How to Cook Pork Loin Rib Ends to Perfection

Pork loin rib ends, also known as spare ribs, are a flavorful and delicious cut of meat that come from the belly of the pig. While they can look intimidating to cook with all those bones and cartilage, they are absolutely worth the effort for their succulence and taste. If you want to take your pork rib game to the next level learning how to cook pork loin rib ends is a must. In this guide I’ll walk you through everything you need to know to cook pork spare ribs to tender, fall-off-the-bone perfection.

A Quick Intro to Pork Loin Rib Ends

Let’s start with a quick primer on exactly what pork loin rib ends are. Pork spare ribs are cut from the belly of the pig, just below the loin section. They are meatier than baby back ribs with more marbling, collagen, and fat. This makes them incredibly flavorful and moist when cooked properly.

The term “rib ends” refers to the tapered ends of the ribs closest to the shoulder. This section contains small bones and cartilage which can make it a little chewier than the middle sections. While some people find this annoying, the extra connective tissue means tons of flavor!

Prepping and Seasoning Pork Rib Ends

Now that you know exactly what cut of meat we’re working with, let’s talk prep. Proper seasoning and prep is key to making these ribs shine.

First, trim off any loose scraps of meat or large chunks of fat from the rib ends Then, peel off the membrane on the underside of the ribs This will allow seasonings and smoke to fully penetrate the meat.

Next, it’s time to season. For killer pork spare ribs, you want a rub that balances sweet and savory flavors. Some of my favorite spices to use include brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper. Massage the rub all over the ribs, making sure to coat them completely.

Finally, let the ribs rest in the fridge for at least 2 hours or up to overnight. This allows the seasonings to deeply penetrate and tenderize the meat. Now you’re ready to start cooking!

Baking Juicy, Fall-Off-the-Bone Ribs

One of the easiest cooking methods for pork loin rib ends is baking them low and slow in the oven. Here’s a simple technique:

• Preheat oven to 300°F.
• Place rib ends meat-side up on a foil-lined baking sheet.
• Cover tightly with more foil and bake for 2 1/2 to 3 hours until completely tender.
• Carefully remove foil, brush with BBQ sauce and bake 30 mins more.
• Let rest 10 minutes before serving.

The initial covered baking helps slowly break down connective tissue and fat to make the meat incredibly succulent. The final uncovered baking with BBQ sauce chars the outside for finger-licking results.

For even more flavor, try adding hardwood chips like apple or hickory under the foil. This smokes the ribs as they bake!

Grilling for Maximum Smoky Flavor

Grilling is another amazing cooking method that infuses pork spare ribs with delicious charred flavor. For perfectly grilled ribs:

• Prepare ribs with dry rub and let sit 1 hour.
• Preheat grill to medium heat.
• Grill ribs bone-side down for 15 minutes.
• Flip and grill 15 minutes more, basting with BBQ sauce.
• Remove ribs and tent foil over them. Let rest 10 minutes before slicing.

Because the rib ends contain so much connective tissue, it’s important not to grill them over direct high heat. This can cause the exterior to burn while inside stays underdone. A medium indirect heat with flipping and basting ensures juicy, tender meat.

Slow Smoking Rib Ends for True Pitmaster Flavor

For the ultimate depth of flavor, smoking pork loin rib ends low and slow is the way to go. Here are a few smoker tips:

• Prepare ribs with dry rub and refrigerate overnight.
• Set up smoker or grill for low indirect heat around 225°F.
• Add presoaked wood chips to smoker box for flavor.
• Smoke ribs for 4-6 hours, spritzing with apple juice every hour.
• In last 30-60 mins, brush with BBQ sauce to finish.

Smoking rib ends requires patience, but the payoff is incredible. The low gentle heat tenderizes the meat while the wood smoke permeates it with that irresistible pit-smoked flavor.

Evaluating Doneness

With any cooking method, it can be tricky to determine when pork spare ribs are perfectly cooked. Here are a few ways to test for doneness:

• Use an instant read thermometer – ribs are done at 195°F-205°F.
• Check for tenderness when piercing between bones with a toothpick or skewer.
• Look for the meat to have shrunk back from the ends of the bones by around 1/4 inch.
• Try the bend test – if the slab easily cracks and starts to break when bent, it’s ready.

Go for fall-off-the-bone ribs where the meat is extremely supple but not quite completely falling apart. This ensures tender yet still structured ribs.

Serving Up Succulent Pork Loin Rib Ends

Now comes the best part – devouring all that tender, juicy, smoked meat! I love serving up a big platter of pork spare ribs with classic BBQ sides. Here are some of my favorites:

• Corn bread – the perfect accompaniment to sop up sauce.
• Coleslaw – cool, crunchy, and acidic slaw balances the rich ribs.
• Baked beans – smoky, sweet, and saucy.
• Mac and cheese – cheesy goodness cuts through the spice.
• Collard greens – earthy, hearty greens.
• Fries or tater tots – because who doesn’t love potatoes!

Don’t forget plenty of napkins and wet wipes too. Digging into saucy pork rib ends is messy business, but that’s all part of the fun!

The next time you see pork loin rib ends at the store, pick some up and experiment with cooking methods. With the right prep, seasoning, and techniques, you’ll be amazed how pork spare ribs can go from good to mind-blowingly delicious. Now get cooking and enjoy those finger-lickin’ ribs!