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Country style boneless pork ribs on a white plate with baby spinach leaves.
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5 from 94 votes!

Country Style Boneless Pork Ribs

These country style boneless pork ribs are crazy delicious! Less than 10 minutes to prep and ready in the air fryer in less than 45 minutes.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American Barbecue
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 5 serves
Calories: 249kcal
Author: Megan Ellam

Equipment

Ingredients

Instructions

AIR FRYER METHOD

  • Slice the pork fillet into long thick strips (similar in size to a pork rib). Combine the rub and smoker rub in a small bowl. Sprinkle over the pork and rub to coat the meat completely. Add more seasoning if you need it.
  • Place the pork strips into the air fryer basket. You will see in my picture above that I do have pork in 2 layers. Set the air fryer to 15 minutes/170°C(340°F).
  • Turn the pork over at this stage moving any pork on the bottom to the top layer. Cook for a further 10 minutes/170°C(340°F).
  • Baste the pork with the barbecue sauce. Cook for a remaining 5-10 min/170°C(340°F) or until cooked to your liking. Serve with extra sauce for dipping.

BAKED IN THE OVEN - Tender Ribs

  • Preheat the oven to 170°C (340°F). Slice the pork fillet into long thick strips (similar in size to a pork rib). Combine the rub and smoker rub in a small bowl. Sprinkle over the pork and rub to coat the meat completely. Add more seasoning if you need it. Place the "ribs" into a 33cm 23cm (13"x 9") baking tray. Cover with foil.
  • Bake for 60 min - 90 mins or until tender. Remove the foil and baste with barbecue sauce. Turn the oven temp up to 220°C/(430°F) and cook for 5-15 minutes turning them to brown both sides. (This can also be done under the grill to brown the ribs nicely). Serve with extra sauce for dipping.

SMOKER METHOD

  • Set up the smoker to reach a consistent 105°C (225°F) heat using any wood of choice. (Takes about 20 minutes)
  • Slice the pork fillet into long thick strips (similar in size to a pork rib). Combine the rub and smoker rub in a small bowl. Sprinkle over the pork and rub to coat the meat completely. Add more seasoning if you need it.
  • Place the pork strips directly onto the smoker grill on indirect heat. Cooking time can range for 60-75 minutes, but you are looking for an internal temperature of 70°C(160°F).
  • Remove the pork and place into a pan or foil tray. Baste the pork with the barbecue sauce. Adjust the smoker to 135°C (275°F). Cook for 1-2 hours or until an internal temp of 95°C (200°F) is reached. Remove from the smoker; rest for 10 minutes. Serve with extra sauce for dipping.

Notes

INGREDIENT SUBSTITUTIONS
I have used pork scotch in this recipe. Also known as pork neck, pork butt or shoulder but. You can use spareribs, pork belly or even bone-in ribs like baby back ribs, full ribs or even beef or lamb ribs, if preferred.
Substitute chicken, beef or seafood for the pork if preferred. If using beef, choose a budget cut like chuck, brisket or even rump (picanha). It takes about 35 minutes in the smoker to reach 60°C for a medium-rare finish.
There is no sugar in this pork ribs recipe, so it is perfect for a low carb and keto diet
Serve hot or cold.
It can be stored in the fridge for up to 2-3 days, or frozen in an airtight container. Defrost overnight in the fridge, and gently reheat to avoid splitting the sauce.
This recipe yields approximately 4-6 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4-6. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. 
All recipes have been tested using all of the cooking methods included by various recipe testers. This recipe is prepared exclusively by Megan Ellam @Mad Creations®. If you are seeing this recipe on another website it is in breach of my copyright and not authorised.
You can contact me to report it. No images or content are to be used without my consent.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Nutrition

Serving: 1serve | Calories: 249kcal | Protein: 41g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 104mg | Potassium: 786mg | Vitamin A: 4IU | Calcium: 12mg | Iron: 2mg | Magnesium: 54mg | Net Carbs: 0g