Mmm, imagine sinking your teeth into tender, juicy boneless pork ribs—the ultimate comfort food that’s perfect for weeknight dinners, weekend feasts, or any occasion in between. Whether you’re craving something quick and easy or a show-stopping meal, we’ve rounded up 14 mouthwatering recipes to inspire your next kitchen adventure. Ready to get cooking? Dive into these delicious ideas and find your new favorite!
Teriyaki Boneless Pork Ribs with Pineapple
Let’s be real—sometimes you just want a meal that feels like a treat but doesn’t keep you in the kitchen all day. These teriyaki boneless pork ribs with pineapple are exactly that: sweet, savory, and seriously satisfying with minimal fuss. You’ll love how the pineapple caramelizes into the sticky sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork:
– 1.5 lbs boneless pork ribs
– 1 tbsp vegetable oil
– 1/2 tsp salt
For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp water
For finishing:
– 2 cups fresh pineapple chunks (about 1-inch pieces)
– 2 green onions, thinly sliced
Instructions
1. Pat the boneless pork ribs completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Season the pork all over with 1/2 tsp salt.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the pork ribs to the hot skillet in a single layer, working in batches if needed to avoid crowding.
5. Sear the pork for 3-4 minutes per side until deeply browned, then transfer to a plate.
6. Reduce the heat to medium and add 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced ginger, and 2 cloves minced garlic to the same skillet.
7. Whisk the sauce constantly for 2 minutes until it begins to bubble gently.
8. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 1 more minute until the sauce thickens slightly.
9. Return the seared pork ribs to the skillet, coating them evenly in the sauce.
10. Add 2 cups fresh pineapple chunks to the skillet, nestling them around the pork.
11. Cover the skillet and simmer over medium-low heat for 12-15 minutes, until the pork is tender and reaches an internal temperature of 145°F.
12. Uncover and cook for 2-3 more minutes to let the sauce reduce and the pineapple edges caramelize.
13. Remove from heat and sprinkle with 2 sliced green onions.
Enjoy how the pork turns out incredibly tender, soaking up all that sweet-salty teriyaki goodness. The pineapple gets jammy and slightly charred, balancing the richness perfectly. Try serving it over a big bowl of steamed rice to catch every last drop of that glossy sauce.
Smoky Dry Rub Boneless Pork Ribs
Just imagine sinking your teeth into tender, smoky pork ribs without any bones to fuss with. You get all that rich flavor in every bite, and they’re surprisingly simple to make at home. Let’s get these ribs ready for your next backyard gathering or cozy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
For the dry rub:
– 2 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp cayenne pepper
For cooking:
– 2 lbs boneless pork ribs
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 300°F.
2. Pat the boneless pork ribs completely dry with paper towels.
3. Drizzle the olive oil over the ribs and rub it evenly over all surfaces.
4. In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
5. Sprinkle the dry rub mixture generously over the ribs, pressing it into the meat with your hands.
6. Place the seasoned ribs on a wire rack set inside a baking sheet lined with aluminum foil.
7. Bake the ribs in the preheated oven for 1 hour and 30 minutes.
8. Increase the oven temperature to 400°F.
9. Continue baking the ribs for another 30 minutes, or until they develop a dark, crispy crust.
10. Remove the ribs from the oven and let them rest for 10 minutes before slicing.
11. Slice the ribs against the grain into individual portions.
Versatile and packed with flavor, these ribs have a perfect balance of smoky spice and subtle sweetness. The crust gives way to incredibly juicy meat that practically melts in your mouth. Try serving them with creamy coleslaw or piled high on toasted buns for an easy sandwich.
Balsamic Brown Sugar Boneless Pork Ribs
Picture this: a cozy winter evening, the oven warming your kitchen, and the sweet-tangy aroma of balsamic and brown sugar filling the air. You’re about to make the most tender, flavor-packed boneless pork ribs that practically fall apart with a fork. It’s the perfect hands-off meal for a busy weeknight or a special holiday gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the Ribs:
- 2 lbs boneless pork ribs
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the Sauce:
- 1/2 cup balsamic vinegar
- 1/4 cup packed brown sugar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp dried rosemary
Instructions
- Preheat your oven to 300°F.
- Pat the 2 lbs boneless pork ribs completely dry with paper towels. Tip: Drying the ribs helps them brown better instead of steaming.
