101 Cooking For Two - Everyday Recipes for Two: 30 Minute BBQ Boneless Pork Ribs

Saturday, March 31, 2012

30 Minute BBQ Boneless Pork Ribs

30 Minute BBQ Boneless Pork Ribs from 101 Cooking For Two
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.

For those of you unfamiliar with the cut, it is really the tail end of a pork loin cut in half and scored to make "ribs". Many time there is a "fat cap" that I usually trim off. Many times the scoring is not very deep so I usually deepen the cut to a  little over half the thickness of the meat. I consider this to be more surface area for seasoning.

Rating
A solid 4. Now I can have fresh hot BBQ on a weeknight without much fuss.

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.

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. 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.
Give at a good sprinkle with 7:2:2 seasoning. See my link here. This is 7 parts kosher salt, 2 parts each pepper and granulated garlic. If you want, just sprinkle with kosher salt and some pepper.
 Place in the pan and sear for 2 minutes per side.
 Remove from heat and brush the top generously with BBQ sauce of your choice. Be sure to get into the slices.
30 Minute BBQ Boneless Pork Ribs from 101 Cooking For Two
Place in the oven and bake until internal temp of 155 to 160. About 16 minutes. Let rest for 5 minutes before cutting.




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 servings

Updated

May 13 2013

Dan Mikesell

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12 Comments:

At April 2, 2012 at 10:46 PM , Blogger Chris said...

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.

 
At July 5, 2012 at 1:16 PM , Blogger Petersen's said...

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 !

 
At July 5, 2012 at 1:30 PM , Blogger Dr Dan said...

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.

 
At May 13, 2013 at 11:07 AM , Blogger andrew kameya said...

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.

 
At May 13, 2013 at 8:50 PM , Blogger Dan Mikesell said...

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.

 
At July 30, 2013 at 5:46 PM , Blogger Samantha Seufert said...

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?

 
At July 30, 2013 at 7:02 PM , Blogger Dan Mikesell said...

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.

 
At September 13, 2013 at 7:01 PM , Blogger Nicolle Sutherland said...

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?

 
At September 13, 2013 at 8:44 PM , Blogger Dan Mikesell said...

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.

 
At October 27, 2013 at 8:25 PM , Blogger Faith Johnson said...

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

 
At October 27, 2013 at 8:30 PM , Blogger Faith Johnson said...

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

 
At October 27, 2013 at 8:47 PM , Blogger Dan Mikesell said...

So glad it worked well for you...

 

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