These tender, boneless country-style pork ribs are cooked low and slow for over 2 hours then slathered in your favorite BBQ sauce! Perfect for dinner, weekend lunches, or get-togethers, these ribs will definitely be one of your most requested meals!
These delicious pork ribs are fork-tender with just the perfect amount of crisp to the outside!
I love a good cookout, but some days aren’t exactly made for firing up the grill. So whether it’s rainy, cold, or simply an inside kind of day, this recipe will bring all of the flavors of an outdoor party to your kitchen!
At the risk of sounding like Colonel Sanders, it really is finger-licking good. Boneless country-style pork ribs are tenderized and cooked low and slow for nearly 2 ½ hours
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By the time it’s ready to go from pan to plate, it’s ready to melt in your mouth. Seasoned with salt and pepper and doused with a sweet and tangy barbecue sauce, the flavor is second to none.
🤔 What Are Country Style Ribs?
Despite the name, country-style pork ribs are not technically ribs. They come from the shoulder of the animal, which tends to be a tougher piece of meat. This is why they are boneless, and why they need to be cooked low and slow.
It’s a meal that lends itself to all the comfort foods you can eat. From corn on the cob to baked beans, cornbread to you can’t go wrong when choosing a side dish.
Leftovers also make mouth-wateringly amazing sandwiches. Try them on an oat roll! The slight sweetness of the yeast rolls really complements the sweetness of the sauce.
And of course, you can always throw in some freshly steamed broccoli if you’re in the mood for something quick and easy. This is perfect for a family meal or a dinner party.
Either way, you don’t want to spend a lot of time in the kitchen. These ribs are easy and make your house smell delicious!
❤️ Why You'll Love This Recipe!
It's family-friendly! This is something diners of all ages will love!
No grill needed! If you want all the flavors of a traditional barbecue without the hassle of cleaning and prepping the grill, this is a great go-to recipe!
It's easy to prep! It only takes 10 minutes to get things ready to cook!
🥘 Ingredients
While there are only a few ingredients, these ribs pack quite a punch! You’re likely to have most of these staples already in your kitchen.
- 1 ½ pounds Country Style Pork Ribs - Despite the name, these boneless cuts come from pork shoulder and have great marbling and flavor.
- ½ teaspoon each, Salt & Pepper - As always, add more or less of these spices according to taste.
- 2 tablespoons Apple Cider Vinegar - One of the more versatile ingredients on this list, apple cider vinegar can be used to tenderize meat and eliminate any bacteria.
- ½ cup Barbecue Sauce - Pick your favorite and add as much as you want!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
There isn’t much to this process. You’ll need aluminum foil, a baking dish or a rimmed baking sheet, and a basting brush for the sauce.
- Prep. Set your oven to 350℉ (175℃). While you’re waiting for it to heat up, cut the excess fat cap off 1 ½ pounds country style, boneless pork ribs as needed. The fat cap is the thick, even layer of fat.
- Season. Next, use ½ teaspoon of both salt and pepper to season the ribs on both sides. Cover everything. Then, lay out a piece of aluminum foil over a baking dish that will fit the meat. You can also use a rimmed baking sheet. The foil piece should be large enough so that you can eventually form a “pouch” that can close around them.
- Form a pouch. Pull up the sides of the foil so that any liquid added won’t spill out into the pan. Pour 2 tablespoons of apple cider vinegar over the ribs. Secure the foil and seal completely. This will steam into the meat, so make sure there is nowhere for air to escape.
- Bake. Put the pan in the oven and cook at 350℉ (175℃) for 2 hours. When finished, pork ribs should be fork tender. Be aware that the size of the ribs may change the cooking time accordingly. For example, small, 4-once ribs might take less time while 10-ounce ribs will need a bit of extra time.
Sauce & Finish
- Drain fat. When the meat is cooked, take it out of the oven and carefully open the pouch. Be sure to vent the steam away from your body! Move the ribs to a clean sheet of tin foil. Throw away the used piece, draining any fat left in the baking dish or on the baking sheet.
- Add BBQ sauce. Transfer the foil and the meat back into the baking dish. Pour ½ cup barbecue sauce over the top and brush it over the surface area. It should cover all sides of the pork. Remember, you can always add extra barbecue sauce. Put it back in the oven uncovered for another 20 minutes.
- Rest before serving. When it’s finished cooking, take it out of the oven and let it rest for 10 minutes. Serve with extra barbecue sauce, if desired.
I find that I love my barbecue with mac and cheese and green beans, but there are plenty of great BBQ side options. Garnish the ribs with parsley for a visually appealing dish!
