The Best Boneless Ribs
Sink your teeth into "The Best Boneless Ribs," a mouthwatering recipe that delivers tender, fall-apart pork ribs coated in a smoky, sweet barbecue glaze. Perfectly seasoned with a flavorful dry rub made from pantry staples like paprika, garlic powder, and brown sugar, these boneless pork ribs are seared for a golden crust and slow-baked to juicy perfection. The homemade glaze, infused with honey, apple cider vinegar, and a touch of liquid smoke, adds the ultimate caramelized finish after a quick broil. Whether you're hosting a crowd-pleasing barbecue or craving comfort food, this easy oven-baked recipe guarantees all the bold, smoky flavors of grilled ribs—no bones or grill required! Serve these irresistible ribs with extra barbecue sauce for dipping and your favorite sides for a meal that'll have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 lbs Boneless pork ribs
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 3 tbsp Brown sugar
- 2 tbsp Olive oil
- 1 cup Barbecue sauce
- 2 tbsp Honey
- 1 tbsp Apple cider vinegar
- 0.5 tsp Liquid smoke
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix together salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create the dry rub.
Pat the boneless pork ribs dry with a paper towel and rub them generously with the dry rub on all sides.
Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the ribs for 2-3 minutes per side until they are browned.
Remove the skillet from heat and cover it tightly with aluminum foil or a lid. Place the skillet in the preheated oven and bake for 2 hours, until the ribs are tender.
While the ribs are baking, prepare the glaze by mixing barbecue sauce, honey, apple cider vinegar, and liquid smoke in a medium bowl.
After 2 hours, remove the ribs from the oven and drain any excess liquid from the skillet.
Brush the ribs generously with the barbecue glaze and return them to the oven, uncovered, for an additional 30 minutes.
Turn the oven to broil and broil the ribs for 2-3 minutes to caramelize the glaze, watching carefully to avoid burning.
Remove the ribs from the oven and let them rest for 5 minutes before serving.
Serve warm with extra barbecue sauce on the side, if desired, and enjoy!
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 61.4 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2753 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
