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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.
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Oven Baked Pork Loin Back Ribs

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.
Course Dinner
Cuisine American
Keyword Pork Loin Back Ribs
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 6
Author Izzy

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!