These boneless pork ribs are unbelievably juicy and melt-in-your-mouth tender! Bring the rich flavors of the South to your table with this classic comfort food that’s as easy to make as it is delicious.

shredded boneless pork ribs

This boneless pork ribs recipe requires minimal ingredients but yields maximum flavor! If you love ribs, you’ll also enjoy my oven-roasted ribs, another favorite that’s just as simple to make.

Why I Love This Recipe

Boneless pork ribs are my go-to recipe when I need a hands-off and fuss-free way to make ribs. With just three ingredients — country-style pork ribs, dry rub, and barbecue sauce — this dish couldn’t be more straightforward to throw together! Plus, no grill is required.

bbq sandwich on pretzel bun

Simply season the ribs, then bake them low and slow for fall-apart tender, mouthwatering, and succulent results every time. Whether you’re hosting a game day get-together, backyard potluck, or a party, this crowd-pleasing recipe is always a winner!

Ingredient Notes

You only need three basic ingredients to make these boneless pork ribs! Here’s a closer look:

  • Country-style pork ribs: Country-style pork ribs are sold as bone-in or boneless, so check for the label “boneless” at the grocery store. Check out this guide to the different types of ribs if you need help choosing.
  • Dry rub: I use a homemade dry rub blend to infuse the pork with savory, spicy flavors before it hits the oven. You can use premade mixes or customize your own with ingredients like paprika, brown sugar, garlic powder, and salt.
  • Barbecue sauce: Adds a sweet, tangy, and smoky finish to the ribs, complementing the spices in the dry rub. Use your favorite brand and variety!


  • Pork ribs: If you can’t find country-style pork ribs, you can use boneless pork shoulder cut into strips. Just note that the cooking times may vary.
  • Dry rub: You can mix equal parts of whatever spices you have on hand. Think onion powder, cumin, and smoked paprika.
  • Barbecue sauce: If you want less sugar, make a homemade barbecue sauce out of tomato paste, vinegar, Worcestershire sauce, and a drizzle of honey.
ingredients for boneless pork ribs, including country style pork ribs, dry rub seasoning, and bbq sauce

How to Make Boneless Pork Ribs

Learn how easy it is to make these boneless pork ribs with my step-by-step instructions below.


Before you start, wash and pat your country-style pork ribs dry. If you’re using a homemade dry rub, mix your spices in a small bowl.


Step 1
Line a 9×13 casserole dish with foil and lightly grease it with cooking oil or spray. This helps make cleanup easier and prevents the ribs from sticking.

Step 2
Apply the dry rub evenly to all sides of the ribs, then place them in the prepared dish. For extra flavor, let the ribs sit with the rub on them for 15 minutes or even overnight in the fridge.

boneless pork ribs seasoned with dry rub

Step 3
Cover the dish with another piece of foil, crimping the edges. Sealing the edges helps to lock in steam, keeping the ribs moist during cooking.

Step 4
Bake the ribs at 325 degrees Fahrenheit for 2 ½ to 3 hours. Resist the urge to frequently check the ribs. Opening the oven door lets out heat and steam, which can dry out the meat.

Then, remove the ribs from the oven and baste with BBQ sauce. Return the ribs to the oven to broil for a few minutes.

Remove the meat from the oven and shred with forks. You can serve this as the main course, but I like to serve this on a bun with coleslaw and more BBQ sauce!

shredded pork on a pretzel bun

Expert Tip

An often overlooked but critical step is letting the meat rest for about 5-10 minutes after cooking. This resting period gives the juices time to redistribute throughout the meat, giving you the most moist and flavorful ribs.

Don’t waste all that hard work and effort by serving your boneless pork ribs too early! You want to be sure the meat easily shreds, otherwise, continue cooking.

Also, make sure to liberally apply the dry rub. It seasons the meat and forms a crust that locks in its juices.

