This is how I cook my pork loin back ribs in the oven. Its a really easy no fuss recipe.
Pork loin back ribs are a classic BBQ staple, but did you know that baking them in the oven can yield ribs just as delicious as grilling? With the right techniques, you can achieve tender, succulent oven-baked ribs with incredible flavor right from your kitchen.
In this complete guide, I’ll walk you through everything you need to know to bake pork loin back ribs to absolute perfection. You’ll learn about choosing the right ribs, essential prep steps, how to season like a pro, ideal oven temperatures, techniques for maximum moisture, and tested cook times to guarantee irresistible results every time I’ll also share plenty of serving suggestions so you can impress everyone at the table Let’s get started!
Choosing the Best Ribs for Oven Baking
The first step is selecting high-quality pork loin back ribs Here’s what to look for
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Meaty ribs – Choose racks with plenty of meat still attached to the bones. Avoid skinny ribs lacking substance
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Even thickness – Pick racks where the ribs are similar thicknesses for even cooking.
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Good marbling – Look for nice white marbling throughout the meat for tenderness and moisture.
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Freshness – Select ribs with a fresh, pork-like smell without any off odors.
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Flexible bones – Bones should have a bit of flex, not feel brittle. This indicates freshness.
Getting the right ribs sets the foundation for everything that follows!
Essential Prep Tips Before Seasoning
Before seasoning your ribs, perform a few key prep steps:
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Remove membrane – Slide a butter knife under the thin membrane on the back of the rack and pull it off. This allows better absorption of flavors.
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Trim excess fat – For leaner ribs, use a sharp knife to trim thick sections of hard fat along the edges and between bones. Leave a thin layer for moisture.
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Cut into portions (optional) – For easier serving, slice the rack into 2 or 3-bone portions. Keep 5+ bones together for more dramatic presentation.
With the prep work done, it’s time to infuse those ribs with finger-licking flavor!
Seasoning Guidelines for Maximum Flavor
How you season oven-baked ribs makes all the difference. Follow these tips:
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Use a dry rub – A homemade dry rub (or store-bought) ensures big, bold flavor. Try a classic barbecue style blend.
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Coat fully – Thoroughly massage the dry rub all over the ribs, covering every nook and cranny. Don’t be shy with the seasoning.
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Let sit – Once coated in the rub, refrigerate ribs for at least 1 hour (or up to overnight). This allows time for the seasonings to deeply penetrate the meat.
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Use reserve rub – Save a bit of dry rub to sprinkle just before serving. This adds a touch of fresh spice.
With top-notch seasoning, your ribs will be bursting with finger-licking flavor in no time. Now let’s get to the oven!
Baking Ribs Low and Slow Is Key
To achieve fall-off-the-bone tender ribs, low and slow oven baking is critical. Here are guidelines for success:
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Preheat to 250°F-275°F – This relatively low temperature gently breaks down connective tissues over time.
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Arrange on a sheet pan – Line with foil for easy cleanup. Place rib rack meat-side up in center.
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Cook for 2-3 hours – The long cook time ensures tender, pulled-apart meat.
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Cover with foil – Tent foil over the ribs after the first 1-2 hours of baking to prevent drying.
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Check tenderness – Stick a fork straight down into meat after 2 hours. It should slide in easily when done.
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Let rest 10 minutes – Always rest ribs before cutting so juices can redistribute.
The patience required pays off in a big way with outrageously delicious, fall-apart ribs!
Maintaining Moisture Is Essential
Oven baking has a drying effect, so moisture control is vital. Here are pro tips:
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Spritz with apple juice/broth – Occasionally open the oven and spritz ribs with apple juice or broth. This adds subtle flavor and moisture.
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Wrap in foil – As mentioned above, tightly tenting foil over the ribs midway through prevents drying.
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Finish with sauce – During the last 15-30 minutes of baking, glaze ribs with barbecue sauce to seal in moisture.
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Don’t overbake – Once fork tender, immediately remove ribs from oven. Even 5 extra minutes can dry them out.
With the right techniques, you can enjoy incredibly juicy, succulent oven-baked ribs.
Handy Time and Temperature Guidelines
While oven baking ribs is flexible, these general guidelines will help:
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250°F-275°F – The ideal low, slow oven temperature range
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2-3 hours – Total bake time for 1-1.5 lb. racks of back ribs
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1-2 hours – Duration before tenting foil over ribs
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15-30 minutes – Time for final glazing with sauce at the end
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10 minutes – Recommended resting time before slicing and serving
Monitor tenderness and adjust cooking times as needed based on thickness. Better to go low and slow than bake too quickly.
