How to Cook Pre Marinated Pork Ribs to Perfection

Juicy, tender pork ribs with finger-licking sticky glaze are the ultimate BBQ fare. While grilling imparts that quintessential charred flavor, oven-baked ribs are a foolproof way to achieve fall-off-the-bone results right in your own kitchen With a flavorful marinade and low, slow cooking, you’ll have competition-worthy ribs ready in just a few easy steps

Get High Quality Ribs

You can’t go wrong starting with meaty, well-marbled rib racks. Look for racks with long bones and a decent amount of meat between them. Avoid racks with lots of exposed bone. For ultimate tenderness, choose baby back or loin back ribs over spare ribs, which have more connective tissue.

Opt for ribs with the membrane removed for faster marinating and easier eating, Or remove it yourself – loosen it with a knife then peel it off with paper towels Any prepacked marinade flavors will penetrate better without the membrane,

Choose a Marinade

Premarinated ribs are flavored and ready to cook right out of the package. Grocery stores stock a variety of options from zesty barbecue to sweet teriyaki to spicy chili lime. Or whip up your own marinade at home.

A basic marinade has an acid, oil, herbs and spices. Acidic ingredients like vinegar, citrus juice or yogurt help tenderize the meat. Oil coats and bastes while seasonings add lots of flavor. Consider ingredients like:

• Vinegar – cider, red wine, rice wine, balsamic
• Citrus juice – orange, lemon, lime
• Soy sauce or tamari
• Worcestershire sauce
• Chili paste or hot sauce
• Tomato sauce or paste
• Mustard – yellow, Dijon, spicy brown
• Fresh or dried herbs – rosemary, thyme, oregano, cilantro
• Spices – garlic, onion, paprika, cumin, chili powder
• Sweeteners – brown sugar, honey, maple syrup

Allow ribs to marinate for at least 2-4 hours, or overnight for best results. Keep refrigerated.

Choose Oven or Grill

Both grilling and oven baking work well for cooking marinated ribs. Grilling imparts that classic char while the oven gently breaks down tissue for fall-off-the-bone results.

Grilling

Fire up your grill to medium heat, approximately 300-350°F (150-175°C). Place the ribs bone-side down and allow them to cook for about 1.5 to 2 hours, turning occasionally. Brush your favorite BBQ sauce during the last 20 minutes for a tangy and caramelized finish.

Oven Baking

Preheat your oven to 300°F (150°C). Arrange ribs meaty-side up on a foil lined baking sheet. Bake for 2-3 hours until tender and cooked through. For sticky glazed ribs, brush with BBQ sauce for the last 30 minutes.

The low gentle heat of the oven breaks down connective tissue over time. The initial low temperature kick starts this process. Then finishing at a slightly higher temp crisps up the outside.

Cook Low and Slow

The key to melt-in-your-mouth ribs is low, slow cooking. Long cooking times at moderate heat tenderize the meat by slowly breaking down connective tissue.

For oven baked ribs, start by bringing the ribs up to temperature at 225-250°F for the first hour. Then increase heat to 300°F for the remainder of cooking.

Meat and bone-in cuts like ribs do well with temps between 200-325°F. Much hotter and the exterior risks overcooking before the interior is done.

Allow at least 1 1/2 – 2 hours for baby back ribs and 2 – 3 hours for meatier spare ribs. You want the meat pulling cleanly off the bone.

If the ribs start to get too dark before they are tender, loosely tent foil over the baking sheet. This prevents over-browning but still allows heat and steam circulation.

Test for Doneness

Checking doneness of ribs can be tricky. You don’t want them underdone, but they should be tender enough to bite cleanly off the bones.

Use these visual and textural cues to test ribs are finished cooking:

• Meat has shrunk back from the ends of the bones by 1/4 – 1/2 inch
• Meat feels tender when pierced with a fork
• Juices run clear not pink when pierced
• Bones wiggle slightly when rack is picked up

The classic “bend” test works too. Grab both ends of the rack and gently bend – ribs are perfect if they crack but don’t completely break.

Add Scrumptious Sauce

Barbecue sauce adds that final touch of sticky sweetness. Brush it on during the last 20-30 minutes of cooking for caramelized results.

Since ribs don’t need much time over direct heat, oven baking avoids the constant reapplication of sauce required when grilling.

If ribs will be reheated or served later, sauce them just before eating. Baked-on sauces can burn or get overly thick.

Whisk up your own signature sauce or use your favorite store-bought brand – thick tomato-molasses Kansas city style, tangy mustard-vinegar Carolina style or fruity ginger-tamarind Asian style.

Rest, Slice and Serve

Once ribs are cooked through, resist cutting in right away. Let them rest 10-15 minutes first. This allows juices to redistribute evenly for moister meat.

Slice between each bone into individual ribs. Serve with traditional barbecue sides like mac and cheese, coleslaw, baked beans or cornbread.

Oven Baked Ribs Tips

• Pat ribs dry before cooking for crispy edges and better sauce adhesion
• Remove membrane for faster marinating and easier eating
• Grill for that charred flavor or use the oven for set-it-and-forget-it ease
• Apply sauce during last 20-30 minutes only to prevent burning
• Let ribs rest 10 minutes before slicing for juicier meat

With the right prep, marinade and low-slow cooking, oven baked ribs are sure to be a hit. Experiment with flavors and cook times until you nail your perfect recipe. Just be ready for requests for seconds!