Delicious BBQ seasoned boneless pork ribs grilled over high heat searing the ribs while keeping the inside tender and juicy. Fresh and simple peach pico de gallo and creamy cabbage slaw pair perfectly with the BBQ ribs. It's a summer staple!
This post is sponsored by AdapTable Meals, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
The combination of BBQ ribs, sweet peaches and tangy coleslaw is truly perfection! It's a whole summer mood and I'm here for it. Even better, you only need 35 minutes from start to finish to make this delicious meal!
If you're using AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs, you're in for a real treat! They come pre-seasoned with a delicious BBQ rub, which means tender, juicy and flavorful ribs without all the extra work! We're talking less prep time in the kitchen, and more time spent with friends and family out in the sun. Sounds great, right?!
If you can't get your hands on AdapTable Meals ribs, I shared instructions in the recipe card at the bottom of this post for my favorite sweet BBQ dry rub and homemade BBQ sauce!
Why you'll love this recipe
- Lots of flavor. AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs come pre-marinated and perfectly seasoned, so all that's left is the fun part: grilling!
- Tender & juicy. The ribs are seared quickly over high heat, locking in the juices and keeping the ribs tender on the inside and perfectly charred on the outside.
- Easy to make. The ribs only take 20 minutes on the grill and are served with easy and fresh sides.
What are boneless pork ribs?
Boneless pork ribs are rib-like strips of meat cut from pork loin, meaning the meat doesn't actually come from the ribs. The meat comes from the pork loin and is then sliced into strips of meat to make "ribs."
The meat comes from the loin, which means boneless pork ribs a very lean cut of meat that's high in protein.
Are boneless country-style pork ribs the same as boneless pork ribs?
Boneless country-style pork ribs are the same as boneless pork ribs or boneless pork loin backribs. They're all the same cut of meat, but go by a few different names.
There is also bone-in country-style pork ribs, but that cut usually comes from the pork shoulder. The bone-in country style ribs are fattier and are best cooked low and slow, like you would a pork shoulder roast. They can be smoked, slow cooked on the grill or braised in the oven.
Ingredients
- AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs (or boneless country-style pork ribs)
- Peaches or nectarines
- Red onion
- Jalapeno
- Cilantro
- Lime
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Honey
- Salt
- Black pepper
- Green cabbage
Dry rub & BBQ sauce
AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs come pre-seasoned, so they're ready right out of the package! No mixing up a dry rub or waiting for the ribs to marinate.
If using boneless country-style ribs that aren't pre-seasoned, I recommend seasoning the ribs with BBQ dry rub about 10-15 minutes before grilling. You can get my favorite Sweet BBQ Rub recipe here – it's made with simple, pantry staple ingredients. If desired, brush the ribs with your favorite BBQ sauce during the last 5 minutes of grilling. I also have a great recipe for homemade Sweet & Tangy BBQ sauce!
Grilling boneless pork ribs
When grilling meat that is as lean as boneless pork ribs, you want to grill them quickly over high heat to prevent them from drying out. I recommend heating your grill to medium-high heat, about 450°F. This will allow you to get a light char on the outside, while keeping the inside tender and juicy.
Instructions
Quick overview on how to grill boneless pork ribs. See recipe card for full instructions.
- Preheat the grill. You want to cook boneless pork ribs over medium-high heat, about 450°F.
- Oil the grill grates. This prevents the meat from sticking to the grill! It's super easy to do. Simply dip a paper towel in vegetable or olive oil, then use tongs to rub the oil-soaked paper towel over the grill grates where you plan to cook.
- Grill the ribs. Lay the ribs on the hot grill and cook for about 15-20 minutes, or until cooked to an internal temperature of about 150°F.
- Let rest. Loosely cover the ribs with tinfoil and let rest for 5-10 minutes before serving to allow the juices to redistribute from the surface of the meat to the center.
- Serve. Enjoy with peach pico de gallo and creamy cabbage slaw.
Best internal temperature for boneless pork ribs
The FDA recommends grilling pork to an internal temperature of 145°F – this will give you pork that is still a little pink inside. For pork without pink, I recommend cooking to an internal temperature of 150°F.
