These Baked Boneless Pork Ribs are Southern style and slow cooked in the oven until tender and pull apart. Pair this BBQ sauce lathered pork with all the Country sides and get ready for some serious comfort food!
These Boneless Pork Ribs are so tender that it's hard to pick them up without them completely falling apart. I love this recipe because sometimes I want pulled pork without Smoking a Pork Butt outdoors.
While you're not going to get the bark and smoke ring like you would with a smoked pork butt, the taste and texture is similar. I like my pork ribs on a sandwich with lots of coleslaw for pulled pork.
Check out this post for the Best Buns for Pulled Pork if you're big on pork sandwiches!
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What are Country Style Pork Ribs:
It's logical to think that Country style boneless pork ribs are pork ribs without the bone, but they're NOT!
Tricky right?
Boneless Country Style Pork Ribs are actually from the fatty part of the shoulder, which is close to the section that they cut called the "Boston Butt," which is actually part of the shoulder too.
Pork cuts can be really confusing! Ribs and Butt all from the shoulder? Come on now.
Why You Want to Try This Recipe:
- Easy to make. Minimal prep required for these ribs, with just simple seasoning and spritzing.
- Tender and Delicious. The foil wrapped ribs get so tender in the oven when cooked low and slow.
- Inexpensive cut of meat. Pork is usually cheaper than chicken or beef per pound!
- A Southern Classic. Get ready for Country style comfort food, just like Grandma made it.
Don't forget to add the Southern sides, like these Ground Beef Baked Beans, White Cheddar Mac and Cheese, Stewed Potatoes and Green Bean Casserole with Cream Cheese.
Ingredients:
Boneless Pork Ribs: Look for Country Style Boneless Pork Ribs from the Butcher. They should be cut into large strips (like in the photo above) or maybe even smaller, halved, to look more like ribs. Try these Pan Fried Boneless Pork Chops too.
BBQ Sauce: An original thick type of bbq sauce is best for these ribs. If you love vinegar based BBQ sauces, serve it on the side for dipping or drizzling over. I recommend any of these brands: Kinder, Bone Suckin' Sauce or Stubbs.
Pineapple Juice: Spritzed on the pork to add sweetness. The acidity from the citrus also helps to break down the pork while baking and makes them more tender.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations:
The Pineapple Juice can be substituted with ⅓ cup apple cider vinegar combined with ¼ cup water.
Have leftover pork? Shred it and make these Pulled Pork Egg Rolls.
How to Make Baked Boneless Pork Ribs:
Step 1: Place the boneless pork ribs on a cutting board and pat dry with a paper towel. Slice each of the ribs in half into two shorter pieces. Season all sides with salt. Blend together the garlic powder, onion powder and paprika and sprinkle spices on all sides. Allow the pork ribs to sit out at room temperature for about 30 minutes.
Step 2: Prepare a spray bottom with pineapple juice and hot sauce and give it a good shake.
Step 3: Preheat the oven to 300 degrees. Line a rimmed baking sheet with foil and spread the pork ribs out on the tray. Spray the tops of the ribs with the pineapple spritz. Note: A lot of juice from the pork will drip in the bottom of the cookie sheet, so it's very important to use a rimmed baking tray. This way it won't leak into the oven.
Step 4: Cover the baking tray very tightly with tin foil. I use two pieces of foil and tuck them under the rim. Bake for 45 minutes.
Step 5: Uncover the foil, flip and spritz again. Cover tightly with foil and bake for one hour.
Step 6: Pour the juices out of the cookie sheet. Lather the bbq sauce onto the ribs and bake for another 30 minutes covered. Remove the tin foil cover and bake for another 15 minutes.
Step 7: Allow them to cool for a few minutes, then serve. Note: They will be really tender and fall apart super easy.
Expert Tips:
- Allow the pork to sit out with the seasonings at room temperature for about 30 minutes. This results in a more tender meat that's juicier.
- Wrap the foil tightly around the tray so it can really lock the steam inside of the baking tray.
- Be careful when removing the pork ribs from the oven because a lot of juices are in the bottom of the tray when baking.
For more BBQ dinners, check out this BBQ Pulled Chicken, BBQ Cajun Shrimp, and Boneless Smoked Chicken Thighs.
Recipe FAQs:
They're not ribs at all and actually the part of the pork shoulder.
Low and slow! Pork shoulder is best oven baked or smoked for a pull apart tender texture.
Store in a sealed container and keep in the fridge for up to 3 days.
My favorite way to reheat the ribs is to place them in a dutch oven with about ¼ cup of bbq sauce and 1-2 tablespoons of water. Cover and cook on the stovetop on medium low until hot again. This helps the pork to stay nice and juicy.
More Southern Recipes You Will Love:
If you tried this Boneless Pork Ribs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Baked Boneless Pork Ribs (Southern Style)
- Total Time: 3 hours
- Yield: 3 lbs pork ribs 1x
Description
These Baked Boneless Pork Ribs are Southern style and slow cooked in the oven until tender and pull apart. Pair this BBQ sauce lathered pork with all the Country sides and get ready for some serious comfort food!
Ingredients
- 3-4 lbs of Country Style Boneless Pork Ribs
- ¾ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 6 ounce pineapple juice
- 1 teaspoon hot sauce
- 1 cup original, thick bbq sauce
- You also need a spray bottle and rimmed cookie sheet
Instructions
- Place the boneless pork ribs on a cutting board and pat dry with a paper towel. Slice the ribs in half into two shorter pieces. Season all sides with salt. Blend together the garlic powder, onion powder and paprika and sprinkle spices on all sides. Allow the pork ribs to sit out at room temperature for about 30 minutes.
- Prepare a spray bottom with pineapple juice and hot sauce and give it a good shake.
- Preheat the oven to 300 degrees. Line a rimmed baking sheet with foil and spread the pork ribs out on the tray. Spray the tops of the ribs with the pineapple spritz. Note: A lot of juice from the pork will drip in the bottom of the cookie sheet, so it's very important to use a rimmed baking tray. This way it won't leak into the oven.
- Cover the baking tray very tightly with tin foil. I use two pieces of foil and tuck them under the rim. Bake for 45 minutes.
- Uncover the foil, flip and spritz again. Cover tightly with foil and bake for one hour.
- Pour the juices out of the cookie sheet. Lather the bbq sauce onto the ribs and bake for another 30 minutes covered. Remove the tin foil cover and bake for another 15 minutes.
- Allow them to cool for a few minutes, then serve. Note: They will be really tender and fall apart super easy.
Equipment
Notes
- Allow the pork to sit out with the seasonings at room temperature for about 30 minutes. This results in a more tender meat that's juicier.
- Wrap the foil tightly around the tray so it can really lock the steam inside of the baking tray.
- Be careful when removing the pork ribs from the oven because a lot of juices are in the bottom of the tray when baking.
- Prep Time: 30 minutes
- Cook Time: 2 hours, 30 minutes
- Category: dinner
- Method: oven baked
- Cuisine: Southern
Robert
These are so tender! I made a pulled pork sandwich out of them. Yum!
Tara Smithson
So glad they turned out good. I made a pulled pork sandwich too with tons of slaw!