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Boneless Country-Style Ribs

Boneless country style ribs baked low and slow until they shred at the fork, then finished with a sticky, caramelized BBQ glaze. Oven country ribs with an easy dry rub and vinegar-steam technique for tender, juicy pork and a dark crust.
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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: 780
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
  • 0.25 salt and pepper to taste Use enough to season both sides.
BBQ Sauce & Finish
  • 0.75 cup BBQ sauce Plus more for serving.
  • 1 /4 cup apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Bake low and slow
  1. Preheat the oven to 300°F. This slow heat helps the pork tenderize without drying out.
  2. Mix the dry rub ingredients and coat the ribs on all sides. Arrange the coated ribs in a single layer in a baking dish for even baking.
  3. Pour the apple cider vinegar into the bottom of the dish and cover tightly with foil. The foil trap creates steam that keeps the meat juicy.
  4. Bake for 2 hours until very tender and easily pulls apart. Keep the foil on during this phase to avoid moisture loss.
Caramelize the BBQ crust
  1. Uncover and brush the ribs generously with BBQ sauce. Make sure every surface gets a thick coat for a darker crust.
  2. Increase the oven to 400°F. This higher heat caramelizes the sauce and sets the sticky finish.
  3. Bake for 20–25 minutes until the sauce caramelizes. Look for bubbling, dark spots, and a glossy sticky glaze.
  4. Serve with extra BBQ sauce. Spoon additional sauce over the ribs just before eating for maximum shine.

Notes

Pro tip: for the most “fall apart” texture, don’t skip the foil-covered 2-hour bake at 300°F—steam is what keeps the pork tender. Refrigerate leftovers in an airtight container for up to 4 days; reheat covered in a 325°F oven until hot. Freezing is yes: freeze ribs (with or without extra sauce) for up to 2 months, thaw overnight in the fridge, then reheat gently. For a lower-sugar swap, choose a no-sugar-added BBQ sauce if desired while keeping the same baking steps.