- Rub the ribs all over with 1 tbsp olive oil.
- Sprinkle the ribs evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
- Place the seasoned ribs in a single layer in a 9×13 inch baking dish.
- Roast the ribs, uncovered, in the preheated oven for 1 hour and 30 minutes.
- While the ribs roast, make the sauce. In a small saucepan, combine 1/2 cup balsamic vinegar, 1/4 cup packed brown sugar, 2 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp dried rosemary.
- Bring the sauce mixture to a simmer over medium heat, stirring until the brown sugar dissolves completely.
- Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally, until it thickens slightly. Tip: Simmering the sauce before adding it to the ribs deepens the flavor and helps it cling to the meat.
- After the ribs have roasted for 1 hour and 30 minutes, carefully remove the baking dish from the oven.
- Pour the prepared balsamic sauce evenly over the ribs, turning them to coat all sides.
- Return the sauced ribs to the oven and continue roasting for 1 more hour, basting the ribs with the pan juices every 20 minutes. Tip: Basting regularly keeps the ribs moist and builds a beautiful, sticky glaze.
- Check the ribs for doneness. They are ready when they are fork-tender and pull apart easily, and the internal temperature reaches 195°F on an instant-read thermometer.
- Remove the baking dish from the oven and let the ribs rest in the sauce for 10 minutes before serving.
You’ll love how the ribs become incredibly tender and soak up all that sweet, tangy, and savory sauce. The sticky glaze caramelizes beautifully in the oven, creating little crispy edges that are pure magic. Try shredding the meat and piling it high on toasted buns for an epic sandwich, or serve it over a bed of creamy mashed potatoes to soak up every last drop of that delicious sauce.
Spicy Sriracha Boneless Pork Ribs
Craving something bold and satisfying? These Spicy Sriracha Boneless Pork Ribs are your answer—they pack a punch of heat with a sticky-sweet glaze that’s totally irresistible. You’ll love how easy they are to whip up for a weeknight dinner or a casual get-together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pork:
– 2 pounds boneless pork ribs
– 1 tablespoon olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
For the sauce:
– ½ cup sriracha sauce
– ¼ cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the boneless pork ribs dry with paper towels to help them brown better.
3. Rub the pork ribs all over with olive oil, then season evenly with salt and black pepper.
4. Arrange the ribs in a single layer on the prepared baking sheet, leaving space between them for even cooking.
5. Bake the ribs for 15 minutes, flipping them halfway through, until they start to turn golden.
6. While the ribs bake, whisk together sriracha sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger in a small saucepan over medium heat.
7. Bring the sauce to a simmer, stirring frequently, and let it cook for 3–5 minutes until it thickens slightly and becomes glossy.
8. Remove the ribs from the oven and brush them generously with the sriracha sauce, coating all sides.
9. Return the ribs to the oven and bake for another 8–10 minutes, until the sauce is caramelized and the pork reaches an internal temperature of 145°F.
10. Let the ribs rest for 5 minutes before serving to allow the juices to redistribute.
Zesty and tender, these ribs have a perfect balance of spicy kick from the sriracha and sweet notes from the honey. Serve them over a bed of fluffy rice or with crisp veggies for a complete meal that’s sure to impress.
Garlic Herb Butter Boneless Pork Ribs
Picture this: you’re craving something savory, garlicky, and melt-in-your-mouth tender, but you don’t want to spend all day in the kitchen. That’s where these boneless pork ribs come in—they’re surprisingly simple to make and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the pork:
- 2 lbs boneless pork ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the garlic herb butter:
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
Instructions
- Preheat your oven to 400°F.
- Pat the boneless pork ribs dry with paper towels. Tip: Drying the meat helps it brown better in the oven.
- Rub the pork ribs all over with 1 tbsp olive oil.
- Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over the pork ribs.
- Place the seasoned pork ribs on a baking sheet lined with parchment paper.
- Roast the pork ribs in the preheated oven for 20 minutes.
- While the pork ribs roast, make the garlic herb butter by combining 1/2 cup softened unsalted butter, 4 minced garlic cloves, 2 tbsp chopped parsley, 1 tbsp chopped rosemary, and 1 tsp thyme leaves in a small bowl. Mix until well combined. Tip: Let the butter soften at room temperature for about 30 minutes beforehand for easier mixing.
