Country style ribs are a cut of beef from the chuck portion of the cow. They are meaty, tender, and flavorful when cooked properly. Country style ribs can be bone-in or boneless. Boneless country style ribs tend to cook faster and more evenly than ribs with the bone in. Determining the right temperature is key to end up with tender, juicy ribs that fall off the bone.
What are Boneless Country Style Ribs?
Boneless country style ribs, also known simply as boneless ribs, are cuts of beef from the chuck section of the cow. They are taken from the same area as bone-in country style ribs but have had the bones removed for more convenience.
Without the bone, boneless ribs cook faster and provide more edible meat per pound. The boneless cuts are cubed portions of chuck meat that are very tender and marbled with fat. This gives them a lot of flavor when cooked.
The main advantage of boneless country style ribs over bone-in is the shorter cooking time. The meat also absorbs marinades and rubs very effectively without the barrier of the bone.
Benefits of Cooking Boneless Country Style Ribs
There are several advantages to choosing boneless country style ribs over bone-in ribs:
- Shorter cooking time – Boneless ribs cook faster since heat can penetrate from all sides.
- More tender – Without bones, the meat becomes fall-off-the-bone tender with the right temperature.
- Better marinade absorption – Marinades and rubs flavor the meat more deeply.
- Easy to portion – Cubed boneless ribs are simple to divide into servings.
- Less waste – No bones means more edible meat per pound.
With the right temperature, cooking technique, and flavor additions, boneless country style ribs deliver a tender, juicy, and flavor-packed meal. Their versatility also allows them to be used in everything from appetizers to main entrees.
Recommended Cooking Temperatures for Boneless Ribs
Cooking boneless beef ribs to the proper internal temperature is vital for bringing out their best qualities. Here are the recommended target temperatures:
135°F (57°C) for Rare
At 135°F, the ribs will be cooked rare with a bright red center. The meat will be very tender and juicy at this temperature. Ribs cooked to rare need to rest for at least 5 minutes before slicing to allow juices to redistribute.
145°F (63°C) for Medium Rare
Medium rare boneless ribs reach an internal temperature of 145°F. They will have a warm red center that provides a good balance of juiciness and tenderness. Allow 10 minutes of resting time before serving.
160°F (71°C) for Medium
The classic target temperature for most beef cuts is 160°F, which will yield ribs with a pink interior. They are still moist and tender at this point. Let them rest for 5-10 minutes after cooking to medium doneness.
170°F (77°C) for Well Done
For folks who prefer fully cooked beef, aim for an internal temperature of 170°F. The ribs will have no traces of pink and become firmer in texture. Allow the meat to rest for at least 10 minutes before slicing to retain moisture.
Tips for Cooking Boneless Country Style Ribs
Follow these tips to achieve perfectly cooked boneless country style ribs every time:
- Bring the meat to room temperature before cooking for more even heating.
- Pat the ribs dry before applying rubs or marinades so they adhere properly.
- Use a digital instant-read thermometer to monitor the internal temperature.
- Allow the cooked ribs to rest before slicing to redistribute juices.
- Keep the leftovers refrigerated and consume within 3-4 days.
Common Cooking Methods
Boneless country style ribs can be prepared using various moist or dry-heat cooking techniques. Here are some of the most popular:
Braising
Braising involves browning the ribs first in a pot or Dutch oven, then cooking in a small amount of liquid like broth, wine, or barbecue sauce at low heat for 2-3 hours until fork tender.
Roasting
For oven-roasted ribs, cook them fat-side up in a roasting pan at 325°F, basting occasionally with sauce. They take 1-2 hours to become tender.
Grilling
Over direct heat on the grill, boneless ribs need 7-12 minutes per side depending on thickness. Use medium heat and brush with sauce during grilling.
Smoking
In a smoker at 225-250°F, the ribs take 4-6 hours to become tender, with occasional spritzing if desired. The smoker infuses delicious smoky flavor.
Sous Vide
With an immersion circulator, cook 1-inch thick boneless ribs at 135°F for 24 hours for rare or up to 48 hours for well done texture. Finish by searing.
Slow Cooker
In a slow cooker on low heat, cook the ribs for 6-8 hours in barbecue sauce or broth until fork tender.
Doneness Tests
Checking for doneness using these methods can help prevent over or undercooking:
- Temperature – Insert an instant-read thermometer into the thickest part of the ribs without touching the bone. It should reach the target temperature.
- Fork tender – Use a fork to test if the meat slides off easily. Well done ribs will be very tender.
- Toothpick test – Insert a toothpick into the meat and it should slide in and out smoothly.
- Internal color – Cut into the center to check the internal color which should correspond to the degree of doneness.
Using at least two of these doneness indicators will give the most accurate results.
Resting
It’s crucial to let the cooked boneless ribs rest before serving. Resting allows time for the juices to redistribute evenly within the meat.
Cover the ribs loosely with foil and let sit for 5-15 minutes depending on the size and cooking method. This results in incredibly tender, juicy ribs.
Serving Suggestions
Boneless country style ribs pair well with various flavors. Consider serving them with:
- Barbecue sauce – Classic sweet and tangy sauce adds sticky flavor.
- Ketchup-based sauce – Ketchup with spices makes an easy sauce.
- Steak sauce – For a savory, umami-rich flavor boost.
- Molasses or honey – To give a hint of sweetness.
- Herbs – Rosemary, thyme, oregano provide earthy notes.
- Spices – Chili powder, cumin, paprika, garlic, and onion.
- On the side – Coleslaw, potato salad, fries, or mac and cheese.
Get creative with rubs, glazes, and sauces to personalize the flavor. Beef ribs pair well with many seasonings.
Storing Leftover Boneless Ribs
Refrigerate leftover cooked boneless country style ribs within 2 hours of cooking. Store in an airtight container for 3-4 days. Reheat gently in the oven, microwave, or on the stovetop over low until heated through.
To freeze, allow the ribs to cool completely first. Seal tightly in freezer bags or airtight containers, removing as much air as possible. They will keep for 2-3 months frozen. Thaw overnight in the fridge before reheating.
Conclusion
Achieving barbecue bliss with boneless beef country style ribs is easy when you cook them low and slow to optimum internal temperatures. With key techniques like basting, braising, smoking, or grilling and letting them rest before serving, the results are incredibly flavorful, juicy boneless ribs every time. Target temperatures between 135-170°F based on desired doneness and use a thermometer along with the fork tender test. Rest, slice, and savor these tender boneless rib treats.