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Boneless Country-Style Ribs

Boneless country style ribs baked low and slow until the pork shreds, then finished at high heat for a sticky, caramelized BBQ crust. This oven country ribs method keeps the meat tender and fork-tender with a dark glaze in the final minutes.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Boneless country-style pork ribs
  • 3 lb boneless country-style pork ribs Trim excess fat if needed.
Dry rub
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 0.5 salt and pepper to taste Use to season the rub; amount varies by preference.
BBQ glaze
  • 0.75 cup BBQ sauce Plus more for serving.
  • 0.25 cup apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 300°F. Set a baking dish or sheet pan on the oven rack when ready to bake.
  2. Mix the dry rub ingredients, then coat the boneless country-style pork ribs on all sides. Arrange the ribs in a single layer in the baking dish so they cook evenly.
  3. Pour the apple cider vinegar into the bottom of the dish and cover tightly with foil. The ribs should be sealed in so they steam while baking.
Bake low and slow
  1. Bake at 300°F for 2 hours until very tender. Look for meat that pulls apart easily when tested.
Caramelize BBQ crust
  1. Uncover the dish, brush generously with BBQ sauce, and increase the oven to 400°F. Spread the sauce evenly so it forms a glossy surface.
  2. Bake at 400°F for 20–25 minutes until the sauce caramelizes. Watch for dark brown, sticky spots and a lacquered finish.
Serve
  1. Serve hot with extra BBQ sauce. Garnish with additional sauce to keep the ribs glossy at the table.

Notes

For maximum tenderness, keep the foil sealed during the first 2 hours—steam is what makes the meat shred. Store leftovers in the fridge up to 4 days and reheat covered in a 300°F oven until warmed through. Freezing is yes: freeze cooled portions up to 2 months and thaw in the fridge before reheating. For a lower-sugar option, choose a BBQ sauce with reduced sugar or a no-sugar-added style while keeping the vinegar and rub the same.