Marinated Baby Back Ribs: Baking To Perfection

Baby back ribs are a type of pork rib that comes from the upper portion of the pig's rib cage. They are called baby back ribs because they are shorter and smaller than spare ribs, which come from the lower portion of the rib cage.

Baby back ribs are leaner and healthier than spare ribs, with less fat and a more delicate flavour. They are also easier to find in stores and take less time to cook.

To cook baby back ribs, you can use a grill or an oven. First, remove the membrane from the ribs. Then, marinate the ribs for at least an hour or overnight. Next, season the ribs with a dry rub. Finally, cook the ribs at a low temperature for a long period of time, before increasing the temperature to achieve a crispy, flavorful crust.

Choosing the right ribs

Type of Ribs:

Baby back ribs are typically the most common and easiest to find. They are smaller, meatier, and leaner than other types of ribs. Spare ribs, on the other hand, are larger with flat bones and have more connective tissue, resulting in tender meat after a long cooking time. St. Louis-style ribs are spareribs with the rib tips removed, giving them a more uniform, rectangular shape. They can be trickier to cook, so you may want to opt for baby back ribs if you're a beginner.

Quality and Freshness:

Look for ribs with a good amount of meat on top and a nice marbling of fat. The fat will add flavour and moisture to your dish. Choose ribs that appear fresh and have a bright colour. Avoid any ribs with dried-out or discoloured meat.

Size and Portioning:

Baby back ribs typically come in portions of 2-3 lbs, which can feed about 2-3 people. Plan accordingly and consider buying multiple racks if you're serving a larger group.

Membrane Removal:

Most store-bought ribs have a thin membrane called silverskin on the underside. This membrane should be removed before cooking as it can be tough and chewy. If it hasn't been removed already, use a knife to gently slide under the membrane and then use your fingers or a paper towel to grip and pull it off.

Storage and Shelf Life:

If you're not cooking the ribs immediately, check the expiration date and plan to use them within a few days of purchase. Store them properly in the refrigerator or freezer to maintain freshness.

By following these guidelines, you'll be able to choose the right ribs for your baked marinated baby back ribs dish, ensuring a delicious and successful outcome.

Removing the membrane

To remove the membrane, start by inserting a knife under the membrane and over the bone to loosen it. You can use a paring knife or any sharp knife to do this. Then, grab the membrane with a paper towel and tear it off the back of the ribs. You can also use your fingers to peel it away, but if it is slippery, a paper towel can help you get a better grip.

Once the membrane is removed, you can continue with the next steps in your recipe, such as trimming the ribs, applying a dry rub or marinade, and cooking them to tender, fall-off-the-bone perfection.

Marinating the ribs

Next, you'll want to make a marinade and a spice rub. For the marinade, you can use a store-bought variety or make your own by combining ingredients such as broth, soy sauce, sugar, vinegar, olive oil, and garlic. Place the ribs in a shallow baking dish and pour the marinade over them, turning to coat both sides. Cover and refrigerate the ribs overnight, turning occasionally to ensure even marination.

For the spice rub, you can use a store-bought BBQ spice rub or make your own by combining ingredients such as salt, pepper, garlic powder, onion powder, cumin, smoked paprika, and cayenne pepper. Remove the ribs from the marinade, discarding the used marinade, and pat them dry. Rub the spice mixture over all sides of the ribs, patting with your fingertips to help it adhere.

Wrap the ribs tightly in plastic wrap or place them in a large foil roasting pan, cover with foil, and refrigerate for at least 8 hours or overnight. This allows the flavours to penetrate the meat and tenderize it, resulting in juicy, fall-off-the-bone ribs.

Applying a dry rub

Removing the Silverskin

Before applying the dry rub, you'll want to remove the silverskin (also known as the silver skin or membrane) from the back of the ribs. This thin, tough layer of skin can be difficult to bite through and should be removed before cooking. If it hasn't been removed already, insert a knife under the membrane and over the bone to loosen it, then use a paper towel to get a good grip and peel it away from the length of the ribs.

Making the Dry Rub

In a small bowl, combine your chosen spices and mix well. You can use a homemade seasoning mix of salt, pepper, garlic powder, onion powder, cumin, smoked paprika, and a little cayenne pepper (optional), or you can use a store-bought BBQ spice rub or seasoned salt.

Applying the Dry Rub

Once you've prepared your dry rub, it's time to apply it to the ribs. Sprinkle the mixture on both sides of the ribs, then use your fingers to rub it in and coat the meat thoroughly. Make sure you get into all the nooks and crannies!

Wrapping and Refrigerating

After applying the dry rub, wrap the ribs tightly in plastic wrap or foil. Place them on a baking sheet or tray and refrigerate for at least two hours, or up to 24 hours. The longer they sit, the more time the flavours from the dry rub will have to infuse into the meat.

Baking

When you're ready to bake the ribs, preheat your oven to 250-275°F. Unwrap the ribs and place them directly onto a foil-lined baking sheet. Cover the baking sheet tightly with another piece of foil and bake for 3-4 hours, or until the ribs are tender and fall apart when prodded with a fork.

Adding BBQ Sauce

Once the ribs are baked, it's time to add your favourite BBQ sauce! Slather the sauce on top of the ribs and bake for an additional 30 minutes, or until the sauce is caramelized.

Resting and Serving

Let the ribs rest for about 15 minutes before slicing and serving. This allows the juices to redistribute, resulting in tender and juicy ribs. Cut the ribs into two-bone sections, making the cuts as close to the bone as possible to maximize the amount of meat on each rib. Serve with corn on the cob, lemonade, and plenty of napkins!

Cooking the ribs

The key to cooking tender ribs is to bake them low and slow. This method ensures the meat is fall-off-the-bone tender.

First, preheat your oven to between 250°F and 275°F.

Before cooking, remove the thin membrane from the back of the rack of ribs. This is known as the silverskin or silver skin. Insert a knife under the membrane and use your fingers or a paper towel to peel it away.

Now, season the ribs. You can use a homemade spice rub, or simply season with salt and pepper. Cover the ribs with foil and leave to marinate in the fridge for at least two hours, or up to 24 hours.

Place the ribs in a large roasting pan or rimmed baking sheet. Cover the pan tightly with foil and place in the oven. Bake for between two and four hours, or until the meat is tender and falls easily from the bones.

Once the ribs are cooked, remove them from the oven and generously brush both sides with barbecue sauce. You can then place them under the grill for a few minutes to caramelise the sauce.

Let the ribs rest for 10 to 15 minutes before serving.

Frequently asked questions