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Vinegar and Spice Oven Ribs Recipe

Vinegar and Spice Oven Ribs
Difficulty: Easy | Total Time: 1 hr 35 mins, plus marinating time | Active Time: | Makes: 4 to 6 servings

These pork ribs are tender and juicy right out of the oven, at room temperature, or even cold, which makes them perfect picnic food. And you don’t need a fork or knife, just plenty of napkins.

Game plan: The ribs are best after a long marinade (overnight is ideal), so plan accordingly.

This recipe was featured as part of both our Picnic for the Fourth of July menu and our Picnic Recipes photo gallery.

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 medium garlic cloves, finely 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
  1. Place everything except the ribs in a small nonreactive bowl and whisk to combine. Coat the ribs evenly with the rub on both sides, cover, and refrigerate overnight.
  2. Heat the oven to 325°F and arrange a rack at the top and another in the bottom third. Remove the ribs from the refrigerator and let them come to room temperature while the oven is heating, at least 20 minutes. Line 2 baking sheets with foil and place the ribs meat side up on the sheets.
  3. Place 1 baking sheet on the top rack in the oven and 1 on the bottom rack and bake for 45 minutes. Switch the baking sheets and continue to bake until the ribs are knife tender, about another 45 minutes.
    Write a review | 20 Reviews
  • Vinegar and Spice Oven Ribs Recipe
    4

    these country-style ribs are meaty and fall-off-the bone; with the leftovers we made pork hash for the next day breakfast - just pan fried with chopped onion, cooked potatoes, and green/red/yellow bell peppers, garlic... chopped parsley - topped with fried eggs and hot sauce and a side of sourdough toast.

  • The photo appears to show what in New England are called "country style" ribs. More meaty (and fatty), but also much cheaper.

  • I'm thinking of trying this recipe with the chili powder variations and maybe using St. Louis style ribs. That cut tends to be cheaper and you get a little more meat for your money. Not to mention my mom likes them a lot better, since they're cleaner eating.

  • I made these tonight but changed the recipe after reading the comments. I didn't use the lemon zest and added chili flakes, chipotle, adobo, and ancho chili powder. Followed the rest of the recipe closely and used the leftover marinade to baste. They came out great - spicy, sweet, delicious!

  • The picture you have attached is NOT a picture of a baby back rib. Your ribs have way more meat on them than any back back rib I've seen. They look more like a short rib. Remember there needs to be TRUTH in advertising.

  • One of the few chow recipes I wouldn't recommend. Waaaay too much lemon flavor for my tastes. I guess I'm just used to slow cooked, smoked ribs; probably why I was disappointed.

  • I made them last night, and followed the recipe exactly.They were incredibly tender. Personally I'm not sure about the lemon, but my husband loved them. I think I would have liked a saltier, spicier flavor, but all in all, pretty good.

  • very delicious. untraditional ribs but tasty all the same. was worried about how the lemon zest and allspice would work but it came out wonderful. maybe a tad sweeter next time and make a little extra marinade to reduce into a sauce. perfect.

  • I made these ribs last night and they were fantastic. Marinated them for the full 24 hours. I plussed the recipe by making a sauce from the remaining marinade -- put it in a small pan, added 1 tbsp water and another 1/4 brown sugar, and reduced to a sauce. I cooked the ribs the full 90 min at 325 (on convection); them brushed them with the sauce and cooked for another 20 min or so at 350 to finish them. Also used regular pork ribs -- requiring the little extra cooking time. Served with Potatos Anna, oven roasted asparagus and a nice crusty bread. Perfect fall/winter comfort food. Also perfect "company" food as all the prep was done in advance and everything just sits in your oven while you visit with your guests -- and out comes an amazing meal!

  • Made the ribs. They came out very good. My teenagers even liked them!!Much different from the standard bbq ribs I usually do, but a welcome change. The little bits of roasted lemon peel was actually very good, I thought it would be something to avoid at all costs.

  • Ill try the recipe this weekend

    www.bonfeu-bbq.com

  • Will give these vinegar ribs a try this weekend, probably with some variation or other. That just what I do! Will relate the outcome.

  • Made these for a BBQ last night - big hit. I used balsamic vinegar and a mix of pork and beef ribs, finished them on the grill - lots of compliments and no leftovers!

  • WHAT KIND OF POTATO SALID? i need to make some too ! what is pattypan squash? lemonade great idea and rum !!! or cols beers reeds ginger beer is great . john

  • Can add if anyone's interested that I made these with potato salad (boiled the potatoes last night and mixed it up when the ribs went in the oven) and sauteed green and yellow pattypan squash. Had the inspiration of making lemonade with the lemons. It was quite the picnic dinner! (With the big plus that both my 2- and 4-year-old loved the ribs!)

    Now to go back to that lemonade with a little vodka...

  • I made these tonight and they were truly fabulous--very moist and juicy and with tons of great flavor. I used regular pork ribs and cut them up before cooking. After the first 45 mins. of cooking I basted the ribs with marinade that was left in the dish they were in overnight. After the second 45 mins. it seemed that they needed a bit more time, so I turned the oven up to 350 and took them out after 15 minutes and they were perfect. (This may be because they weren't totally up to room temp when I put them in the oven.) This was a really easy recipe, made more so by the Microplane grater/zester I used for the first time!

  • So close to bbq, yet so far away....

    If this recipe sounds good to you, I highly recomend the Cheater BBQ cookbook. The authors have a blog here: http://www.cheaterbbq.com/

  • Oh man I have been craving some ribs! These look scrumptious. :)

  • Wow, these sound and look wonderful........especially good idea since it's 49 degrees here, the oven is a good alternative and enables a picnic all year round. I have all the ingredients plus I noticed ribs were on sale @ our local market.....I'm there today! Thanks Kate.......ribs tomorrow!

  • what a great idea you have here . i would use more spices on mine maybe some honey too other than that , it is like o yes cook some on this tus . what hot party food make some of my great bakes fast beans too mmm john

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