💭 Angela's Tips & Recipe Notes
- Switch up the seasoning. If you want to add any extra spices (cayenne pepper, brown sugar, dry mustard, smoked paprika, etc.), add them at the same time you add the salt and pepper.
- If your ribs aren’t juicy with a bit of crisp to the outside, you didn’t cook it long enough. Increasing the heat in an attempt to speed things along will lead to a tougher result. Remember, when in doubt, do a taste test.
- Use a meat thermometer or fork to test for doneness. If you’re not sure how to tell when your ribs are perfectly cooked, try pulling one apart with a fork. It should break apart easily without a knife. You can also use a meat thermometer in the thickest part.
- Pork is safe to eat at 145℉ (63℃), however, it’s more tender anywhere between 195℉ (91℃) and 203℉ (95℃).
🥡 Storing & Reheating
If you find yourself with leftovers, wrap them in foil or put them in an airtight container to store for up to 4 days.
To keep leftovers longer, double wrap them in plastic wrap or heavy-duty aluminum foil and store them in an airtight container in the freezer. They will have the best flavor if eaten within 2 to 3 months.
Reheating Boneless Country Style Pork Ribs
The best way to reheat country-style pork ribs is to put them in the oven at 225°F (107°C) wrapped in foil. Then, cook until hot. Add more barbecue sauce, if desired.
🍖More Delicious Rib Recipes!
- Sweet Chili Dry Rub Smoked Beef Ribs
- Air Fryer Pork Ribs
- Smoked St. Louis Ribs
- Smoked Beef Back Ribs
- Baked BBQ Baby Back Ribs
❓ FAQ
When meat rests, the juices are reabsorbed. I know it’s tempting to start cutting it straight out of the oven, but not only will it burn your mouth, but it will also create a drier piece of meat. Patience will bring you more delicious food.
I typically allow for 6 ounces per person. For really hungry guests, 8-ounce portions are even better. For the latter, you’ll need 2 pounds of boneless, country-style pork ribs
📋 Recipe
Boneless Country Style Pork Ribs
Ingredients
- 1 ½ lbs country style pork ribs (boneless)
- ½ teaspoon each, salt & pepper (to taste)
- 2 tablespoon apple cider vinegar
- ½ cup BBQ sauce (or more, as desired)
Instructions
- Preheat your oven to 350°F (175°C) and trim any excess fat cap (an even layer of thick fat) from your boneless country style pork ribs as needed.1 ½ lbs country style pork ribs
- Season both sides of the country style ribs with salt and pepper, then arrange them on a couple of sheets of aluminum foil (large enough sheets to wrap around your pork ribs and seal securely). Place the foil with the ribs into a baking dish or onto a rimmed baking sheet.½ teaspoon each, salt & pepper
- Create the 'pouch' around your seasoned country style ribs, pulling up the sides so it will hold in the liquid, then pour the apple cider vinegar over the ribs. Seal the aluminum foil securely.2 tablespoon apple cider vinegar
- Bake at 350°F (175°C) for 2 hours or until your pork ribs are fork tender (small 4 ounce ribs may cook quickly, and large 10 ounce ribs may take a bit longer).
- Remove from the oven and open the aluminum foil carefully (vent the steam away from your body!). Transfer the pork ribs to a clean sheet of aluminum foil and drain the fat from your baking dish or sheet pan, then discard the used aluminum foil.
- Move the ribs back into your baking dish and coat all sides of the pork ribs generously with the BBQ sauce. Return to the oven and bake uncovered for an additional 20 minutes.½ cup BBQ sauce
- Remove from the oven when done and allow the pork ribs to rest for 10 minutes before serving. Slather with more BBQ sauce if desired.
Equipment You May Need
Notes
- Portions are calculated at 6 ounces per person, for 8 ounce portions use 2 pounds of boneless country style pork ribs.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Dannypants says
This is the best rib recipe I’ve ever tried. Phenomenally tender and delicious. This will be a staple in our house!
Richard Buckwalter says
I never thought I was much of a cook but I got a deal at the market.
The boneless ribs were on sale @ $1.77 lb and I am on my third adventure in tasting your recipe so simple and delicious. I'm a single guy
and I need only one of these ribs to satisfy and fill me when I cook a side of vegtables like corn limas or even red beets. I'm so glad that you post
good recipes I often refer to them when I just don't know what to do.
Zina says
Delicioso! We loved them. Recipe is a keeper. Thanks!
