Mastering oven-baked ribs: The secret to tender perfection
Properly prepared ribs taste exquisite. The best method is to simply bake them in the oven. However, the temperature is very important, as it ensures that the ribs are not tough, but also don’t dry out and remain juicy.
Many people are hesitant to prepare ribs because they often turn out tough. This can happen because the meat needs enough time and the right temperature to become tender and delicate. It's also important to remember that the ribs should be marinated before being put in the oven. Let them rest for at least 30 minutes in the marinade. If possible, leave them overnight in the fridge for better flavour and tenderness.
The best temperature for baking ribs
We want the ribs to be soft and fall off the bone after baking. Baking ribs is quite a lengthy process, requiring patience and good planning. Many culinary experts believe this is best achieved at a low but stable temperature, around 150-160°C. Slow softening works best for ribs; baking takes about 3 hours. Towards the end, you should increase the temperature to about 200°C to make them nicely browned and crispy.
A faster way to cook ribs
Don't have time for such a long baking process? You can also bake the ribs at a higher temperature, between 180-200°C. If you choose this method, it’s worth searing the ribs in a pan first to retain the meat's juices. When baking at high temperatures, the ribs are more prone to drying out, so basting them with marinade or broth is a good idea. As a general rule, bake them for an hour per kilogram of meat.
