Bob’s Farm to Table: Most pork ribs are riddled with fat, however boneless “country- style ribs” are cut from the pork loin, making them a far leaner, healthier option. We cook them low and slow, first coated with a spice rub and covered, and finally smeared with barbecue sauce and uncovered to caramelize. These sticky, sweet ribs “melt in your mouth” every time, just the way mom used to make them for Saturday night dinners on the farm!
- 2 pounds boneless loin country-style ribs
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 batch Blue Ribbon Barbecue Sauce
- Preheat the oven to 250°F.
- In a large mixing bowl, use your hands to toss ribs in the olive oil, lemon juice, paprika, onion powder, garlic powder, salt, and pepper, rubbing the oil and spices into the meat.
- Transfer the rubbed ribs to a sheet pan, cover with aluminum foil, and bake for 2 hours.
- Drain the pan of all liquid, and coat the ribs with the Blue Ribbon Barbecue Sauce. Return to the oven, and bake, uncovered, for 1 additional hour before serving.
HELPFUL TIP: The nutritional information in this recipe was calculated for country-style ribs cut from the pork loin, not the shoulder. The pork loin variety is the most popular and easiest to find, though some stores will sell both varieties.