Country Style Asian BBQ Ribs

This Country Style Asian BBQ Ribs recipe will teach you to make fall-apart tender boneless ribs, right in your oven.

If you’re searching for a cheap and easy pork recipe to keep your family full and happy, you’ve found it. These sheet pan ribs cook low and slow in just about 2 hours.

Country Style Ribs Recipes

Welcome to your new favorite way to eat pork! You’ve just found the best-ever Asian ribs recipe.

These boneless pork ribs are baked in the oven until they reach melt-in-your-mouth perfection…..sticky, sweet, tangy, crispy, and spicy.

The Asian spices make these pork ribs very flavorful and unique.

We like country-style ribs because they are super budget-friendly. When you see them on sale, grab some quick and toss them in the freezer when you get home.

Moreover, these ribs are all meat – if there’s a bone at all, it’s very small.

If you love ribs like my family, you may also want to try 3-ingredient country-style sticky ribs. Or, if you’d like more Asian flavors, give country-style sweet and sour ribs a go.

Are you a fan of baby back ribs? Check out How to make instant pot baby back ribs. All they need is about 30 minutes of cooking time in an Instant Pot to be fall-apart tender.

Asian Ribs Recipe Ingredients

• Boneless country-style pork ribs: These ribs come from the shoulder area of the pig instead of the rib area of the pig. Country-style pork ribs are marbled with a little bit of fat that keeps them tender as they cook low and slow.
  
• Dark brown sugar: I use dark brown sugar in nearly all my recipes. I love that extra molasses in there. Light brown sugar works fine, too, in this recipe.
  
• Soy sauce: I always use low-sodium soy sauce.
  
• Asian dark sesame oil: Dark sesame oil is a finishing oil that adds a nice pop of toasty, nutty flavor to the sauce.
  
• Ketchup: Because ketchup is both sweet and sour, it compliments Asian flavors perfectly.
  
• Lemon juice: This adds acidity to the marinade to help tenderize the meat a bit.
  
• Rice vinegar: With a mild, slightly sweet flavor, rice vinegar is also just a bit tangy and has lower acidity.
  
• Granulated garlic: You can substitute garlic powder, no problem. Just use half as much.
  
• Ground ginger: Substitute freshly grated ginger, if desired. Double the amount the recipe calls for if you’re using freshly grated ginger root.
  
• Scallions and sesame seeds: Chopped scallions add some bright green color as a garnish and a generous sprinkling of sesame seeds just makes the perfect added garnish before serving.

Recipe Tips

• Rest the ribs after removing them from the marinade before baking them, as the recipe directs. This give the meat a bit of time to let the chill from refrigeration escape so the ribs can cook more evenly. It makes them taste better too!
  
• If you prefer to have lots of extra sauce for serving with the cooked ribs, you can double the ingredients for the sauce. It may take a few extra minutes of simmering since there’s more volume in the saucepan when you double the ingredients.
  
• Boneless country-style ribs also make great meat for kabobs. Just cut each rib into chunks and place them onto skewers to make the kabobs.

How to Make Asian Country-Style Boneless Pork Ribs

Make the marinade by combining all the ingredients in a bowl. Place all the ribs into a heavy-duty gallon bag.

Be sure to place the sealed bag of ribs and marinade into a bowl before refrigeration.

If there’s a leak in your bag, the marinade only fills the bowl, not your fridge!

Pour the prepared marinade into the bag with the ribs. Seal the bag and gently massage to combine everything well.

Place the bowl in the fridge. Marinate the pork for at least 8 hours.

Preheat the oven to 300 degrees F. Wrap two large, rimmed baking sheets with heavy-duty foil.

Remove the ribs from the marinade, patting each one dry. Place the ribs onto one of the foil-lined baking sheets so they aren’t touching each other.

If you have time, let the ribs rest for 30 minutes while you make the sauce.

Place the reserved marinade into a saucepan over medium heat. Bring to a boil, then reduce the heat.

Simmer the marinade until thickened and reduced, about 4-5 minutes; remove from the heat and reserve.

Cover the ribs with foil. Bake, covered, for 1 1/2 hours, or just until they become tender when tested with a fork.

When the ribs are just getting fork-tender, remove them from the oven and uncover.

