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Boneless Pork Ribs with Sticky Glaze

Tender boneless pork ribs slow-braised and finished with a sticky sweet-savory glaze for fall-apart-in-your-mouth barbecue perfection.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American BBQ
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 3 pounds boneless pork rib rack cut into individual ribs
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
For the Glaze
  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic minced
  • 1/2 teaspoon smoked paprika

Equipment

  • Large roasting pan or baking sheet with raised edges
  • Aluminum foil
  • Small saucepan for the glaze
  • Meat thermometer
  • Basting brush
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Position oven rack to middle level and preheat oven to 325°F.
  2. Line a roasting pan with aluminum foil.
  3. Remove membrane from underside of ribs and pat ribs dry with paper towels.
  4. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the dry rub.
  5. Rub the dry spice mixture all over the ribs, pressing gently to adhere.
  6. Place ribs meat side up in the prepared pan, pour 1 cup water around ribs, and cover tightly with foil.
  7. Braise ribs in the oven for 60 minutes without opening the door.
  8. Meanwhile, in a small saucepan over medium heat, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, butter, Dijon mustard, minced garlic, and smoked paprika; cook, stirring occasionally, until smooth and warm.
  9. After 60 minutes, remove foil, increase oven temperature to 425°F, and return ribs to oven.
  10. After 10 minutes, brush ribs with glaze, return to oven for 10 minutes, brush again, and bake for another 10 minutes.
  11. Check internal temperature of ribs; it should reach 190°F. If needed, cook up to 5 more minutes.
  12. Remove ribs from oven and let rest for 5 minutes before slicing and serving.

Notes

Serve with creamy coleslaw, baked beans, and cornbread for a complete barbecue meal. Leftovers can be refrigerated for up to 4 days.