Barbecued Pork Loin Ribs

Barbecued Ribs are a real treat in the summertime.  I finally have a recipe that I know is incredibly delicious and easy to make.  The dry rub gives them a smoky-heat even my children love.  These ribs are baked slow in the oven until they're nearly falling apart, then finished on the grill for that classic charred barbecue finish.    

Two important steps in making flavorful, tender ribs:  Dry rub the ribs and allow ribs to sit overnight or about 24 hours.  When baking ribs, seal each rack or half rack in it's own foil pouch for proper steaming/baking.  That's it.  As long as you do that and have a killer barbecue sauce to mop on at grill time, you'll have delicious ribs this summer!


Start with my dry Rib Rub recipe.

{*first remove membrane on back of ribs and rinse thoroughly in cold water to remove any tiny bits of bone}  Coat ribs with rub, rubbing in on entire surface of ribs, then cover and refrigerate overnight.  I cut the racks in half for easier handling.

The meat will be pulling away from the bones!

Barbecued Pork Loin Back Ribs
recipe by Stella B's Kitchen
printer friendly recipe


about 2.5-3 pound rack of ribs, cut into 2 pieces, membrane removed and rinsed well

Sprinkle and rub on about 2-3 Tbsp Rib Rub on all surfaces of ribs.

Place each rack in its own heavy foil pouch, seal and place in refrigerator overnight or about 24 hours.


When you are ready to bake ribs, open one end of the foil pouches and add to each:
2 Tbsp fresh lime juice
2 Tbsp orange juice


Seal again and place pouches in a preheated 250 degree oven on a rimmed baking sheet.  Bake for at least 2 hours, until ribs are tender.  {try pulling meat away from the bones with a fork and if it easily does, they are ready for the grill.}


Top ribs with your favorite barbecue sauce, grill to get those lovely grill marks and set your sauce.  Shoot for grilling over medium-high heat, meat side down for 3 minutes, flip and grill 3 minutes, flip to meat side down and grill 3 minutes, flip and grill 3 minutes.  


Ribs should be so tender they are nearly falling off the bone.


*notes:  We have had to stop grilling a few minutes early because the meat was falling off and sticking to the grill.  And another time we had to place the leftover ribs back in the oven for 45 minutes to get them slightly more tender because I cooked too many ribs in a pouch.  It's really important that they have their own pouch space, so don't skip that.  If you do, add on another hour of baking.  Results will vary slightly based on how hot your oven and grill cook.  If you're cooking more than one rack, after rubbing, you can stack all pieces in a larger container to refrigerate overnight (as pictured above).  When ready to bake, just divide them up in their own foil pouches.

More yummy side dishes to try with this recipe:

Mashed Potatoes

Vegetable Medley Casserole

Calico Baked Beans

I share my recipes HERE at these fun blogs.  Come check them out:)