30 minute BBQ Boneless Pork Ribs

March 28, 2022 9:39 pm

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Moist and tender country-style boneless pork ribs are ready in only 30 minutes. Tossed in a smoky, hot, and sweet combination of seasonings, along with a BBQ sauce of your choice, and then finished in your oven. A great quick and easy dinner recipe with great taste. You don’t need to cook this low and slow! Looking for a quick rib dinner? Take this recipe home!

No barbecue is needed, but you can if you want to! The only thing that would make these ribs better is a smoky element. All I had was smoked paprika, so that played a factor. If you want to, you can add just a tiny bit of liquid smoke, but it just won’t be the same. When I say a tiny bit, I mean a tiny bit. That stuff is strong! I use Jack Daniel’s BBQ sauce (not sponsored), and it was a match made in heaven with the spices I added to the pork.
Boneless ribs were on sale, so I figured why not? You can also make a pork tenderloin; it will also cook in the same amount of time. It’s important to not bend the tenderloin. When it bakes, it will take that form and the bent part might not cook all the way through.

How to make 30 minute BBQ Boneless Pork Ribs

The first step before cooking the boneless ribs is to get rid of the fat that’s on them. It doesn’t have to be perfect but get as much off as you can.

Boneless Pork Country Ribs
Salt and pepper
Garlic Powder
Onion Powder
Smoked Paprika
Chili Powder
Cinnamon: I only used a tiny bit. It gives the pork a slightly sweet note. Feel free to omit this if you want.
Worcestershire Sauce
Soy Sauce
Cayenne
Extra Virgin Olive Oil
Brown Sugar
BBQ Sauce of Choice: I used Jack Daniel’s BBQ Sauce.

Preheat your oven to 375F for conventional, 350F for convecting. In a large bowl big enough to fit the ribs, toss all of the listed ingredients, except for the BBQ sauce, and place on a baking sheet lined with aluminum foil and sprayed with olive oil spray. Use a brush to slather the BBQ sauce on the ribs before baking. Bake for 30 minutes. At the last 10 minutes of cooking, brush with the remaining BBQ sauce if any, or use extra BBQ sauce. Remove from the oven when the timer is up or the internal temperature is 140F. Allow them to rest for 5 minutes, which will raise the temperature to a safe 145F. Serve with some macaroni or potato salad, mashed potatoes, or coleslaw.

Tips & FAQs

Can I substitute bone-in ribs for boneless ones? Technically you can, but there’s an issue about doing that. It will not bake correctly. You can, however, use the ingredients for a rub and light a barbecue for the ribs.
Can I sear these first before baking? Absolutely! It’ll knock down the cooking time as well. Sear them so they have a nice brown color to them, then bake them for 15-20 minutes.
Storage: You can keep them in the fridge, in an airtight container, for 3-4 days.
- To keep leftovers longer, double wrap them in plastic wrap or heavy-duty aluminum foil and store them in an airtight container in the freezer. They will have the best flavor if eaten within 2 to 3 months.
- To reheat, put them in the oven at 225°F wrapped in foil. Then, cook until hot. Add more barbecue sauce, if desired.
Why do you let the meat rest? When meat rests, the juices are reabsorbed. I know it’s tempting to start cutting it straight out of the oven, but not only will it burn your mouth, but it will also create a drier piece of meat. Patience will bring you more delicious food.
If your ribs aren’t juicy with a bit of crispiness to the outside, you didn’t cook them long enough. Increasing the heat in an attempt to speed things along will lead to a tougher result. Remember, when in doubt, do a taste test.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 4

Author Dani Marcus

Prep time

2 Min

Cook time

30 Min

Total time

32 Min