Oven Baked Baby Back Ribs

Baby back ribs also called loin ribs or Canadian back ribs is a type of pork rib that are cut from the upper portion of the ribs near the back.  These parts are smaller in width and length which makes them a small version of the spare ribs hence the word “baby”.  Spare ribs on the on the other hand comes from the lower section of a pig’s ribs which is near the belly, they contain more bones but they are more flavourful as it’s near the fat content where bacon is gathered, it’s not as meaty and tender as the baby back ribs though.  Both have their pros and cons and each will be good in some certain cooking methods like Spare Ribs are good for barbecues where the method used is low fire slow cooking with a combination of smoking while baby back ribs are good for oven and even pan grilling as it takes a small amount of time for it to be tender.


Now for this dish we will be using a heavily marinated baby back ribs which we will oven bake at low temperature for long hours to make it really tender it will nearly melt in your mouth, and to make the meat still juicy we will bake it inside a foil to retain the moisture locked inside.  Enjoy it with some flavoured rice like Java Rice and some acidic form of salad like atchara.

Ingredients

6-8 pcs baby back ribs
3/4 cup ketchup
1/4 cup soy sauce
1/4 cup cider vinegar
1/3 cup honey
3 tbsp oil
1 head garlic, minced
1 tbsp cayenne
1 tbsp freshly ground black pepper


Method 

  1. In a mixing bowl combine all of the ingredients apart from the ribs.  Mix thoroughly until even in consistency.
  2. Coat the baby back ribs evenly then place it on a covered container, pour the remaining sauce then marinate for at least 24 hours.
  3. Now prepare 8 pieces of aluminium foil big enough to wrap each rib tightly.  Place each rib in foil then pour some sauce together with the meat, wrap tightly then refrigerate for a further 12 hours at least.
  4. Now preheat your oven to 160C.  Then bake the ribs for 2 1/2 hours.  Remove from foil then serve.
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11 Responses

  1. What a wonderful meal.
    🙂 Mandy

  2. The sauce around the ribs looks simply delicious plus the Java Rice is a discovery to me, awesome for sure.

  3. Judy says:

    With the weather warming here, I am seriously craving BBQ! These look great!

  4. saminacooks says:

    Love this recipe! Definitely a keeper! Looks fantastic.

  5. I am definitely making these this weekend. My husband will be thrilled. He loves babyback ribs and I have never had a great recipe for them. The rice looks like the perfect accompaniment. Mmmmm….

  6. I have to try this. Looks like nice home cooking to me and this sounds like a super interesting recipe to me. Thanks for sharing 🙂

    Come by and visit when you have time, Cheers from dutch cooking

  7. shalindrakk says:

    OMG i’m droooooling…those ribs are lookin hella sexy right now…haha 😀

  8. Bookkeeping Melbourne says:

    Great food photography. I love it.

  9. Here I was looking for baby back ribs recipe and I should have looked here first 😛 Question, though: If you cooked it for longer than 2.5 hours, what normally happens? I mean you got all the sauce and moisture sealed up, I would assume it shouldn’t burn out, right?

    • rsmacaalay says:

      At 160 it will only burn once the liquid have evaporated, its was meant to be in low temperature to make the meat tender without burning it. Hope this answers your question.

  1. June 2, 2011

    […] There are a lot of ways barbecuing Chicken but most of the Filipinos prefer it the sweet style like how the famous Aristocrats Chicken Barbecue is, good match with Atchara (a green papaya chutney) and Java Rice. […]

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