These Oven Baked Pork Ribs are smothered in a garlicky, tangy, and mildly spicy marinade, baked until tender, and then basted with honey and broiled until charred. Serve these finger-licking Brazilian-style ribs with grilled corn on the cob and other sides of your choice.
Looking for a crowd-pleasing main that's packed with flavor? Give these oven-baked pork spare ribs a try!
They make the perfect main for your bbq party and summer get-together though.
Why you'll love this baked pork ribs recipe
- Easy to prepare: This simple recipe calls for blending spices and seasonings in a food processor, marinating the ribs, and baking them in the oven. If you want, you can also brush them with honey and broil them in the oven. As you can see, the process on how to make these baked pork ribs doesn’t require any special cooking skills.
- The best flavor and texture: With a well-balanced marinade and low-heat cooking technique, spare ribs in the oven turn out perfectly tender and juicy with savory, sweet, tangy, and spicy flavors.
- Perfect all year long: You don’t need a grill to make ribs! Being able to prepare them in the oven means you can serve them year-round for your family and friends though.
- Great for leftovers: Leftovers keep well and can be used in a variety of ways! Try adding baked spare ribs to sandwiches, quesadillas, tacos, and more.
- Healthy: Although scrumptious, they are high-protein and low-carb!
Oven baked ribs recipe
This oven-baked pork ribs recipe is one of those easy Brazilian dinner recipes often served at barbecues and family gatherings. You marinate pork spare ribs in a savory mixture of herbs and spices, garlic, and vinegar, then bake them low and slow in the oven until they’re juicy and fall off-the-bone tender.
Lastly, coat them with honey and broil until golden brown on the exterior, creating a perfect balance of flavors and textures. While it may seem time-consuming to make this easy recipe, I promise it’s worth every second!
I love to brighten my ribs up with fresh garnishes, then pair them alongside some grilled corn, creamy polenta, Brazilian collard greens, or farofa.
Ingredients and substitutions
To make these baked pork ribs in oven, you'll need:
- 8 garlic cloves, peeled (About 4 teaspoon of garlic powder will work in a pinch).
- 1 small yellow onion, chopped (Or a white onion).
- 4 teaspoons salt (or 1 teaspoon per pound or ½ kg)
- 1 teaspoon ground black pepper
- 1 tablespoon Dijon mustard (You can also make your own Dijon with dry mustard powder, mayonnaise, white wine vinegar, salt, and sugar although it doesn’t taste the same).
- 1 tablespoon Worcestershire sauce (Alternatively, use soy sauce, tamari, or liquid aminos).
- 1 teaspoon dried oregano (If you don’t have oregano, try thyme, basil, or rosemary).
- ¼ teaspoon ground cumin (Ground coriander will also work)
- 1 teaspoon ground cayenne pepper (If you don’t have cayenne, try regular chile powder or hot paprika).
- ⅓ cup apple cider vinegar (white wine or red wine vinegar will all work too).
- 4 pounds pork spare ribs, whole slab ( TIP: Look for a slab that is well trimmed, and has a good layer of lean meat on the ribs, especially on the larger end of the slab).
- Vegetable oil, only for brushing (Use options like avocado, sunflower, or canola oil that have a high smoke point).
- Honey, to brush (Agave is another option if you don’t have honey).
- Fresh oregano leaves and lime wedges (Or, whichever herbs you add to the marinade).
How to make pork ribs in the oven
1. Add the garlic, onion, salt, pepper, Dijon, Worcestershire sauce, oregano, cumin, and cayenne to the food processor.
2. Then, blend well until obtaining almost a smooth mixture. Pour in the vinegar and blend more until obtaining a homogeneous mixture. Reserve!
3. Remove the membrane from the ribs so they won’t be tough after baking. Here is a trick on how to remove rib membrane easily (Watch from MINUTE 4:50 to 8:10).
4. Next, put the spare ribs on a large baking sheet, spread the mixture evenly all over the ribs, and marinate for 1 hour at room temperature.