As always when grilling meat, let the meat rest for 5-10 minutes before serving. This is for two reasons. The internal temperature of the meat will continue to rise another 5-10 degrees once removed from the grill. Second, grilling over high heat draws juices to the surface of the meat, so by giving the meat time to rest, the juices can redistribute to the center.
Please keep in mind that this recommended internal temperature doesn't apply to ground pork.
Frequently asked questions
How long does it take boneless pork ribs to cook on the grill?
When cooked over medium-high heat, about 450°F, it takes about 15-20 minutes to cook boneless pork ribs on the grill.
How long does it take to cook boneless pork ribs at 400 degrees?
Grilling boneless pork ribs at 400°F will take a little longer, about 20-25 minutes.
What temp should I cook ribs in the oven?
I recommend cooking boneless pork ribs in the oven at 350°F.
How do you cook boneless pork ribs in the oven?
Place the boneless pork ribs on a greased sheet pan and sprinkle with dry rub if using. Cover with tinfoil and bake at 350°F for about 1 ½ hours, or until fork tender. If desired, brush with BBQ sauce and broil uncovered for about 2-3 minutes, or until the sauce is sticky and glazed on the ribs.
Variations
- Sauce or no sauce. It all comes down to personal preference. Some will say that BBQ sauce overpowers the flavor of the meat, while others like things a little more saucy. Whether using AdapTable Meals pork ribs or seasoning ribs yourself with dry rub, the ribs will have plenty of flavor without BBQ sauce, but it does add an extra touch of sweet tang. The choice is yours!
- Peach pico de gallo. You can also use mango, pineapple or nectarines!
- Don't like cilantro? Leave it out! You certainly don't need it, but if you love cilantro, I highly recommend adding it!
Storage & reheating
How to store leftover pork ribs
Store leftover pork ribs in the fridge for up to 3-4 days.
How to reheat pork ribs
Reheat the pork ribs on the grill, in the oven or under the broiler.
- Grill: Cook over medium-high heat for about 5 minutes, flipping a couple of times, until just heated through.
- Oven: Wrap the ribs in tinfoil and place in a 350°F oven. Cook for about 10 minutes, or until just heated through.
- Broiler: My favorite method! It's quick and easy. Place ribs on a sheet pan and broil for 2-3 minutes until just heated through; watch closely so they don't burn.
More recipes you'll love
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Grilled BBQ Boneless Pork Ribs with Peach Pico de Gallo and Cabbage Slaw
Ingredients
Boneless Pork Ribs
- 2-3 pounds AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs (or boneless country style pork ribs - see notes section)
- optional: BBQ sauce (store-bought or homemade)
- vegetable or olive oil for the grill
Peach Pico de Gallo
- 2 peaches, cut into small pieces
- ¼ red onion, finely chopped
- ½ jalapeno, seeds and membrane removed and finely chopped
- ¼ cup fresh cilantro, roughly chopped
- 2 tablespoons lime juice
- 1 teaspoon honey
- pinch of salt
Cabbage Slaw
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar (or lime juice)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 small green cabbage, shredded (about 4-5 cups)
- ¼ cup fresh cilantro, roughly chopped
Instructions
- Preheat your grill the medium-high heat, about 450°F. Meanwhile, make the pico and slaw.
Peach Pico de Gallo
- Add all the ingredients to a food processor and pulse 4-5 times until roughly chopped and combined. Transfer to a bowl and set aside.
Cabbage Slaw
- In a large bowl, mix together the mayo, mustard, vinegar, honey, salt and pepper. Toss in the cabbage and cilantro. Let chill in the fridge while you grill the ribs.
Boneless Pork Ribs
- Once hot, oil the grill grates by dipping a paper towel in oil, then use tongs to rub the oiled pepper towel on the grill grates.
- Lay the ribs on the hot grill and cook for about 15-20 minutes, flipping the ribs about every 5 minutes. Keep the lid closed between flipping. Grill until the ribs reach an internal temperature of about 150°. If desired, brush the ribs with BBQ sauce during the last 5 minutes. Transfer to a plate and loosely cover with tinfoil. Let rest for 5-10 minutes.
- Serve with peach pico de gallo and cabbage slaw!
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