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Smothered Boneless Pork Ribs Recipe

Smothered Boneless Pork Ribs Recipe

I originally planned on using these boneless pork ribs in a grilling recipe, but it is so cold my grill doesn’t even want to fire up; so I decided to stay in where it’s warm.
This Smothered Boneless Pork Ribs Recipe is a simple recipe that doesn’t require a lot of prep or cooking time. The spices compliment the pork with a delicious combination of flavors and the juices make delicious gravy to be served over mashed potatoes.
The next time you looking for a good, simple, and quick recipe give these Smothered Boneless Pork Ribs a try. Enjoy

Smothered Boneless Pork Ribs Recipe
Recipe Type: Main
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 6-8 ribs
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Smothered Boneless Pork Ribs Recipe

  • Author: Cullys Kitchen
Scale

Ingredients

  • 1 ½ to 2 pounds boneless pork ribs (fat trimmed)
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons vegetable oil
  • 1 large onion (thinly sliced)
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • 1 cup beef broth
  • 1 teaspoon cider vinegar

Instructions

  1. In a medium size, bowl mix together the onion powder, salt, pepper, and paprika. Pat the pork ribs dry and rub the seasoning into the ribs. (I just rolled them and shook any excess) I had a total of 6 ribs and the amount of seasoning was about right.
  2. In a large skillet using 2 tablespoons of oil over medium high heat brown the ribs on both sides. Remove the ribs to a plate and set aside.
  3. Using the same skills and the other 2 tablespoons of cooking oil cook the onions until lightly browned and softened. Add the garlic powder, thyme, and cook until fragrant; about 1 minute.
  4. Pour the beef broth into the onion mixture stirring to scrap any drippings from the bottom of the pan. Add the boneless pork ribs back into the skillet, bring to a boil, reduce the heat to simmer, cover and simmer until ribs are tender. (About 20 minutes) Remove the ribs to a serving platter.
  5. Mix the vinegar into the sauce and spoon the sauce over the ribs. Serve hot. (I choose to thicken the sauce to make a gravy. I used corn starch as the thickening agent)

Adapted from Cooks Country Magazine

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