Slow Cooked BBQ Pork Loin Back Ribs

Slow cooked BBQ Ribs are one of the best tasting dishes you can make if you take the time to do it.

These ribs fall off the bone! You don't even have to get your fingers messy just the way my Husband likes it! We had the four of us and two additional for dinner. I put some take home containers out for them to take the leftovers home.... that never happened, we ate them all ;)

My recipe is simple but it takes most of the day to cook, well worth the wait!

You will need the following for what I made here for 4 adults and 2 children with NO leftovers:

Ingredients:

• 5 lbs trimmed Pork Loin Back Ribs (here there are two racks)
• One large orange
• 6 Heads of garlic
• 1 Large handful of fresh herbs (Thyme, Sage, Oregano, Chives, Rosemary)
• One Large Onion or Leek
• BBQ Sauce (I use Sweet Baby Rays)
• Water
• Salt
• Fresh ground black pepper
• Soaked apple wood chips for smoking

Preheat oven to 325.

In a large roaster or as I have here a full sheet deep hotel pan, zest and cut into wedges one large orange. Squeeze juice and toss all into pan.

Grate and or chop the cloves of garlic, chop onion (I used a leek) toss into pan along with the bunch of fresh herbs, I stripped some of the Rosemary and Oregano then chopped to get the flavors going.

Season heavily with salt and pepper.

Pour on about 1 cup to 1 1/2 cups BBQ sauce.

Rinse and pat dry your 5 lbs of Pork Loin Back Ribs.

Place ribs into pan and add enough water to just cover the meat.

Stir all the ingredients to combine, flipping the meat a couple of times to coat well.

Place ribs bone side up as shown here:

Place ribs into preheated oven and reduce heat to 240. I roasted the ribs uncovered for about six hours checking about three times during cooking to spoon liquid over ribs and stirring the herb liquid mixture.

The ribs are ready when you can pierce with a fork and the fork slides in easily. If the meat is still real firm cook a bit longer. You want it out before it starts to fall off the bone.

Remove and set aside until you are ready to eat.

When you are ready to eat or close to heat the grill and apple wood chips if your smoking. After the chips start to smoke reduce heat.

Place the ribs on prepared foil (non stick cooking spray and poke holes in foil with knife to let the smoke through) and place on top rack of grill. If your smoking let the ribs soak in some of the smoke for a few minutes. Coat with your favorite BBQ Sauce on both sides, shut grill lid and let the sauce heat up. Do this step two to three times until you get the coating you like.

TIP: preheat your sauce in a sauce pan prior to glazing the ribs for better results.

Ribs are done when they are heated through and the sauce is thick and yummy!

Enjoy!