5. Preheat oven to 350º F (180º C). Cover the baking pan with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade).
6. Then, let the pork ribs cook in the oven for about 1 hour and 50 minutes (25-30 minutes per pound or ½ kg) or until tender. Reserve the drippings/remaining marinade from the bottom of the pan and then transfer the ribs to another large baking sheet lined with foil.
7. Brush the top of the ribs with enough oil and then with a generous amount of honey and broil them, uncovered, for about 4-7 minutes or until lightly golden brown and charred. Brush with more honey!
8. Alternatively, you can grill each rack individually, meat side down, on a sizzling hot griddle over medium-high heat just until obtaining grilled marks. Brush ribs with more honey!
9. You can also brush/baste the ribs with the reserved drippings/marinade from the pan they were baked and let them rest for 10 minutes before serving.
10. Sprinkle some fresh oregano leaves on top (or another fresh herb such as thyme) and serve pork ribs with lime wedges to squeeze on top and some grilled corn on the cob(or chimichurri sauce)-- or your favorite sides (NOTE: Brazilians serve theirs with some grilled/steamed/boiled corn on the cob, creamy polenta, or with black beans, white rice, and farofa).
Useful tips for making these oven-baked spare ribs
- Choose wisely: Take your time when choosing ribs at the store. Look for a well-trimmed slab of ribs with a good layer of lean meat for the best baked spare ribs.
- Let them marinate: You’ll want to marinate the ribs for at least an hour to allow the flavors to fully infuse and tenderize the meat.
- Cover the baking pan tightly: It’s essential to wrap the foil tightly over the pan to prevent steam from escaping. This helps keep the ribs moist as they bake.
- Reserve the drippings and marinade: Don’t throw away the drippings from the bottom of the pan. This will help you to baste the ribs and enhance their flavor though.
- Let the ribs rest: Wait for about 10 minutes before serving the ribs to give the juices time to redistribute.
What to serve with oven baked pork ribs
If you’re feeding a large crowd, try bulking up your oven baked pork ribs recipe with side dishes like these:
- Nacho corn on the cob
- Fried polenta
- Black beans and rice
- Brazilian cheese bread
- Roasted carrots and parsnips
- Brazilian potato salad
- Air fried asparagus
- Air-fried potato wedges
- Mashed potatoes
Types of pork ribs
There are several types of pork ribs, each with its own unique characteristics:
- Baby back ribs: These ribs come from the upper portion of the rib cage (where it meets the backbone). They are smaller, leaner, and more tender than other types of ribs, making them quicker to cook.
- Spare ribs: Come from the lower portion of the rib cage, closer to the belly. They are larger, meatier, and have more fat than baby back ribs, which gives them a richer flavor. Spare ribs often take longer to cook due to their size and fat content.
- St. Louis-style ribs: These are spare ribs that have been trimmed to a rectangular shape, removing the cartilage and rib tips. This cut is best for grilling and smoking since it cooks more evenly and is easier to handle.
- Country-style ribs: While not technically ribs, country-style ribs are meaty cuts from the shoulder end of the loin. They are thicker and have more meat per bone than other types of ribs. You can purchase country-style ribs bone-in or boneless. They’re often braised or cooked in a slow cooker for maximum flavor.
Baby back ribs vs spare ribs
Baby back ribs and spare ribs have key differences when it comes to size, shape, texture, and cooking time. Here is a more thorough breakdown:
- Size and shape: Baby back ribs are smaller and have a more curved shape, while spare ribs are larger and flatter.
- Meat and fat content: Baby back ribs are leaner and more tender, whereas spare ribs are meatier and have more fat, resulting in a richer flavor.
- Cooking time: Due to their size and meat content, baby back ribs often cook faster than spare ribs.
How long does it take to cook pork ribs in the oven?
