These lip smacking boneless country style ribs will have you licking your fingers and hollering yeehaw! Cooked low and slow these ribs are worth the wait.Jump to Recipe
What country these ribs from? Im moving there!-yule hart Mcrib
What are Country Ribs?
Okay, so boneless country style ribs aren’t technically ribs. I still can’t find the wise guy who decided to name this cut of meat ribs. Best guess is they get called that because it has a similar shape and taste to a traditional rib.
Fun fact, if you’re getting bone in country ribs, that bone is actually the scapula or shoulder blade. So definetly not a rib.
More often than not you’ll find boneless country style ribs. These are thick strips cut from the shoulder. They have nice fat ribbons and some inter-connective tissues. You’ll normally see them labeled as pork shoulder country style ribs.
Bone in or it, these budget friendly cuts of meat pack a strong flavor punch. They also have a lot more meat than your traditional rib!
Boneless country style ribs are pretty versatile in the ways they can be cooked. Grill, oven, or crock pot, are all great options for cooking country ribs. The key is to cook them at a low temperature for a long time to render down all that fat.
This boneless country style ribs recipe calls for boneless country ribs, but bone in works just as fine.
Boneless Country Style Ribs Recipe
Boneless Country Style Ribs Ingredients
Here’s what you’ll need for our country ribs recipe! Gab em and get to rib’n!
- Country Ribs: This country rib recipe calls for boneless country ribs, but bone in works just as fine. Three pounds should feed 3-4 people.
- Spice Rub: This spice rub is super versatile. Make a big batch of it and use the leftovers on your next pork recipe, or on chicken or beef. You’ll need brown sugar, salt, pepper, garlic powder, onion powder, chili powder, and smoked paprika.
- BBQ sauce: I suggest making our own BBQ sauce, its worth it! Here’s a link to our Homemade BBQ sauce recipe. But if you’re pressed for time, just use your favorite store bought stuff.
- Fruit/Veggie: I like to layer onions, garlic, oranges and lemons onto of the meat. It helps keep it moist and flavorful. The citric acid also helps break down these fatty cuts.
- Beer: Covering your dish with tin foil will keep your meat from drying out. But I like to give it a little extra help and pour some beer in the bottom of the baking dish.
How to Make Boneless Country Style Ribs
Follow these steps to make this country rib recipe.
Step 1: Rub the Ribs
To make these boneless country style ribs, start by making your spice rub. I like to use Sean Brocks Husk BBQ Rub recipe. I found it in his cookbook Heritage.
It’s good on all kinds of meats, especially pork. Take brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, chili powder and mix em all together.
Then, generously rub all sides of your ribs and return the pork to the fridge. If you have time, let the meat and spices sit for at least an hour.
Step 2: Marinate the Boneless Country Style Ribs
Preheat your oven to 275 degrees.
Take the meat back out and lay them in an oven safe baking dish with the fattiest side up. Layer on the onions, smashed garlic, and fruit slices. From there I like to pour 1/3 of a beer over the ribs. Use whatever kind of beer you like, but IPA’s tend to have more flavor than a simple pilsner.
Step 3: Cook the Boneless Country Style Ribs
Tightly cover the ribs with tin foil and toss into the oven. Cook for three hours. Drink the rest of the beer while you wait. Com’on
Remove the county ribs from the oven and peel off the foil. Turn oven down to 250. Generously baste the ribs with you BBQ sauce and return them to the oven, uncovered. Cook for another hour and a half.
Step 4: Caramelize Ribs
Pull your ribs out of the oven and move a rack to the top shelf of your oven and turn on the broiler. Apply more BBQ sauce and cook your ribs under the broiler for 5-10 more minutes. This will caramelize the bbq sauce and take them to the next level.
Boneless Country Style Ribs Leftovers
This boneless country style ribs recipe feeds 3-4 hungry people. But cooking them for yourself and having leftovers, is a great option. Just toss your leftover ribs in an air tight container and throw them in the fridge.
They’ll keep in the fridge for 3-4 days. Just reheat them in the microwave or oven.
If you want to serve something lighter check out these crudo recipes. They’re a great option for an elegant, yet quick and easy meal. Try our Salmon Crudo Ginger Soy Recipe, or our Ahi Tuna Spicy Tangerine recipe.
Boneless Country Style Ribs FAQ’s
Here are some common questions I get regarding boneless country style ribs. I hope y’all find this helpful!
Do country style ribs get tender?
Ab so freak’n lootly! The key is to cook them low and slow. You don’t want to cook them at a temp higher than 300. I prefer to go longer and lower. Around 4 hours total between 225-275. The result is a country rib the falls apart with no effort.
How do you keep ribs moist?
To make sure your country style ribs don’t dry out, cover them with tin foil for the first 3 hours. The juices from the fat will render and get trapped inside the baking dish. This will ensure a super moist rib.
For an extra layer of moist protection, I like to pour some beer in the baking dish, especially once I remove the tin foil.
Layering the meat with sliced fruit is a nice way to add flavor and moisture as well.
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