Boneless Country-Style Pork Rib Skewers – Easy BBQ Dinner

Tender, meaty, and gloriously juicy, these Boneless Pork Country-Style Ribs are not your average weeknight grill session. Smoky with that slight char that only grilling can impart, served on a skewer (hello meat lollipop!) and slathered in your favorite BBQ sauce, you’ll see these are not your average ribs, my friend.

Forget the ever-loved baby-backs, these ribs change the rib game in my opinion!

Easy Boneless Country Style Pork Ribs

Who knew country pork ribs would make one of the most incredibly delicious summertime barbecue dishes? Seriously! Just like my Country Style Chili Lime Ribs recipe, these Pork Ribs are a nice and easy-to-cook recipe that will yield that meat unctuously tender and delicious. 

🛒Ingredient Highlights

• ✅Boneless Country-Style Pork Ribs
  The star of the show! Meaty, juicy, and perfect for the grill. Usually cut from the pork shoulder, these ribs are budget-friendly and flavorful with just the right amount of fat to keep them tender.
• ✅Seasoning Blend
  Garlic powder, Onion powder, Smoked Paprika, Salt and Pepper. OR, make it easy and go with Montreal Steak Seasoning. (If you’re going with a marinade instead, skip this.)
• ✅ Barbecue Sauce
  Sweet, tangy, smoky—whatever your style, it’s the finishing touch! Add it during the last few minutes of grilling to avoid burnt sugar vibes.
• ✅ Optional Marinade:
  Try my Balsamic Brown Sugar Marinade for a sweet-savory twist if you’re going the marinated route. Just skip the dry rub if you use this.

What Are Boneless Country Style Pork Ribs Anyway?

Ironically, these special pork ribs aren’t really “ribs.” Crazy right?

They’re actually super tasty cuts of pork shoulder (you know, the kind that is usually cooked for pulled pork}.

These pieces are cut from the blade end and can sometimes have a small bone but are usually sold boneless. They have enough fat and marbling to keep them moist while cooking and these guys are hefty, juicy, and way more affordable than traditional rib cuts.

The high fat content and generous marbling make them ideal for grilling—they stay tender and flavorful even if you go for that extra char.

Important Things To Know About This Pork Rib Recipe

🔥 Gas Grill vs Charcoal (and What I Used)

I grilled these babies on my gas BBQ, and that works beautifully. (Propane will work the exact same). Here’s the basic idea:

• Preheat to 400°F to start. Hot grates = nice sear.
• Grill over direct heat first for a golden crust.
• Then, turn down the burners (or move to indirect heat if you’re fancy with zones) and finish cooking low and slow while you baste.
• Charcoal friends: See the recipe card for extra notes—I’ve got you covered too!

🌡️ Internal Temp Talk

This is where a good meat thermometer shines. I like to pull these off the grill when the internal temp hits 165°F—safe, juicy, and tender without veering into pulled pork territory.
👉 This is my favorite digital meat thermometer!

Some folks go as low as 145°F for a medium cook, while others swear by 200°F for fall-apart tenderness. You do you – but 165°F is the sweet spot for grilled ribs that are still sliceable and juicy, in my opinion.

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

💡Cook’s Tips (aka “Don’t Skip This Part”)

• Skewer them! These ribs love to flop around on the grill, especially if they’re a bit tender already. Threading a skewer through the center keeps things neat—and it’s way more fun to eat them like rib kebabs.
• Soak wooden skewers (30 mins in water) so they don’t torch like a campfire.
• Room temp ribs = even cook. Cold meat on a hot grill = burned outsides, raw middles. Let them hang out on the counter for ~30 minutes before grilling.
• Use dry rub or marinade, not both. If you marinate, skip the rub. If you’re using a dry rub like Montreal Steak Seasoning (my fave), no need to marinate first. If you’d like a fantastic marinade recipe, my Brown Sugar and Balsamic Marinade is stellar!
• Sauce later, not sooner. Sugar-based sauces (like BBQ) burn fast. Start basting after you’ve got good grill marks.

🍽️What to Serve With BBQ Pork Ribs

These country-style pork ribs have a lot of side options! You can serve them with Grilled Corn On the Cob (4 ways!!), or this Beet Avocado and Feta salad would be excellent, or this Creamy Cucumber salad would also be an excellent choice.

For an even easier side, try these 3-minute Instant Pot Maple Cinnamon Butter Carrots, or these Pineapple Baked Beans – ridiculously smoky and sweet!

😬Common BBQ Mistakes to Avoid (Trust Me, I’ve Made ‘Em)

• Preheat that grill – It’s the difference between pro sear and stuck meat sadness. By the time the grill heats up enough to get marks, your ribs will be almost cooked.
• Don’t grill hot the whole time – Sear first, then cook low to keep them juicy.
• Don’t sauce too early!! – Sugar + flames = sad, burnt ribs.
• Clean that grill. But ditch the wire brushes – they’re dangerous! Use a grill-safe scraper instead.
• Let the meat rest! Those juices need a second to chill. Cutting right away can give you dry ribs. <— and I’m not talking the yummy dry garlic ribs kind!

Have You Tried This Pork Rib Recipe?

If you’ve made these ribs, I’d love to hear what you think! Did you switch up the recipe at all? Let me hear about it in the comments below and please give the recipe a *****star rating in the recipe card! Thanks so much for stopping by The Salty Pot today!

~Joanne.