- After 20 minutes, remove the pork ribs from the oven.
- Spread the garlic herb butter evenly over the top of each pork rib.
- Return the pork ribs to the oven and roast for an additional 5 minutes, or until the internal temperature reaches 145°F on a meat thermometer. Tip: Using a meat thermometer ensures the pork is cooked safely without overcooking.
- Remove the pork ribs from the oven and let them rest for 5 minutes before serving.
Finally, you’ll love how the butter melts into the pork, creating a juicy, herb-infused bite with a crispy edge. Serve these ribs over mashed potatoes to soak up all that delicious garlic butter, or slice them up for a hearty sandwich filling—either way, they’re sure to disappear fast!
Asian-Inspired Five-Spice Boneless Pork Ribs
Ready for a flavor-packed dinner that’s easier than it looks? These Asian-inspired five-spice boneless pork ribs are tender, aromatic, and perfect for a cozy weeknight. You’ll love how the sweet-savory glaze caramelizes into a sticky, irresistible coating.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the pork:
– 2 lbs boneless pork ribs
– 2 tbsp vegetable oil
– 1 tsp salt
For the sauce:
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 1 tbsp minced garlic
– 1 tsp Chinese five-spice powder
– 1/2 tsp ground ginger
Instructions
1. Preheat your oven to 375°F.
2. Pat the boneless pork ribs dry with paper towels to help them brown better.
3. Rub the pork ribs evenly with 1 tsp salt.
4. Heat 2 tbsp vegetable oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Sear the pork ribs for 3–4 minutes per side until golden brown.
6. While the pork sears, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, 1 tsp Chinese five-spice powder, and 1/2 tsp ground ginger in a bowl.
7. Pour the sauce mixture over the seared pork ribs in the skillet.
8. Transfer the skillet to the preheated oven.
9. Bake for 35 minutes, basting the pork with the sauce every 10 minutes to build flavor.
10. Check for doneness by inserting a meat thermometer into the thickest part of the pork; it should read 145°F.
11. Remove the skillet from the oven and let the pork rest for 5 minutes before slicing.
12. Slice the pork ribs against the grain for maximum tenderness.
13. Serve the pork ribs drizzled with the reduced sauce from the skillet.
Out of the oven, these ribs are fall-apart tender with a glossy, sticky-sweet crust. The five-spice adds a warm, aromatic depth that pairs wonderfully with steamed rice or crisp veggies. For a fun twist, shred any leftovers and toss them into tacos or fried rice the next day.
Maple Mustard Glazed Boneless Pork Ribs
Sometimes you just need a cozy, hands-off dinner that still feels special. These maple mustard glazed boneless pork ribs are exactly that—they’re sweet, tangy, and fall-apart tender with minimal effort on your part.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 2 hours 10 minutes
Ingredients
- For the ribs:
- 2 lbs boneless pork ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
Instructions
- Preheat your oven to 300°F.
- Pat the 2 lbs boneless pork ribs completely dry with paper towels.
- Rub the ribs all over with 1 tbsp olive oil.
- Sprinkle the ribs evenly with 1 tsp salt and 1/2 tsp black pepper.
- Place the seasoned ribs in a single layer in a large baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake the covered ribs in the preheated 300°F oven for 1 hour and 45 minutes.
- While the ribs bake, make the glaze by whisking together 1/2 cup pure maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 2 minced garlic cloves, and 1 tsp smoked paprika in a small bowl until smooth.
- After 1 hour and 45 minutes, carefully remove the baking dish from the oven and uncover it. Tip: The ribs should be very tender when pierced with a fork.
- Increase the oven temperature to 425°F.
- Pour the prepared glaze evenly over the ribs in the baking dish, turning the ribs to coat them completely.
- Return the uncovered baking dish to the 425°F oven.
- Bake for 20-25 minutes, basting the ribs with the glaze from the dish every 5 minutes. Tip: The glaze is ready when it becomes thick, sticky, and caramelized around the edges.
- Remove the baking dish from the oven and let the ribs rest for 5 minutes before serving. Tip: This allows the juices to redistribute for maximum tenderness.
Caramelized and glossy, these ribs have a perfect sticky-sweet crust that gives way to incredibly juicy, pull-apart meat. Consider shredding any leftovers and piling them onto toasted buns with a quick cabbage slaw for a fantastic next-day sandwich.
