Boneless Pork Belly Ribs
Excite everyone with this show-stopping recipe for Boneless Pork Belly Ribs cooked to perfection using your Napoleon Rotisserie. These boneless ribs are the ultimate combination of succulent, smoky, and sweet. Coated in a sticky BBQ glaze, seasoned with bold spices, and crowned with crisp candied cracklings, each bite is a harmony of textures and flavors. The slow rotisserie cook ensures tender meat while the crackling skin adds an irresistible crunch. Serve with classic BBQ sides and pair with a bold red wine or craft beer, this recipe is a surefire way to impress and indulge.
Boneless Pork Belly Ribs
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- 3 lb (1.4 kg) pork belly, skin on
- 3 tbsp. kosher salt
- 1 tbsp. baking powder
- ¼ cup (28 g) BBQ seasoning
- 1 cup (250 ml) BBQ Sauce
- ½ cup (125 ml) maple syrup
- 1 tsp. chipotle powder
- 1 tsp. paprika
- The night before, thoroughly poke the skin of the pork belly, just piercing it. Flip the pork belly over and score the meat into lengths following the grain. Thoroughly season the meat side of the belly with your favorite BBQ rub, careful to avoid getting rub on the skin. Flip the belly again, and carefully rub the skin with a mixture of baking powder and salt.
- Place the pork belly onto a rack over a tray, or just onto a tray, and allow it to dry in the fridge overnight.
- When you are ready to cook, fill a smoker box or tube with your favorite wood chips or chunks and then preheat the grill to 250°F (121°C). Ignite the burner below the tube or box and set it to low. You can use the rear burner or the bottom burners for this cook, you will just need to monitor the BBQ’s temperature carefully.
- Thread the meat onto the rotisserie so that the slices are running vertically. This will ensure that your meat stays on the spit rod. Adjust so that the load is balanced and that the forks are holding the meat in place on the horizontal center of the spit. Load the pork belly onto the barbecue.
- Cook your boneless pork belly ribs for 2 to 4 hours, until a BBQ thermometer reads 185°F (85°C).
- When the pork is very nearly to 185°F (85°C), combine the BBQ sauce and maple syrup.
- Brush the pork belly with BBQ sauce until the skin has crisped and candied, the sauce on the meat has become sticky and it has reached an internal temperature of 205°F (96°C).
- Slice the pork apart and serve it with your BBQ favorites like cornbread, potato salad, mac n cheese, or beans.
- Pair this with a full-bodied Côtes du Rhône red wine, which complements spicy BBQ and grilled meats. For a beer pairing, try either an IPA which will cut through the belly’s richness, or a brown ale whose profile will play well with the sweet and smoky flavors you created.
Take your barbecue game to the next level with these boneless pork belly ribs, where smoky flavors meet indulgent textures. Serve them with your favorite BBQ sides and let the crisp candied cracklings and sticky glaze steal the show. Whether paired with wine, beer, or good company, this recipe guarantees a memorable feast. What is your favorite rib recipe? Share your recipes for ribs on the grill, your ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the ingredients you need
Thread your pork belly onto the rotisserie spit
Fit your rotisserie onto the grill
Slowly smoke until an internal temperature of 185°F (85°C)
Baste with the sauce until an internal temperature of 205°F (96°C)
Rest for at least 15 minutes
Serve with your favorite BBQ sides
Pair this with a Côtes du Rhône red wine, an IPA, or a brown ale
Dip or drizzle the boneless ribs in any remaining sauce
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather the ingredients you need
Thread your pork belly onto the rotisserie spit
Fit your rotisserie onto the grill
Slowly smoke until an internal temperature of 185°F (85°C)
Baste with the sauce until an internal temperature of 205°F (96°C)
Rest for at least 15 minutes
Serve with your favorite BBQ sides
Pair this with a Côtes du Rhône red wine, an IPA, or a brown ale
Dip or drizzle the boneless ribs in any remaining sauce
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