Vinegar & Spice Baked Baby Back Ribs
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.
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Servings: 4 servings
Calories: 208kcal
Ingredients
- 2 full racks baby back pork ribs about 5 pounds
- 3/4 cup packed dark brown sugar
- 1/4 cup apple 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
- Barbecue sauce, for serving optional
Instructions
- Remove the thin skin that lines the back of each rib and discard. If you're having difficulty removing it, use a paper towel to get a better grip. Keep in mind, the butcher may have already removed this membrane. Lay ribs on a baking sheet.
- Place 3/4 cup dark brown sugar, 1/4 cup apple cider vinegar, 1/4 cup lemon zest, 6 cloves chopped garlic, 2 tablespoons kosher salt, 4 teaspoons paprika, 2 teaspoons freshly ground black pepper, and 1/4 teaspoon ground allspice in a medium bowl and stir to combine. Coat ribs evenly with rub on both sides, cover and refrigerate overnight.
- Heat the oven to 325°F. Cover each rack separately in their own foil packet and place both racks side-by-side on a clean baking sheet. If you don't have a baking sheet big enough to fit both racks together, use two baking sheets.
- Bake ribs 45 minutes. Open the foil packets and spread the foil out so it covers the baking sheet. Bake the ribs uncovered another 45 minutes or until tender enough that a fork easily penetrates the meat and it's caramelized and browned.
- Slice racks of ribs in half for four generous portions or slice each rib individually for an appetizer. Serve with barbecue sauce and lots of napkins.
Notes
- Make Ahead: You can marinate the ribs up to 24 hours in advance for even deeper flavor.
- Removing the Membrane: Use a paper towel to grip the thin membrane on the back of the ribs—it makes removal much easier and helps the flavors soak in.
- Foil Packet Tip: Wrapping each rack tightly in foil keeps the ribs juicy while they bake. Be careful when opening the packets—hot steam will escape!
- Storage: Leftover ribs keep well in the fridge for up to 3 days. Reheat gently in the oven, covered with foil.