Smoking meat is one of the ways my husband shows love, and I agree that a rack of ribs smoked low and slow over hickory wood chips is a real treat.
Since most people don’t have a smoker, I’m going to share my easy and unbelievably tasty oven-baked ribs recipe. Yes, you can get lip-smackin’, finger-lickin’-good ribs that fall off the bone from your oven.
Every time I make these I’m stunned over how delicious they are. They come out perfect every single time!.
Juicy, tender pork ribs bathed in a flavorful marinade are the ultimate crowd-pleasing meal. While you can marinate them yourself, pre-marinated ribs offer convenience without compromising on flavor Learning how to properly cook pre-marinated ribs is the key to enjoying their full potential
In this guide, we’ll explain how to select the best pre-marinated ribs, tips for infusing even more flavor, and step-by-step instructions for cooking them to finger-licking perfection. Let’s get started!
Choosing High-Quality Pre-Marinated Ribs
Not all pre-marinated ribs are created equal. Here’s what to look for:
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Meaty ribs – Choose racks with plenty of meat, not mostly bone. Meat should be evenly distributed.
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Minimal excess liquid – Avoid packs swimming in marinade, which dilutes flavor. Just a light coating is ideal.
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Short ingredient list – Simple marinades made with oil, vinegar, spices and herbs taste best. Avoid artificial flavors.
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Spice rub visible – Ribs with spice rub baked on top deliver maximum flavor.
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Fully submerged – Ribs should be totally coated in marinade, not just on one side.
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Sell by date – Try to cook pre-marinated ribs 1-2 days before the sell by date for optimal freshness and flavor.
Tips for Infusing Extra Flavor
While pre-marinated, there are still ways to boost ribs with even more flavor:
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Add more dry rub – Generously coat ribs with a homemade or store-bought rib rub before cooking.
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Brush on sauce – Lightly brushing on your favorite BBQ sauce the last 30 minutes infuses sweetness.
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Spritz with apple juice – Mist ribs with apple juice during cooking to keep them moist and tender.
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Sear before roasting – Quickly browning ribs on the stove before roasting caramelizes the outside.
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Finish on the grill – Roast in the oven then finish on the grill 5-10 minutes for extra char and smokiness.
Step-by-Step Guide to Cooking Pre-Marinated Ribs
Follow these simple steps for incredibly delicious ribs:
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Remove ribs from packaging – Drain excess marinade from the ribs into a bowl for basting later.
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Season additionally if desired – Coat ribs all over with more dry rub, pepper or other seasoning.
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Arrange ribs in a baking dish – Place them meaty-side up in a snug single layer.
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Pour marinade over ribs – Use reserved marinade to liberally coat ribs again before cooking.
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Cover and refrigerate 2+ hours – Let ribs marinate for improved flavor and tenderness.
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Roast at 300°F for 2-3 hours – Cook low and slow, basting with marinade every 30 minutes.
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Uncover last 30 minutes – Increase heat to 375°F. Uncover to brown. Brush with sauce if desired.
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Rest 10 minutes before serving – Letting ribs sit allows juices to redistribute so meat stays moist.
Expert Tips for Juicy, Flavorful Results
Use these pro tips for the most mouthwatering ribs:
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Cook low and slow – 225-275°F for 4-6 hours creates fall-off-the-bone ribs. Use a meat thermometer to check doneness.
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Keep ribs moist – Baste frequently with marinade. Tent with foil if browning too quickly.
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Watch for burn warning signs – If marinade blackens, reduce heat. Add broth or water to deglaze.
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Let ribs rest before cutting – Juices retract into the meat if given 10 minutes rest time after cooking.
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Cut between bones to serve – Slice between rib bones for tender chunks that hold together, rather than across the slab.
Serving Your Savory Pre-Marinated Ribs
You’ve perfectly cooked your ribs – now it’s time to dig in! Here are some mouthwatering ways to serve them up:
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On the bone – Offer stacks of ribs on a platter with all the classic BBQ sides.
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Slider sandwiches – Pile tender rib meat onto mini buns with pickles and slaw.
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Chopped in baked beans – Dice roasted rib meat and mix into flavorful baked beans.
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Over greens – Toss shredded rib meat with salad greens, blue cheese, walnuts and vinaigrette.
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In tacos – Warm tortillas and let guests build their own tacos with rib meat, pico, guacamole.
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Rib rice bowls – Shred rib meat over cilantro rice with pickled carrots, chili sauce, scallions.
However you serve them, pre-marinated ribs make for a convenient, incredibly delicious meal. Just be sure to follow the proper techniques for handling and cooking them in order to enjoy their incredible flavor to the fullest.
Watch How to Make Them
For me, Easy Baked Ribs are like slow cooker recipes because I can prepare them ahead of time and then let them bake slowly in the oven while I do other things. The ribs are popular on busy sports nights when the kids come home hungry or when they have different activities and need to spread out dinner. They taste good hot or warm.
Simple spices are used to season these oven-baked ribs, which are then slathered in BBQ sauce and fall apart tender. This is the easiest rib recipe you’ll ever make.
4 Main Types of Ribs
To be clear, this method for baking ribs in the oven is for pork ribs, not beef ribs. There are a lot of different kinds of pork ribs at the store, which can be confusing. So, let’s start Pork Rib 101, where I’ll talk about the 4 main kinds of ribs you’ll find there.
- Some people call them “back ribs” or “loin ribs.” They are in the upper rib cage and connect to the back bone. This cut has a natural curve and has 11 to 13 ribs. While the name may make you think they come from baby pigs, these ribs are actually baby back ribs. Most back ribs come in 2- to 3-pound portions that are enough for two to three people.
- The spare ribs, also called side ribs, are the ribs that are further down the belly toward the breastbone. Compared to baby back ribs, which have most of the meat on top of the bones, these ribs have bigger bones and more meat between them. This cut of ribs might have extra cartilage and bones (called “rib tips”) that I don’t think are very tasty to bite into. Back ribs cook faster than spare ribs, but you can use spare ribs in this recipe.
- St. Louis Ribs are spare ribs that have had the cartilage and extra bones cut off.
- Country Style Ribs aren’t really ribs; they’re made from pork shoulder and have a lot of meat.
EASY SIMPLE BARBECUE PORK RIBS~PRECOOKED RIBS REVIEW~#eazycookin
FAQ
How do you cook marinated ribs from the butcher?
How to cook prepackaged ribs?
How long do you cook ribs in the oven at 350 degrees?
How long does it take to cook ribs in the oven?
How do you marinate pork ribs before cooking?
You will need a rack of pork ribs, your choice of marinade (such as BBQ sauce, soy sauce, or a homemade marinade), and seasonings like garlic, paprika, and brown sugar. How Long Should I Marinate The Ribs Before Cooking Them In The Oven?
What is the treatment for pain in the ribs?
Rib pain could be due to an inflammatory condition; anti-inflammatory medication and analgesics can bring down the pain. Home remedies include applying a cold compress on the area of pain.
How do you cook marinated ribs in the oven?
By cooking the marinated ribs in the oven, you’ll achieve consistent heat distribution, ensuring a juicy and evenly cooked result. Follow these steps: Preheat the Oven: Set your oven to 275°F (135°C) to achieve low and slow cooking, allowing the flavors to meld and the meat to become tender.
How long do you marinate ribs in a frying pan?
Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight). Preheat oven to 160°C/320°F (all oven types). Place ribs on a tray in a single layer.