Boneless western ribs, also known as country-style ribs, are a cut of pork taken from the blade end of the loin close to the shoulder. They are called “ribs” because they contain some of the ribs and rib meat, but do not have any bones. Here are some key facts about boneless western ribs:
Where do boneless western ribs come from?
Boneless western ribs are cut from the bottom portion of the pork loin, specifically the shoulder end. This section contains part of the ribs along with some of the associated rib meat. The term “western” refers to the fact that this cut originated in the western United States.
When cutting pork for retail sale, the loin is separated from the shoulder. The portion of the loin closest to the shoulder contains rib bones that are left intact on a traditional pork rib roast or pork country-style ribs. For boneless western ribs, the bones are removed by the butcher or processor.
What do boneless western ribs look like?
Boneless western ribs are rectangular cuts of meat that look similar to baby back ribs, but without the bones. They have striations of fat running through the meat that comes from the marbling between the ribs. The meat is slightly darker than other pork cuts like chops or tenderloin.
The cuts are typically 4-6 inches long and 1-2 inches thick. They may be sold as individual strips or slices, or as a slab or pack of rib meat. When cooked, the strips of boneless ribs look very similar to bone-in country-style ribs.
How are boneless western ribs used?
Because they contain rich marbling from the rib meat, boneless western ribs areflavorful and tender if cooked properly. They can be used similarly to country-style ribs or baby back ribs in recipes.
Popular ways to cook boneless western ribs include:
- Grilling or barbecuing
- Braising or roasting
- Simmering in stews, soups, or chili
- Sautéing
The meat takes well to a wide range of seasonings and sauces. The ribs can be cooked until tender and falling off the bone, or kept slightly firmer for slicing and dicing in dishes.
How do boneless western ribs differ from other cuts?
Here’s how boneless western ribs compare to some other common pork cuts:
| Cut | Location | Texture | Flavor |
|---|---|---|---|
| Boneless western ribs | Shoulder end of loin | Tender, fatty | Rich, meaty |
| Baby back ribs | Upper loin | Tender, lean | Mild, sweet |
| Pork chops | Center loin | Tender, lean | Mild |
| Pork shoulder | Front shoulder | Tough, fatty | Rich |
The main characteristics that set boneless western ribs apart are their tenderness coupled with more fat and richer pork flavor compared to loin cuts.
Benefits of boneless western ribs
Some benefits of using boneless western ribs include:
- Convenience – No bones to work around
- Versatility – Can be used similar to bone-in ribs or stew meat
- Tender and juicy – When cooked properly thanks to fat marbling
- Meaty flavor – More richness than other lean cuts
- Value – Less expensive than chops or tenderloin
How to cook boneless western ribs
Boneless western ribs can be cooked many different ways. Here are some tips:
- Trim excess fat, but leave some for moisture and flavor
- Season as desired – barbecue rub, herbs, spices, etc.
- Sear over high heat to caramelize and brown
- Finish cooking over gentler heat with liquid to braise ribs
- Bring to an internal temperature of at least 145°F
- Allow to rest 5-10 minutes before serving
When braising or stewing boneless ribs, make sure the liquid covers the meat and keep at a low simmer. The ribs are done when fork tender.
Tips for grilling boneless western ribs
Grilling brings out delicious flavor in boneless ribs. Tips for great results:
- Sear over direct high heat for 1-2 minutes per side
- Move to indirect heat and cook 15-25 minutes until done
- Baste ribs with barbecue sauce during last 5-10 minutes (optional)
- Watch closely to avoid overcooking and drying out meat
- Let rest 5 minutes, then slice between rib striations to serve
The searing develops a nice browned crust while indirect heat gently finishes cooking without burning.
Recipe ideas
Here are some recipe ideas that are great for boneless western ribs:
- Bourbon barbecue boneless ribs
- Beer-braised boneless ribs with root vegetables
- Boneless ribs and sauerkraut stew
- Instant Pot honey garlic boneless rib
- Boneless rib sandwiches with coleslaw
Experiment with different seasonings and cooking methods to take advantage of these meaty, flavorful boneless ribs.
Where to buy boneless western ribs
You can find boneless western ribs at most grocery stores and butcher shops in the fresh meat case. Look for them near other pork cuts like ribs, chops, roasts, and stew meat. The ribs may also be labelled as “country-style boneless ribs.”
When shopping, look for ribs that are bright pink with white marbling and no brown spots. They should have a fresh pork aroma. Plan on around 1/2 to 3/4 pound per serving.
Conclusion
Boneless western ribs are a versatile and flavorful cut that come from the shoulder end of the pork loin. The absence of bones makes them convenient to cook while the rich marbling provides tenderness and big pork flavor. Braising, stewing, grilling, and sautéing are all great cooking methods. Look for boneless western ribs at your local market and enjoy exploring new ways to cook this tasty pork cut.