The Secret of Boneless Pork Ribs

Before you fire up the grill, here is a little secret: boneless pork ribs are not really ribs.

They are usually country-style ribs, a cut often taken from the pork shoulder — the same area used for pulled pork. That means they are flavorful, but also tougher and full of connective tissue.

That is why they can turn chewy when cooked too fast.

The fix is simple: low and slow first, then hot and fast.

For tender boneless pork ribs, simmer them in broth or apple juice for 30 to 40 minutes, then finish them on the grill with barbecue sauce. You can also bake them covered at 300 degrees for about two hours, then sear them for a few minutes to get that charred flavor.

On an outdoor grill, use indirect heat around 275 degrees for about 2½ hours, then wrap with a splash of apple juice for another 30 minutes before saucing and finishing over direct heat.

The rule is easy to remember: give the meat time to soften before you ask it to sizzle.