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Member's Mark Pork Loin Back Ribs, Cryovac (priced per pound)


By Member's Mark
Item # --
Model # PLU 11019
Current price: $0.00

Highlights

  • Always fresh, never frozen
  • No added solutions
  • Pork raised with no growth promotants, added hormones or added steroids
  • Two slabs per package

About this item

Member’s Mark™ 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. All products are fresh and never frozen with no added preservatives, hormones or steroids. Visit your Sam’s Club meat department for fresh Member’s Mark pork that is cut fresh daily.

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.

Tips for Cooking Pork Loin Back Ribs

Cooking these ribs is best done in the oven at a low temperature for a long period of time. You can start by preheating the oven to 250°F. Then, place the ribs meat-side down on aluminum foil and slice the back of the ribs several times with a knife. Next, generously apply a coating of your favorite dry rub. Fold the foil around the ribs to make a tight seal and transfer them to a sheet pan. Bake for about two hours in the oven until tender. Next, increase the temperature to 350°F, open the foil, drain the juice, brush on sauce and bake for an additional 10 minutes.

Recommended Wine Pairing

For our Member's Mark Pork Loin Back Ribs, 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, click here.

Season Your Ribs with Kinder’s

Bought a slab of pork loin back ribs but unsure how to season them? We recommend getting a bottle of Kinder’s Japanese BBQ Rub and Seasoning. It’s made with a base of soy, ginger and garlic and mixed with sea salt, sugar, brown sugar, sesame seeds and other spices. These flavors blossom when the meat is cooked on the grill or in the oven. You’ll want to put it on not just ribs, but on chicken and salmon, too. For more information on Kinder’s Japanese BBQ Rub and Seasoning, click here.

Visit the Sam’s Club Recipe Hub.

 


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