How to cook baby back ribs in the oven

Know Your Ribs

People always ask me why I insist on baby backs for this recipe. Here’s the deal: they come from higher up on the pig, near the backbone (hence the name!). They’re shorter than spare ribs but pack more meat and tend to be more tender. Sure, they cost a bit more, but for this method, they’re worth every penny. The curved bone shape also helps them cook more evenly in the oven.

My Best Rib Tricks

Let me share some game-changers I’ve learned over the years. That wire rack isn’t just fancy – it’s crucial for air circulation and keeping your ribs from stewing in their juices. Skip the liquid smoke; it often tastes artificial. Want that extra crunch? Here’s my secret: crush up some pork rinds really fine and mix them into your seasoning before the final broil. And never, ever wrap them in foil – we want bark, not steam!

Making It A Meal

When I serve these ribs, I go all out with the sides. My tangy coleslaw cuts through the richness perfectly. Warm cornbread for soaking up any extra sauce is a must. And don’t forget some baked beans – I doctor up the canned ones with bacon and brown sugar. My kids fight over who gets the end pieces because they’re extra sticky and caramelized!

Plan Ahead Tips

Want to make these for a party? Season the ribs the night before – they’ll taste even better. You can even bake them earlier in the day, then just sauce and broil right before serving. If you’re feeding a crowd, don’t worry about cutting them perfectly – once they’re all sauced up and sticky, nobody notices if some are bigger than others!

Worth The Effort

Look, I love traditional smoked ribs too, but these oven-baked beauties have become my go-to, especially during winter or rainy days. They’re less fussy than smoking but still give you that perfect balance of tender meat and sticky glaze. Plus, your whole house will smell amazing while they cook. Give them a try – I bet they’ll become your new favorite too!

Frequently Asked Questions

Why remove the membrane?

While optional, removing the membrane allows better flavor penetration and makes ribs easier to eat. Pull it off using paper towel for grip.

What temperature should ribs reach?

Cook to 175-185°F first, then finish to 200°F after glazing. This ensures meat is tender and pulls easily from bone.

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