Boneless Spare Ribs Recipe
Tender pork ribs, slow-cooked to fall-apart perfection.
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Ingredients
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Pork & Marinade
Cooking Liquid & Sauce
Finishing & Garnish
Method
Pork & Marinade
- 1
Season the pork
Pat the boneless pork ribs dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl. Rub the spice mix evenly over all sides of the pork. Let rest at room temperature for 20–30 minutes (or refrigerate up to overnight, covered) to allow flavors to penetrate.
Cooking Liquid & Sauce
- 2
Sear the pork
Heat vegetable oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Add pork pieces in a single layer (work in batches if needed) and sear 2–3 minutes per side until a golden-brown crust forms. Transfer seared pork to a plate.
- 3
- 4
Build the braising liquid
Stir in tomato paste and cook 1 minute. Add apple cider vinegar, soy sauce, Worcestershire sauce, honey, and chicken or pork stock, scraping up any remaining fond. Add 1 cup of water. Bring the liquid to a gentle simmer.
- 5
Braise the pork
Return the seared pork pieces to the pot, nestling them into the liquid and onions so they are partially submerged. Cover the pot and reduce heat to low to maintain a gentle simmer. Cook on the stovetop for 1.5–2 hours, or transfer to a 300°F (150°C) oven and braise for 1.5–2 hours, until the pork is fork-tender and falling apart.
- 6
Reduce the sauce
When pork is tender, carefully remove the pork pieces to a cutting board or serving platter and tent with foil to keep warm. Increase heat under the pot and simmer the braising liquid until reduced by about one-third and slightly thickened, about 8–12 minutes.
Finishing & Garnish
- 7
Thicken sauce (optional)
If you prefer a thicker glaze, mix cornstarch with cold water to make a smooth slurry, then slowly whisk it into the simmering sauce. Cook 1–2 minutes until glossy and thickened. Taste and adjust seasoning with salt, pepper, or a pinch more honey or vinegar if needed.
- 8
Shred and glaze
Shred or slice the braised pork into bite-sized pieces and return to the pot with the reduced sauce, tossing gently to coat and rewarm for 1–2 minutes so the meat soaks up the glaze.
- 9
Serve
Transfer the boneless spare ribs to a serving platter. Sprinkle chopped fresh parsley and toasted sesame seeds over the top if using. Serve warm as an appetizer with toothpicks, steamed buns, or crusty bread for dipping.