Stacey Anderson Anderson says
In 4 words, my family told me just how they felt about this recipe at dinner tonight “it’s a keeper mom”. Not only were the ribs moist and tender, I was able to accommodate everyone’s choice of barbecue sauce. Some of my family like a sweet and spicy barbecue sauce, others prefer the more traditional smoky flavored sauce. I was able to please everybody tonight, and I could never do that when I use my crockpot. It tasted like I slow cooked it all day in a crockpot but it only took half the time. Thank you for making everyone happy tonight.
Sue says
Absolutely delicious!
Mike L says
I have been doing a recipe like this for years honestly I dropped the temp to 275 for 2 1/2 and that might even be to long for boneless ribs usually I do bone in for this time but as always trust your instincts and thermometer 😁😄😃
Thanks again for sharing.
Tammy K says
Absolutely amazing! I used garlic salt, pepper, onion powder and paprika for the seasoning and white vinegar. I used the foil pocket. Cooked it per directions. Y'all let me tell you....I have a husband that is very picky and HE WENT BACK FOR SECONDS! I also made baked beans and mashed potatoes with gravy. All I can say is yum!
Rebecca D says
Baked country ribs are the way to go, wow thanks!
Kathy Tanner says
This is our favorite recipe to make seriously tender boneless country-style ribs!! I do rub with olive oil as well, but, otherwise, I follow the recipe, adjust temp and time some depending on how many and how thick our ribs are(you have to play with this if you don't use the exact amount and size ribs they suggest, but you can do it with a little thought), and make my own BBQ sauce. It's easy to follow with minimal worry!! I'm all about that! Making them today!!! Happy Labor Day! Bon appétit!!
Anonymous says
Used Garlic pepper, seasoned salt, and creole seasoning. Off the charts, great meal.
With baked beans and corn muffins.
Thanks
Jim
CatS says
I haven't made this recipe yet. I just bought country style pork ribs at Lidl yesterday to make fork tender spicy pork for tacos or tortillas wrap. I was wondering if a cranberry vinegar would be a good option in addition to the additional dry rub spices suggested?
Jasmine Graham says
Honestly, I was a little skeptical at first because the directions were so simple. Wow! It was so good! It tasted good even before the sauce part. I made sure to add the additional Seasonings like smoked paprika, brown sugar & the others you recommended. I also added a little onion & garlic powder. Thank you so much for this straight forward recipe. It was my first time cooking like this since I normally cook asian food. <3
CatS says
Jasmine, thanks for your comment & suggestions. I'm hoping to try the recipe this week.
Victoria says
Absolutely delicious! Very tender and full of flavor. Thanks for sharing.
Maria says
I made this today and omg! Talk about tender! It was absolutely delicious! Thank you so much for the recipe!
Marge P. says
Fabulous oven ribs recipe, the family loved it!
Angela @ BakeItWithLove.com says
Thank you! It's super to hear that your family loved them!
Heather says
Turned out super moist. Ended up using smaller ribs so I cut the time down to 1 1/2 hrs. Also, the pork had a very distinctly odd flavor until bbq sauce was added TWICE. I think it was the apple cider vinegar. Would use less next time or perhaps something else.
Angela @ BakeItWithLove.com says
The ACV acts to tenderize the meat while cooking, so technically it can be skipped with this low-and-slow cooking method. However, it's our favorite way to cook these country style ribs because they do end up so tender. Other liquids that will also tenderize your pork include wine, (other) vinegars, and fruit juices. Maybe there's one you'd prefer next time. Enjoy!!
Marie S says
Incredibly fast and easy recipe that turns out delicious and tender. Our country style ribs were fork tender and super flavorful, definitely a keeper!
Dawn says
Made these today and they were delicious. Didn't need a knife, just a fork. They were a hit with the family. Thank you for sharing. Yumm.
Karen says
My family loved these, no left overs, just requests to please make it again!
I did use a rib rub with a cracked smoked pepper. And I was out of apple cider vinegar, so I used an Asian plum vinegar I had on hand.
Sue says
Fabulous!
James K says
I’m trying this recipe for the Country Style Boneless Short Ribs for the very first time. I’m only using 1.4 lbs of meat. Hopefully It won’t take longer than 2 hours as you said. Thanks
Kathleen says
Easy recipe. Mine came out dry. I think the temp of 350 is too high for slow cooking. Next time I will use a lower temp, otherwise I think it’s a perfect recipe.
HHarris says
So good! We all loved the ribs - so easy and inexpensive. Served with baked potato and cooked frozen corn. Yum!
Annette Smith says
Loved this. Thank you 😊 💓
Danny says
I made these last night and they were delicious. By far the best ribs I’ve had in years!
Peggy says
My Ribs were very small. I checked after 75 Minutes, Glad I did they were done.
Fast and easy recipe!