Creative Ways to Serve Juicy Oven-Baked Ribs
The fun doesn’t stop when the ribs come out of the oven. Get creative with serving!
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On a platter with barbecue sides like baked beans, coleslaw, cornbread and potato salad
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Chopped on top of green salads for added protein
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Piled high on soft brioche buns for tasty barbecue pork sandwiches
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Served as an appetizer with creamy blue cheese dipping sauce
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Nestled on top of mac and cheese or cheese grits for the ultimate comfort food
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Diced and tossed with roasted vegetables like Brussels sprouts and sweet potatoes
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Alongside a bowl of tomato basil soup for a simple, hearty dinner
No matter how you serve them, oven-baked pork loin back ribs are guaranteed to satisfy!
Storing and Reheating Leftover Ribs
Have leftover ribs? Here are some storage and reheating tips:
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Store – Refrigerate in an airtight container up to 4 days. Freeze for 2-3 months.
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Reheat – Place in a 300°F oven on a lined baking sheet until warmed through, 15-20 minutes.
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Repurpose – Dice and add to fried rice, pasta, omelets, soup or potato hash for a protein boost.
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Make sandwiches – Pile on buns and melt cheese on top for quick leftover rib sandwiches.
With proper storage, you can enjoy oven-baked rib deliciousness all week long!
Oven-Baked vs. Grilled Ribs
While grilling yields incredible ribs, oven baking has advantages:
Oven-Baked
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No grill required — bake anytime indoors
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Evenly cooked without charring or burning
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Easier temperature regulation
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Ability to tent foil over ribs
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Great option for large batches
Grilled
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Infuses smoke flavor from charcoal or wood
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Gives ribs a lovely charred exterior
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Better for smaller batches and single racks
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More hands-on attention required
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Harder to maintain consistent heat
Both methods have their perks. Oven baking is ideal when you want convenience, while grilling accentuates that quintessential smoky flavor.
The Takeaway
Baking pork loin back ribs in the oven yields incredibly tender, juicy results with big flavor. All it takes is a few simple keys like choosing quality ribs, applying a flavorful dry rub, slow roasting low and slow, and keeping moisture in mind. Follow the guidance in this article and you’ll be rewarded with fall-off-the-bone ribs everyone will rave about. Ditch the grill — oven-baked ribs for the win!
How To Make easy oven baked pork loin backribs
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1 Preheat oven to 340 degrees. Rinse ribs.
- 2. Cut several holes in the membrane on the back of the ribs. Cut slab in half if needed to fit in 13×9-in. baking pan.
- 3. Sprinkle salt on both sides of the ribs.
- 4. Put the slab(s) in the baking pan and tightly cover with foil. Bake at 340 degrees for at least 1 1/2 hours, or until it’s done. Take off the foil, add the BBQ sauce, and bake for another 20 to 30 minutes without the foil. Let set a few minutes before slicing. Note: You can put the cooked ribs on an outdoor grill for a few minutes if you want to.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Ingredients For easy oven baked pork loin backribs
- 1 pkg pork loin backribs, slab
- 1/2 tsp lawrys season salt
- 1/4 tsp black pepper, coarse ground
- 1/2-1 c bbq sauce, your choice
EASY Baby Back Ribs In The Oven | The Perfect Oven Ribs
FAQ
What temp should pork loin back ribs be cooked to?
How long to cook pork loin ribs at 350?
Should I bake ribs at 275 or 300?
Do you cover pork ribs when baking in oven?
How to cook pork loin back ribs?
To ensure tender and juicy pork loin back ribs, you can try the “low and slow” method. Cook the ribs at a low temperature for an extended period, which allows the collagen in the meat to break down, resulting in tender ribs. You can also baste the ribs with a sauce or marinade during cooking to add extra moisture and flavor.
How do you cook pork ribs in the oven?
Give the pork ribs a generous, even coating on both sides with your dry rub, then place them onto a rimmed baking sheet. Tightly wrap the baking sheet with aluminum foil. Make it good and snug, trapping as much fat and juices as possible so that the meat gets nice and tender. Place them in the oven until they’re practically falling apart.
How long do you cook pork ribs at 300 degrees?
We’re going to cook it for 2 ½ to 3 hours at 300 degrees. The wait is so worth it! First things first: heat the oven and make the dry rub. Give the pork ribs a generous, even coating on both sides with your dry rub, then place them onto a rimmed baking sheet. Tightly wrap the baking sheet with aluminum foil.
How do you cook a rib rib?
Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined. Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack.