|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These country-style ribs are baked to perfection and finished with a tasty homemade barbecue sauce flavored with maple syrup and a variety of spices. This recipe is a snap to prepare and cook, and with this type of rib, you won't have to worry about the bones, making for a neater eating experience.
Boneless country-style ribs are confusingly named because they actually don't come from the ribs. Instead, they are cut from loin chops located near the shoulder blade. They have a lot of fat marbling, making them an excellent choice for longer cooking methods such as slow baking or braising. The texture and flavor of country-style ribs are close to rib meat found on pork spareribs and baby back ribs, which is why they are named as such. The advantage to country-style ribs is there is no waste as the cut is all meat and no bone; they're easy on the budget as well.
- 2 pounds country-style pork ribs
- 1 tablespoon Cajun seasoning
- Optional: dash of kosher salt (if the Cajun seasoning is salt free)
- For the Barbecue Sauce:
- 1 cup ketchup
- 1/4 cup maple syrup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon garlic powder
- Dash of kosher salt
- 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon cayenne pepper (or to taste)
- Optional: 1/2 teaspoon liquid smoke (or to taste)
Gather the ingredients.
Preheat the oven to 325 F. Spray a large, shallow baking dish with nonstick cooking spray.
Pat the ribs dry with paper towels and place them in a single layer in the prepared pan.
Sprinkle the Cajun seasoning over the ribs. If the seasoning is salt free, sprinkle them lightly with kosher salt as well.
Cover the pan with foil and bake for 1 1/2 hours.
Meanwhile, in a medium bowl, combine the barbecue sauce ingredients, adding cayenne and liquid smoke, if using. Stir to blend thoroughly.
Remove the ribs from the oven and carefully pour off most of the excess liquids. Spoon or brush the sauce mixture over the baked ribs.
Return the ribs to the oven and bake, uncovered, for about 15 to 20 minutes longer. The ribs are done when the sauce is baked on and the meat is fork tender.
Remove the ribs from the oven. Let them rest for a few minutes.
Serve the ribs and enjoy.
According to the USDA, the minimum safe temperature for pork is 145 F. If you are unsure of doneness, use an instant-read thermometer inserted into the center of the thickest pieces of meat.
- Slice a large onion and lay the slices over the ribs after sprinkling with the seasoning.
- Replace the maple syrup with molasses or honey, or add brown sugar or a sugar replacement to the sauce mixture, to taste.
- A dry smoke-flavor seasoning blend is another good option to create a smoky barbecue sauce.
- This same recipe can be made with ribs, bone-in shoulder chops, or slices of pork butt or shoulder.