The cooking time for pork ribs in the oven depends on the type of rib, the cooking method, and the cooking temperature though. Here is a chart or table for how long to cook pork spare ribs and baby back ribs in the oven at 350°F (180°C), uncovered or covered with foil:
| Pork Spare Ribs | Baby Back Ribs | |
|---|---|---|
| Oven Temperature | 350° F (180° C) | 350° F (180° C) |
| Cooking Time | 25-30 minutes per pound, a whole rack of ribs covered with foil (or about double this time per pound if uncovered), or until reaching an internal temperature of 145°F (63°C) | 25-30 minutes per pound, a whole rack of ribs covered with foil (or about double this time per pound if uncovered), or until reaching an internal temperature of 145°F (63°C) |
| Weight | 2-4 pound rack | 1-2 pound rack |
These are the basics:
- Baby rack ribs: They usually weigh 1-2 pounds per rack and can be cooked at 350 degrees F for 1 ½ to 2 hours uncovered or about 1 hour covered with foil, or at a lower temperature of 250 degrees F for 1 hour per pound covered with foil.
- Spare ribs: Spare ribs often take longer to cook because they usually weigh more (about 2-4 pounds per rack). In a preheated oven at 350 degrees F, it takes around 3 hours uncovered or 2 hours covered with foil, or at 250 degrees F may take about 3 ½ to 4 hours covered with foil.
You’ll know they’re done when the meat easily pulls away from the bone and the internal temperature reaches at least 145 degrees F (63 degrees C).
Can I cook pork ribs in the Instant Pot or a slow cooker?
Yes! You can cook pork ribs in either an Instant Pot or a slow cooker. Here is how it’s done:
- Instant Pot: For the Instant Pot, use the pressure cook setting or set manually on high pressure, and cook a 1.5-2 pound rack of baby back ribs for about 20-25 minutes, allowing the pressure to release naturally for 5 minutes and then venting the remaining pressure. As for spare ribs, cook a 2-pound rack of spare ribs for about 30-35 minutes, followed by a natural release (about 10-15 minutes).
- Slow cooker: In a slow cooker, cook the ribs on low for 6-8 hours or on high for 3-4 hours, until they are soft, tender, and cooked through.
Do you have to remove the membrane from the ribs?
While it is not 100% necessary to remove the membrane from ribs, it is recommended for a better overall eating experience. The membrane is a thin, tough layer that can become chewy and difficult to eat when cooked. Moreover, removing the membrane allows the ribs to absorb seasonings and marinades better, resulting in a more flavorful dish.
Variations for Brazilian pork ribs
- Ginger: Mince some ginger and add it to the marinade for a spicy-sweet element.
- Asian-inspired: Add a tablespoon of Hoisin sauce or soy sauce for Asian-inspired pork ribs.
- Different herbs: Use a mixture of herbs like thyme, rosemary, and sage.
- Southwestern: Rub the ribs with a mixture of ancho chile powder, cumin, and smoked paprika for a Southwestern twist though.
How to Store
For any leftover oven baked pork ribs, keep these storage and reheating tips in mind:
- Fridge: Once fully cool, store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze ribs for up to 3 months. All you have to do is wrap them tightly in foil and keep them in an airtight container or freezer-safe bag.
- Reheating: To reheat leftover ribs, preheat the oven to 350 degrees F. Wrap the ribs tightly in foil, then bake them for 10-15 minutes or until heated through.
- Prep ahead: The ribs can be marinated up to a day ahead of cooking, making your day even easier when you want to serve them.
Other rib recipes to enjoy
- Grilled Baby Back Ribs with Chipotle BBQ Sauce
- Barbecue Pork Ribs with Red Wine
- Brazilian Feijoada Recipe
- Crockpot Chinese BBQ Ribs
- Instant Pot Beef Short Ribs
- Ribs on Stovetop
- Vietnamese Caramelized Pork Spare Ribs
PIN & ENJOY!
Oven Baked Pork Ribs (Brazilian-Style)
Equipment
- 1 Baking dish for marinating the ribs
- 2 Baking sheets to bake and broil the ribs
- 1 brush
Ingredients
- 8 garlic cloves peeled (About 4 teaspoon of garlic powder will work in a pinch).
