Pan-Roasted Baby Back Ribs Perfection

How to Pan-Roast Baby Back Ribs

Baby back ribs are a delicious, tender, and juicy treat, and you don't need a barbecue to make them. You can achieve fall-off-the-bone ribs by pan-roasting them in the oven. This method is perfect if you don't have access to a grill or smoker, or if you want to enjoy ribs all year round, whatever the weather.

The key to pan-roasted ribs is low and slow cooking. This allows the meat to become tender and fall off the bone. You'll want to cook the ribs at a low temperature—around 250°F to 275°F—for two to three hours.

Before cooking, remove the thin membrane covering the back of the rack. This can be tough when cooked, so it's best to get rid of it. You can ask your butcher to do this, or you can do it yourself by sliding a knife under the membrane and peeling it away.

Then, it's time to infuse your ribs with flavour. Coat the ribs with a dry rub of salt, pepper, and any other spices or seasonings you like. You can also wrap the ribs in foil to lock in moisture and ensure they stay juicy.

After a couple of hours, remove the ribs from the oven and unwrap them. Now it's time to sauce your ribs. You can use a homemade barbecue sauce or a store-bought one—whatever you prefer. Brush the sauce onto the ribs generously and return them to the oven to caramelize.

And that's it! You've now got delicious, tender, and juicy baby back ribs. Serve them with your favourite sides, such as potato salad, coleslaw, or cornbread, and enjoy!

Choosing the right ribs

When it comes to choosing the right ribs for pan-roasting, there are a few key factors to consider. Firstly, let's differentiate between the two main types of pork ribs: spare ribs and baby back ribs.

Spare Ribs vs. Baby Back Ribs

Spare ribs, also known as St. Louis-style ribs, are larger, meatier, and fattier than baby back ribs. They are cut from the bottom portion of the rib cage, closer to the belly of the pig. Spare ribs often require a longer cook time than baby back ribs and are said to have a richer flavour due to increased marbling.

On the other hand, baby back ribs, also called loin back ribs, are smaller, leaner, and more tender. They are cut from the ribs closer to the pig's loin and are generally more popular due to their higher meat content and tenderness. Baby back ribs are also preferred for pan-roasting as they are less likely to dry out during the cooking process.

What to Look for When Buying Ribs

When selecting ribs, always opt for meaty, well-marbled ribs with an even thickness of meat from rib to rib. This ensures that the ribs cook evenly in the oven. If purchasing multiple racks, choose those of similar size and shape to ensure uniform cooking.

Additionally, it is advisable to ask your butcher to remove the thin membrane covering the back of the rack. This membrane tends to be chewy and tough, and removing it ensures tender, melt-in-your-mouth ribs. However, if you prefer to do it yourself, use a knife to gently slide under the membrane, then pull it away from the bones using your fingers or a kitchen towel.

How Much to Buy

As a rule of thumb, plan for about six ribs per person or approximately half a slab. However, this may vary depending on the appetite of your guests!

Removing the membrane

To remove the membrane, start by locating it. Place the ribs meat-side-down on a clean, flat surface, such as a cutting board or baking sheet. The side with the thick, white membrane should be facing up.

Once you've located the membrane, use a sharp knife to gently slide under it and lift it up. You can use a paring knife or a dinner knife for this step. If you're using a paring knife, hold it horizontally and push the sharp tip between the rib and the membrane. Then, turn the knife vertically so that the flat, unsharpened edge lifts the membrane slightly. If you're using a dinner knife, simply slide it under the membrane and over a bone at one end of the rack.

Once you have lifted a small portion of the membrane, use your fingers to work it loose. Wiggle your finger from side to side to create a gap between the bone and the membrane. Try to lift enough of the membrane so that you have a grippable flap. If you're having trouble getting a grip, use a paper towel or a kitchen towel to help you grip the membrane tighter.

Now, you can start peeling the membrane away. Use one hand to pull the membrane, and the other hand to hold the ribs steady. The membrane may come off in one piece, or you may need to remove it in smaller pieces.

Once the membrane is removed, discard it and continue with the rest of your recipe.

Seasoning and marinating

Removing the Membrane

Before you season your baby back ribs, you should remove the thin membrane covering the back of the rack. This can be tough when cooked, so removing it helps ensure tender ribs. Use a knife to gently slide under the membrane, then pull it away from the bones using your fingers. If the membrane is slippery, use a kitchen towel to grip and pull it off.

