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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 crust. Oven country ribs are coated in a smoky dry rub and glazed at high heat for deep, dark flavor.
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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: 560
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.
BBQ Glaze
  • 0.75 cup BBQ sauce Plus more for serving.
  • 0.25 cup apple cider vinegar

Equipment

  • 1 sheet pan

Method
 

Bake low and tender
  1. Preheat oven to 300°F. This ensures the ribs cook gently for tender, shreddable texture.
  2. Mix the dry rub ingredients and coat the ribs on all sides. Arrange the ribs in a single layer in a baking dish so they cook evenly.
  3. Pour apple cider vinegar into the bottom of the dish and cover tightly with foil. Make sure the foil seals to trap steam for very tender ribs.
  4. Bake for 2 hours at 300°F until very tender. Look for meat that pulls apart easily and shreds with light pressure.
Caramelize the BBQ crust
  1. Uncover the dish and brush generously with BBQ sauce. Coat the tops and any exposed areas so the glaze caramelizes.
  2. Increase oven to 400°F and bake 20–25 minutes uncovered until the sauce caramelizes. Watch for a dark, sticky glaze and slightly bubbling edges.
  3. Serve immediately with extra BBQ sauce. The meat should be so tender it shreds at the fork’s touch.

Notes

For a deeper bark-like crust, brush BBQ sauce on in a thick layer right before the 400°F finish. Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 300°F until hot. Freezing is yes—freeze shredded portions up to 2 months and thaw in the fridge before reheating. For a lighter option, use a lower-sugar BBQ sauce (still caramelizes, just less intensely).