Cajun Blackened Boneless Pork Ribs
Sometimes you just need a meal that’s bold, flavorful, and surprisingly easy to pull off. That’s where these Cajun blackened boneless pork ribs come in—they’re smoky, spicy, and perfect for a weeknight dinner or a weekend cookout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Ribs:
– 2 lbs boneless pork ribs
– 2 tbsp olive oil
For the Cajun Spice Rub:
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Pat the 2 lbs of boneless pork ribs completely dry with paper towels. This helps the spice rub stick better.
2. In a small bowl, combine 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make the Cajun spice rub.
3. Rub the spice mixture evenly over all sides of the pork ribs, pressing it gently into the meat. Let them sit for 10 minutes at room temperature to allow the flavors to penetrate.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot, about 3-4 minutes. Tip: A properly heated pan is key for that classic blackened crust without burning.
5. Add 2 tbsp of olive oil to the hot skillet and swirl to coat the bottom.
6. Carefully place the seasoned pork ribs in the skillet in a single layer, without overcrowding. You may need to cook in batches.
7. Cook the ribs for 4-5 minutes on the first side without moving them, until a dark, crusty layer forms.
8. Flip the ribs using tongs and cook for another 4-5 minutes on the second side until blackened and crusty.
9. Reduce the heat to medium and continue cooking, flipping occasionally, until the internal temperature of the thickest rib reaches 145°F on a meat thermometer, about 6-8 more minutes. Tip: Avoid cutting into the meat to check doneness, as this releases juices.
10. Transfer the ribs to a clean plate or cutting board and let them rest for 5 minutes before slicing or serving. Tip: Resting allows the juices to redistribute, keeping the meat tender and juicy.
Crispy on the outside and tender inside, these ribs pack a smoky heat that’s balanced by the herbs. Serve them sliced over creamy grits or with a cool cucumber salad to cut through the spice, or pile them onto toasted buns for a killer sandwich.
Root Beer Braised Boneless Pork Ribs
Grab your slow cooker, because we’re making something that’ll make your kitchen smell like a cozy winter afternoon. Root beer braised boneless pork ribs are the ultimate comfort food—tender, sweet, and savory all at once. You won’t believe how easy they are to throw together for a crowd-pleasing dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
For the ribs:
– 3 lbs boneless pork country-style ribs
– 1 tbsp vegetable oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the braising liquid:
– 2 cups root beer (not diet)
– 1/2 cup ketchup
– 1/4 cup soy sauce
– 2 tbsp apple cider vinegar
– 3 cloves garlic, minced
– 1 tsp onion powder
For serving (optional):
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the boneless pork ribs completely dry with paper towels.
2. Season all sides of the ribs evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
4. Sear the ribs in batches for 3-4 minutes per side until deeply browned.
5. Transfer the seared ribs to a 6-quart slow cooker in a single layer.
6. In a medium bowl, whisk together 2 cups root beer, 1/2 cup ketchup, 1/4 cup soy sauce, 2 tbsp apple cider vinegar, 3 minced garlic cloves, and 1 tsp onion powder until smooth.
7. Pour the braising liquid over the ribs in the slow cooker, ensuring they’re mostly submerged.
8. Cover and cook on LOW for 6 hours until the pork is fork-tender.
9. Carefully transfer the ribs to a serving platter using tongs.
10. Skim excess fat from the braising liquid in the slow cooker with a spoon.
11. Pour the liquid into a saucepan and simmer over medium heat for 15-20 minutes until reduced by half and thickened to a glaze consistency.
12. Brush the reduced glaze generously over the ribs.
13. Garnish with 2 tbsp chopped fresh parsley if desired.
Velvety and falling apart with just a gentle nudge, these ribs soak up that sweet root beer flavor beautifully. The glaze caramelizes into a sticky, finger-licking sauce that’s perfect over mashed potatoes or stuffed into soft buns. Leftovers make incredible sandwiches the next day—if you have any left!
Apple Cider Vinegar Boneless Pork Ribs
Here’s a recipe that’s perfect for when you want something impressive but easy. Apple cider vinegar gives these boneless pork ribs a tangy-sweet kick that’s seriously addictive. You’ll love how tender they get after a slow cook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
- For the pork and rub:
- 2 lbs boneless pork ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- For the sauce:
- 1 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp onion powder
Instructions
- Preheat your oven to 300°F.
