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Preheat oven to 375° convection. Heat a cast-iron skillet or another oven-safe pan with a teaspoon or two of oil over medium-high heat.
Trim one slab (about 1½ lb) country-style boneless pork ribs of fat cap and any silverskin. Deepen the cuts to a little over half the thickness of the slab. Dry well with a paper towel.
Give at a good sprinkle salt and pepper or 7:2:2 seasoning.
Place in the pan and sear for 2-3 minutes per side. Get close to the final color you want when done.
Remove from heat and brush the top (but not the bottom) generously with BBQ sauce of your choice. Be sure to get the slices.
Place in the oven and bake until internal temp of about 145-150°. About 15 minutes for me. Let rest for 5 minutes before cutting.