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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. This oven country ribs method uses vinegar in the pan for tender, juicy meat and a final high-heat glaze for deep color.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless country-style pork ribs
  • 3 lb boneless country-style pork ribs Country-style, boneless cut.
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 as needed.
BBQ Sauce and Finish
  • 0.75 cup BBQ sauce Plus more for serving.
  • 1 tbsp apple cider vinegar Measure 1/4 cup total; add to the bottom of the dish.

Equipment

  • 1 sheet pan

Method
 

Preheat and rub
  1. Preheat the oven to 300°F. Mix the dry rub ingredients and coat the pork ribs on all sides, then place them in a single layer in a baking dish.
Low-and-slow bake
  1. Pour the apple cider vinegar into the bottom of the dish and cover tightly with foil. Bake at 300°F for 2 hours, until the ribs are very tender.
Caramelize the BBQ glaze
  1. Uncover the dish and brush the ribs generously with BBQ sauce. Increase the oven to 400°F and bake 20–25 minutes until the sauce is caramelized and glossy.
Serve
  1. Transfer the ribs to a serving platter and spoon any pan glaze over the top. Serve with extra BBQ sauce so the sticky crust stays flavorful at every bite.

Notes

For best shred-tender results, don’t skip the tightly covered foil during the 300°F bake—steam helps break down the meat. Refrigerate leftovers up to 4 days in an airtight container; reheat at 300°F until warmed through. Freezing is yes: freeze up to 2 months and thaw in the fridge before reheating. If you want a lighter option, use a lower-sugar BBQ sauce (keep the caramelization step the same).