How To Cook Rack Of Pork Ribs In Oven?

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It’s almost summertime and that means we’re ready to celebrate the return of BBQ and grilled food. But you know what they say, when it comes to grilling, the best part is the meat and the best part is the fat. Now, that’s just an old wives tale, but it’s also true. And if you want to have some of that “lump” of fat during grilling, it’s the fat on the outside of your ribs that you want to get rid of.

Table of Contents

Preparation

If you’ve never made ribs, cooking them in the oven can be an intimidating prospect. There’s a lot that needs to happen to the ribs, and you’re required to be a master of a number of techniques in order to get the right amount of flavor and texture. The first thing you need to do is brine the ribs. A lot of people brine their ribs before cooking them, but brining the ribs before actually cooking them is a big mistake. What happens is that when you cook the ribs after the brine they dry out. So, the solution is to brine them, and then cook them when they’re wet. The other thing to keep in mind is to use the same amount of salt for the brine and the cooking. While it might be tempting to add a lot of salt to the brine, you want to do the opposite when you’re cooking the ribs. The salt in the brine will be enough, but if you add a lot of salt to the ribs, the extra salt will end up tasting bitter. You also don’t want to cook the ribs until the meat is falling off the bones. The longer they cook the more well-done they’ll become, so the best way to get the right texture is to cook them until they’re about halfway through cooking.

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Cooking

Most recipes for rack of pork ribs call for marinating them in some sort of sauce. But there is an easy way to cut down on the time you spend marinating them. Using a silicone baking mat, simply rub the sauce inside, and wrap it in aluminum foil. Put the foil-covered rib rack in a 250°F oven for 4 hours. Once done, take the rib rack out of the oven, unwrap the foil and brush the ribs with barbecue sauce.

Ingredients

For this recipe, you will need 8 thick cut racks of pork ribs. These should be prepared at home in advance and can be marinated overnight.

How to Cook Rack of Pork in Oven

Cooking rack of pork is one of my favorite dishes to make. It’s simple, tasty, and very easy to do in your own kitchen. First, I’ll need some racks of pork. I’ll make mine a little bigger than the racks usually come in, but they can be cut down to fit into any recipe. The cut I’m using for this recipe is the loin end. It’s sometimes referred to as a baby back rib roast, or rack of ribs. Each rack will serve a couple, so I’ll go ahead and buy two. You could also cut them down for smaller amounts. I prefer using organic pork in my cooking because I know it’s healthy and I love the taste. If I’m using other cuts of pork, I’ll be sure to mention it in the recipe. You’ll also need a few different vegetables, as shown in the recipe. I’ll start by prepping them.

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What is rack of pork ribs?

Rack of pork ribs is a roast of the pork belly, so named because of the shape of the pork loin. This can weigh between 500-650g (17-21oz) per rib. This is an incredibly simple dish to prepare. You can buy a rack of pork ribs in most large supermarkets. You’ll usually need to ask the butcher. If you have a gas oven, you can cook the ribs for 2 hours at 130°C (250°F) Gas mark 3. You will need a covered oven. You can also cook the ribs in a slow cooker on the high heat setting for 4 hours.

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