Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato,…

November 11, 2012 at 6:51 PM | Posted in baking, BBQ, leftovers, potatoes, ribs | 8 Comments
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Today’s Menu: Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, and Whole Grain Bread

One last warm day before it’s predicted to turn a lot cooler! Started the day off by going to Costco and loaded up on some great meat and fish Items. We’ll be having Top Sirloin Steak, Pork Chops, Country – Style Boneless Pork Loin Ribs, and Tilapia for a while, found some really great buys today. Also found out they’ll be getting their Prime Rib in for the Holiday’s on Nov. 21. on to dinner.



I prepared Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato, along with Whole Grain Bread. I believe it’s the first time I prepared the Country – Style Ribs.Their really a nice lean cut of Pork. I preheated the oven on 325 degrees. I started off by making a rub for them consisting of 1/2 teaspoon of Roasted Ground Cumin, 1/2 teaspoon Garlic Salt, 1/2 teaspoon Parsley Flakes, and a healthy couple of shakes of Sea Salt and Ground Black Pepper. Made sure the Rub covered all sides of the Ribs and then basted them with JB’s Fat Boy Haugwaush BBQ Sauce. I baked them for 1 hr and 30 minutes. I basted them every 30 minutes with the Haugwaush. The Ribs came out fantastic! Moist and tender and full of flavor. I’ll be having these again soon.



For my side dishes I had Green Giant White Sweet Corn, a Baked Potato, and Healthy Life Whole Grain Bread. The White Sweet Corn was leftover from last night’s meal so I just warmed that up in the microwave. For my Baked Potato I topped that with Sea Salt, Ground Pepper, and I Can’t Believe It’s Not Butter. For dessert later I’m sticking with just some fruit, a Mini Banana and some Honey Crisp Apple slices.

What Are Country Style Ribs?

*Country-style ribs – Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones.
Baked Country Style Pork Loin Boneless Ribs

Pork Country-Style Ribs
1/2 teaspoon Garlic Salt
1/2 teaspoon Roasted Ground Cumin
1/2 teaspoon Parsley Flakes
Sea Salt and Ground Black Pepper, to taste
Jb’s Fat Boy Haugwaush BBQ Sauce


Combine all ingredients, except BBQ Sauce, in a bowl and mix well.
Place ribs on rack of a shallow roasting pan. Baste with sauce.
Bake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. Cut into serving-size portions.


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  1. Hey, Mark–looks like you’re eating pretty good! I had a couple of questions about your yummy-looking boneless ribs: Did you bake them down in a pan, or up off the bottom of the pan on a rack? And did you turn them over each time you basted them?
    When I bake pork of any kind and lay them on the bottom of the pan, I end up with them floating in grease and all the barbeque sauce is floating in the grease as well, instead of being on the meat. What is your secret?
    Love your blog!

    • I should have went into a bit more detail but I’ve been super busy, my parents both have the flu and being in a wheelchair it takes even longer to do things sometimes. Anyway I’ve got a small broiler pan, that I purchased at Walmart, with a rack in it. So I sprayed the rack with Pam and in the bottom of the pan I put in 2 cups of water. The water really helps keep the meat moist. So I placed the ribs on the rack and when I would brush the sauce on I would flip it over so both sides were well basted. That broiler pan with rack was one of my best purchases! As with any meat it’s always better to have it on a rack. Sorry again for the lack of detail lately. thank you for reading and your interest! Mark

  2. This looks outstanding. I cant wait to give it a try!

    • I’ve made this a few times and it always comes out delicious.

  3. […] Baked Country Style Pork Loin Boneless Ribs w/ White Sweet Corn, Baked Potato,… […]

  4. Reblogged this on wwwpalfitness and commented:
    Looks delicious

    • It turned out very good! Thank you for the reblog.

      • You are quite welcome.

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