Oven-baked pork ribs

Over the weekend, I had a craving for tender oven-baked ribs, the kind you enjoy with pickles and a simple side dish. I used a pack of pork ribs from the market, a few basic spices, and some white wine that I already had open. It's one of those recipes I make when I want something tasty without spending too much time in the kitchen. I've noted the steps below, just as I usually follow them.

Quick Info

Total time: 3 hours and 50 minutes (including marinating time)
Preparation time: 10 minutes (+ 2-3 hours marinating)
Baking time: 55-60 minutes
Servings: 2-3
Difficulty: easy
Recipe for lunch or dinner, suitable for any day

Ingredients

500 g pork ribs
100 ml oil
salt, to taste
pepper, to taste
paprika
1 tablespoon soy sauce
200 ml white wine
3 cloves of garlic

Instructions

1. Wash the ribs well and cut them into pieces as you like to serve them.

2. Season the meat with salt, pepper, paprika, and the tablespoon of soy sauce. Mix to ensure all pieces are evenly coated.

3. Let it marinate for 2-3 hours in a covered bowl in the refrigerator. If you're short on time, let it sit for at least an hour, but the meat will taste better after a longer marinade.

4. After marinating, pour some of the oil into a baking dish (or any heatproof dish) and place the ribs in the dish. Pour all the remaining marinade liquid over them.

5. Add the crushed garlic and the white wine directly into the dish over the meat.

6. Cover the dish with aluminum foil to prevent the meat from drying out. Place it in the preheated oven at 180°C for 40 minutes.

7. After 40 minutes, remove the aluminum foil. Leave it in the oven for another 15-20 minutes until the ribs develop a crust and turn golden brown.

8. Serve them immediately while hot, with a side dish and pickles as desired.

Why I Make This Recipe Often

It's a simple recipe that doesn't require much effort. I don't have to stand by the oven, and the flavor is balanced without needing complicated ingredients. It works well for a quick family meal or when I want to prepare something more substantial.

Tips and Variations

Tips

You can check the meat after the first 40 minutes, especially if the pieces are smaller, to avoid drying out.
If the dish is larger, be careful that the liquid doesn’t evaporate too quickly. In that case, you can add a bit of hot water towards the end.
Substitutions

White wine can be omitted, but it will lack some flavor and tenderness. If you prefer no alcohol, you can use water with a bit of lemon juice.
Soy sauce adds a slightly salty and flavorful note; if you don’t have it, you can just use salt, but the taste will be simpler.
Sunflower oil is the most common here, but you can also use another type of neutral vegetable oil.
Variations

You can add peppercorns or bay leaves to the dish for extra flavor.
If you like spicier ribs, you can increase the amount of paprika or add a bit of chili pepper.
In the end, you can brush the ribs with a little extra soy sauce for a more intense glaze.
Serving Ideas

They go well with mashed potatoes, boiled potatoes, or polenta.
For pickles, cucumbers or green tomatoes are simple choices.
You can also try them with a cabbage salad if you want something fresher.

Frequently Asked Questions

1. Can I use another cut of pork, not just ribs?

Yes, but the recipe is designed for ribs. Other cuts, like the neck or shoulder, have different cooking times, and the final texture will be different.

2. How long can I let the ribs marinate?

Ideally, 2-3 hours, but you can also leave them overnight in the refrigerator for a more intense flavor.

3. What type of white wine is used?

I use any dry or semi-dry white wine. It's important to choose one that you would drink on its own, not low-quality wine.

4. What if I don’t have a baking dish?

Any heatproof dish will work, preferably one with higher sides to prevent the liquid from evaporating too quickly.

5. Can I cook at lower or higher temperatures?

Yes, but the baking time will change. At lower temperatures (160°C), the meat will be more tender, but it takes longer. At over 200°C, you risk drying it out on the surface before it’s cooked through.

Nutritional Values

Estimation for a medium serving (from 500 g of ribs with sauce):

Calories: approximately 650-750 kcal
Protein: 25-30 g
Fat: 55-60 g
Carbohydrates: 3-5 g

The values depend on the type of ribs and how much sauce remains on the meat. Pork ribs are quite fatty, so this recipe isn’t one of the lighter options. Carbohydrates mainly come from the soy sauce and wine.

Storage and Reheating

Leftover ribs can be stored in the refrigerator in a covered container for up to 2 days. To reheat, place the pieces in a small dish, covered, in the oven (150-160°C, 10-15 minutes) to prevent drying out. In the microwave, the texture may become tougher, but you can heat them that way if you’re in a hurry. I don’t recommend keeping them for more than 2 days, as the fat and flavors change in the refrigerator.