oven baked tender ribs

Tender Pork Ribs Recipe

5/5 (2)
4 hours 20 mins
Vadim Rachok
24.01.2024
24.04.2024
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Recipe Ingredients Video Nutrition
8 / 10
Health score
Dairy FreeEgg free dishGluten free dishLow Carb DishNut Free DishPaleo Dish

If you want to make really great, tender ribs, follow this recipe. You will make delicious ribs for the best dinner. If you think that the preparation process is difficult – it is not. All you need is time. Just follow the instructions and use useful tips from the chef. The result will be super tender and fall-off-the-bone ribs.

These Supper Tender Ribs are a true delight for your taste buds! The combination of savory pork ribs, aromatic herbs, and a rich, flavorful sauce creates a mouthwatering experience that elevates any dinner into a culinary feast. The secret lies in the slow cooking process, allowing the ribs to become incredibly tender and juicy. Follow the simple steps and tips provided, and you'll be rewarded with ribs that literally fall off the bone. It's a recipe that turns dinner into a memorable dining experience.

Tender Pork Ribs

In many culinary traditions around the world, tender ribs, especially pork ribs, are a popular dish. They come from a variety of cultures. They are often associated with American barbecue culture but are enjoyed worldwide. 

These ribs are known for their succulent, juicy meat. When cooked to perfection, the meat practically falls off the bone. They have a rich, smoky, and deep taste from slow cooking and marinades or sauces, which can vary widely depending on regional tastes. Pork ribs are comfort food favorites, appreciated for their satisfying flavors and tender textures.

This pork rib recipe allows you to make super tender ribs with a delicious sauce. You can make this restaurant-style dish at home with minimal effort. Well, let’s follow the pork rib recipe below and make this mouthwatering dish together!

 

Tender Ribs Ingredients

  • Pork ribs: The pork ribs are the main source of protein, providing a juicy and meaty base for the dish.
  • Onion: It adds savory depth and sweetness to the sauce, enhancing the overall flavor.
  • Thyme and Rosemary: These are fresh herbs that lend aromatic and earthy notes to the ribs
  • Red wine: Red wine adds richness and depth to the sauce.
  • Worcestershire sauce: Worcestershire sauce adds a savory and slightly spicy flavor that complements the sweetness.
  • Brown sugar: Use brown sugar to add sweetness, caramelization, and a hint of caramel flavor.
  • Smoked paprika: It contributes a smoky undertone, enhancing the barbecue essence.
  • Fresh garlic: It is used to intensify the savory notes and to add depth to the sauce.
  • Ground cinnamon: This spice adds a warm, subtle note of complexity to the flavor profile.
  • Coriander: Coriander adds citrusy and slightly sweet notes that enhance the overall balance.
  • Beef Broth: The beef stock adds depth and richness to the ribs. It adds umami flavor to the ribs. It also helps keep the meat moist during cooking.
  • Butter: The butter adds richness to the ribs and helps to create a flavorful glaze on the ribs as they cook.
  • Fennel Seeds: The ribs get a subtle, aromatic flavor from the fennel seeds. Their slightly sweet, licorice-like flavor complements the hearty meat and broth, adding complexity to the dish.
  • Salt and Pepper: Salt and pepper are essential seasonings that bring out the best in other ingredients.

How to Make Supper Tender Ribs at Home?

Supper Tender Ribs recipe step by step 1-4

Supper Tender Ribs recipe step by step 5-8

Supper Tender Ribs recipe step by step 9-10

  1. First, cut the onion into strips.
  2. Then, peel the pork rib from the film and make cross-cuts on top of the meat. 
  3. Brown ribs in the sunflower oil.
  4. Sauté the onion until golden brown, add the rosemary, fresh garlic, and red wine, and reduce it by half. Add the broth and reduce by 3,5 ounces (100 g).
  5. Cover the pan with 5-6 layers of aluminum foil. Make a boat out of the foil. Add the onion and broth mixture and place the rib on top.  
  6. Season well with salt and pepper, and sprinkle with sugar, paprika, coriander, and cinnamon. Leave to marinate for 30-60 minutes.
  7. Wrap the rib in foil and cook in the oven at 266 degrees F (130 degrees C) for 3 hours. 
  8. Remove the ribs, open the foil, and return to the oven at 392 degrees F (200 degrees C) for another 5 minutes to bake the crust. 
  9. Remove the ribs, pour the sauce from the pan into a large bowl, mix with a blender, add the butter, and mix again. 
  10. Place the ribs in the bowl and serve with the sauce.

Chef Recipe Tips:

  • You can marinate the ribs in a spice mix for 6 hours for a richer flavor. 
  • The oven temperature can be raised to 302-320 F degrees (150-160 C). This will speed up the cooking process, but the meat will not be as juicy.

how do you make ribs tender

What to Serve with Ribs?

