PORK LOIN BACK RIBS BBQ RECIPES

Name: Easy Oven Baked Pork Loin Backribs
Prep time: 5 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1 package(s) pork loin backribs, slab; 1/2 teaspoon(s) lawry's season salt; 1/4 teaspoon(s) black pepper, coarse ground; 1/2-1 cup(s) bbq sauce, your choice

PORK LOIN BACK RIBS | JUST A PINCH RECIPES

Pork Loin Back Ribs | Just A Pinch Recipes image

This is how I cook my pork loin back ribs in the oven. It's a really easy no fuss recipe.

Provided by Gail Welch @sugarshack

Categories Pork

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 4

Ingredients

1 package(s) pork loin backribs, slab
1/2 teaspoon(s) lawry's season salt
1/4 teaspoon(s) black pepper, coarse ground
1/2-1 cup(s) bbq sauce, your choice

Steps:

Preheat oven to 340 degrees. Rinse ribs.
Make several slits through membrane on the backside of the ribs. Cut slab in half if needed to fit in 13x9-in. baking pan.
Season ribs front and back with salt & pepper or you choice of rub ingredients.
Place slab(s) in baking pan and cover tightly with foil. Bake at 340 degrees for 1 1/2 hours or longer until done. Remove foil; Add BBQ sauce and bake uncovered an additional 20-30 minutes. Let set a few minutes before slicing. Enjoy! NOTE" May place cooked ribs on outdoor grill for a few minutes, if desired.

BABY BACK PORK RIBS – INSTANT POT RECIPES

Baby Back Pork Ribs – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 rack baby back pork ribs (membrane removed)
1/4 cup brown sugar
2 tbsp chili powder
2 tsp dried parsley
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne ((optional))
1 cup Water
1/2 cup apple cider vinegar
1/4 tsp liquid smoke ((optional))
1/2 cup BBQ sauce
1 cup Water
4-6 ears corn (shucked, ends trimmed and broken in half)

Steps:

Combine the Rub ingredients in a small dish. Rub on the front and back of the ribs.
Pour Rib Pot ingredients in the bottom of the pot and then place the trivet in the pot.
Place the ribs inside the pot, standing on their side, wrapping around the inside of the pot.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 25 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the ribs from the pressure cooker and set on a foil lined baking sheet. Brush with BBQ sauce and set under the broiler until sauce begins to caramelize, about 5 minutes.
While the ribs are under the broiler, clean the Instant Pot and refill with 1 cup of water, the trivet and the corn. Do not overfill the pot.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.

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BARBECUE RIBS | PORK RECIPES | JAMIE OLIVER

From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 737 calories per serving

1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

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Here you get the attitude of all those flavours on the outside of the pork – smoky, sweet, sour and spicy – with beautifully cooked, silky, untouched meat inside. The contrast is fantastic.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving

1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

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BARBECUE RIBS | PORK RECIPES | JAMIE OLIVER

From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 737 calories per serving

1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

See details

BARBECUED PORK LOIN | PORK RECIPES | JAMIE OLIVER RECIPES

1. To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
2. Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
3. Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
4. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
5. Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
6. Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
7. For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
8. Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
9. Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
10. Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
11. Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
12. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
13. Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

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