Cooking Tips

  • Room-temperature meat: Let the ribs sit at room temperature for about 30 minutes. This ensures even cooking by reducing the temperature difference between the outside and the inside of the meat.
  • Use a thermometer: To check for the perfect doneness, use a meat thermometer. The ribs are done when they reach an internal temperature of 145 degrees Fahrenheit.
  • Baste with barbecue sauce: If you prefer a sticky, caramelized exterior, baste the ribs with barbecue sauce during the last 30 minutes of cooking.
  • Broil the ribs: For a crispy, charred exterior, broil the ribs for a few minutes after baking. Watch them closely to prevent burning.


  • Spicy BBQ: Add extra heat to your dish by incorporating more cayenne pepper into the dry rub or mixing hot sauce with the barbecue sauce.
  • Honey-garlic: For a sweeter, aromatic twist, mix honey and minced garlic into your barbecue sauce.
  • Asian-style: Substitute the barbecue sauce with a glaze made from soy sauce, hoisin sauce, honey, and a touch of five-spice powder.

Serving Suggestions

Pair these boneless pork ribs with hearty sides that complement their rich flavors. A zesty Italian pasta salad brings a refreshing contrast.

For an ultra-comforting meal, serve them with baked potatoes, baked mac and cheese, or creamy mashed potatoes made in a pressure cooker.

Frequently Asked Questions

What if my pork ribs are still tough after cooking?

If your ribs are tough, they likely need more cooking time. Toughness in pork ribs usually indicates that the connective tissues haven’t fully broken down. Return them to the oven, checking on them every 20-30 minutes until they reach your desired tenderness.

Can I marinate boneless pork ribs instead of using a dry rub?

Marinating is a great alternative that can infuse the ribs with moisture and flavor. Marinate your ribs for at least 4 hours or overnight in the refrigerator for the best results, turning them occasionally to evenly distribute flavors.

What’s the best way to apply the dry rub?

Apply the dry rub generously on all sides of the ribs, using your hands to press the spices into the meat’s surface.

Storing & Reheating

If you have leftover boneless pork ribs, let them cool to room temperature before storing them.


Place the cooled ribs in an airtight container or wrap them tightly in aluminum foil or plastic wrap for optimal freshness. They will last for 3-4 days if stored properly.


Freezing is a great option for extending the life of your boneless pork ribs. Wrap the ribs tightly in plastic or place them in a freezer bag, squeezing out as much air as possible. They can be frozen for up to 3 months this way. Remember to label the package with the date.


The best way to reheat boneless pork ribs is in the oven. Preheat your oven to 325 degrees Fahrenheit, place the ribs in a baking dish with a splash of water or barbecue sauce to keep them moist, and cover with foil. Heat the ribs for about 20-25 minutes until warm.

More Meat Recipes

Tender & Juicy Boneless Pork Ribs

These boneless pork ribs are unbelievably juicy and melt-in-your-mouth tender! Bring the rich flavors of the South to your table with this classic comfort food that’s as easy to make as it is delicious.
Print Recipe
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings 8


  • 2 1/2-3 pounds country style pork ribs also labeled as boneless pork ribs or country style
  • Dry rub of your choice
  • ¼ cup BBQ sauce


  • Line a 9 x 13 casserole dish with foil. Lightly grease with cooking spray.
  • Pat each rib dry with paper towels.
  • Apply the dry rub all over the ribs and place in the dish.
  • Cover with foil and bake at 325 for 2 1/2 to 3 hours.
  • Remove the dish from the oven. Baste the meat with the BBQ sauce of your choice.
  • Return to the oven to broil for 2-3 minutes or until the sauce begins to caramelize. Be careful not to burn!
  • Shred the meat with a fork. Add to a plate with sides or on a bun for a BBQ sandwich. Add more BBQ sauce as desired.


Nutrition Facts
Tender & Juicy Boneless Pork Ribs
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional values are estimates only. See full disclaimer here.
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