Member’s Mark Whole Bone In Pork Loin Back Ribs, Vacuum Pack, priced per pound

Member’s Mark Whole Bone In Pork Loin Back Ribs, Vacuum Pack, priced per pound provides high-quality pork with no added solutions or ingredients for our Members. Our selection of pork is perfect for every occasion, whether you are enjoying a quick weeknight meal, or hosting a weekend barbecue with 19 g of protein per serving. Don't forget to grab these Member's Mark Full Size Aluminum Steam Pans for your next summer grilling event. All products are fresh and never frozen with no added preservatives, hormones or steroids.

What Are Pork Loin Back Ribs?

Also known as baby back ribs, back ribs, or loin ribs, these ribs are cut from where the rib meets the spine after the loin is removed. Since the upper ribs are shorter in relation to the bigger spareribs, they are called baby back ribs. Baby back ribs are very tender and lean, making this form of pork loin a healthy choice.

Cooking Instructions

Cooking these ribs is best done in the oven at a low temperature for a long period of time.

1. You can start by preheating the oven to 250°F.

2. Then, place the ribs meat-side down on aluminum foil and slice the back of the ribs several times with a knife.

3. Next, generously apply a coating of your favorite dry rub.

4. Fold the foil around the ribs to make a tight seal and transfer them to a sheet pan.

5. Bake for about two hours in the oven until tender.

6. Next, increase the temperature to 350°F, open the foil, drain the juice, brush on sauce and bake for an additional 10 minutes.

7. Make sure the internal temperature reaches 145°F.

Recommended Wine Pairing

For our Member’s Mark Whole Bone In Pork Loin Back Ribs, Vacuum Pack, priced per pound, we recommend pairing it with a rich red wine such as the Meiomi Pinot Noir Red Wine. This California wine has aromas of jammy fruit and toasty oak along with expressive dark berry and juicy strawberry flavors—these bold, fruity flavors and tannins complement the rich flavors of ribs. When pairing wine with pork ribs, consider the preparation method and seasoning of the ribs. For example, if the ribs are coated with a spicy or tangy barbecue sauce, a wine with higher acidity and more subtle fruit notes may be a good pairing. On the other hand, if the ribs are prepared with a sweeter sauce, a wine with a bolder fruit flavor can help balance the sweetness. For more information on Meiomi Pinot Noir Red Wine

• Keep Refrigerated or Frozen
• Quantity: 2 ct.