Whole30® Boneless Pork Ribs Cooked to perfection on the best indoor grill cinder grill

Whole30® - Pederson’s Natural Boneless Country Style Pork Ribs

Whole30® - Pederson’s Natural Boneless Country Style Pork Ribs

Boneless country style pork ribs actually come from the shoulder blade. These inch-thick strips cook up with a melt-in-the-mouth tenderness. This unsweetened mustard BBQ sauce provides an excellent pop of flavor.  

Serves 2-4 

Whole30® Boneless Pork Ribs Cooked to perfection on the best indoor grill cinder grill

INGREDIENTS:

  • 1 pound  Boneless Country Style Pork Ribs
  • 2-4 TBS Canadian Steak Seasoning (Montreal by McCormick’s or other style)

For the BBQ sauce

  • 2 TBS Yellow Mustard (French’s doesn’t include sugar)
  • 2 TSP Paprika (Smoked Spanish is best)
  • 1 TBS Ghee, or clarified butter (warmed)

Whole30® Boneless Pork Ribs Cooked to perfection on the best indoor grill cinder grill

Whole30® Boneless Pork Ribs Cooked to perfection on the best indoor grill cinder grill

METHOD:

  1. Dust the pork ribs with the steak seasoning and let sit for a few minutes while you prepare the BBQ sauce.

  2. For the sauce, combine all three ingredients and reserve in a bowl for use later.

  3. Place pork ribs on the Cinder, close the lid and set to 175°F. They should take approximately 45 minutes to come to temperature.

  4. Once temperature is reached, remove the ribs from the Cinder and place on a sheet of aluminum foil (make sure your piece of foil is wide enough to wrap the ribs up for further cooking).

  5. Measure out 1/4 cup of the juices from the drip tray and mix into the BBQ sauce.

  6. Wipe off the Cinder plates with a damp kitchen towel or paper towels.

  7. Baste the ribs with the BBQ sauce and wrap in foil.

  8. Place the ribs back into the Cinder Grill and close the lid, set temperature for 195°F and let cook for another hour.

  9. Once finished, take the package off the Cinder and let sit for 15 minutes to rest.

  10. Arrange ribs on a plate and drizzle the cooking juices on top.  Garnish with herbs like cilantro, or even bright mustard greens.

Note: Pork is safe to eat at 145°F, but by cooking to 195°F we are able to break down the tough connective tissues in the shoulder allowing for a more tender texture in a very flavorful cut.



    Never Overcook Again

    Try this on Cinder Grill Today 

     Get Cinder Now

    Related Posts

    White Oak Pastures Duck Breast by Michelin Star Chef Critchley
    White Oak Pastures Duck Breast by Michelin Star Chef Critchley
    Duck breasts are a special treat.  Duck is thought of as dark meat poultry, but  in truth, duck breasts are most like...
    Read More
    Steps to Tying a Roast
    Steps to Tying a Roast
    Tying a roast can be intimidating at first but with some practice, it’ll become second nature. Tying a roast makes it...
    Read More
    Herb & Garlic Chicken
    Herb & Garlic Chicken
    Herb & Garlic Chicken Simple dry rubbed herb and garlic chicken remains super juicy on the Cinder Grill. Use the ...
    Read More