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 to eat them, just plenty of napkins.
Game plan: The ribs need to be marinated for at least 12 hours, so plan accordingly.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 2 hrs 35 mins, plus at least 12 hrs marinating time
- 1 cup packed dark brown sugar
- 1/3 cup cider vinegar
- 1/4 cup finely grated lemon zest (from about 4 medium lemons)
- 6 medium garlic cloves, finely chopped
- 3 tablespoons kosher salt
- 2 tablespoons paprika
- 1 tablespoon freshly ground black pepper
- 2 full racks baby back pork ribs (about 5 to 6 pounds)
- Place all the ingredients except the ribs in a medium bowl and whisk to combine; set aside.
- Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet bone-side up and evenly coat with half of the marinade. Flip the ribs and evenly coat with the remaining half of the marinade. Cover tightly with more aluminum foil and refrigerate overnight.
- The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the ribs from the refrigerator and let them sit at room temperature while the oven is heating, at least 20 minutes.
- Bake covered for 1 hour. Uncover and continue baking until the ribs are knife tender, about 1 hour more.