The secret to a delicious baked pork ribs is the combination of the low heat and slow cooking method. It is not necessary to use the barbecue because it can be done in the oven. It’s a guarantee that you will achieve the ‘fall of the bone’ tenderness that you really want.
Ingredients and Materials Needed for Baked Pork Ribs
– 1 rack of pork baby back ribs or spare ribs
– For the dry rub – salt, pepper, brown sugar, cajun seasoning, pepper, thyme
– For the braising liquid – garlic, onion, wine or beer, butter, Worchestershire, cider vinegar, liquid smoke, cajun seasoning, ketchup
– A roasting pan with lid or you can use an aluminum foil as a cover
Procedure for Baked Pork Ribs
1. Start the preparation the night before or many hours before the meal. Majority of pork ribs racks have a hard membrane at the back part called as ‘fell’. Loosen and peel the membrane off using a butter knife making the pork ribs more tender. You can also divide the rack into smaller serving size, if you want to.
2. Make a dry rub with the following ingredients – one tablespoon of brown sugar, one teaspoon of pepper, one and a half teaspoons of salt, and one teaspoon of cajun seasoning. Sprinkle and pat in the dry rub on both sides of the rack of pork ribs. Put the pork ribs inside a plastic bag and refrigerate it until the time to cook baked pork ribs come.
3. The over should be preheated to 250 degrees only. Take the refrigerated pork ribs and put it in a roasting pan. Make the braising liquid in a separate saucepan. Heat up the butter or oil and sautee the chopped garlic and onion. And in a cup of wine or beer, a half cup of vinegar, a tablespoon of Worcestershire sauce, and a teaspoon of cajun seasoning. Bring the mixture to a boil and simmer for about five minutes to slightly reduce the mixture. Take out from the heat and put in a teaspoon of liquid smoke. Mix and pour about one-fourth of the braising liquid to the roasting pan where the pork ribs are so as not to cover the ribs completely. Cover it with a lid of an aluminum foil and put it inside the oven.
4. Check the tenderness of your baked pork ribs after two hours of baking. It may take about three hours to really achieve the ‘fall off the bone’ tenderness that you desired. After baking, place the ribs carefully on a plate and take the braising liquid out and place it in a saucepan. Put back the pork ribs in the roasting pan and place it back inside the oven.
5. Boil the braising liquid for about five to seven minutes to reduce it by half. Mix in a tablespoon or two of ketchup to make the sauce thick. Take the pork ribs out of the oven and brush the thick sauce liberally on both sides. Cook it in the broiler until the pork ribs become brown and crispy. Serve and enjoy your delicious and mouthwatering baked pork ribs.