by Hannah Collins
Baking ribs in the oven until the meat falls off the bone couldn’t be easier. Just cooking low and slow should do the trick. Follow our guide for tender, moreish ribs that are finger licking good.
Prep time
5 Minutes
Cook time
110 Minutes
Equipment
Large baking tray
Baking paper
Foil
Ingredients
2kg pork rib racks
Marinade
Method
STEP 1
Marinate your ribs overnight in your choice of marinade. See below recipes for some inspiration.
STEP 2
Preheat oven to 160C/140C fan-forced.
STEP 3
Line a large baking tray with baking paper.
STEP 4
Reserve some of the marinade before placing rib racks on the baking tray.
STEP 5
Cover with foil.
STEP 6
Bake for 1 hour 30 minutes or until very tender.
STEP 7
Remove foil and brush with reserved marinade.
STEP 8
Increase oven to 220C/200C fan-forced.
STEP 9
Bake basted ribs for a further 20 minutes or until sticky and caramelised.
Do you bake ribs covered or uncovered?
You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.
How do you know when ribs are done in the oven?
The meat should fall away very easily from the bones when cooked. When cooking, you will also be able to see the meat has pulled back, exposing more of the bone than was visible pre cooking.
Slow-cooked sweet onion pork ribs
Spicy vindaloo beef ribs
Caramelised rum-glazed pork ribs
Chipotle pork ribs
American-style bbq ribs
RELATED VIDEO:
- Author: Hannah Collins
- Image credit: Nigel Lough
- Publication: Taste.com.au
