Tomato Soy Glazed Boneless Pork Ribs

Tomato Soy Glazed Boneless Pork Ribs combine the classic techniques of Texas barbecue with an innovative Asian-inspired twist. This combination results in a bold and intricate flavor profile, making it delicious. This fusion of flavors creates a unique culinary experience that is both familiar and exciting, making each bite a delightful exploration of flavors.

What are boneless pork ribs?

Boneless pork ribs are not actual ribs. They are meaty cuts taken from the shoulder area of the pig, specifically the loin or shoulder blade. These cuts are designed to look like ribs, but without the bones. This makes them easier to cook and eat. Due to their higher fat content, they have a rich flavor and tender texture, which makes them perfect for slow-cooking, grilling, or roasting. These ribs are ideal for those who want to enjoy the delicious taste and texture of traditional ribs without the inconvenience of bones.

This dish starts with high-quality boneless pork ribs, known for their rich marbling and tender texture. The ribs are marinated overnight in a unique glaze that doubles as a cooking sauce, allowing the flavors to infuse the meat deeply.

The sauce is a combination of tomato ketchup and soy sauce. Ketchup brings a tangy sweetness reminiscent of traditional Texas barbecue, while soy sauce adds a rich umami depth. The marinade is complemented with garlic, ginger, and a hint of brown sugar, which helps it transform into a sticky, caramelized coating as it cooks. This gives it a glossy finish and ensures that every bite is bursting with flavor.

After marinating, the ribs are slow-roasted at a low temperature of 275°F for three hours. This gentle cooking process makes the meat incredibly tender, nearly falling apart, while fully absorbing the aromatic glaze. The final roasting phase at 450°F crisps the exterior, creating a beautifully caramelized crust contrasting the succulent interior, enhancing the ribs’ natural flavors with a smoky char reminiscent of an authentic Texan barbecue.

These succulent ribs deserve to be celebrated. For the best presentation, slice them up to showcase the juicy interior and the thick, sticky glaze that coats the meat. Garnish the dish with a fresh herb like cilantro to add a pop of color and contrast the rich, savory flavors.

Tomato soy-glazed boneless pork ribs pair well with sides that complement their flavors. A sesame soy shiitake mushroom salad, with its crisp textures and refreshing dressing, can balance the dish’s richness, making for a well-rounded meal.

This dish honors tradition while celebrating innovation. It caters to those who appreciate classic barbecue flavors but are enthusiastic about exploring new culinary realms. Whether served at a casual family dinner, a festive gathering, or as a special weekend treat, Tomato Soy Glazed Boneless Pork Ribs ensures a fulfilling feast that’s brimming with flavor and bound to leave a lasting impression.

Tomato Soy Glazed Boneless Pork Ribs

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

4

hours 

Cooking time

4

hours 

Total time

8

hours 

Tomato Soy Glazed Texas-Style Ribs feature slow-roasted boneless pork ribs in a rich, tangy tomato and soy-based sauce, delivering a unique fusion of classic Texan BBQ flavors with a twist.

Ingredients

• 3 pounds 3 boneless Texas-style pork ribs

• 1 cup 1 ketchup

• 1/2 cup 1/2 soy sauce

• 1/4 cup 1/4 brown sugar

• 3 tablespoons 3 apple cider vinegar

• 1 tablespoon 1 Dijon mustard

• 2 tablespoons 2 Worcestershire sauce

• 2 cloves of 2 garlic, minced

• 1 tablespoon 1 paprika

• 1 tablespoon 1 onion powder

• 1 teaspoon 1 ground black pepper

• 1/4 teaspoon 1/4 chili powder

• for garnish, freshly chopped cilantro

Directions

• Prepare the Marinade:
  Combine ketchup, soy sauce, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, Dijon mustard, smoked paprika, onion powder, black pepper, and chili powder in a mixing bowl. Whisk together until well blended.
• Marinate the Ribs:
  Place the boneless ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning the ribs occasionally to marinate evenly.
• Preheat the Oven:
  Preheat your oven to 275°F (135°C).
• Slow Roast the Ribs:
  Remove the ribs from the marinade and place them in a roasting pan. Reserve the marinade.
  Cover the pan with aluminum foil to keep moisture in and ensure the ribs cook evenly. Place the covered ribs in the oven and roast for 3 hours. When done, the ribs should be tender and easily pulled apart.
• Simmer the Remaining Marinade:
  While the ribs are roasting, pour the remaining marinade into a small saucepan. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to thicken slightly.
• Glaze the Ribs:
  Remove the ribs and brush them generously with the reduced marinade. Increase the oven temperature to 450°F (175°C). Return the glazed ribs to the oven, uncovered, and roast for an additional 10-15 minutes, or until the glaze becomes bubbly and caramelized to a rich, golden-brown finish.
• Rest and Serve:
  Remove the ribs from the oven and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring the ribs are moist and flavorful when sliced. Slice the ribs and serve hot.
  
  The rich, savory flavors of these slow-roasted boneless ribs pair wonderfully with the light, refreshing notes of the Sesame Soy Shiitake Mushroom Salad, creating a balanced and satisfying meal.