How to cook spare ribs in the oven for fall off the bone tender and flavorful meat.
To get to the recipe card, go straight to it. If you want to know more about the type of ribs, how to prepare them, and how to cook them (about 2 minutes), read on.
Pork side ribs, also known as spareribs, are a barbecue lover’s delight when rubbed with spices, slathered with sauce, and smoked low and slow. While full slabs with the breastbone intact work for large gatherings, boneless side ribs are ideal for quick weeknight meals.
Removing the breastbone portion speeds cooking, infuses more flavor, and gives these juicy ribs with a higher ratio of meat to bone. Follow this guide to expertly prep and cook pork side ribs sans breastbone for finger-licking backyard barbecue taste anytime.
What Are Pork Side Ribs?
Pork side ribs come from the belly side of the pig below the loin They contain layers of fat and connective tissue that keep the ribs tender and moist during the long cooking time required,
Full slabs contain the more boney breastbone and cartilage plate portions. Removing these leaves just the straight meatier ribs behind.
The breastbone can obstruct smoke and spice flavors from penetrating. Trimming it off provides better access to rub in seasonings so the pork absorbs more flavor.
Benefits of Removing the Breastbone
Cooking boneless pork side ribs offers several advantages:
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Shorter cook time since less bone is present
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Increased surface area for more spice rub and sauce coverage
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More efficient smoke absorption into the meat
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Higher ratio of edible meat to bone and cartilage
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Easier to portion and serve individual ribs
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Better portability for grilling or smoking away from home
While you can cook full slabs by indirect heat or low oven roasting, removing the breastbone speeds the process considerably.
How to Prepare Boneless Pork Side Ribs
Trimming and prepping boneless ribs takes just a few easy steps:
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Purchase pork side rib slabs with breastbone intact. Avoid pre-cut ribs for better economy.
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Place slab bone-side down on a cutting board. Feel for the separation between the breastbone and straight rib sections.
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Using a sharp knife, slice horizontally below the breastbone to remove it.
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Square off the ribs by trimming any ragged edges for a nice rectangular shape.
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Cut into individual ribs or leave in 3-4 bone sections.
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Rinse under cold water and pat dry completely with paper towels. Apply rub generously on all sides.
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Refrigerate 30 minutes up to overnight to absorb flavors and form a “bark” crust.
That’s it! The ribs are now ready for low and slow cooking to tender, fall-off-the-bone perfection.
How to Cook Pork Side Ribs Without the Breastbone
Cooking boneless ribs without drying them out comes down to temperature control:
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Oven: Roast at 300°F, flipping once halfway through. Cook for 2-3 hours until tender.
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Grill: indirect heat at 250-275°F. Flip periodically. Takes 3-4 hours. Add sauce in the last 30 minutes.
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Smoker: Keep temperature under 300°F, with ideal range 225-275°F. Flavor with wood chips/chunks. Cook 4-6 hours.
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Slow cooker: Cook on low setting 7-8 hours until bones loosen. Can finish under broiler.
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Pressure cooker: Locks in moisture. Cook for 25 minutes with natural release.
The key is low, gradual heat without surpassing 300°F. Use a thermometer and avoid peeking to prevent heat loss.
Flavorful Rubs for Boneless Side Ribs
Spice rubs are essential for adding flavor before cooking. Consider these options:
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Basic rib rub: Brown sugar, chili powder, smoked paprika, garlic and onion powders, cumin, salt, pepper
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Cajun style: Paprika, cayenne, black pepper, oregano, thyme, celery salt
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Coffee rub: Ground coffee, brown sugar, chili powder, cumin, cocoa powder, cayenne
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Jamaican jerk: Allspice, thyme, garlic, onion, habanero pepper, cinnamon, nutmeg
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Kansas City: Brown sugar, smoked paprika, chili powder, cumin, garlic, mustard powder
Apply a thin coating of mustard or oil before sprinkling the rub generously over all surfaces.
Saucy Finishing Touches
Barbecue sauce adds flavor but should only be added in the last 30-60 minutes to avoid burning or overpowering the rub spices. Consider these regional sauce styles:
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Memphis – Tomato based, sweet, spicy, tangy, touch of vinegar
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Kansas City – Tomato based, sweet, spicy, molasses, vinegar
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Carolinas – Mustard based, tangy, peppery
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Texas – Tomato, molasses, onion, spice
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Alabama white – Mayo, vinegar, lemon juice, spices
Lightly brush the sauce over the ribs once they reach your desired doneness for added flavor and sheen.
Now that you’re armed with the knowledge, get ready for juicy, flavorful pork side ribs minus the breastbone. Follow these tips for shortcuts to smokey barbecue bliss even on busy weeknights.
Dry Rub or BBQ Sauce?
It is totally up to you. If you choose to stick with a dry rub only, this is absolutely fine. Use a lot of it and add a little more when the meat is almost done the way you like it. This will help make a nice, tasty crust.
If you’d rather use a BBQ sauce, choose your favorite. When you check on the ribs around two hours, brush it on both sides of the rack. Do it again when they are done cooking.
We used this homemade Beer BBQ Sauce.
How Long to Cook Pork Spare Ribs in the Oven
How long it takes to slow cook ribs in the oven depends on the temperature and the size of the rack. It can take anywhere from 2 to 3 hours total time.
We usually check them after two hours and decide how much longer to let them cook.
At 145 F, the food is safe to eat, but at 190 F, the meat usually starts to pull away from the bones. Give higher priority to your visual perception than your food thermometer.
If you’re happy with how tender the meat is after two hours, you can take off the aluminum foil and parchment paper and cook it without them. This will let the outsides get nice and crispy.
Trim St. Louis Spare Ribs | How to Trim Pork Spareribs Into a St. Louis-Style Cut
How do you cook fall off the bone ribs?
While the fall-off-the-bone ribs are baking, you should make the BBQ sauce. Heat the olive oil over medium heat, and then add onion. Distribute onion slices evenly and cook for 5 to 8 minutes. Add the liquid smoke, brown sugar, ketchup, apple cider vinegar, salt, and pepper.
How long does it take for displaced ribs to heal?
Displaced ribs can be caused by blunt trauma, accidents, falls, cancer, osteoporosis, or severe chest injury. The symptoms of displaced ribs are an abnormal movement of the chest during breathing, severe pain, and tenderness. It usually takes around 4 to 6 weeks for the healing of displaced rib fractures.
How do you cook pork side ribs?
Pork side ribs that have had the breast bone and rib cartilage completely removed Pork side ribs that have had the breast bone only removed. The brisket and flank portion are trimmed off as well. Most often, side ribs are sold this way, There will be 1 to 2 servings per pound. Braise or simmer covered, then finish with sauce on BBQ.
How do you cut Chinese ribs?
They have the skirt meat and leaf lard trimmed off them. When cut for Chinese Sweet and Sour style ribs, they are cut into strips 1 inch (2.5 cm) wide. They have a good amount of fat, so they can practically baste themselves.