Our oven baked baby back ribs recipe never fails to produce delicious restaurant style ribs with succulent meat that falls off the bone. Get the recipe here...
Prep: 5 Minutes
Cook: 150 Minutes
Total: 155 Minutes
Yield: Serves 4
This is actually one of my original recipes from a few years ago. It's actually the first pork rib recipe I created and to be fair this is still the way I do my ribs at home in the oven now. Basically I wanted to create delicious, succulent and tender pork ribs that fell off the bone, the same way they do when you eat out at TGI's or your local smokehouse. It took me a while to figure it out, I did some deep google diving, and also had to eat several portions of ribs during some trial and error recipes (it's a hard life, I know), but I got there in the end. The trick is, you basically have to cook the ribs twice. First you need to cook them low and slow with some juice to keep them, well, juicy. Then you've got to cook them high to get a nice colour on them, and to caramelise any sauce you've added. Anyway, it's much simpler then it sounds.
- One rack of 500g Baby Back Pork Ribs
- Water OR orange juice.
- An orange/lemon
- A marinade/sauce of your choice
- If you're not using True Bites Pork Ribs then you'll have to remove the tough translucent membrane on the concave surface of the ribs. Use a spoon to detach the membrane at the thin end of the ribs, once you get a hold you should be able to peel it all the way off.
- Season the ribs with salt and pepper, or your favourite pork seasoning/dry rub and place them in a roasting dish.
- Add about 10mm of water to the bottom of the dish, and a few slices of orange into a roasting tray, OR use orange juice if it's more convenient. Then place the ribs on top (arching upwards, so there's space underneath). The juice won't flavour the ribs it just helps to break down the muscle tissue and make the ribs extra succulent and tender.
- Cover the dish over with foil so everything is loosely sealed.
- Cook on gas mark 3/170C/150C fan for 90-120 minutes.
- Remove the ribs from the oven and drain off the liquid. If you're feeling adventurous, set the liquid aside and use it to create a tasty dipping sauce or gravy.
- If you're pre preparing your ribs, now's the time to cool them off, cover them over, and refrigerate them. Make sure to use them within 2/3 days.
- Next you need to give the ribs a generous coating of your favourite sauce or marinade, making sure to cover all sides.
- Place the ribs back in the oven, but this time turn the heat up to gas mark 5/190C/170C fan, and cook for 20-30 minutes, or until the ribs are sizzling and any sauce you've added is just starting to caramelise.
- You can always use a different fruit juice (orange, apple, pineapple) instead of using water and slices of orange. The juice won't flavour the ribs too much, but it does help to break down any muscle tissue and make your ribs succulent and juicy.