Easy Boneless Baked Pork Ribs recipe, with barbecue sauce flavor, comes together in just over 30 minutes. Recipe uses loin cut country style pork ribs. We have two good wine pairing ideas for this recipe. Disclosure: Some of wine described in this article was provided as a complimentary sample from the winery. This post also contains affiliate links.
This might be my first two ingredient recipe on Cooking Chat! Ok, technically four ingredients counting a bit of olive oil and pinch of salt.
All it takes to put this boneless baked pork ribs recipe together is some ribs and your favorite barbecue sauce! Want another easy meat recipe you can make in the oven? Try our BBQ Baked Steak Tips!
Our son loves BBQ ribs — he looks forward to ordering them at Canobie Lake Park every year. Oh, yes, and with braces, the boneless ribs are definitely the way to go! So back in October 2018 I got on the project to make BBQ flavored ribs at home. I have come back through with an update in January 2020 after making the ribs again recently.
What kind of ribs to use for this recipe?
While the ingredients are simple, there are some things to get straight when you are looking to make boneless baked pork ribs.
- Boneless pork loin ribs: If you want to know how to cook boneless pork ribs in the oven fast, the key is what type of pork ribs you buy.
We use boneless country style ribs from to pork loin (shown above), a leaner cut that cooks pretty quickly. - Pork shoulder ribs: Country style pork ribs cut from the pork shoulder will take longer to cook as this is a tougher piece of meat that requires slow cooking over a longer period of time. Here is a recipe from Baking Mischief you can follow for slowly cooked pork ribs from the shoulder. And for more rib inspiration, you can try this recipe for Smoked Baby Back Ribs from Simply Meat Smoking.
We use boneless country style ribs from to pork loin (shown above), a leaner cut that cooks pretty quickly.If you aren’t sure which kind of ribs you are getting, ask your butcher for clarification. They were helpful at Whole Foods clarifying what I was getting and the approximate cooking time involved.
Making Boneless Pork Ribs in the Oven
Here are a few tips for making baked boneless pork ribs; click here to jump down to the recipe for the full details.
- As I mentioned above, first make sure you are using boneless ribs from the pork loin for this recipe timing to work right for you!
- I was pretty sure that when I first made this recipe, the meat I bought was already cut into the individual strips of boneless ribs. When I got the ribs for a recent remake of the recipe, the individual rib pieces were still joined together. So I started by cutting the ribs into individual strips so the cooking time I used initially would work.
- Place the pieces of boneless pork rib into a baking dish, and brush with the olive oil and sprinkle with a bit of salt.
- Bake in the oven for 15 minutes, then remove to brush the ribs with barbecue sauce.
- Full size ribs will be done in 30 minutes of total cooking time. But if you have some that are smaller, like we did in our recent batch, check at 25 minutes total cooking time (10 minutes after adding the bbq sauce). The small pieces might be ready to come out at this point –i.e. they are cooked through, reading 145 degrees with a meat thermometer.
Barbecue Sauce for Pork Ribs
Part of what makes the recipe so easy is using store bought barbecue sauce. That is not usually the way I roll here–often I am putting together my own sauce to get the barbecue flavor, as in this BBQ baked steak tips recipe.
But sometimes it’s nice to get a jumpstart in your cooking by grabbing something from the store. For the most recent batch of pork ribs, I used the Stonewall Kitchen Honey Barbecue Sauce. (Amazon affiliate link provided). The ribs with the more reddish orange color use that sauce.
The initial version of these ribs used Denny Mike’s sauce — the ones with the darker brownish color.
Wine Pairing for Baked Pork Ribs
I definitely was planning to open one of the Merlots we had on hand to go with the baked pork ribs when I first made this recipe. I decided to go with the 2014 Peju Napa Valley Merlot ($42, 15.3% ABV), in part because I thought this BBQ flavored meat dish would stand up to the relatively higher alcohol content of this Napa Merlot. The Peju Merlot was sent as a complimentary sample as part of #MerlotMe month 2018.
