caramelized BBQ crust. Tender pork in a single-pan method with a vinegar steam base for moist fall-apart texture.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Boneless country-style pork ribs
  • 3 lb boneless country-style pork ribs
Dry Rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 salt and pepper to taste
BBQ Glaze
  • 0.75 cup BBQ sauce plus more for serving
  • 0.25 cup apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and low bake
  1. Preheat oven to 300°F so it’s ready for slow, tender cooking. Keep the oven door closed to maintain temperature.
  2. Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, and salt and pepper until evenly combined. Coat the boneless country-style pork ribs on all sides.
  3. Arrange the coated boneless country-style pork ribs in a single layer in a baking dish. Make sure pieces don’t overlap so they cook evenly.
  4. Pour apple cider vinegar into the bottom of the dish and cover tightly with foil. The vinegar steams during baking to keep the meat juicy.
  5. Bake at 300°F for 2 hours until the ribs are very tender. They should look softened and be ready to pull apart easily.
Caramelize the BBQ crust
  1. Uncover the dish and brush the boneless country-style pork ribs generously with BBQ sauce. Make sure all surfaces are glossy with sauce.
  2. Increase oven to 400°F and bake 20–25 minutes until the BBQ sauce caramelizes. Look for a dark, stickier glaze with browned edges.
  3. Serve the boneless country-style pork ribs with extra BBQ sauce. Pull pieces with a fork to show the fall-apart texture.

Notes

Pro tip: for the most caramelized crust, brush on the BBQ sauce thickly right before the 400°F finish. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in a covered dish at 300°F until hot. Freezing is yes—freeze up to 2 months and thaw in the fridge before reheating. For a lighter option, use a reduced-sugar BBQ sauce to cut added sugars while keeping the same sticky finish.