How To Cook Ribs In The Oven

How to Choose the Best Type of Ribs for Baking

• Baby Back Ribs: Smaller and tender, with lean meat.

• St. Louis Ribs: Larger and fattier, ideal for slow cooking.

• Loin Ribs: Meaty with good marbling.

• Short Ribs: Meaty with a good amount of fat.

• Back Ribs: Less meat, but very flavorful.

• Prime Rib Ribs: Tender with excellent marbling.

• For a family dinner: Baby back ribs or St. Louis ribs are ideal for their flavor and ease of preparation.

• For a special occasion: Prime rib ribs offer superior flavor and texture.

• For slow cooking: St. Louis ribs or beef short ribs are great options.

• For a quick meal: Baby back ribs cook faster than other types.

Preparing the Ribs Before Cooking

1. Cleaning the ribs:
• Rinse the ribs under cold water to remove any residue or impurities.
• Dry them completely with paper towels to ensure there's no excess moisture.

2. Trimming the ribs:
• Remove excess fat, focusing on areas where the fat is thicker.
• Cut off irregular edges for a better appearance and more even cooking.
• Make sure the ribs are well-aligned and ready for the next preparation steps.

1. Identify the membrane: It's a thin, whitish layer on the back of the ribs.

2. Lift one end: Use a dull knife to lift a corner of the membrane.

3. Grab and pull: With a paper towel or clean cloth, grip the lifted corner and pull firmly.

4. Remove completely: The membrane should come off in one piece. If it breaks, repeat the process from where it broke.

5. Verify: Make sure all the membrane has been removed for better flavor absorption and a more tender texture.

Marinades and Rubs Recipes for Oven-Baked Ribs

• 4 crushed garlic cloves

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar

• 1 tablespoon sweet paprika

• 1 tablespoon dried oregano

• Salt and pepper to taste

• 1/2 cup ketchup

• 1/4 cup brown sugar

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

1. Honey and mustard marinade:
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 minced garlic clove
• Juice of 1 lemon

2. White wine and herb marinade:
• 1/2 cup white wine
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 2 minced garlic cloves

3. Asian marinade:
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 minced garlic clove

How to Make the Best Ribs in the Oven

• 1 rack of pork ribs (around 2-3 kg)

• 2 tablespoons olive oil

• 1/4 cup soy sauce

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey

• 2 cloves garlic, minced

1. Clean and prepare the ribs as explained in the previous section: rinse the ribs under cold water and remove the membrane from the back using the previously described technique.

2. To prepare the marinade, mix 1/4 cup of soy sauce, 2 tablespoons of apple cider vinegar, 2 tablespoons of honey, and 2 minced garlic cloves in a bowl. Stir well until all ingredients are fully combined, and the honey is dissolved.

3. Place the ribs in a large tray or a resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully covered on all sides. If using a tray, cover it with plastic wrap.

4. Let the ribs marinate in the refrigerator for at least 2 hours, or ideally overnight. For even marinating, turn the ribs every few hours if possible.

5. About 30 minutes before cooking, take the ribs out of the fridge to reach room temperature. Preheat the oven to 150°C (300°F).

6. Pat the excess marinade off with paper towels. If you didn't marinate the ribs, simply rub them with 2 tablespoons of olive oil and season with salt and pepper to taste.

7. Place the ribs in a baking tray, bone side up, and cover them tightly with aluminum foil.

8. Bake for 2 hours and 30 minutes.

9. After 2 hours and 30 minutes, remove the ribs from the oven and discard the foil. Increase the oven temperature to 200°C (400°F).

10. If desired, brush the ribs with your favorite barbecue sauce at this point.

11. Return the ribs to the oven, uncovered, and bake for another 20-30 minutes or until golden and tender.

12. Remove from the oven and let the ribs rest for 10 minutes before cutting and serving.

• To check if the ribs are done, insert a fork between the bones. If it slides in easily, they are ready.

• Using aluminum foil helps retain moisture and speeds up the cooking process.

• For crispier ribs, finish them under the grill for the last 5 minutes, keeping a close watch to prevent burning.

• Let the ribs rest for 5-10 minutes before cutting to allow the juices to redistribute for juicier meat.

• Store leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat them in the oven at a low temperature.

Cooking Time According to the Type of Ribs

• Oven temperature: 275°F (135°C)

• Cooking time: 2 to 2.5 hours

• Cooking sign: The meat begins to separate from the bone and reaches an internal temperature of 145°F (63°C)

• Oven temperature: 275°F (135°C)

• Cooking time: 3 to 3.5 hours

• Cooking sign: The meat easily separates from the bone and reaches an internal temperature of 190°F to 200°F (88°C to 93°C)

• Oven temperature: 275°F (135°C)

• Cooking time: 1.5 to 2 hours

• Cooking sign: The meat is tender but still juicy, with an internal temperature of 145°F (63°C)

• For all varieties, you can increase the temperature to 350°F (175°C) during the last 20-30 minutes to caramelize the barbecue sauce if you've applied it.

• If you're using the aluminum foil wrapping method, consider uncovering the ribs during the last hour of cooking to allow them to brown.

Methods to Check if the Ribs are Cooked

• Insert the thermometer into the thickest part of the meat, avoiding touching the bone.

• For pork ribs, the ideal internal temperature is 145°F (63°C).

• For beef ribs, aim for a temperature between 190°F and 205°F (88°C and 96°C) to get a tender texture that falls off the bone.

• Color: The meat should have a uniform golden brown color on the outside.

• Meat retraction: The ends of the bones should be exposed about 1/4 inch (6 mm).

• Cracks in the crust: If you've applied a spice rub, you should see small cracks forming on the surface.

• Bend test: Lift the rack by one end with tongs. If it bends easily and the meat begins to crack on the surface, it's a good sign that they're ready.

• Twist test: Take a bone from the center of the rack and gently twist it. If it turns easily and the meat begins to separate from the bone, the ribs are cooked.

• Touch texture: With a fork or the tip of a knife, gently press the meat between the bones. It should yield easily.

Perfect Side Dishes for Oven-Baked Ribs

1. Coleslaw: A crunchy mix of shredded cabbage, carrot, and creamy dressing.

2. Potato salad: Cubed cooked potatoes with mayonnaise, onion, and fresh herbs.

3. Mixed green salad: Various green leaves with cherry tomatoes and cucumber, dressed with light vinaigrette.

4. Corn and bean salad: Sweet corn, black beans, red pepper, and cilantro with lime dressing.

1. Grilled corn: Corn on the cob roasted with butter and spices.

2. Baked potatoes: Small potatoes seasoned and roasted until golden and crispy.

3. Baked beans: Beans slowly cooked with bacon and molasses.

4. Mac and cheese: A comforting classic that goes well with ribs.

5. Roasted vegetables: A mix of carrots, zucchini, and peppers roasted with herbs.

1. Homemade BBQ sauce: A sweet and spicy blend of tomato, vinegar, brown sugar, and spices.

2. Honey mustard sauce: Perfect for those who prefer a sweet touch.

3. Spicy chipotle sauce: For spice lovers, with a smoky touch.

4. Ranch dressing: A creamy and refreshing option.

5. Garlic and herb sauce: A light and aromatic alternative.

Frequently Asked Questions (FAQs)