Smoking ribs gives them an undeniably lusty flavor, but baking them in the oven is a super easy alternative that can be done year round. I initially developed this recipe for CHOW.com for our Fourth of July party and it is definitely one of my favorites. The vinegar, brown sugar and lemon zest create a tangy rub with a sweet little kick from the paprika and allspice. They benefit from a long marinade, so plan ahead and give them 24 hours to soak up the seasonings.
Come summer, try them outside too—no smokiness would be lost on these bad boys.
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Vinegar and Spice Oven Ribs Recipe
Yield:
4-6
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Marinating Time:
8 hours
Total Time:
9 hours 50 minutes
Looking for an amazing baked baby back rib recipe? This is it! Marinated with vinegar and spices like paprika, allspice, lemon zest and baked until tender.
Ingredients
- 3/4 cup packed dark brown sugar
- 1/4 cup cider vinegar
- 1/4 cup lightly packed lemon zest, from about 4 medium lemons
- 6 cloves garlic, chopped
- 2 tablespoons kosher salt
- 4 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 1/4 teaspoon ground allspice
- 2 full racks baby back pork ribs, about 5 pounds
Instructions
- Remove the thin skin that lines the back of each rib and discard. Place remaining ingredients in a small bowl and stir to combine. Coat ribs evenly with rub on both sides, cover and refrigerate overnight.
- Heat the oven to 350°F and arrange rack in lower and upper third of oven. While oven is heating line 2 baking sheets with foil and place ribs in a single layer on baking sheets. Cover tightly with foil and set aside until oven is hot.
- Bake ribs 45 minutes, then remove the foil and rotate pans. Bake another 45 minutes or until tender and browned.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 1910mgCarbohydrates: 46gFiber: 4gSugar: 36gProtein: 4g
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