30 Minute BBQ Boneless Pork Ribs
Rating
Notes: I've said it before and I will say it again. YOU MUST HAVE CAST IRON. Here I have my 10 inch cast iron skillet.
30 Minute BBQ Boneless Pork Ribs
Moist and tasty. Another weeknight recipe for one of my favorite "Cooking For Two" meats, country style boneless pork ribs. A little pan searing, coat with BBQ sauce and finish in the oven. Very good.
Ingredients
- 1 slab country style boneless pork ribs
- 7:2:1 or 7:2:2 seasoning (or kosher salt and pepper)
- 1/2 t oil
- 1 T BBQ sauce
Instructions
1) Preheat over to 375 convection and heat a cast iron skillet or other oven safe pan with a teaspoon or two of oil over medium high heat.2) Trim one slab (about 1 1/2 lb) country style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab.3) Give at a good sprinkle with 7:2:2 seasoning. This is 7 parts kosher salt, 2 parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.4) Place in the pan and sear for 2 minutes per side.5) Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get into the slices.6) Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.
Details
Prep time: Cook time: Total time: Yield: 4 servingsUpdated
May 13 2013
Dan MikesellLabels: 30 minute weeknight recipes, BBQ, Pork- Boneless Country Style Ribs
posted by Unknown @ 3/31/2012 06:43:00 PM
12 Comments
12 Comments:
ha ha, I was about to freak out because I thought these were going to be country style ribs (from the shoulder) done in 30 minutes and I was thinking how tough they would be.
I have to remember to try this cut out the next time I am trimming a whole pork tenderloin. You don't see it in the markets here.
I have been trying to "perfect" oven cooking of these ribs for awhile now...to no avail. I will try THIS METHOD next as I have realized this meat is basically like a tenderloin meat I have probably been over cooking it....duh. Thanks for the tip !
There is another oven baked method that I published in the summer of 2010 using foil to wrap them. It worked quite well also. Remember this is loin not tenderloin. It will not be that soft cut with a fork texture but it can be tender and tasty.
This is a wonderfully simple recipe. Love it.
But next time I would lower the temperature to 300 degrees
and cook it for 2 hours. This would make it tender.
I would also add some other stuff
like onions - I love onions.
Will also try Dr. Dan's.
I do this cut of pork "low and slow" sometime but in foil usually since it is prone to dry some what since it is usually ( not always) lean. I think the onion in the foil with for meat at 300 for a couple of hours then open up the foil and broil for a few minutes for some color. Makes me hungry just thinking about it.
I don't have a cast iron skillet and really want to make these. Any suggestions?
Should I keep an oven-safe pan heating up in the oven so when I transfer the ribs from the stove to the oven the pan is still hot?
That sounds like a good plan and as always cook to the temperature not time. I think everyone should have cast iron. A 12 inch pre-seasoned Lodge will cost about $20 on Amazon.
Do I wrap it in foil when I cook them in the oven ? And bake not broil, right? And if I'm cooking three of them...just increase the bake Time?
This recipe has no foil and no broiler. But it might be a bit hard to triple in a pan. You would need to brown them and put them in together perhaps on a preheated baking sheet with a rim. I just had another recipe ( http://www.101cookingfortwo.com/2010/03/barbecued-boneless-country-style-pork.html ) tonight for dinner that might be easier to triple.
But back to your questions. Baking time would go up a little but more because the cast iron already has a lot of heat in it to continue cooking. Cook to a final temp as always.
OMG I will never make them any other way again they were OMG OMG and I did not have to use a cast iron skillet my girlfriend and I looooved them this will be my new all time fave recipe for these kinda ribs now
Dan this recipe is omg omg AWSOME ty sooo much you too our dry pork meat days away for good I always made them in the slow cooker with fennel seed and sour kraut
So glad it worked well for you...
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