The Peju Merlot has raspberry on the nose, and cherry fruit and notes of vanilla on the palate. There’s an elegance on the finish of this Merlot, and I really wouldn’t have guessed that the ABV was over 15%.
The Peju Merlot is a pleasure to sip on its own, and also pairs very well with the baked pork ribs. The tannins and structure help it stand up to the meat, and there are enough subtle spice and herb notes to play along nicely with the BBQ sauce. An excellent pairing!
Peju reports the 2014 growing season featured excellent growing conditions, and the quality of the fruit definitely comes forth in this Merlot.
This Merlot is comprised of 97% Merlot, 2% Petite Verdot and 1% Cabernet Sauvignon. The wine is aged for 18 months, 60% French Oak and 40% American, 40% new oak.
Peju is based in the Rutherford district of Napa Valley. The Peju Merlot comes from the certified organic Rutherford vineyard, and the sustainably farmed Persephone Ranch.
For more on the winery, visit the Peju website.
Another good Merlot I tried recently is the 2018 Bargetto Central Coast Merlot, which I got from a recent California Wine Club shipment. I’ve just recently joined that wine club, more to come on that soon.
For more Merlot pairing ideas, visit our Merlot Food Pairings article.
A Marquette from Vermont
For our recent remake, I decided to open the 2015 Shelburne Vineyard Marquette Reserve ($30, 14.5% ABV) that we got during a 2018 visit to this Vermont winery.
This big red wine is deep brick red in the glass. I get cedar on the nose, boysenberry and black cherry on the palate with notes of caramel. The wine seems to have evolved nicely in the year it spent in our cellar, showing depth and complexity. Another excellent choice for the pork ribs.
Recipe card
Boneless Baked Pork Ribs Recipe
An easy recipe for boneless baked pork ribs, using country style ribs cut from the pork loin. Cooks quickly with your favorite barbecue sauce, and is delicious with a good glass of red wine.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 5 servings 1x
- Category: Main
- Method: baking
- Cuisine: American
Ingredients
- 1 ½ lbs country style loin cut pork ribs
- 1 tbsp extra virgin olive oil
- pinch of salt
- ¼ cup of your favorite barbecue sauce, plus extra for serving
Instructions
- Preheat oven to 350 degrees.
- Rinse and pat dry the pork ribs. Place the ribs in a baking dish. Brush the ribs with olive oil and sprinkle the salt over the ribs. Let the ribs sit at room temperature for about 5 minutes.
- Place ribs in the oven to bake. After 15 minutes, remove the ribs, and brush with the barbecue sauce. Return to the oven and bake for another 15 minutes.
- After 30 minutes total baking time, the pork ribs should be done. Remove from oven, and check for doneness.
- Plate the ribs and serve with a good glass of Merlot! Pass extra BBQ sauce at the table.
Notes
- This quick cooking boneless ribs recipe uses country style pork ribs cut from the pork loin. If you are using country style ribs from the pork shoulder, you will want to cook much differently–significantly longer cooking time and lower heat.
- Full size ribs will be done in 30 minutes of total cooking time. But if you have some that are smaller, like we did in our recent batch, check at 25 minutes total cooking time (10 minutes after adding the bbq sauce). The small pieces might be ready to come out at this point –i.e. they are cooked through, reading 145 degrees with a meat thermometer.
- Side dishes: See our post “What to serve with pork ribs” for a collection of 21 great side dish ideas.
Julia
I haven’t seen country style ribs in our supermarket but will check the butcher’s next time I go grocery shopping. They look delicious!
Cooking Chat
Thanks! Not sure why it took me so long to get around to trying them!
Marissa Capes
Do you put foil over top of the dish while in oven??
Cooking Chat
Hi Marissa– I have not covered the ribs with foil when I make this. Thanks for checking!
Amanda
You can’t go wrong with ribs and wine! That’s my kind of combo. Can’t wait to try these ribs. Thanks for sharing!
Jennifer | SavorwithJennifer
Simple and delicious! Looks like a great weeknight choice and the wine pairing looks quite drinkable?
