This baby back ribs recipe tastes just like the ribs at your favorite BBQ joint. They are smoky, sweet, sticky, and savory. The only difference is that you can make them in your own backyard or kitchen. A homemade spice rub is used to season the ribs a lot, and they are then cooked slowly until they are tender and juicy. Before being served, a thick barbecue sauce is spread on the ribs, and they are heated again until they get a nice bark on the outside. They are unbelievably easy to make and taste great whether you smoke them, cook them in the oven, or move them from the oven to the grill.
Pork back ribs, also called loin ribs or baby back ribs, are a barbecue favorite for good reason These meaty ribs are succulent, tender, and pack some serious flavor when cooked right
While backyard grill masters love smoking up racks of back ribs, you don’t need a fancy setup to make these ribs taste amazing. Your oven or slow cooker can turn out insanely delicious pork back ribs too.
Below I’ll explain everything you need to know about cooking pork back ribs, including choosing the best ribs, proper seasoning techniques, judging doneness, and more. Let’s get into how to cook pork loin back ribs that are finger-licking good!
Choosing the Best Pork Back Ribs
You want ribs with plenty of meat on the bone and a nice even shape, Here’s what to look for when buying pork loin back ribs
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Meaty – At least 1 inch of meat attached to the bones
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Lean – Look for solid muscle meat, not large areas of fat
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Uniform – Ribs should be similar in size and shape
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Flexible – The rack should bend without breaking apart
Allow about 1/2 to 3/4 rack per person. Racks usually contain 10-13 ribs. Now let’s get into preparing and cooking methods.
Prepping Pork Back Ribs for the Best Flavor
There are two ways to add great flavor to your pork back ribs before cooking – marinating or using a dry rub.
Marinade: Mix up a wet marinade of ingredients like vinegar, fruit juice, herbs, spices, oil, etc. Place ribs in a zip-top bag with marinade and refrigerate for 1-4 hours, turning occasionally.
Dry Rub: Coat ribs all over with a spice mix of salt, pepper, paprika, chili powder, brown sugar, garlic powder, etc. Chill for at least 2 hours before cooking.
Letting ribs marinate develops big flavor. Now let’s look at the easiest cooking methods.
Oven-Baked Pork Back Ribs
Baking ribs uncovered makes the exterior crispy. Covering them keeps ribs super moist and tender.
Uncovered
- Bake at 350°F for 2-3 hours until tender, basting with sauce last 30 minutes
Covered
- Bake at 350°F covered in foil for 1.5-2 hours until tender
- Uncover last 15 minutes to caramelize sauce
Always let ribs rest 5-10 minutes before cutting for juicier meat.
Grilled Pork Back Ribs
Grilling imparts delicious smoky flavor. Use indirect heat and monitor temperature closely.
- Prepare grill for medium heat
- Place ribs on grill over indirect heat, close lid
- Grill approximately 1.5-2 hours until tender, brushing with sauce last 30 minutes
Add wood chips to grill for extra smoke flavor. Fruit woods like apple and cherry pair great with pork.
Slow Cooker Pork Back Ribs
Let your slow cooker do the work and deliver tender, fall-off-the-bone ribs.
- Rub ribs with your favorite seasoning
- Place in slow cooker and add 1 cup broth or water
- Cook on Low for 6-8 hours
- Carefully remove ribs and brush with sauce before serving
The slow cooker breaks down the connective tissue for super tender results.
Judging Pork Back Rib Doneness
With ribs, you can’t rely on internal temperature like with other cuts of meat. Here are ways to check for doneness:
- Meat shrinks back from bones by at least 1⁄4 inch
- Ribs bend and crack when holding rack in the middle
- Meat tears cleanly when twisted with tongs
- Toothpick slides in and out of meat easily
The ribs are done when they check all of these boxes. Now let’s get into serving suggestions.
Inspiring Ways to Serve Pork Back Ribs
Keep sides simple to let the ribs shine. Classic pairings include:
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Corn bread – The sweetness balances the ribs
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Coleslaw – Crunchy texture contrasts the tender ribs
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Baked beans – Savory and sweet
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Corn on the cob – Grilled corn is amazing in summer
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Fries or wedges – Crunchy, salty counterparts
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Mac and cheese – Comforting cheesy goodness
Mix up your sides to keep rib nights feeling fresh and fun. Now let’s get into even more flavorful ways to cook pork back ribs.
