- 1 Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.
- 2 Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.
- 3 After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.
- 4 Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.
- If you like your ribs spicy, add a little Sriracha or crushed red pepper to the sauce.
- Boneless country-style pork ribs are delicious served alongside a big bowl of creamy coleslaw, baked beans and cornbread muffins. Don’t forget the napkins!
- Technically there are no ribs in this boneless pork ribs recipe; instead the recipe uses pork shoulder.
- With any boneless ribs recipe, make sure your baking dish has a fairly high rim as the meat will release a lot of liquid as it cooks.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.