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Pan-Seared Boneless Pork Ribs with Caramelized Glaze

These tender boneless pork ribs feature a perfect golden crust and sticky caramelized glaze. Ready in under 50 minutes with simple pantry ingredients, they deliver restaurant-quality flavor with minimal fuss.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds boneless pork ribs cut into individual ribs
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
Glaze
  • 1/2 cup barbecue sauce
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce optional

Equipment

  • Large cast-iron skillet or heavy stainless steel pan
  • Paper towels
  • Meat thermometer
  • Shallow baking dish or oven-safe skillet
  • Pastry brush or kitchen spoon
  • Cutting board and sharp knife
  • Measuring spoons and cups

Method
 

  1. Remove the boneless pork ribs from the package and pat them completely dry with paper towels.
  2. In a small bowl, mix together kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle this seasoning generously over both sides of each rib, pressing gently so it adheres well.
  3. Place a large cast-iron or heavy stainless steel skillet over medium-high heat and let it preheat for 2 minutes.
  4. Add the olive oil to your hot pan and let it shimmer for about 30 seconds. Working in batches if necessary, lay the ribs flat in the pan and sear for 4 to 5 minutes on the first side without moving them.
  5. Flip each rib carefully and sear for another 4 to 5 minutes on the second side until evenly browned.
  6. While the ribs are searing, whisk together barbecue sauce, honey, apple cider vinegar, Dijon mustard, and hot sauce in a small bowl.
  7. Once all ribs are seared, brush the glaze generously over the top of each one using a pastry brush or spoon.
  8. Transfer your skillet to a preheated broiler set to high, positioning the rack about 6 inches from the heat source. Broil for 8 to 10 minutes until the glaze caramelizes and the internal temperature reaches 160 degrees Fahrenheit.
  9. Remove from the broiler, let rest for 2 minutes, then serve while the glaze is still sticky and warm.

Notes

Pat the ribs completely dry before seasoning for the best crust. Don't flip constantly during searing; give each side a full 4 to 5 minutes of undisturbed contact. Brush glaze on just before broiling to prevent burning. Let ribs rest for a few minutes after cooking so juices redistribute. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.