To cook boneless pork ribs quickly in the oven, you can use a high-temperature method that will help tenderize and brown the meat faster. Here's a simple recipe to guide you:
Ingredients:
- Boneless pork ribs
- Olive oil
- Salt and pepper (or your preferred seasoning)
Instructions:
Preheat the Oven: Set your oven to 425°F (220°C) to ensure it's fully heated before you start cooking.
Prepare the Pork Ribs: Pat the boneless pork ribs dry with paper towels to remove any excess moisture. This will help with browning. Season the ribs with salt and pepper or any other seasoning you prefer. You can use a dry rub or a marinade for additional flavor.
Heat the Pan: Take an oven-safe skillet or roasting pan and place it on the stovetop over medium-high heat. Add a tablespoon of olive oil to the pan and let it heat up.
Sear the Ribs: Once the oil is hot, carefully add the seasoned pork ribs to the pan. Sear each side for about 1-2 minutes until they develop a nice brown crust. This step helps lock in the juices and enhances the flavor.
Transfer to the Oven: After searing the ribs, transfer the pan to the preheated oven. If your skillet or pan is not oven-safe, you can transfer the seared ribs to a baking dish or a foil-lined baking sheet.
Roast in the Oven: Let the boneless pork ribs roast in the oven for approximately 15-20 minutes or until they reach an internal temperature of 145°F (63°C). Cooking times may vary depending on the thickness of the ribs, so it's a good idea to use a meat thermometer to ensure they are properly cooked.
Rest the Ribs: Once the ribs are done, remove them from the oven and cover loosely with aluminum foil. Allow the ribs to rest for a few minutes before serving. Resting helps the juices redistribute within the meat, making it more tender and flavorful.
Serve: Serve the cooked boneless pork ribs with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Please note that the cooking time may vary based on the thickness of the pork ribs and the accuracy of your oven. Always use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F (63°C). Cooking at a higher temperature can help speed up the process, but it's essential to monitor the ribs to prevent overcooking and ensure they remain tender and juicy.