Traci
I love how easy this recipe is! What a great idea for entertaining during the holidays too! I’m always happy to see my neighboring wineries in your photos. Thanks for sharing with us as always…just pinned!
Cooking Chat
Good point, it would be easy to whip this up around the holidays.
Jen
What is Sunday supper without wine, right? Sounds tasty!
Cooking Chat
That’s the spirit!
Donna Acklin
just great
Ben
Those look delicious. I love pork, especially ribs, so I’ll be making these. I’m always on the lookout for a new recipe.
Cooking Chat
Thanks Ben, hope you like it!
Lori | The Kitchen Whisperer
2 ingredient recipe?! Count me in! These look so easy to make and perfect for a Sunday supper or for the guys to snack on while watching the game! Thanks for sharing!!!
Cooking Chat
Yes, that would be a good football snack!
Sara
So quick question… why don’t you put bbq sauce on before going into oven and only after 15 min? Thx!
Cooking Chat
Good question! I can’t recall if I’ve tested it putting the sauce on initially, but the basic idea is to avoid the sauce getting too burnt / crispy. With the timing I have, the sauce is still a bit saucy, if that makes sense.
Bernice Hill
Those ribs looks so meaty and delicious! Two ingredients and an instant pot? I’m in!
Amanda
What an easy recipe! LOve a simple IP recipe.
Cooking Chat
Thanks Amanda!
Sophie
My friend who loves ribs will love this lighter version. I am passing this to her. Thank you
Cooking Chat
Thanks Sophie!
Natalie
I was just about to make ribs for my family. Luckily I ran into your recipe. This sounds so delicious and easy to make. I will give this recipe a try. Thanks!
Loreto Nardelli
I can’t say no to ribs especially flavored with barbeque sauce. There is something about that aroma sweet meaty that make my mouth water. Thank you for the tid bits on boneless pork ribs.
Looks so good!
Thanks for sharing!
Cooking Chat
That is a great smell!
Jennifer Banz
We love country style ribs and I love this oven version! So much easier than firing up the grill.
Nicole
I appreciate the simplicity of this recipe. Store bought BBQ sauce, and quick cooking boneless ribs – match made in heaven. It’s exactly what a busy mom like myself needs!
Cooking Chat
Yes, sometimes relying on a good store bought sauce is what is needed!
Uma
Sunday big meal and wine is great combo! I love the barbecue sauce flavor 🙂
Cooking Chat
Definitely a nice way to start the week!
Irish Buzz
Simple & simply SPECTACULAR food.
Yet another great recipe – keep ’em comin’! ☘️
Cooking Chat
Thanks, this is nice and easy!
Irish Buzz
Sure is; and we were never ones to mistake simplicity for unsophistication. ☘️
Troy B.
Thank you for this recipe, it was SO easy! I’d bought ribs on a whim because they were on sale for half price, but then I panicked because I’ve never made ribs before. So I’m glad to have found this. I haven’t tasted them yet, but they smell good. =D
Cooking Chat
Hope they came out well Troy! Smell is usually a good indication!
Daniel
So glad I found your website. Stylish, fascinating, informative, entertaining, and excellent recipes. I had been cooking these all wrong up until I found your recipe. Other recipes I’ve found for country-style pork ribs usually say to cook at 300 deg for 1 1/2 to 2 hours. I now understand that’s WAY too long. It’s no wonder my ribs always turned out dry and tough. Thanks for setting me straight!
Cooking Chat
Glad you found your way to Cooking Chat, Daniel! Yes, that length cooking time is suitable for some types of pork but not the country style ribs! Different cuts of meat can sounds similar and be a bit confusing, so glad to point you in the right direction here.
Kelly
yes, that’s all I was seeing too, I don’t have time for 2 1/2 cook time after work, so happy I found this recipe
Toni
Also, try with sesame teriyaki sauce instead of BBQ and then slice over a nice crisp Asian salad mix. Makes for a quick meal and super delish.
Cooking Chat
That sounds tasty