Barbecued Boneless Pork Ribs
Here is how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it.
Here is how to make incredibly tender and tasty Barbecued Boneless Pork Ribs. This is accomplished by cooking the ribs in a crock pot, then removing any excess fat, coating them with a delicious barbecue sauce, and browning them off in an oven. You have to see it to believe it.
- Carbohydrate 0 g
- Cholesterol 136.08 mg
- Fat 31.77468 g
- Fiber 0 g
- Protein 45.1332 g
- Saturated Fat 11.02248 g
- Serving Size 1 1 Serving (227g)
- Sodium 95.256 mg
- Sugar 0 g
- Trans Fat 3.1752 g
- Calories 479 calories
Step-by-step
- Sprinkle meat tenderizer on the top and bottom of each of the boneless pork ribs.
- Place them in a crock pot, turn it to "low," and let the ribs cook for about 5 hours.
- Remove the ribs from the crock pot, and place them on a platter.
- Cover with plastic wrap, and let them cool to room temperature.
- When cool enough to handle, trim all excess fat from the cooked ribs.
- They will be very tender, so you will need to handle them gently.
- After each rib is trimmed of fat, place it in a bowl that has a generous amount of bottled barbecue sauce.
- Roll it to coat it with barbecue sauce.
- Then place it on a broiler pan that has a drip pan underneath to catch any drippings.
- (I cover my broiler pan with aluminum foil, so there will be an easy clean-up.)
- When all of the ribs are coated with barbecue sauce and are placed on the broiler pan, put the pan of ribs into an oven that has been preheated to 300 degrees.
- Bake for 30 minutes, then turn the oven to 450 degrees and to "Broil," and let the ribs brown off for 5 to 10 minutes, or until they are browned, but not burned.
- Remove from the oven and carefully place the individual ribs on a serving platter.
- (They will be very tender and will want to fall apart.)
- Serve while hot.
- These are particularly good with cornsticks, corn muffins, or hush puppies.
- Eat up!!!
When long outdoor smoking sessions are out of reach, a slow cooker offers a reliable domestic workaround for transforming tough cuts of pork into succulent meat. Boneless country-style ribs—typically cut from the blade end of the loin near the shoulder—contain heavy connective tissue that resists dry heat but dissolves completely during prolonged moist-heat cooking. Exposing the meat to steady low heat for five hours breaks down collagen into gelatin, yielding a fork-tender interior that requires careful handling during subsequent steps.
Textural degradation happens easily if the meat is handled roughly while hot, which is why chilling the ribs to room temperature under plastic wrap is a crucial mechanical step. Cold meat firms up enough to allow the safe trimming of stubborn pockets of exterior fat without tearing the delicate muscle fibers apart. Once the excess fat is discarded, rolling each piece in bottled barbecue sauce ensures complete adhesion before the meat hits the heat source.
A broiler pan lined with aluminum foil serves as the ideal roasting surface, elevating the sauced meat so hot air circulates freely underneath while catching sticky drippings. Baking the ribs at 300 degrees for 30 minutes warms them through and thickens the initial coat of sauce without scorching the sugars. Cranking the oven to 450 degrees on broil for five to ten minutes caramelizes the exterior sugars into a sticky glaze, provided the pan remains closely watched.
Balancing moisture retention with exterior crispness depends entirely on managing these thermal transitions between the slow cooker and the broiler. Rushing the initial braise leaves collagen intact and the meat tough, while failing to cool the ribs before trimming destroys their structural integrity. Mastering this sequential method bridges the gap between traditional barbecue textures and indoor kitchen constraints.