Delicious Seasonings and Sauces for Pork Back Ribs
While plain ribs are tasty, seasonings and sauce take them over the top.
Dry Rubs
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Chili powder, brown sugar, paprika, garlic powder, salt
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Coffee, brown sugar, chili powder, cumin, pepper
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Smoked paprika, oregano, garlic powder, onion powder
Sauces
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Sweet and spicy BBQ sauce
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Hoisin sauce, rice vinegar, sesame oil
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Bourbon, maple syrup, ketchup, Worcestershire
Get creative with flavors! The options are endless for amazing oven-baked, grilled, or slow cooked pork back ribs.
Frequently Asked Pork Back Rib Questions
Here are answers to some common questions about cooking pork loin back ribs:
Do you remove membrane from back ribs?
Yes, remove the thin membrane for tender, easy to eat ribs. Use a knife to loosen it, then pull it off with a paper towel.
Do ribs go bone side up or down?
It doesn’t matter – cook them bone side up or down per your preference.
Can you cook back ribs from frozen?
No, always thaw ribs fully in the refrigerator before cooking for food safety.
How long do leftover ribs last?
Store leftover pork ribs for 3-4 days. Reheat gently before serving again.
Satisfying Your Ribs Craving
Now you have all the knowledge needed for oven-baked, slow cooked, or barbecued pork back ribs that are finger-licking delicious!
Remember to choose meaty racks, add flavor with a marinade or dry rub, and cook low and slow using your preferred method. Monitor doneness closely and stop cooking when ribs pass the tenderness tests.
Serve with classic sides like cornbread and coleslaw for a mouthwatering meal everyone will love. Fire up the oven or grill and enjoy the most tender, flavorful pork back ribs ever!
For even more sensational slow cooker recipes, be sure to check out these posts:
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Easy Shredded Chicken Tacos
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Fall Apart Slow Cooker Pot Roast
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Slow Cooker Beef Stew
Get your apron on and satisfaction your ribs craving asap!
Did you make this recipe?
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Cooking Ribs: Smoker VS Oven (or Oven-to-grill)
The best way to cook ribs is in a smoker. Smoking surrounds the ribs in a smoky chamber while cooking them for over 4 hours at a low temperature. Cooking the ribs gently allows the fat to render out slowly and the connective tissue to break down, ensuring the ribs are succulent, and the long exposure to smoke allows the meat to take on a distinctive smoky flavor. I use a vertical wood pellet smoker from Pit Boss (available through Pit Boss or Amazon), shown below along with my sweet chocolate lab, Gus.
If you don’t have a smoker or are short on time, the oven is the way to go. Ribs baked in the oven only take two hours to cook. To set the sauce, put the ribs under the broiler or on the grill for a few minutes. Oven-baked ribs are just as tender as ribs cooked in a smoker, but the smoky flavor won’t be as strong. The spices in the rub still add a lot of smoky flavor to the finished ribs.
Before seasoning the ribs, it’s best to remove the membrane that coats the underside of the ribs. I usually ask my butcher to do this for me, but it’s easy to do yourself if necessary. Using a butter knife, simply loosen the membrane around one of the end bones, scraping it away from the ribs.
Once you get under it, grab the membrane with a paper towel and peel it off. If you’re lucky, it will all come off in one piece. Removing the membrane allows the spice rub to better penetrate the meat and ensures the ribs are nice and tender.
First, heat up the smoker or oven. Then, use about half of the spice rub to cover both sides of the ribs evenly.
Let the ribs “sweat” and soak up the rub for about 15 minutes. Then, use the rest of the rub to coat the racks. It will seem like too much rub but it’s not – use it all.
Preheat the smoker to 225°F and place the spice-coated ribs on the racks. 
Cook for 2 hours. The ribs should have nice color at this point.
Remove the ribs from the smoker and double wrap each rack in heavy-duty foil.
Return to the smoker for 1-1/2 hours.
Remove the foil-wrapped ribs from the smoker (hot grease may drip out of the foil, so be careful). Open the package carefully, leaving the ribs on the foil. Brush about 3 tablespoons of BBQ sauce on top of each rack.
Fold the edges of the foil around the racks, creating a makeshift “pan” for each rack. Cover the racks with foil and put them back in the smoker. Cook for another 45 minutes to an hour.
The ribs should be tender and the sauce should be set. To check if they’re done, use tongs to lift them from the middle. If they bend easily and the meat “cracks” on top, they are done.