Smothered Boneless Pork Ribs Recipe

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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

4.7 from 3 reviews
Smothered Boneless Pork Ribs Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6-8 ribs
  • 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
  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. pork ribs seasoning mix
  3. 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.
  4. browning pork ribs
  5. Using the same skilled 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.
  6. browning onions
  7. 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.
  8. 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)
  9. smotheredbonelessporkribs

Adapted from Cooks Country Magazine

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  1. Dominique McDaniel says:

    Recipe is to die for! The best pork ribs I’ve ever had.

  2. This dish was so good. Made the same side dishes with it. It healthcare out as pictured. So yummy on a cold Fall night

  3. There is a reference of ‘onion powder’ in the first step of doing the dry rub that lacks the measurement among the list of ingredients. Should that be garlic powder or should there be both garlic powder and onion powder? If so, what is the measurement for the onion powder please? Thx

  4. Just a typo – should be just garlic powder – thanks

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