Sam’s Club – Pork Loin Back Ribs

Pork Loin Back Ribs 001

While shopping at Sam’s Club I spotted ‘Boneless Pork Loin Back Ribs’.  I had seen them at Sam’s Club before & had never really considered buying them.   A ‘reduced’ sticker made me take another look.   A’reduced price’ of just over $7.  for 3.5 pounds of pork, 2 nice sized slabs.  Without a second thought, into the cart they went.

Yes, I am one of those people that take advantage of reduced price meat.



I made up a batch of brine.  Why? Because it was pork and pork is always better brined. I hadn’t decided how I was going to cook these but Asian Flavors sounded good. The really important part of brining is the Kosher Salt to Liquid ratio, additional flavors can be anything you like.  Along with 2/3 cup kosher salt, 1 gallon of water, I added garlic, ginger, red pepper flakes and pepper corns.  

While the pork was soaking, I set about deciding how I was going to cook them.  I am familiar with most cuts of meat and their various names, but these were a bit of a mystery.  Google gave me a mix of answers, including some heated discussion on whether these were ‘ribs’ or not.  Clearly, these were not a ‘standard’ cut of pork. Some suggested these are dry and tough – which told me they were over cooked. Others said to cook them low and slow wrapped in foil.  Still others suggested braising them.  The National Pork Board doesn’t even mention this cut. I was beginning to wish I hadn’t bought them.  Leave it to Sam’s Club to come up with yet another cut of meat.  

Then a light bulb went off. What I had were not ribs.  This meat is cut from the Loin.   Somehow, I missed the ‘loin’ part of this label. What I saw was, ‘Pork Back Ribs – Boneless’  After much, mostly futile research, I decided to go with my gut instinct and grill these, much like I would pork loin chops.

Pork Loin Back RibsOnce removed from the brine, I coated the meat with an Asian Garlic & Green Onion Teriyaki sauce.

You can see how this slab of pork is cut to resemble ‘ribs’.  Actually, even though they aren’t ‘ribs’ those slices do serve to help the brine and the sauce soak into the meat.  

I brushed them and didn’t actually marinate them in the Teriyaki- next time I would let them marinate for a few hours, even overnight.  These are pretty lean, with just a bit of fat and fairly thin.

After great debate, this is how I went about cooking these, Boneless Pork Loin ‘Ribs’.  

Ribs and Kabobs 013 BHeat the entire grill, put on some vegetable kabobs and some pineapple spears.   Then turn off one side of the grill.  

Sear the meat on both sides over the direct heat. Then move to the off side of the grill to cook using indirect heat. 


Pork Loin Back Ribs SearedBe careful to not leave them over direct heat for long.  The sugar in the Teriyaki Sauce will burn easily.

Once you have moved them on to the off side of the grill, shut the lid and let them cook for about 10 – 15 minutes.  The internal temperature should be 145° – remove and cover with foil.

Sliced Pork Loin Back Ribs


After they have rested for about 10 minutes.  Slice thinly against the grain.   I served these with grilled peppers, onions, pineapple and jasmine rice.  

I have to admit that I kept going back and slicing off sliver after sliver of pork until I just couldn’t eat another bite.  

Quick, simple, delicious & affordable.


Need the recipe / method for the brine?   Brine – check it out.   


Sam’s Club – Pork Loin Back Ribs — 13 Comments

  1. I buy these all the time. We love them! The secret I think is not to over cook them – and I buy the ones with the least lean looking meat and with more of the additional part that is usually separated with a small fat line. We generally grill them – sometimes whole, sometimes cut into pieces. Iam happy these haven’t become popular because they stay inexpensive. Probably my favorite meat purchases at Sam’s (it’s the only place I find them).

  2. I had the same conundrum when I answered the siren call of these marked-down Sam’s Club beauties. Your recipe and insight were fantastic & inspiring. Since there is 16 inches of snow on our grill right now however, I decided to go thin, marinate, carmelize, and accessorize ….. I picked up some Sam’s French baguettes along with my pork and made banh mi. I highly recommend. A web search will yield lots of recipies; I like the one from Food 52. And I owe it all to you, bakingNana!

  3. BN: Boneless Pork Loin Back Ribs sounds like an oxymoron to me! I’m not the least bit surprised that you were able to transform this discounted cut of meat into a fantastic meal.

    • Indeed! After I got home with my ‘deal’ I was feeling more than a little conflicted.
      Thank goodness the light bulb clicked on. These are really good but I can see how they could be tough, dry and tasteless.
      I feel like I discovered something special.

  4. Very nice! I like the brine that you used. I’ve never thought about adding the peppercorns or garlic. You make this look so easy and delicious!

  5. LOVE happy accidents! Kudos to you for spotting a good bargain and for making it better by coming up with an original recipe that sounds DEE-lightful!

    • I love pork, well to be honest I love most meat but I can see how these could be really tough and dry.
      I was lucky to have hit a winner!

  6. OH MY! Those do look good! I just bought our ribs for Father’s Day. I too will brine, then pack with a rub and smoke. You just can’t beat a good meaty rib, can you! That first photo had me salivating. hehe