This boneless country style ribs dry rub has great flavor from Hungarian paprika, marjoram, oregano, thyme, pepper, onion powder, garlic powder and salt. You can slow-bake the ribs at low temperature or bake them quickly at high temperature. I have included instructions for both methods.
Dry rub ingredients:
How to apply the dry rub:
Sprinkle the rub evenly onto a plate or pie dish, then rub the ribs in it.
How to cook the ribs:
You can cook the ribs in the oven in two different ways:
- Slowly at low temperature: This method is best for ribs that have lots of visible fat and marbling. If the ribs are too lean they will get dry with this method. (But lean ribs will stay nice and juicy with the quick, high-temperature method.)
- Quickly at high temperature: This method is best for leaner ribs that don't have much fat.
The flavor of the ribs will be delicious either way but you will get different textures depending on which method you use. Slow-baked ribs will be fall-apart tender while the high-temperature method will yield juicier but firmer ribs.
Full Recipe
Boneless Country Style Ribs Dry Rub
This boneless country style ribs dry rub adds delicious flavor and you can slow-bake or fast-cook the ribs. Makes enough to season 1 pound of boneless country style pork ribs.
Equipment:
Ingredients:
Method:
- Add paprika, marjoram, oregano, thyme, pepper, onion powder, garlic powder and salt to a mixing bowl. Stir together until combined.
- Sprinkle the rub evenly onto a plate or a pie plate, then rub the ribs in it until they are coated on all sides. Cook the ribs using either the slow-bake method or the high-temperature method (see notes).
For the slow-bake method:*
- Heat the oven to 300 degrees F.
- Line a rimmed baking sheet with aluminum foil and set a wire rack on the foil. Set the ribs on the wire rack.
- Cover the entire baking sheet with aluminum foil. Make sure to seal the foil well all around the edges of the baking sheet.
- Bake the ribs for 2 ½ hours. Take the baking sheet out of the oven. Carefully remove the top foil (there will be a lot of very hot steam underneath!). Serve the ribs with potato salad.
For the high-temperature method:**
- Coat the inside of a cast iron pan or cast iron grill pan with a little bit of vegetable oil. Set the pan into the cold oven.
- Heat the oven to 400 degrees F. with the pan in it.
- Once the oven is hot, set the ribs into the hot pan. Cook until the ribs have reached an internal temperature of 160 degrees F. (15 to 20 minutes). Flip the ribs half-way through the cook time. Serve the ribs with potato salad.
Recipe notes:
*For this method, you have to use ribs that have lots of visible fat and marbling.
**This method is best for leaner ribs that don't have much fat.
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Nutrition (estimate only):
More pork dry rub recipes you might like:
- This mustard rib rub is fantastic for baby back ribs.
- This pork belly seasoning adds great flavor without overpowering the delicious flavor of the pork belly itself.
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