- Pat the 2 lbs boneless pork ribs completely dry with paper towels. Tip: Drying the meat helps the rub stick better and promotes browning.
- Rub the 1 tbsp olive oil all over the pork ribs.
- In a small bowl, mix together 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
- Sprinkle the spice rub evenly over all sides of the pork ribs, pressing gently to adhere.
- Place the seasoned pork ribs in a single layer in a large baking dish or oven-safe skillet.
- In a medium saucepan, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 1 tsp onion powder.
- Bring the sauce mixture to a simmer over medium heat, stirring frequently.
- Let the sauce simmer for 5 minutes, until it slightly thickens. Tip: Simmering the sauce before baking helps the flavors meld and reduces excess liquid.
- Pour the hot sauce evenly over the pork ribs in the baking dish.
- Cover the baking dish tightly with aluminum foil.
- Bake the covered pork ribs at 300°F for 2 hours.
- Carefully remove the foil. Tip: Be cautious of the hot steam when removing the foil.
- Increase the oven temperature to 400°F.
- Bake the uncovered pork ribs for an additional 25-30 minutes, basting with the pan sauce every 10 minutes, until the sauce is sticky and the pork is fork-tender.
Let the ribs rest for 10 minutes before serving. They’ll be incredibly tender and pull apart easily with a fork. The apple cider vinegar sauce is tangy, sweet, and clings perfectly to the meat. Serve them over creamy mashed potatoes or with a simple coleslaw to balance the rich flavors.
Smoked Paprika Boneless Pork Ribs with Chimichurri
Ever find yourself craving something smoky, savory, and packed with flavor but don’t want to spend all day in the kitchen? These smoked paprika boneless pork ribs with chimichurri are your answer. They’re surprisingly simple to make and deliver a restaurant-worthy meal right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Pork Ribs:
– 2 lbs boneless pork ribs
– 2 tbsp olive oil
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 1/4 cup fresh cilantro, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the 2 lbs boneless pork ribs completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine 2 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Rub the 2 tbsp olive oil all over the pork ribs, then coat them evenly with the spice mixture.
5. Arrange the ribs in a single layer on the prepared baking sheet.
6. Bake at 400°F for 20-25 minutes, flipping halfway through, until the internal temperature reaches 145°F.
7. While the ribs bake, make the chimichurri by combining 1 cup chopped parsley, 1/4 cup chopped cilantro, 3 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/2 tsp salt in a bowl.
8. Let the sauce sit for at least 10 minutes to allow the flavors to meld.
9. Remove the ribs from the oven and let them rest for 5 minutes before slicing.
10. Serve the sliced pork ribs drizzled generously with the chimichurri sauce.
Craving satisfied? The pork turns out incredibly juicy and tender with that deep, smoky crust from the paprika, while the bright, herby chimichurri cuts right through the richness. Try serving it over a bed of cilantro-lime rice or with some grilled corn for a complete summer meal that’ll have everyone asking for seconds.
Whiskey Glazed Boneless Pork Ribs
Whiskey lovers, this one’s for you. Imagine tender pork ribs with a sticky-sweet glaze that packs a boozy punch. It’s the perfect cozy meal for a chilly evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
For the ribs:
– 2 lbs boneless pork ribs
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the whiskey glaze:
– 1/2 cup whiskey
– 1/4 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp soy sauce
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1/2 tsp smoked paprika
Instructions
1. Preheat your oven to 300°F.
2. Pat the 2 lbs of boneless pork ribs completely dry with paper towels.
3. Rub the ribs all over with 1 tbsp of olive oil.
4. Season the ribs evenly with 1 tsp of kosher salt and 1/2 tsp of black pepper.
5. Place the seasoned ribs in a single layer in a large baking dish.
6. Cover the baking dish tightly with aluminum foil.
7. Bake the covered ribs at 300°F for 1 hour and 45 minutes.
8. While the ribs bake, make the glaze. Combine 1/2 cup whiskey, 1/4 cup ketchup, 1/4 cup brown sugar, 2 tbsp soy sauce, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 minced garlic cloves, and 1/2 tsp smoked paprika in a small saucepan.
