Vinegar and Spice Oven-Baked Ribs

Name: Vinegar and Spice Oven-Baked Ribs
Prep time: 15 min
Total time: 14 h 35 min
Yield: 4 to 6 servings
Ingredients: 1 cup packed dark brown sugar; 1/3 cup cider vinegar; 1/4 cup finely grated lemon zest (from about 4 medium lemons); 6 medium garlic cloves, finely chopped; 3 tablespoons kosher salt; 2 tablespoons paprika; 1 tablespoon freshly ground black pepper; 2 full racks baby back pork ribs (about 5 to 6 pounds)

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Rate

4 to 6 servings Easy

Total: 2 hrs 35 mins, plus at least 12 hrs marinating time

19 Ratings

Ingredients (8)

1 cup packed dark brown sugar
1/3 cup cider vinegar
1/4 cup finely grated lemon zest (from about 4 medium lemons)
6 medium garlic cloves, finely chopped
3 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)

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These pork ribs are tender and juicy right out of the oven, at room temperature, or even cold, which makes them perfect picnic food. And you don’t need a fork or knife to eat them, just plenty of napkins.

Game plan: The ribs need to be marinated for at least 12 hours, so plan accordingly.

by Kate Ramos

Tips for Pork and Ribs

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Next: How to Store Ribs

Tip

How to Store Ribs

Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.

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Next: How to Freeze Ribs

Tip

How to Freeze Ribs

Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.

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Next: How to Thaw Ribs

Tip

How to Thaw Ribs

The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!

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Next: How to Freeze Pork

Instructions

1Place all the ingredients except the ribs in a medium bowl and whisk to combine; set aside.
2Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet bone-side up and evenly coat with half of the marinade. Flip the ribs and evenly coat with the remaining half of the marinade. Cover tightly with more aluminum foil and refrigerate overnight.
3The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the ribs from the refrigerator and let them sit at room temperature while the oven is heating, at least 20 minutes.
4Bake covered for 1 hour. Uncover and continue baking until the ribs are knife tender, about 1 hour more.