Boneless Ribs Recipe

Trim and pat dry

Preheat oven to 325°F (165°C). Trim excess fat from the pork ribs if needed and pat the meat dry with paper towels so the rub adheres.

Mix dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Stir to blend evenly.

Season ribs

Rub the olive oil over both sides of the ribs. Generously sprinkle the dry rub mixture over both sides and massage it in so the ribs are evenly coated. Let sit at room temperature for 20–30 minutes (or refrigerate up to 4 hours covered).

Sear (optional)

Heat a large ovenproof skillet or Dutch oven over medium-high heat. When hot, add the ribs and sear 1–2 minutes per side until lightly browned. This step adds flavor but can be skipped to save time.

Add braising liquid

Pour the apple cider vinegar and water into the pan around (not over) the ribs to avoid washing off the rub. Cover the pan with a tight-fitting lid or aluminum foil.

Braise in oven

Place the covered pan in the preheated oven and braise for 1 hour 15 minutes to 1 hour 30 minutes, or until the ribs are fork-tender. Check after 60 minutes; if the liquid has evaporated, add up to 1/4 cup more water.

Glaze and caramelize

Remove the pan from the oven and carefully transfer ribs to a baking sheet or keep in the ovenproof pan uncovered. Increase oven temperature to 425°F (220°C). Brush the ribs all over with the barbecue sauce. Return to the oven and roast for 10–12 minutes, or until the sauce is sticky and caramelized, watching closely to avoid burning. Optionally, broil 1–2 minutes for extra char—monitor constantly.

Rest and serve

Transfer ribs to a cutting board and let rest 5–10 minutes. Slice into individual portions if needed. Spoon any pan juices or remaining sauce over the ribs, sprinkle with chopped parsley if using, and serve warm.