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Serve ribs with classic sides like coleslaw, baked beans, or cornbread.
Leftover ribs can be refrigerated in an airtight container for up to 3 days.
Reheat gently in the oven covered with foil to preserve moisture.
For longer storage, freeze cooked ribs wrapped tightly in foil or freezer bags for up to 3 months.
Variations:
Swap pork ribs for beef ribs or country-style ribs for different flavors and textures.
Experiment with different rubs such as Cajun seasoning, brown sugar and mustard, or herb blends.
Use homemade barbecue sauce with your favorite spices for a personal touch.
Add a smoky flavor by finishing ribs on a grill or with a smoke-flavored liquid smoke.
FAQ:
Q: Should I boil ribs before baking?
A: Boiling is not necessary and can lead to loss of flavor; slow baking wrapped in foil gently tenderizes the meat.
Q: How do I remove the membrane from ribs?
A: Slide a knife under the thin silver membrane on the back of the ribs, then peel it off with your fingers or a paper towel for grip.
Q: Can I use this method for frozen ribs?
A: It’s best to thaw ribs completely before cooking for even results.
Q: How do I know ribs are done?
A: The meat should be tender, easily pulling away from the bones, and reach an internal temperature of about 190°F (88°C).
Enjoy these tender, flavorful oven-baked ribs that fall right off the bone — a perfect comfort meal any day! Would you like recipes for homemade barbecue sauces or side dishes?
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