Sticky and Tender BBQ Pork Loin Back Ribs
on Nov 19, 2022, Updated Nov 19, 2023
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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
- Paprika
- Salt & Pepper
- Cumin
- 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
Equipment
Ingredients
For the Ribs & Spice Rub
- 3 pounds baby back ribs
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cumin
For the BBQ Sauce
- 2 cups bbq sauce
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- 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.
Notes
- 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!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
very good. came out perfect!!!! thanks
These were delicious! Will definitely make again!
Hi Izzy,
Do I put aluminum foil over the ribs or just on the backing sheet.?
Thanks
Hi Jeanette, you’ll need to cover your baking sheet with aluminum foil.
I think she was asking do you cover the baking sheet with tin foil. Which you originally state parchment paper.
So parchment paper, then ribs, then cover baking sheet, ribs and all, with foil.
I am trying recipe but with just my own soy free bbq sauce.
I took thought we are to, cover ribs with foil. I am about an hour into baking, should have read through comments instead of just recipie.
But as this will not reach you today, probably, I guess you can not reply if I should yank foil off now or just go with, lol.
STEP One said put parchment paper onto baking sheet.
STEP 4 said to put the rubbed ribs onto that prepared baking pan ( Lined with parchment).
So, as covering with foil keeps moisture in for most tenderness… I am going with the idea Foil SHOULD cover the ribs and fold over the edges of parchment lined baking sheet so as to trap juices, keep tenderness.
These have got to be the best tasting, fall off the bone ribs I have ever made!! The dry rub and the bbq sauce mixture was OH SO GOOD!!
My husband and three teenagers all devoured them, of course I had to double the recipe but I changed nothing. Thank you so much for sharing this delicious recipe.
I use Sweet baby Ray’s barbecue sauce mixed with kikomans stir fry.
I just made this and I used cumin instead of paprika and then the barbecue sauce at the end of the 30 minutes I mixed with kikomans oriental sauce. The meat is falling off the bones and it is the best I ever had and I made it all myself.
First time I have ever made ribs! This was so easy. I had a thermometer in the ribs but it said they were “done” after about an hour..: but I trusted the recipe and left them in for 3 hours (plus the 30min after the sauce ) and they came out SO TENDER. I loved how hands off this was! Definitely making these again!
I used salt, pepper and garlic powder. The low and slow – 300F for 3 hours, it came out juicy and delicious! Best ever.
Making this tonight but only have 1 pound of ribs. Should I shorten the cooking time or leave it the same?
The cooking time is still the same. Izzy
Do I place the ribs on a baking rack or directly on the baking sheet. Making these tonight!
I tried your cooking method. Wow was i suprised. They were juicy and tender with wonderful flavor. Thank you so much for the help. I will try this often. Thanks again