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Braised Country-style Boneless Pork Ribs

Braised Country-style Boneless Pork Ribs

Download the recipe PDF. View the YouTube video.

Serves 8 to 10.
By Dennis W. Viau; modified from an Internet recipe.

I purchased these boneless ribs in a large package for another recipe, but I had nearly four pounds remaining. What to do? I braised the meat in this recipe. This braised pork is so tender, it can be served over steamed rice or shredded for pulled-pork sandwiches.


1½ cups (355ml) orange juice, either fresh squeezed or from concentrate
4 pounds (1.8kg) boneless pork shoulder pieces (country-style boneless ribs)
Salt and pepper
Optional: The zest from 1 or 2 of the oranges, if using fresh (about 1 teaspoon of zest)
½ cup (118ml) soy sauce
3 tablespoons sugar
2 teaspoons minced fresh ginger (or ¾ teaspoon ground dry ginger)
2 cloves garlic, minced
2 green onions, chopped
½ teaspoon pepper
½ cup (85g) brown rice
½ cup (100g) white rice
½ cup (100g) wild rice
1¼ cups (300ml) chicken stock, preferably homemade
1 tablespoon butter


If using fresh oranges, squeeze enough to have about 1½ cups (355ml) of juice. Retain some of the orange rinds for optional zest. Set aside.

Trim and discard large pieces of fat from the pork. Season the meat with salt and pepper.

Heat the orange juice, soy sauce, sugar, ginger, and garlic to boiling in a large pot. Stir to dissolve the sugar. Reduce the heat to low and arrange the pork pieces in one layer in the liquid, turning the meat over to coat the other side. Meanwhile, heat the oven to 325°F (163°C). When the oven comes up to temperature, cover the pan and bake for 1 hour. Turn the meat over with tongs, then bake another 1 hour.

During the second hour of roasting, start the rice. Cook the brown rice and wild first, as they need the most time to cook, by heating the stock in a pan and adding the rice. Bring to a boil, cover the pan, and reduce the heat to low. Cook about 30 minutes covered, then add the white rice, cover, and cook an additional 15 minutes.

When the meat has finished cooking, transfer to a large plate and cover with foil. To keep warm, you can turn off the oven and place the covered meat inside. Heat the braising liquid to a boil over high heat, reduce to medium-low. Simmer to reduce the liquid to about ½ or less of its volume. It will take 10 to 15 minutes. Optional: Add the orange zest and about half the chopped green onion toward the end of the cooking time.

To plate, spoon rice onto a plate, add 1 or 2 pieces of pork and garnish the meat with the sauce and onions. Serve with a favorite green vegetable on the side.

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