Boneless Country Style Pork Ribs {Sweet and Sour} is an easy oven-baked sheet pan recipe. Country style pork ribs in the oven turn out tender and juicy every time, making a quick weeknight meal for the family. As a mom, I also love it that this sheet pan meal includes lots of veggies.
Boneless Country Style Pork Ribs Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
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.
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!
What to love about this easy country style ribs recipe
- Talk about economical! Country style ribs are a great value.
- Country style ribs are nice and meaty.
- Who doesn’t love a fast and easy sheet pan dinner? One and done.
What you’ll learn from this recipe –
- How to cook country style pork ribs so they turn out very, very tender.
- How delicious roasted vegetables are!
- Why foil is your best friend when making ribs and sheet pan meals.
- Where country style ribs come from on the pig and why they are such a good value.
Here are the ingredients you need to make this easy sheet pan dinner –
- 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 Country Style Boneless Pork Ribs Step-by-Step
**Full, printable recipe card below – just scroll on down within this post to find it!
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; 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.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making this recipe?
Long-handled tongs – these are helpful for transferring ribs to a baking sheet or a platter.
Heavy-duty baking sheets with a rim – the rim keeps everything in tact, especially when transferring the baking sheet to the oven and back.
Silicone basting brush – this is must-have kitchen tool. It’s makes slathering sauces and butter onto foods so easy and evenly.
How do I make sure that my oven baked ribs are tender and juicy?
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.
How are country-style pork ribs different than other types of ribs?
Well, to tell the truth, country-style ribs aren’t actually ribs at all! Country style pork ribs are actually cut from the pork loin, usually from the blade portion at the shoulder end. Sometimes country style ribs are boneless, and sometimes they may have a small portion of bone attached.
Do country style pork ribs have more meat than regular ribs?
They totally do, along with quite a bit of connective tissue and fat, giving them good texture and flavor. Country style ribs also have less bone so they are also easier to eat.
Country style ribs have more meat and less bone th
Are country style ribs good?
Country-style pork ribs are a great alternative to traditional ribs because they are much cheaper, easy to make, forgiving for new cooks, along with being fall-apart tender and very savory. Country style ribs may just turn out to be your new favorite rib!
Why are my country style ribs tough?
Because country style ribs come from the shoulder of the pig (a muscle that gets lots of use so it’s very flavorful, but also tough) so they need to be cooked very low and slow like in this recipe.
How do you eat country style ribs?
Country style ribs need to be cooked low and slow (this is called braising) in order to be delicious. If you’ve want to use country style rib meat for a recipe that calls for high, direct heat cooking (like grilling) be sure the meat is cut into small pieces so it will be tender to chew.
If the country-style rib meat is cut into small pieces, such as for kebabs or stir-fry, it works just fine.
How do you tenderize country style pork ribs?
It’s best to let your oven do all the work. By cooking the ribs at a very low temperature, well covered with foil, the ribs can slowly cook until nicely tender in a steamy, moist environment.
Should you boil country style ribs before grilling them?
Some people boil country style ribs before grilling or cooking. I’ve never tried this, but I know that some home cooks use this technique for to help tenderize the meat so it can be cooked at a higher temperature.
Are country style ribs and short ribs the same thing?
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 recipes to enjoy –
- SWEET AND SPICY KIELBASA BITES
- INSTANT POT BEEF POT ROAST
- SMOKER CHICKEN WITH SPATCHCOCK STEP-BY-STEP INSTRUCTIONS
- COUNTRY-FRIED STEAK FINGERS WITH LUMP-FREE CREAM GRAVY
- AIR FRYER MARINATED STEAK BITES
- INSTANT POT SWEET AND SOUR PORK
Printable Country Style Boneless Pork Ribs {Sweet and Sour} Recipe –
Boneless Country Style Pork Ribs
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.
Notes
Nutrition
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Let’s Get You Cookin’,
Chef Alli
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