Found these in the supermarket this weekend. They look like boneless ribs, but I’m looking for the right way to prepare them. I know how to make regular bone-in ribs, but are these easier? Any favored methods are appreciated.
I simmer them gently on the stovetop in broth, hot sauce and peppercorns for a while and then roast them in a low oven, adding sauce at the very end, just like bone in ribs. I don’t have a grill, you see, so this is the closest I can come to replicating the low-n-slow, moist cooking environment that meat with a lot of connective tissue needs. The simmering step also renders out some of the fat - country ribs tend to be fattier than their bone-in counterparts.
I expect a Crock-Pot (slowcooker) would be awesome for Country Ribs, but I haven’t tried it myself.
I got some of these ‘cause they were on sale. I marinated and cooked them just as if they were any old steak and they were freakin’ delicious. Tenderized 'em, let 'em sit in some worcestershire-&-spices, rubbed 'em with A1, grilled 'em, and mmmmmm.
I tend to cook these in some Ah-so sauce (it’s flourescent red, and sweet, with a hint of spice), right on the grill. Wife doesn’t like the sauce, but for me it’s a blast from my youth.
Brine them, dry them, season them, grill them, glaze them (in that order). I like to include some ‘sweet’ in my brine for them, like pineapple or orange, and I use duck sauce as a glaze.
They also braise very, very well.
I assume you’re talking about pork country style ribs. If so, marinate in beer, garlic, soy & teriyaki sauce for a few hours then grill over low temps until almost done then coat with BBQ sauce (watch to keep the sweet sauce from burning) then serve with pasta salad and corn on the cob (grilling some fresh pineapple will go great as well)
Damn, now I’m hungry 
I have wrapped them in foil and cooked them low and slow in the oven, about 3-1/2 hours at 275°. Then unwrap them and broil with BBQ sauce for a few minutes.
I do these the same way (except I’ve never found them boneless). Yum!!
IIRC, these are actually a shoulder cut. They are my favorite thing to grill - I just give them a little rub first.
I make my own barbecue sauce for these, and put them in either the electric skillet or the crockpot. Well, country ribs, but not usually boneless ones. We like them when they’ve been cooked long enough to fall off the bone.
I’m amazed that only a couple of us have mentioned grilling these. These have been one of my favorite items to grill for at least the last 30 years.
90’s easy way: Pack the ribs tightly in foil. Roast in the oven at 400 for 2 hours. Take the pack out and let it rest 30 mins. Preheat the broiler in the meantime. Make up a BBQ sauce (I cheat a bit and put some smoke flavoring in … a drop or two). Baste the ribs on one side and broil at 450 to 500 for 10 mins; turn and do the same for the other side.
Fall off the bone, quite tasty and not much work 
. We find them on sale for 1.99 a pound quite often; this weekend they were 1.89 ! w00t! (I’m eating them right now)
ETA: flickster, no reason why one couldn’t finish them on the grill.
Dry rub them for a day with chili powder, salt, pepper, Old Bay and/or whatever else tickles your fancy. Wrap them securely in foil.
Then add into the foil a brine of wine vinegar, red wine, honey, worcestire sauce, and garlic, broil them at a low temperature (300 degrees) for four or five hours.
Next, pour the brine/rub mix out of the foil into a pan and reduce the sauce until it thickens up a bit.
Lastly, put the ribs on the grill just enough to sear the outside, brushing the sauce on as they cook to get them nice and wet.
Eat and try not to suck the marrow out of your fingers as you lick the sauce.
Try the Jewel on Randall in South Elgin. Howdy neighbor!
for ~3 lbs of ribs
Brown the ribs, put in a big baking dish and pour on a mix 1.5 cups of your favorite bbq sauce and 1 cup of orange juice, cover with foil and bake at 250 for 2.5 hours, remove the foil, bake for another ~hour.
Oh, and these are perfect for Korean-style ribs. Marinate with soy, ginger, green onions, sesame oil and sesame seeds. I might have forgotten something, so do a search.
I get mine at Dominick’s (by me - not in South Elgin. Unless I’m visiting my sister in law since she lives out there.) They have them all the time too. And I bake them for a couple of hours first covered, then uncover them, slather them with sauce, and bake another 1/2 hour. They’re one of my son’s favorite things to eat.
I cook them in the slow cooker for about 7 hours on low, using bbq sauce (originally from Bon Appetit). You can shred 'em and put them on a roll or just eat them with a fork (no knife needed). They’re really great cooked in the Crock Pot.
Well, I only shop at four stores, so they must be at Aldi, Marketplace on Oakton, Jewel or Dominick’s - in that order of likelihood!
Hey…I was trying to think of a slow-cooker meal for a crowd to be ready after Trick-or-Treating…I think I might try Ceejaytee’s slow cooker idea. I’ll let y’all know how it turns out.
That sounds really good.
I throw a bunch of stuff into a large zip-lock bag. Chili powder, cumin, carlic salt, pepper cayenne pepper, crushed garlic, olive or vegetable oil, lime juice… Whatever I have at hand. I put the ribs into the bag (I guess about five will fit) and let them marinate in the fridge overnight, turning occasionally. Then I put them on the charcoal grill until they’re done.