These Boneless Pork Ribs are so easy to make and fork-tender. We use brown sugar to make a sweet and caramelized glaze, perfect with rice and a veggie.
If you’ve never had boneless pork ribs, also known as country-style pork ribs, you’re missing out! We love using brown sugar and seasonings to make this dish sweet and delicious! If you love sweet dishes, you’ll also love our Brown Sugar Pork Chops and Baked Boneless Chicken Thighs.
- Country Style Boneless Pork Ribs – This also works well with bone-in ribs. You’ll need to adjust the cooking time if needed.
- Light Brown Sugar – Make sure you’re using brown sugar, not regular sugar.
- Kosher Salt
- Granulated Garlic – you could also add onion or herbs.
- Black Pepper
How to make boneless pork ribs
Preheat the oven to 350 degrees F and line a baking sheet with a double length of foil, enough to enclose the ribs.
Place the boneless pork ribs onto the prepared baking sheet. We like to season the pork ribs with salt and pepper to taste before adding the sugar rub.
Combine the seasonings and spread 3/4 of the mixture evenly onto the ribs.
The brown sugar rub on the ribs will melt a bit. That’s good!
Completely cover the ribs and cook for 1 1/2 hours. Keep an eye on it, as sometimes the brown sugar will foam.
Once 1 1/2 hours have elapsed, uncover the ribs. Remove them from the foil and place some new foil onto the baking sheet with the ribs. Add the remaining brown sugar mixture with water onto the ribs.
Cook uncovered for another 30 minutes, then slice and enjoy the ribs as desired.
They should be super tender and fall apart when you touch them.
Recipe tips and variations
- We get our boneless pork ribs partially cut to keep the meat moist and tender during long cook times.
- We tend to go for ones with more dark meat than light meat. This ensures we’ll have a juicy and tender pork rib.
- Add some soy sauce instead of the water and kosher salt.
- You can also add some freshly grated ginger for a pop of flavor during the last 30 minutes of cook time.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze, place it in an airtight freezer-safe container and freeze for 3 months.
- Reheat: Place the ribs on a baking sheet covered with aluminum foil, then bake at 250 degrees F. When the meat reaches an internal temperature of 140 degrees F they’re ready to enjoy.
Frequently asked questions
We find them in our local supermarket. They may be under boneless pork ribs, pork rib ends, or country-style pork ribs.
Yes, but we recommend increasing the cooking time for bone-in ribs.
Boneless Pork Ribs
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- 2-3 lbs boneless pork ribs
- 1 cup brown sugar divided
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1-2 teaspoon water
- Preheat the oven to 350 degrees F.
- Loosely place a piece of tin foil onto a baking sheet, big enough to fold over and cover the ribs.
- Trim any excess fat off of the boneless pork ribs.
- Place the boneless ribs onto the baking sheet and season with salt and pepper to taste.
- Combine the seasonings and spread 3/4 of the mixture onto the boneless ribs.
- Cover the ribs and cook for 1 1/2 hours. Keep an eye on it after 30-40 minutes, as sometimes the brown sugar will foam.
- After 1 1/2 hours of cook time, uncover the ribs. Remove them from the foil and place some new foil onto the baking sheet with the ribs. Add the remaining brown sugar mixture with water onto the ribs.
- Cook for another 30 minutes and then slice and enjoy.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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