Translation guide
A cut of meat from the rib section with the bones removed. In Japanese, this is typically expressed by combining the word for rib meat with a term indicating bonelessness.
骨なしリブ
boneless rib
To refer to boneless rib meat in general, such as when shopping or cooking.
The most direct translation, combining 骨なし (boneless) and リブ (rib). Commonly understood in supermarkets and recipes.
骨なしリブを買ってきてください。
Please buy some boneless ribs.
Specifically for spare ribs without bones. スペアリブ is the common term for spare ribs.
骨なしスペアリブは食べやすいです。
Boneless spare ribs are easy to eat.
Literally 'rib meat (boneless)'. Often seen on packaging or in recipes.
リブ肉（骨なし）をオーブンで焼きます。
I'll roast the boneless rib meat in the oven.
To order or describe a dish featuring boneless ribs, such as at a restaurant.
Boneless rib steak. Common on steakhouse menus.
骨なしリブステーキをミディアムでお願いします。
I'll have the boneless rib steak, medium, please.
In Korean BBQ or yakiniku contexts, カルビ often refers to boneless short rib. Adding 骨なし clarifies it's boneless, though カルビ is typically boneless by default.
骨なしカルビを一人前ください。
One order of boneless short rib, please.
The word 骨なし (hone-nashi) means 'boneless' and can be attached to many meat terms. It is widely understood and used in everyday contexts.
骨なしチキン
boneless chicken
In Japanese, リブ (rib) can refer to both bone-in and boneless cuts. Always specify 骨なし if you need boneless, or check the packaging/menu description.