9. Bring the glaze mixture to a simmer over medium heat, stirring occasionally.
10. Reduce the heat to medium-low and let the glaze simmer for 10-15 minutes, until it thickens slightly. Tip: Simmering cooks off the alcohol’s harshness, leaving just the flavor.
11. Remove the ribs from the oven after 1 hour and 45 minutes and carefully discard the foil.
12. Drain and discard any liquid that has accumulated in the baking dish.
13. Brush a generous layer of the prepared whiskey glaze all over the top of the ribs.
14. Increase the oven temperature to 400°F.
15. Return the glazed ribs to the oven, uncovered, and bake for 20-25 minutes. Tip: Watch closely for the last 5 minutes to prevent the sugar in the glaze from burning.
16. Remove the ribs from the oven and let them rest for 10 minutes before serving. Tip: Resting allows the juices to redistribute, making the meat extra tender.
17. Slice the ribs and serve with any remaining glaze on the side.
You’ll love the fall-apart texture of the pork and the deep, caramelized flavor of the glaze. Try serving these ribs over creamy mashed potatoes or with a simple side of roasted vegetables for a complete, satisfying dinner.
Blackberry Balsamic Boneless Pork Ribs
Zesty and unexpected, this Blackberry Balsamic Boneless Pork Ribs recipe is the perfect way to impress at your next dinner without spending all day in the kitchen. You get that amazing sweet-tangy glaze and super tender meat that practically falls apart. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the Pork Ribs:
– 2 lbs boneless pork country-style ribs
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the Blackberry Balsamic Glaze:
– 1 cup fresh blackberries
– 1/2 cup balsamic vinegar
– 1/4 cup honey
– 2 tbsp brown sugar
– 1 tsp Dijon mustard
– 2 cloves garlic, minced
– 1/4 tsp red pepper flakes
Instructions
1. Preheat your oven to 300°F.
2. Pat the 2 lbs of boneless pork ribs completely dry with paper towels.
3. Rub the ribs all over with 1 tbsp of olive oil.
4. Season the ribs evenly on all sides with 1 tsp of kosher salt and 1/2 tsp of black pepper.
5. Place the seasoned ribs in a single layer in a large, oven-safe baking dish or Dutch oven.
6. Cover the dish tightly with a lid or aluminum foil.
7. Bake the covered ribs in the preheated 300°F oven for 2 hours.
8. While the ribs bake, make the glaze: combine 1 cup of fresh blackberries, 1/2 cup of balsamic vinegar, 1/4 cup of honey, 2 tbsp of brown sugar, 1 tsp of Dijon mustard, 2 minced garlic cloves, and 1/4 tsp of red pepper flakes in a medium saucepan.
9. Bring the glaze mixture to a simmer over medium heat, stirring occasionally.
10. Reduce the heat to medium-low and let the glaze simmer for 15 minutes, stirring frequently, until it thickens slightly and the blackberries break down. Tip: Use a potato masher to gently crush the berries about halfway through for a smoother sauce.
11. Remove the glaze from the heat and strain it through a fine-mesh sieve into a bowl, pressing on the solids with a spoon to extract all the liquid. Discard the seeds and pulp.
12. After 2 hours, carefully remove the ribs from the oven and uncover them.
13. Increase the oven temperature to 400°F.
14. Brush a generous amount of the strained blackberry balsamic glaze all over the top and sides of the ribs. Tip: Reserve about 1/4 cup of the glaze for serving later.
15. Return the uncovered, glazed ribs to the 400°F oven.
16. Bake for 15-20 minutes, or until the glaze is sticky and caramelized and the internal temperature of the ribs reaches 195°F. Tip: For extra caramelization, broil for the last 2-3 minutes, watching closely to prevent burning.
17. Remove the ribs from the oven and let them rest for 10 minutes.
18. Slice or shred the ribs as desired.
19. Serve the ribs drizzled with the reserved 1/4 cup of glaze.
Buttery and tender, the pork shreds easily with a fork, perfectly balanced by the glossy, sweet-tart glaze with a hint of spice. Try serving these ribs over creamy polenta or with a simple arugula salad to cut through the richness for a complete meal that feels special.
Summary
From quick weeknight dinners to impressive weekend feasts, these 18 boneless pork rib recipes offer endless inspiration for any occasion. We hope you find a new family favorite! Give one a try, then come back and tell us which recipe you loved most in the comments. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas. Happy cooking!
