With bold barbeque flavor and tender, fall-off-the-bone meat, this is the ribs recipe of your dreams! There’s no need to have a grill or any special cooking equipment because they’re baked right in the oven. Now you can have restaurant-quality BBQ Pork Loin Back Ribs at home, made just the way you like them.
It’s easy to feel intimidated by ribs if you’ve never cooked them before. The good news is that this recipe is ideal for those with limited cooking experience and it’s so foolproof that you can get it right on your first try.
The secret to this recipe is knowing how to remove the membrane that covers the rack of ribs to ensure that they’ll be succulent and juicy. You’ll be baking your ribs low and slow in the oven for a smoky, rich taste. Instead of making BBQ sauce from scratch, you’ll learn how to jazz up store-bought sauce for ribs that’ll have you licking your fingers in satisfaction!
What Kind of Ribs Are Pork Loin Back Ribs?
When you visit your butcher or the meat section of your grocery store, you’ll likely have several options of ribs to choose from. Pork loin back ribs are cut from the top part of the pig’s rib cage, just below the loin muscle. These ribs have meat both in between and on top of the ribs, making them meatier than spare ribs. Each rib ranges from three to six inches, depending on the size of the pig.
What is the Difference Between Pork Loin Back Ribs and Baby Back Ribs?
“Pork Loin Back Ribs” and “Baby Back Ribs” are two different names for the same thing. These ribs are also sometimes referred to as simply “back ribs” or “loin ribs.” They are a cut of meat that extends from where the pig’s rib meets its spine after the loin has been removed. Due to their shorter size, they are commonly known as baby back ribs. Baby backs are incredibly tender and lean, making them one of the most popular choices for ribs.
Ingredients You’ll Need
- Baby Back Ribs
- Garlic Powder
- Salt & Pepper
- Sauce made of BBQ sauce, minced garlic, Worcestershire sauce, olive oil and salt
How to Make Pork Loin Back Ribs
1. Remove the membrane from the underside of the ribs
2. Make the spice rub by combining garlic powder, paprika, salt, pepper, and cumin.
3. Rub the ribs with the spice rub. Then place them meat-side up on the prepared baking sheet. Cover the baking sheet tightly with aluminum foil. Bake at 300 °F for 3 hours or until the internal temperature reaches 185°F.
4. Remove from the oven and discard the foil. In a medium bowl, mix all the BBQ sauce ingredients. Brush the ribs all over with BBQ sauce. Return to the oven to bake for 30 minutes more or until the sauce has set.
Tips & Trick for the Best Pork Loin Back Ribs
- Remove the thin membrane for the most tender ribs: “Peritoneum” is the technical name for the thin membrane of tissue attached to the underside of pork ribs. This membrane acts as an unwanted barrier against your seasonings and prevents the meat from absorbing all the flavor. When cooked, it becomes chewy, tough and completely unpalatable. Removing the membrane ensures that your ribs will be juicy, succulent and flavorful. If purchasing your ribs from a butcher, try asking if they will remove it for you.
- Bake or grill it low and slow: Whether using a grill or an oven, it’s best to cook your ribs low and slow for the juicy, smoky flavor you’re looking for. You’ll be baking your ribs for 3 hours at 300°F for the ultimate sticky, tender BBQ ribs.
- Season generously with BBQ sauce: You’ll be brushing your ribs with BBQ sauce for the last half hour of baking. To ensure your ribs are juicy and full of bold BBQ flavor, be generous with the sauce.
What is the Difference Between Pork Loin Back Ribs and St Louis Ribs?
St. Louis Ribs are another popular option when buying pork ribs. These are meaty ribs cut from the belly of the pig. St. Louis Ribs are less curved than Loin Back Ribs, with higher fat content.
How to Remove the Membrane?
If you purchased your ribs with the membrane still attached, you’ll definitely want to remove it before you start cooking. It only takes a few minutes and significantly improves the taste and texture of your ribs. Simply slide a dinner knife under the outer edge of the membrane at the edge of the rack. Lift and loosen the membrane until it separates from the bone. Use your hand to firmly pull the membrane from the entire length of the rib.
To What Temperature Do You Cook Pork Back Ribs?
You’ll need to pay attention to the temperature of your ribs not only to ensure they’re safe to eat, but also to get the most tender meat. The ideal temperature for Pork Loin Back Ribs of Baby Back Ribs is between 180°F and 190°F. Use a meat thermometer to check when your ribs are done.
How Long to Cook Pork Loin Back Ribs?
You’ll be slow-cooking these ribs to get the best flavor and tender meat that falls off the bone. Cook your ribs for 3 to 3.5 hours at 300°F for a rich, smoky taste and the most succulent pork meat.
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Oven Baked Pork Loin Back Ribs
For the Ribs & Spice Rub
For the BBQ Sauce
- 2 cups bbq sauce
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- Preheat your oven to 300°F, placing the oven rack in the middle position. Line a baking sheet with parchment and set aside.
- Remove the membrane from the underside of the ribs. Using a sharp paring knife, separate it at the edge of the rack. Then grip the flap tightly with a piece of paper towel (or kitchen towel) and tear it off. Repeat for any remaining sections.
- Make the spice rub by combining garlic powder, paprika, salt, pepper, and cumin.
- Rub the ribs all over with the spice rub. Then place them meat-side up on the prepared baking sheet. Cover the baking sheet tightly with aluminum foil.
- Bake for 3 hours or until the internal temperature reaches 185 deg F.
- Remove from the oven and discard the foil.
- In a medium bowl, mix all the BBQ sauce ingredients.
- Brush the ribs all over with BBQ sauce. Return to the oven to bake for 30 minutes more or until the sauce has set.
- Membrane: The membrane is tough even after cooking, and it also blocks flavors from penetrating. You can skip this step, but removing it produces the best results. Alternatively, ask your meat counter to do it for you!