Pork loin back ribs, also known as loin back ribs or baby back ribs, are available from butchers with or without the bones. If your butcher does not offer boneless back ribs normally, you can still request he carve them especially for you. Boneless pork loin back ribs are easier to eat and cook faster than their bone-in counterparts. About 90 minutes is required to grill boneless pork loin back ribs, as compared with upward of two hours for bone-in ribs.
Lightly grease the grates of your grill and then set it up for indirect heat. If you have a charcoal grill, place all the charcoal on one side of the grill. If you have a gas grill, light only the burners on one side of the grill. Preheat the grill to medium, or about 350 degrees Fahrenheit.
Coat the pork loin back ribs in the olive oil with your fingers. Place the oiled back ribs onto the side of the grates not directly over the heat and cover the grill. Allow the boneless back ribs to cook for about one hour or until their meat is no longer pink in the center.
Use a basting brush to coat the boneless back ribs in a layer of barbecue sauce and continue cooking them on the grill for about 20 minutes.
Remove the pork loin back ribs from the grill and allow them to cool for 15 minutes. Serve the back ribs while hot.
If you have a preferred liquid seasoning, you can use 2 cups of it in lieu of the barbecue sauce. Alternatively, you can sprinkle 1/2 cup of your favorite dry seasoning over the back ribs and forgo the barbecue sauce. Refrigerate leftover boneless pork loin back ribs immediately and consume them within two days.