Succulent ribs from the oven
Bake low for many hours until they’re fall-off-the-bone juicy and tender
Oven-roasted pork ribs won’t boast the trademark smokiness produced by grilling, but otherwise they’ll be as tender, succulent and finger-licking good as ever.
The key to making great baked ribs is to season them with a rub, paste or marinade containing salt, then bake them at a low temperature for many hours or until they become tender.
The salted mixture acts as a brine, which helps keep the pork juicy and infuses it with flavour. Cooking slow and low makes the meat tender.
The marinade used here is a jerk paste, a spicy Jamaican flavouring that Jamaicans typically apply to pork and chicken, but which can be found glorifying everything from beef and lamb to fish and seafood to vegetables and tofu. Jerk is based on three key ingredients: Scotch Bonnet chilies, allspice (a dried berry native to Jamaica) and thyme.