Delicious, tender, and satisfying, Pork Loin Back Ribs are a must-try for meat lovers. This easy oven-baked recipe brings out the best in ribs, making them irresistibly juicy and flavorful.
Ideal for a hearty meal at home, they're simple to prepare and perfect for any occasion. Get ready for a tasty, no-fuss dinner that's sure to delight everyone!
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Why This Recipe Works
From Sunday family dinners to summertime cookouts and game-day feasts, these pork loin back ribs are a delicious and satisfying dish that will have everyone asking for seconds. It's simple to prepare, easy to customize, and yields flavorful results.
It couldn't be any easier to prepare these pork loin back ribs. Using some simple pantry staples to create a dry rub, you can have your ribs ready to go into the oven in less than 10 minutes. Don't have that kind of time? Use your favorite store-bought dry rub and have them in the oven in under 5 minutes.
I know you might be thinking, "Sure it only takes 5-10 minutes to prepare these pork in back ribs but then they have to cook for 3 hours!" While that is true, the brilliance of this recipe is in its simplicity. During the majority of that cooking time, you don't have to do a thing. Simply baste your ribs in the final 30 minutes of cooking and you will have an impressive dish that pairs well with a variety of side dishes. It's low-maintenance cooking at its finest.
The best part about this recipe is the results. With virtually no intervention from you, these ribs will turn out fall-off-the-bone tender and full of flavor. Almost as though they just came off the grill.
Pork Loin Back Ribs:
Choosing the best ribs is important to the outcome of this pork loin ribs recipe. To find quality ribs, look for fresh ribs with a pink color, a good bone-to-meat ratio, and a consistent thickness to ensure an even cook throughout. You'll also want to look for ribs with a reasonable amount of marbling as this highly contributes to the tenderness and flavor of your finished product. If buying pre-packaged ribs, ensure the packaging is intact and without any leaks.
If you're still unsure, don't hesitate to ask your butcher for assistance. They can provide advice on the best ribs available and may even offer to trim or remove the membrane and any excess fat for you.
While the seasonings used in the recipe can be used to create a very basic dry rub, feel free to experiment by adding other herbs and spices to the mix. Some that are popular in dry rubs are cayenne, chili powder, paprika, oregano, mustard powder, and cumin to name a few.
It's important to use a good quality barbecue sauce to baste your ribs in. Get a bottle of your favorite brand of barbecue sauce or simply make your own. In a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, and a pinch of salt. Whisk the ingredients together over medium heat until the mixture comes to a simmer. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens. Take as many liberties to add or remove ingredients as you like until it suits your personal taste.
How to Make Pork Loin Back Ribs
Add brown sugar, cinnamon, pepper, salt, garlic powder, and onion powder to a small bowl to create your dry rub. Stir to combine.
Place your ribs on an aluminum foil-lined baking sheet and cover in the dry rub and lemon juice.
Cover with aluminum foil and bake for 3 hours at 300F.
Remove with 30 minutes remaining, uncover, and baste the ribs with barbecue sauce.
Recover the ribs with aluminum foil and return them to the oven for the remaining cooking time.
Serve with extra barbecue sauce, and enjoy!
- Before cooking, remove the membrane from the back of the ribs. This helps the seasonings penetrate the meat and allows for more even cooking.
- Finish the ribs under the broiler for a few minutes to create a nice crust or smoky flavor. Be cautious not to overcook during this step.
- Allow the ribs to rest for a few minutes after cooking. This helps redistribute the juices throughout the meat, creating a juicier end result.
What to Serve With Pork Loin Back Ribs
When serving pork loin back ribs, consider pairing them with complementary sides to create a well-rounded and satisfying meal. You can create a hearty and delicious meal by offering classic side dish choices including coleslaw, baked beans, and cornbread. For a vibrant and nutritious option, a side of grilled or roasted vegetables, such as asparagus or Brussels sprouts, can bring some balance to the plate.
How do I remove the membrane from the ribs?
Removing the membrane or "silverskin" from your ribs allows the seasonings, rubs, or marinades to penetrate the meat more effectively resulting in more tender and flavorful ribs. To remove the membrane simply flip the ribs bone side up and use a butter knife or your fingers to loosen a corner of the membrane. Once you've loosened a small section, grab it with a paper towel or a piece of cloth for better grip, then slowly and steadily pull the membrane away from the ribs. Turn the ribs over and repeat the process on the other side to remove the membrane completely.
Can I grill the ribs instead of baking them?
You can absolutely grill your ribs. Over medium heat, grill your ribs for 2.5-3 hours, applying the barbecue sauce in the final 30 minutes of cooking time.
How can I tell if the ribs are done cooking?
To check if pork loin ribs are done, look for bone pullback, tender meat, and an internal temperature of 190-203F.
How long can leftover Pork Loin Back Ribs leftovers be kept fresh?
Leftover pork loin back ribs can be refrigerated for 3-4 days when stored in an airtight container. For long-term storage, the ribs can be frozen for up to 6 months. When reheating, use an oven or grill for the best results, ensuring the internal temperature reaches 165F for safe consumption.
More Pork Recipes
If you love pork because it's a quick, easy, and lean protein to build a meal around, then check out this collection of more pork recipes to experiment with!
Pork Loin Back Ribs
- ½ cup brown sugar
- ¼ cup cinnamon
- 1 teaspoon back pepper to taste
- 1 teaspoon salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 pounds pork loin back ribs
- ½ lemon juice
- 1 cup barbecue sauce
- Add brown sugar, cinnamon, pepper, salt, garlic powder, and onion powder to a small bowl to create your dry rub. Stir to combine.
- Place your ribs on an aluminum foil-lined baking sheet and cover in the dry rub and lemon juice.
- Cover with aluminum foil and bake for 3 hours at 300F.
- Remove with 30 minutes remaining, uncover, and baste the ribs with barbecue sauce.
- Recover the ribs with aluminum foil and return them to the oven for the remaining cooking time.
- Serve with extra barbecue sauce for dipping, and enjoy!
- Before cooking, remove the membrane from the back of the ribs. This helps the seasonings penetrate and allows for more even cooking.
- Finish the ribs under the broiler for a few minutes for a nice crust or smoky flavor. Be cautious not to overcook during this step.
- Allow the ribs to rest for a few minutes after cooking. This helps redistribute the juices throughout the meat, ensuring a juicier result.