Country-style chuck ribs are not ribs in the traditional sense, but are instead meaty strips of butterflied, boneless chuck roll, pre-cut to serving size. The best way to cook boneless beef chuck country-style ribs, according to the Beef Innovations Group, is by marinating to increase flavor, using a cooking method called braising and finishing by cooking your ribs on a grill.
Make a Beef Rib Marinade
Combine wet and dry ingredients in a mixing bowl. Mix 1 tsp. black pepper, 1/4 cup each of white vinegar and lemon juice, 3 tbsp. honey, 1/4 cup olive oil, 4 crushed garlic cloves and 1 tsp. cayenne pepper.
Place 2 lbs. boneless beef chuck country-style ribs in a plastic bag with a zip-seal closure. Pour the marinade over the ribs.
Seal the bag and place in your refrigerator for 12 to 14 hours. Rearrange the bag every few hours to ensure even marinating. Discard the marinade sauce after marinating time is up.
Braise the Meat
Add about 1 tbsp. of olive oil to a skillet and then heat the skillet over medium heat. Brown the ribs on all sides.
Add 1 1/2 cups of low-sodium beef broth to the skillet. Allow the broth to come to a boil.
Turn down the stove burner to medium-low. Cover the skillet and simmer the ribs in liquid for up to two hours or until the meat is fork tender.
Grill to Finish
Set a gas grill to medium heat or allow the coals on a charcoal grill to heat to medium.
Place ribs directly on the grill grate and close the grill cover.
Grill for four to six minutes on a gas grill or five to eight minutes on a charcoal grill, turning occasionally. Baste with a new batch of marinade or use a commercial barbecue sauce.
Things You'll Need
Boneless beef chuck country-style ribs
Skillet with lid
Experimenting with different types of marinades can help vary the flavor of your meat. Try using orange juice or low-sodium soy sauce and white or brown sugar and sesame oil instead of olive oil and increase or decrease the amount of garlic according to your taste.
Do not reuse beef marinade as a basting sauce. If you want to baste your ribs with marinade sauce, make a new batch to use while grilling.
Use a meat thermometer to check that the internal temperature is at least 145 degrees F to prevent food-borne illness, says FoodSafety.gov.