Seasoning

Seasoning your baby back ribs is a simple process. All you need is a generous amount of salt and pepper, but you can also use your favourite BBQ spice rub or seasoned salt. Season both sides of the ribs generously, rubbing the spices over the meat.

Marinating

Marinating your ribs is not essential, but it adds a deep savouriness that makes the meat more satisfying and delicious. You can make a marinade by combining broth, soy sauce, sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish and pour the marinade over the meat, turning to coat both sides. Refrigerate overnight, turning occasionally to ensure even marinating.

Spice Rub

After removing the ribs from the fridge, drain and discard the marinade. Pat the ribs dry, as this will help the spice rub to stick. Take your chosen spice rub and rub it over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Cooking methods and temperatures

There are several methods for cooking baby back ribs, including smoking, grilling, or baking. The best oven-cooked ribs are tender and juicy, and the secret is to cook them "low and slow".

First, preheat your oven to 250°F (120°C) or 275°F (135°C).

Some recipes suggest removing the thin membrane from the back of the rack before cooking. This can be done by sliding a knife under the membrane and peeling it away from the bones. If it is slippery, a kitchen towel can be used to help grip it.

Next, season the ribs. A simple seasoning of salt and pepper is effective, but you can also use a spice rub. A dry rub can be made by mixing ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl. The spice rub should be applied liberally to both sides of the rack.

Now the ribs are ready to cook. Place the ribs, meaty-side up, in a large roasting pan. Cover the pan tightly with aluminium foil. Alternatively, wrap the rack in tight foil packets and place them on the baking sheet.

Bake the ribs for two to three hours. To check if they are done, pierce them with a sharp knife—there should be little to no resistance. You can also gently bend the ribs—if the meat looks like it will easily pull away from the bone, they are ready.

In the last hour of cooking, the ribs can be glazed with barbecue sauce. To do this, remove the ribs from the oven and unwrap them, discarding the foil and drippings. Brush the barbecue sauce onto the ribs and return them to the oven, uncovered, to bake for a further 45 minutes to an hour.

Finally, to get a crispy, caramelized exterior, finish the ribs under the broiler. Increase the oven temperature to "broil" and return the ribs to the middle rack for three to five minutes, until the sauce starts to bubble and caramelize.

Sauces and glazes

There are many sauces and glazes that can be used to complement your baby back ribs. A good rib sauce should be thick and sticky, coating the ribs and remaining on the meat as you eat.

Classic BBQ Sauce

This sauce is made on a base of ketchup and flavoured with sugar, spices, and liquid smoke. It should be cooked slowly on the ribs so that it sinks into the pores of the meat and creates a sticky crust on the surface.

Kansas City Rib Sauce

In Kansas City, you'll typically find a thick tomato-based sauce that is sweet and often spicy. This sauce is rich, dark in colour, and beautifully shiny. It's also sticky and sweet, so be careful not to let it burn.

Jack Daniel's Rib Glaze

Whiskey-based barbecue sauces are popular in the South. This sweet tomato-based sauce includes ketchup, brown sugar, vinegar, lemon juice, Worcestershire sauce, garlic, mustard, salt, and pepper. Remember that this sauce will retain about 40% of its alcohol content, so offer a non-alcoholic alternative.

Chicken Stock Barbecue Sauce

This savoury barbecue sauce uses an old-fashioned approach by using chicken stock as a base. It's a great, mild option for kids and pairs perfectly with ribs.

Chipotle Barbecue Sauce

Instead of using liquid smoke or smoke flavouring, this sauce uses smoked jalapeños (chipotles) for a hint of charred flavour. Ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce round out the strong flavours. This sauce is perfect for ribs that haven't been smoked.

Dr. Pepper Barbecue Sauce

This unique sauce uses Dr. Pepper soda, which reduces with ketchup, mild chilli powder, sweet paprika, cider vinegar, and brown sugar. Be careful not to let it overflow due to carbonation or burn due to the high sugar content. Add liquid smoke to taste.

Homemade BBQ Sauce

This classic barbecue sauce uses pantry staples: ketchup, brown sugar, red wine vinegar, Worcestershire sauce, dry mustard, paprika, salt, black pepper, and hot sauce. You can cook this sauce for a more intense flavour and better texture, or use it as-is.

Frequently asked questions