boneless pork rib recipe
- The Best boneless pork rib recipe
- Crispy Baked Boneless Pork Ribs with Garlic-Herb Glaze
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Baked Boneless Pork Ribs with Garlic-Herb Glaze Works
- ❓ Frequently Asked Questions About Crispy Baked Boneless Pork Ribs with Garlic-Herb Glaze
The Best boneless pork rib recipe
Health-wise, pork is a leaner protein compared to some cuts, and when you cook it low and slow, you keep more of the nutrients intact. It’s also versatile enough to balance out a meal with fresh veggies or a side of rice, making it a practical choice for busy weeknights or weekend gatherings. Plus, it’s easy to customize with herbs, spices, or even a simple glaze—just enough to make it feel like a treat without the fuss. My husband and I both prefer it this way because it’s hearty enough for a meal but still light enough to feel satisfying without weighing anyone down.
Crispy Baked Boneless Pork Ribs with Garlic-Herb Glaze
Tender boneless pork ribs glazed with a sweet-savory garlic-herb sauce, baked to crispy perfection in under an hour. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless pork ribs (about 1½ pounds total)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup honey
- ¼ cup soy sauce
- 3 tbsp ketchup
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Pat the pork ribs dry with paper towels and season generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the olive oil evenly over the ribs. -
2
In a small bowl, whisk together honey, soy sauce, ketchup, minced garlic, parsley, Dijon mustard, and Worcestershire sauce. Set aside. -
3
Place the ribs on a baking sheet lined with parchment paper. Pour half of the glaze over the ribs, spreading it evenly across the surface. Return to the oven and bake for 15 minutes. -
4
Remove the ribs from the oven and brush the remaining glaze over them. Return to the oven and bake for another 20 minutes, or until the ribs are tender and the glaze is slightly caramelized.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Boneless Pork Ribs with Garlic-Herb Glaze Works
❓ Frequently Asked Questions About Crispy Baked Boneless Pork Ribs with Garlic-Herb Glaze
How do I ensure the pork ribs stay moist while cooking?
Use a tenderizing spray like olive oil mixed with garlic and rosemary before searing. After searing, cover the ribs with foil and bake at 275°F until tender, basting occasionally with the pan juices.
Can I substitute a different cut of pork for the ribs?
Yes, but for best results, use pork shoulder or pork belly, which have similar fat content and texture. Avoid thin cuts like loin, as they won’t render enough fat to keep the ribs juicy.
How long should I let the ribs rest before serving?
Let the ribs rest for at least 15 minutes after removing them from the oven. This helps redistribute the juices so they stay moist when sliced.
What if my pork ribs aren’t falling off the bone?
If they’re not tender enough, return them to the oven at 225°F for another 30–45 minutes, flipping occasionally. Avoid overcooking—they should still be slightly chewy.
How can I make the sauce thicker without altering the flavor?
Simmer the sauce for 5–10 minutes after removing the ribs to reduce it slightly. Alternatively, whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before serving.
