Sweet and Sour Boneless Pork Ribs
Sweet and Sour Boneless Pork Ribs is an easy oven-baked sheet pan recipe with country-style pork ribs that turn out tender and juicy every time. It makes a quick weeknight meal for the family. As a mom, I also love that this sheet pan meal includes lots of veggies.
If you love boneless country style pork ribs as much as we do, try our Country Style Ribs with Asian BBQ Sauce or these Air Fryer Country Style Ribs.
I can never say enough about country style pork ribs! Nope, they aren’t even true ribs, but so what?? Nobody cares once they put a bite of fallin’ apart tender (and juicy!) country style pork ribs in their mouth – talk about delicious.
These faux ribs are so economical and easy to make, too. One of the best and most favorite pork recipes here on my site is Country Style Asian BBQ Pork Ribs.
I make this recipe all the time for my family and have many followers reaching out to let me know how much their families love them, as well. We really enjoy the Asian twist!
Ingredients and Substitutions
- Country style pork ribs
- Chunk pineapple
- Rice vinegar
- Vegetable or canola oil
- Soy sauce
- Fresh ginger
- Ketchup
- Honey
- Garlic
- Cornstarch
- Bell peppers
- Broccoli
How to Make Sweet and Sour Boneless Pork Ribs
Preheat the oven to 250 degrees F.
Place the country style ribs onto a foil-lined, greased baking sheet.
Yes, I forgot the foil as you can see from this pic!), making sure there is ample space between each rib so the heat can circulate well.
Season the ribs on all sides with seasoned salt or even your favorite pork rub.
Meanwhile, place the sweet and sour sauce ingredients into a saucepan.
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Bring to a simmer, cooking the sauce until it thickens and is reduced by about half.
When the sauce is thickened, pour half of it from the saucepan and reserve for serving with the ribs later.
Using a silicone brush, generously slather the seasoned ribs on the baking sheet with lots of the prepared sauce.
Cover the slathered ribs securely with foil so they can cook low and slow until very fork-tender, approx. 1 1/2 -2 hours, depending on the size and thickness of the ribs.
When the ribs are fork-tender, remove the foil on top and slather the ribs with more sauce.
Add the raw broccoli and bell peppers (the bell peppers aren’t with the broccoli yet, in the above pic, who knows why?!), placing them all around the ribs; slather the veggies with sweet and sour sauce, too.
Increase the oven temperature to 400 degrees F.; roast the ribs and veggies just until the veggies are al-dente, taking care not to overcook them. Serve the ribs and vegetables at once.
Sweet and Sour Boneless Pork Ribs FAQ’s
The secret to super tender, fall-apart country style ribs is to first cook them at a low temperature, covered with foil. The low temperature lets the ribs cook slowly so the protein fibers can relax and get tender. The foil keeps the steam contained and this contributes greatly to keeping the ribs moist and juicy.
Country style ribs come from the shoulder of the pig. This is a muscle that gets lots of use, so it’s very flavorful, but also tough. These ribs need to be cooked very low and slow.
No. Country style ribs are cut from the pork loin and are not true ribs. Short ribs are cut from a completely different area of the pig which is the chuck or plate.
“Boneless” short ribs are cut from either the chuck or plate, and consist of rib meat separated from the bone.
“Boneless country-style short ribs”, however, are not true short ribs. They are found primarily in the United States, and are cut from the chuck eye roll (serving as a less expensive alternative to rib steak).
More favorite pork recipes to enjoy
We love pork recipes around our house. Pork is always a value at the meat case and is a tasty and economical choice. This Sheet Pan Sausage and Potatoes recipe makes a quick and easy dinner that everyone loves. You can also try Instant Pot Sweet and Sour Pork with Rice or Sweet and Sour Pork Chops for even more sweet-and-sour flavors.
Sweet and Sour Boneless Pork Ribs
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Ingredients
- 6 large country style ribs, approx. 2 1/2 – 3 lbs.
- seasoned salt
- 2-3 bell peppers, seeds and membranes removed, sliced into 1/2-inch strips
- 1 large head fresh broccoli, cut into florets
- 20 oz. can pineapple chunks, drained, reserve 1/2 cup of the juice for the sauce
- 1/2 cup rice vinegar
- 1/2 cup vegetable oil
- 1 Tbs. soy sauce
- 2 Tbs. fresh ginger root
- 1/2 cup ketchup
- 1 Tbs. honey or agave nectar
- 3 cloves garlic, crushed or minced
- 1 Tbs. cornstarch
Instructions
- Preheat the oven to 250 degrees F.
- Place the ribs onto a foil-covered, greased baking sheet, arranging them so there is space around each one. Season the ribs on all sides with the seasoned salt.
- Meanwhile, in a sauce pan over medium heat, make the sauce by combining the vinegar, oil, soy sauce, ginger root, ketchup, honey, and garlic. In a small bowl, whisk the cornstarch into the reserved cup of pineapple juice; whisk into the sauce ingredients in the sauce pan. Bring the sauce to a boil; reduce the heat and let the sauce simmer until it's reduced by half. When the sauce has nicely thickened, pour half of it from the saucepan; reserve this half of the sauce for serving the ribs later.
- Using a silicone pastry brush, slather the ribs on the baking sheet with a generous amount of sauce from the saucepan. Cover the baking sheet tightly with foil then place it into the preheated oven on the center rack. Bake the ribs for 1 – 1 1/2 hours or until they are very fork-tender at the center.
- Raise the oven temperature to 400 degrees F.
- When the ribs are very tender, remove the baking sheet from the oven; carefully unwrap the foil. Scatter the bell pepper slices and broccoli florets around the ribs; slather everything with more sauce from the saucepan,
- Return the ribs and vegetables to the oven; roast for 12-15 minutes or until the ribs are bubbly on top and the vegetables are al dente. Serve at once with the reserved sauce.
Nowhere in your recipe does it provide for adding the pineapple chunks to the ribs.
Hi Van – oh goodness! Thanks for letting me know. I’ll make the adjustment to get that corrected asap!
Chef Alli