You can serve ribs with several dishes. Let’s look at a few of them:

  • You can prepare a pasta salad to serve with your tender ribs. 
  • It is a good and win-win variation to the dish that you can serve with ribs are potatoes.  
  • You can also choose the classic option of green salad. Everyone likes the combination of salad with meat.

Testing for Doneness of Pork Ribs

tender ribs

So, how do we determine the doneness of ribs? Well, ribs are tricky. We’re looking for meat that will fall cleanly off the bone when you pull on it with your teeth, but still stay on the bone when you pick it up. “Falling off the bone” may be a cute way to say it, but in barbecue circles, it’s a sign of overcooked ribs.

Unlike most cuts of meat, the use of an instant-read thermometer isn’t reliable because ribs are thin and have a lot of bone: Depending on where in the rack (and how deep) you insert the probe, you can get wildly different temperature readings. Also, there’s really no specific internal temperature at which we can say “that’s done” for slow-cooked meats like ribs or pulled pork. 

Some people like to do what’s called the “bend test,” where you pick up the rack with a pair of tongs and let it bend under its own weight. If you see a big crack on the surface and the rack is about to break, it’s done. It’s a good method once you get the hang of it, but knowing the right amount of crack can be difficult at first.

Not a bad recipe for a main course for lunch (for breakfast and dinner, this heavy dish is not recommended, so I suggest eating it only in the middle of the day). The recipe contains almost nothing unnecessary: only meat and spices. The small amount of sugar and wine in the recipe does not significantly affect the overall healthiness of the dish, as the alcohol will evaporate during the cooking process, and there is indeed very little sugar in the recipe. However, if you are willing to omit sugar when preparing this dish - I will only support you in this choice. Ribs are best suited for keto diet followers (as this meat is quite fatty) and for paleo enthusiasts as well. If you are prone to high cholesterol, then, of course, ribs are not the dish for you. Be cautious and consciously choose your dishes in your diet.

Jenny Dobrynina
Jenny Dobrynina
Nutrition Editor
Health score:
8 / 10
Tender Pork Ribs Recipe
5/5 (2)
Author:Vadim Rachok
The recipe for delicious, tender ribs that will just fall off the bone.
oven baked tender ribs
Prep Time:
20 mins
Cook Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
4
The ingredients you need:
42 ounces (1,200 kg) pork ribs
2 pcs onion
several branches thyme
several branches rosemary
7 ounces (200 g) red wine
0,5 ounces (15 g) worcestershire sauce
0,7 ounces (20 g) brown sugar
0,3 ounces (3 g) smoked paprika
1 pc whole cinnamon
14 ounces (400 g) beef broth
1,8 ounces (50 g) butter
0,3 ounces (3 g) coriander
3 cloves fresh garlic
0,04 ounces (1 g) fennel seed
salt
pepper
Let’s start !
1

Cut onion into strips.

2

Peel the pork rib from the film and make cross-cuts on top of the meat. 

3

Brown ribs in the sunflower oil.

4

Sauté the onion until golden brown, add the rosemary, fresh garlic, and red wine, and reduce by half. Add the broth and reduce by 3,5 ounces (100 g).

5

Cover the pan with 5-6 layers of aluminum foil. Make a boat out of the foil. Add the onion and broth mixture and place the rib on top.  

6

Season well with salt and pepper, and sprinkle with sugar, paprika, coriander, and cinnamon.

7

Leave to marinate for 30-60 minutes.

8

Wrap the rib in foil and cook in the oven at 266 degrees F (130 degrees C) for 3 hours. 

9

Remove the ribs, open the foil, and return to the oven at 392 degrees F (200 degrees C) for another 5 minutes to bake the crust. 

10

Remove the ribs, pour the sauce from the pan into a large bowl, mix with a blender, add the butter, and mix again. 

11

Place the ribs in the bowl and serve with the sauce.

Nutrition Information
Servings Per Recipe: 4 Calories: 5707
% Daily Value *
 % Daily Value *
Total Fat 61g78%
Saturated Fat 22g111%
Cholesterol 241mg80%
Sodium 702mg31%
Total Carbohydrate 37g14%
Dietary Fiber 1g3%
Total Sugars 30g 
Protein 58g 
Vitamin C 2mg12%
Calcium 132mg10%
Iron 5mg26%
Potassium781mg17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Watch How To Make It

For an extra layer of flavor, consider giving the ribs a quick sear before baking. This helps lock in the juices and enhances the overall richness of the meat. Additionally, when marinating the ribs, ensure that the spices are evenly distributed and massaged into the meat for maximum flavor infusion. Don't rush the marination process; let the ribs soak in those aromatic spices to achieve the depth of taste you desire. Lastly, when serving, reserve some of the sauce for dipping – it's the perfect finishing touch!

Vadim Rachok
Vadim Rachok
Pro tip from chef
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