- 1 small yellow onion chopped (Or a white onion).
- 4 teaspoons salt or 1 teaspoon per pound or ½ kg
- 1 teaspoon ground black pepper
- 1 tablespoon Dijon mustard You can also make your own Dijon with dry mustard powder, mayonnaise, white wine vinegar, salt, and sugar although it doesn’t taste the same.
- 1 tablespoon Worcestershire sauce Alternatively, use soy sauce, tamari, or liquid aminos.
- 1 teaspoon dried oregano If you don’t have oregano, try thyme, basil, or rosemary.
- ¼ teaspoon ground cumin Ground coriander will also work
- 1 teaspoon ground cayenne pepper If you don’t have cayenne, try regular chile powder or hot paprika.
- ⅓ cup apple cider vinegar white wine or red wine vinegar will all work too.
- 4 pounds pork spare ribs whole rack(s) -- TIP: Look for one or two racks that is/are well trimmed, and has/have a good layer of lean meat on the ribs, especially on the larger end of the rack.
- Vegetable oil only for brushing (Use options like avocado, sunflower, or canola oil that have a high smoke point).
- Honey to brush (Agave is another option if you don’t have honey).
- Fresh oregano leaves and lime wedges Or, whichever herbs you add to the marinade.
Instructions
- MAKE THE MARINADE: Add the garlic, onion, salt, pepper, Dijon, Worcestershire sauce, oregano, cumin, and cayenne to the food processor. Blend well until obtaining almost a smooth mixture. Pour in the vinegar and blend more until obtaining a homogeneous mixture. Reserve!
- REMOVE THE MEMBRANE: Remove the membrane from the ribs so they won’t be tough after baking. Here is a trick on how to remove rib membrane easily (Watch from MINUTE 4:50 to 8:10).
- MARINADE THE RIBS: Put the spare ribs in a large abking sheet, spread the mixture evenly all over the ribs (do NOT simply pour it), and marinate for 1 hour at room temperature.
- BAKE: Preheat oven to 350º F (180º C). Cover the baking sheet with aluminum foil, tightly sealing its edges so that steam will not escape (the ribs will braise in their own liquids and the marinade).
- Then, let the pork ribs cook in the oven for about 1 hour and 50 minutes (25-30 minutes per pound or ½ kg) or until tender. Reserve the drippings/remaining marinade from the bottom of the pan and then transfer the ribs to another large baking pan lined with foil.
- BROIL OR GRILL: Brush the top of the ribs with enough oil and then with a generous amount of honey and broil them, uncovered, for about 4-7 minutes or until lightly golden brown and charred. Brush with more honey! Alternatively, you can grill each rack individually, meat side down, on a sizzling hot griddle over medium-high heat just until obtaining grilled marks. Brush ribs with more honey!
- REST: You can also brush/baste the ribs with the reserved drippings/marinade from the pan they were baked and let them rest for 10 minutes before serving.
- SERVE: Sprinkle some fresh oregano leaves on top (or another fresh herb such as thyme) and serve pork ribs with lime wedges to squeeze on top and some grilled corn on the cob(or chimichurri sauce)-- or your favorite sides (NOTE: Brazilians serve theirs with some grilled/steamed/boiled corn on the cob, creamy polenta, or with black beans, white rice, and farofa).
Recipe Notes
- Fridge: Once fully cool, store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze ribs for up to 3 months. All you have to do is wrap them tightly in foil and keep them in an airtight container or freezer-safe bag.
- Reheating: To reheat leftover ribs, preheat the oven to 350 degrees F. Wrap the ribs tightly in foil, then bake them for 10-15 minutes or until heated through.
- Prep ahead: The ribs can be marinated up to a day ahead of cooking, making your day even easier when you want to serve them.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on February 27, 2013.
Nydia says
OMG....Denise, now I have to send my address so you can send to me some pork ribs...!!!
