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How to Grill Boneless Country-Style Pork Ribs

author image Zora Hughes
Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.
How to Grill Boneless Country-Style Pork Ribs
A plate of boneless barbeque ribs sits on a white plate. Photo Credit Larry Wasso/Hemera/Getty Images

When it comes to grilling country-style boneless pork ribs, there are two general ways to cook these these hearty slabs of meat, cut from the rib end of the sirloin muscle. Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook them like pork chops with a few minutes on a hot grill. However, they also become extremely tender when allowed to cook slowly over indirect heat, melting the fatty connective tissues in the meat. Choose a method based on the amount of time and patience you have.

Prepping the Ribs

Step 1

Drizzle canola oil lightly onto the boneless country-style ribs, then cover them generously with a dry rub, pressing it firmly into the ribs to help it stick. You can use a prepared dry rub or you can make your own, starting with an equal amount of sugar and salt, then adding in flavorful dry seasonings, such as garlic powder, onion powder, chili powder, turmeric and cayenne pepper, by the teaspoonful.

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Step 2

Place the seasoned ribs in a large dish. You can cover the ribs with a marinade of your choosing, as an added layer of flavor. To make a marinade, combine an equal amount of olive oil and an acidic component, such as wine, citrus juice, or vinegar, then add in seasonings and aromatics like black pepper, minced garlic and fresh herbs to your taste.

Step 3

Cover the dish holding the ribs with plastic wrap and store in the refrigerator for at least 30 minutes and up to 4 hours. Remove the ribs from the refrigerator an hour before you light the grill to allow them to fully come to room temperature.

Quick and Easy Grilling

Step 1

Prepare your grill for medium-high direct heat, filling the bottom of a charcoal grill with charcoal and brushing the grill grates with canola oil. Light the charcoal and close the lid, using the vents to adjust the temperature. If you are using a gas grill, you only need to turn the burner to a medium-high temperature, about 400 degrees Fahrenheit, and close the lid.

Step 2

Place the ribs on the grill, directly over the flames. Grill for about 8 to 10 minutes on one side, then turn them over using barbecue tongs and grill the other side for another 8 to 10 minutes.

Step 3

Brush the ribs with a prepared barbecue sauce on both sides a few minutes before you take them off the grill. The ribs must be cooked to an internal temperature of at least 145 F for safe consumption, according to FoodSafety.gov. Use a meat thermometer to get an accurate reading.

Low and Slow Grilling

Step 1

Prepare your charcoal grill for indirect heat by placing a drip pan in the center of your grill's bottom, filled partially with water, then pile charcoal on either side of the pan. For a gas grill, turn on one side of the grill only. Bring the temperature of the grill to about 250 F. Keep the lid closed and use the vents to maintain the grill's temperature. Brush the grill grates for either type of grill with canola oil.

Step 2

Place the ribs on the grill over the drip pan on a charcoal grill, or on the unlit side of a gas grill. Close the lid and cook for about 90 minutes.

Step 3

Turn the ribs over after 90 minutes. At this point you can brush the ribs with a barbecue sauce of your choice, on both sides. Continue basting the ribs every 30 minutes or so. Cook for a total of 3 to 5 hours, including the first 90 minutes, until the ribs are extremely tender and just starting to fall apart. At that level of tenderness, the ribs should reach at least 170 F in temperature.

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