Boneless Country Pork Ribs

Boneless Country Pork Ribs in the Air Fryer Recipe

Boneless Country Pork Ribs in the Air Fryer

Independence Day, Memorial Day, and the 4th of July are all times for celebrating family traditions. But, for those that worry about the cooking time or want to enjoy some outdoor activities with friends and family while keeping things simple, try these air fryer pork ribs recipe! Place boneless country-style ribs in a large bowl (1 lb per person)and cover generously with BBQ sauce mix well so there are no dry spots before placing them on an oiled baking sheet lined with parchment paper. Bake at 340 degrees Fahrenheit until tender but not overcooked by checking periodically after one hour then flipping over halfway through the cooking process if desired. These even cook up quicker than you think – perfect for quick backyard barbeques this summer season!

Boneless Country Pork Ribs

Who doesn’t love a good barbecue? Whether you’re basting the ribs with your favorite sauce or using a rub, an air fryer will do the heavy lifting and cook them to perfection when adequately prepared. The beauty of an air fryer finish is that it creates a crisp outer layer without risking burning or overcooking as cooking on grills would often cause.

Air fryers are a godsend when it comes to grilling ribs. Unlike the open flame of an outdoor grill, air frying helps seal in all that succulent flavor and keeps your perfect juicy rib from drying out or burning on the outside.

Wondering where Boneless Country-Style Pork Ribs come from?

After all, they don’t come from the ribs. Boneless country-style pork ribs are a cut of meat from the loin section of the pig. This kind of meat can be pretty confusing to shop for since their label often indicates that they’re from the rib section, but they’re really from the loin. Boneless country-style pork ribs are widely available in larger grocery chains and supermarkets across America.

This kind of meat has a texture much like meat close to solid ribs. Besides, Boneless Country Style Pork Ribs are pretty versatile when it comes to preparing meals. Boneless country-style pork ribs provide a great source of protein, vitamin B12, and zinc. This kind of meat can be grilled, baked, or braised for a delicious main dish at any dinner party or family gathering. This type of ingredient is readily available in most grocery stores across the US. Boneless Country Style Pork Ribs often come in packages of two, three, or four ribs.

You can freeze Boneless Country Style Pork Ribs for up to six months without losing much of their taste and texture. This ingredient is also known as loin back ribs because boneless country-style pork ribs are cut Bone-In Pork Chops? Bone-in pork chops are great because they have extra flavor and a better ratio of fat to meat. In addition, they serve as the perfect vessel for bacon and onions!

How to Choose the Right Kind of Pork Ribs?

Pork ribs are a long-time favorite among smoked meat lovers. They are a staple cut in the barbecue tradition and pack an incredible amount of flavor in every bite that you take. However, if you’re going to learn how to smoke some pork ribs, then it’s essential that you know which kind is best suited for your taste preferences as well as your cooking style.

There are several different types of pork ribs that you can choose from, each with its subtle nuances in size, appearance, and flavor. If you don’t know what kind to pick then, it’s easy to be stuck with a lousy piece of meat or maybe even wind up with no meat at all. However, by knowing what kind of ribs are available to you, you can better decide which one is the right fit for your meal and budget.

St Louis Style Ribs:

This style of pork ribs comes from the belly area of a pig, although, as mentioned earlier, that doesn’t mean that all of the belly meat is gone. The spareribs are cut from the back and then trimmed to remove most of the excess fat and connective tissue, sometimes being left partially or almost fully exposed on both sides. St Louis-style ribs will usually come in a uniform shape with three bones attached and usually have many marbling and fat deposits. If you’re a fan of ribs on the leaner side, these ribs probably won’t do it for you because they’ve got plenty of fat and not much meat to go around.

They have a thin membrane that is easily removed and can be cut in any direction, making them very versatile for smoking and cooking. The membrane around the bone is typically shaved down with a knife, but you will need to remove the thin layer before actually barbecuing them.

Spareribs:

Spareribs are a quintessential barbecue ingredient, but they’re also great for braising or stewing. Besides, Spareribs come from the belly of the pig, between the shoulder and the back leg. The rest of the belly meat is cut away, usually to make bacon, pancetta, or other cured pork products.

Spareribs are sold with a thin layer of skin and fat on one side, which should be discarded before cooking because this is where moisture seeped out when the rib was packed in salt.

Baby Back Ribs:

These are going to be arguably your favorite kind of ribs, at least when it comes to eating them. Baby back ribs are cut from the backside of a pig, and while they have less meat than spare ribs, that doesn’t mean that there isn’t any meat. The baby’s back ribs will usually be very uniform in shape, with three bones attached to them. The belly side of the ribs is almost always completely exposed and can have plenty of fat attached to it. As a result, baby back ribs are fattier than spare ribs and leave more meat on the bone.

Like St Louis style, you’re going to want to cook these for an extended period to get them to fall off the bone and become juicy, tender, and flavorful. They have a thin membrane that is easily removed and can be cut in any direction, making them very versatile for smoking and cooking. The membrane around the bone is typically shaved down with a knife, but you will need to remove the thin layer before actually barbecuing them.

Air Fryer Boneless Country Pork Ribs Recipe

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Calories: 310 kcal

Ingredients:

  • 1 lb boneless country pork ribs thawed/not frozen.
  • 2 tbsp light olive oil.
  • 1/2 tsp smoked paprika.
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • Salt and pepper to preference.
  • 1/4 cup hoisin sauce OR barbecue sauce.

Instructions:

  1. Preheat the air fryer to 360 degrees Fahrenheit.
  2. Lightly oil both sides of the ribs.
  3. On both sides of the pork ribs, rub seasonings in.
  4. For extra flavor, mix the soy sauce and hoisin together with honey to create a glaze.
  5. Reserve half of this mixture in its own container then pour what remains over the ribs before you refrigerate them for overnight.
  6. In an air fryer, place the ribs on a parchment-lined baking sheet (optional).
  7. Cook for 15 minutes at 360°F.
  8. Cook the ribs for 10 minutes and then add BBQ sauce. Place them back in the air fryer for another 5-10 minute to let it caramelize over your delicious pork!

Serve immediately.

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