Denise Browning says
Thanks, Nydia! I wish I could mail you these ribs. 🙂 I am not kidding: The whole thing disappear in less than 24 hours. It was a lot of meat. Judging for how much my husband and children loved these ribs, I'll have to make them again soon. xx
Coffee and Crumpets says
We don't eat pork so I'll never know how they taste! However, reading through the ingredients, there isn't one spice I don't like. Maybe I can just do a rub on some chicken or even beef ribs. They look great regardless!
Nazneen
Denise Browning says
Nazneen:
I do understand. You can make this marinade and spread on beef short ribs -- or even chicken.
However, you'll have to adjust the baking time. If you make beef short ribs, braise the ribs for about 2 to 2-1/2 hours or until tender; and then, roast for 20 minutes or until golden. If you use a whole chicken, put in a large pot and braise with the marinade for about 1-1/2 hour. Don't forget to cover the pot tightly. After that, uncovered the pot and let roast for 20 minutes or until golden. I love your comments! Have a great!xx
Nami | Just One Cookbook says
Can I come over! I know the dinner is over, but maybe next time! I'm famous for a big ribs eater among my friends. I LOVE RIBS!!! Brazillian style? I gotta try this! You made it in the oven too. My friend has a smoker so I should "suggest" to eat this ribs at his house. 😀
Denise Browning says
I wish we live nearby each other, Nami! I'd be glad to have invited you for dinner. I am sure that with some smokeness that the ribs would be even more delicious. In Brazil, we do not smoke our meats often or add too much sauce b/c we like to taste the meat itself. We are big meat eaters. 🙂
Julia | JuliasAlbum.com says
This looks so interesting! I am always looking for ways to cook ribs in a way other than just BBQ. Does this "Brazilian-style" recipe result in a substantially different flavor than just a regular BBQ?
Denise Browning says
Julia: Yes, the flavor is different from the American ribs. There is a balance of flavors on these ribs: salty, sour, spicy, and just a hint of sweetness if honey is added to the recipe. Give them a try! Thanks for stopping by. xx
Maureen | Orgasmic Chef says
These ribs look fantastic. I'm definitely going to try them. I will add the bit of honey 🙂
Denise Browning says
Thank you for visiting me, Maureen!
I hope you have the chance to make these ribs and enjoy them...
Raymund says
Wow those ribs looks awesome, Love it
Denise Browning says
Thanks a lot, Raymund!
adw23 says
I like to do my ribs low and slow at 225 for 4 hours
Kate@Diethood says
I'm with Nami... what time is dinner?! 😀
I am forwarding this recipe to my Mom... she is going to LOVE YOU!
Denise Browning says
Thanks, Kate! I hope your Mom enjoys it. My family and I are crazy for it.
Purabi Naha | Cosmopolitan Currymania says
This is absolutely full of flavours...apple cider vinegar, Worcestershire sauce...rubbed in with the pork ribs will definitely create a heavenly experience. I am salivating!
Denise Browning says
Thank you, Purabi! Both my husband and children are crazy for this.
Victor says
tried this ribs just now and in all honesty not the best i've tried or not the best i've cooked. the taste is not to my liking. don't know if i am missing something but i followed the ingredients/instructions to a T but not liking it. i used to cook texas dry rub pork ribs and that's my favorite. in fact it's the most requested food every time i will throw a party. maybe some people like the combinations of ingredients but there's something to it that not my taste. sorry - i saw your recipe and picture and that's what pulled me into trying it. but....
Denise Browning says
No problem, Victor! Everyone has their own taste. My family and I personally love these ribs but we cannot expect everyone does. I prefer mine spicy and with honey like I suggested in the recipe otherwise I think something is lacking. My children prefer them no spicy and my husband like them anyways. I have friends and other people that liked them. So yes, everyone has their own taste -- to like or dislike them as any other recipe! Have a great week!
Jerzeepeach says
I typically don't eat pork, when I do I always make this delicious recipe
It's an awesome recipe.
Thank you for sharing.
Denise Browning says
So glad you enjoyed this recipe. It is one of my family fave pork recipes.