Don’t worry if the ribs look pretty ugly here. This is because you haven’t added the sauce yet.

Transfer the ribs from the baking sheet to the second foil-lined baking sheet that you prepared earlier.

Liberally slather the ribs with the prepared sauce using a silicone basting brush.

Continue to bake the ribs, uncovered this time, for an additional 25-30 minutes or until the ribs are very fork-tender and caramelized.

Always test meat for tenderness using a fork. The tip of a knife will easily insert itself, giving the false impression that meat is tender.

If the dull tines of a fork slide right into a piece of meat, you know it’s truly tender and ready to eat.

When the ribs are very fork-tender when tested, they will be right around 180 degrees F. at the center of each one when tested with an instant-read meat thermometer.

Garnish with scallions and sesame seeds. Serve the ribs with extra warm sauce on the side, as desired.

What are country-style ribs?

Country-style ribs are a cut of pork that comes from the shoulder or the loin of a pig.

I prefer country-style ribs from the shoulder of the pig. See how the package below says “pork shoulder…”

Each one has a lot of meat, usually boneless, but there are bone-in country-style ribs, too.

They are super meaty, have great marbling for extra flavor, and are economical. 

Each rib will provide a boneless hunk of meat that’s tender, succulent, and wonderful, all without breaking the bank!

What do country-style ribs look like in the meat case?

Below is a photo of the package of country-style ribs that I purchased for making this recipe.

They are large strips of meat. The term country style usually means there no bones.

Are all country style ribs boneless?

Nearly all country style ribs are boneless, but check the labeling to be sure.

If a bone is involved, it’s typically not very big and will add more flavor to the ribs. Once the ribs are fork-tender, the meat will fall right off the bone!

What does fork-tender mean when testing meat for doneness?

Fork-tender means that when you stick the fork into the meat and give a gentle twist, the meat begins to fall apart, obviously tender. This means they will melt in your mouth when you eat them.

If the meat doesn’t fall apart, or if you have trouble inserting the fork into the meat, this is a big indication that the ribs need to cook longer at the low temperature, still covered with the foil.

What is the best way to serve boneless BBQ Pork Ribs?

You can serve the ribs whole along with a side dish or two, OR, shred the meat and serve with sauce over warm rice.

The shredded pork is also delicious when served with creamy coleslaw tucked inside a warm flour tortilla.

Sometimes, I put the warm shredded pork into corn tortillas and then fry them in a skillet with hot oil.

Which side dishes go well with Asian BBQ Pork Ribs?

Air fryer roasted broccoli is delicious with these ribs and some warm rice. Any colorful vegetable pairs well with country-style ribs, too.

I make these ribs a lot in the summer (for whatever reason, I’m not sure) and my family always wants corn salad on the side because it’s so refreshing.

Which tools are helpful for making this recipe?

Heavy-duty rimmed baking sheets or sheet pans, made of stainless steel or aluminum. These will provide nice browning for anything you bake or roast in the oven and if you keep them out of the dishwasher (always hand wash), they will last you a very long time.

Lots of heavy-duty aluminum foil.

Silicone basting brush for basting the ribs with barbecue sauce.

Grill tongs with silicone tips for turning and arranging the ribs.

More Favorite Main Dish Recipes

• My family loves this Saucy Cubed Pork. This super easy weeknight meal is based in Asian flavors but loved by everyone.
  
• We love Southwest cutlets with calico rice as an easy skillet meal. You can use pork cutlets or chicken cutlets that are sauteed until crispy on the outside, but still juicy on the inside.
  
• Even if you’re not a meatloaf fan, you’ll love Cheesy Hash Brown Meatloaf Pie. Cheesy hashbrowns are piled high in a meatloaf crust and baked until hot and bubbly.
  
• My guys love this one pan Tex Mex Beef and Rice Skillet Casserole with Chipotle Crema meal. I love having another great recipe that turns ground beef into a tasty masterpiece.
  
• You can make Instant Pot Mac and Cheese with Little Smokies in just 5 minutes under pressure. What could make a belly more happy than a big warm serving of cheesy, creamy, mac and cheese??

Please Note: We do use referral and affiliate links here for products and services that are recommended.