Yup, a craving for ribs can happen. There are a number of methods for cooking ribs. This is one, an easy one. Low and slow cooking make these oven baked ribs fall off the bone tender.
Method: prep
If present, remove the thin membrane covering the back of the ribs. Separate (cut apart) the ribs, then marinate for 24 hours in the following marinade.
For 2 lbs. of baby back ribs (membrane removed)
Marinade Ingredients:
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- 1/2 c. oil
- 1/3 c. balsamic vinegar
- 1/2 tsp. ground mustard or 1 tsp Dijon
- 3/4 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tbsp. chopped garlic
- 1 tbsp. dried parsley or cilantro
- 1/2 tsp. each dried oregano, mint & basil
- 1/2 tsp. powdered cumin
- 1/4 tsp. chili powder (to taste)
Marinade Instructions:
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- Mix all ingredients for the marinade together till well blended, either in a bowl or in a closed glass jar (shake till combined).
- Place separated ribs in a large, flat, lipped dish and cover with marinade, making sure that all sides are covered. Marinate for 24 hours, checking for continued full marinade coverage at least once in that time.
- When ready to bake, heat oven to 300 degrees Fahrenheit
- Cover the bottom of a baking tray with aluminum foil with enough length to turn up the ends so that the ribs can be completely covered. Place ribs, one at a time into the baking tray. Sprinkle some of the left-over marinade over the ribs.
- Cover the ribs with aluminum foil, so that they are in a pocket.
- Bake the ribs at a low temperature (300F) for 2 (to 3 hours), checking about 2 hours into baking time. Bake until they are tender, browned, falling off the bone and oh so ready to eat.
Serve with Roasted Potatoes, Brussels Sprouts & Baby Carrots, which may be cooked in the oven along with the ribs.
Suggestion for the Brussels Sprouts & Carrots
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- Roast with a touch of Balsamic & finished the Sprouts with sprinkled Parmesan
Suggestion for the roasted potatoes
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- serve with either sour cream & chopped green onions or butter & chopped green onions
- the potatoes can be microwaved & then placed in the oven besides the ribs for the last 15-20 minutes of baking to crisp the skin a little.