Mom's Best Recipes
Recipe

Pork Ribs Recipe

Tender, oven-braised pork ribs with a bright mustard cider glaze and crisp edges, made with simple ingredients and a lighter touch that still tastes like comfort food.

Author By Matt Campbell
4.8
A real photograph of oven-baked pork ribs on a sheet pan, lightly glazed and caramelized, with lemon wedges and fresh herbs on the side
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Ribs have a reputation for being a full weekend project, plus a full nap afterward. I love that vibe, but I also want ribs that feel wholesome enough for a regular night and easy enough to pull off without a smoker. This is my go-to method: a gentle oven braise to get them fall-apart tender, then a quick blast of high heat to finish with those crisp, browned edges we all fight over.

The flavor stays big but the ingredient list stays friendly. We lean on apple cider vinegar, mustard, garlic, and smoked paprika for that BBQ-style satisfaction, without loading the pan with extra sugar. You still get sticky, savory, tangy ribs that make you pause mid-bite and think, okay, wow. Tasting is encouraged.

A real photograph of pork ribs in a foil-lined baking dish with a splash of broth and sliced onions before baking

Why It Works

  • Tender every time: Low-and-slow covered baking breaks down the connective tissue so the meat turns buttery without drying out.
  • Bright, balanced sauce: Mustard plus cider vinegar brings tang and lift, so the ribs taste rich but not heavy.
  • Crisp edges on demand: A short broil at the end gives you that caramelized finish without needing a grill.
  • More wholesome approach: Flavor comes from spices, aromatics, and a touch of honey, not a cup of brown sugar.

Pairs Well With

Storage Tips

Cool fast: Get the ribs off the hot pan and cooled within about 2 hours for best texture and food safety.

Refrigerator

  • Store ribs in an airtight container with a spoonful of the pan juices.
  • They keep well for 3 to 4 days.

Freezer

  • Freeze ribs (preferably with a little sauce) in a freezer-safe container or bag for up to 2 to 3 months.
  • Thaw overnight in the fridge for best results.

Reheat without drying out

  • Oven: Place ribs in a baking dish with a splash of broth or water, cover with foil, and warm at 300°F until hot, about 15 to 25 minutes. Uncover and broil for 1 to 3 minutes if you want the edges crisp again.
  • Microwave: Use medium power, cover loosely, and add a little sauce or broth. It works, just skip high power unless you enjoy chewy ribs.

Common Questions

Are these baby back ribs or spare ribs?

Either works. Baby backs cook a little faster and are leaner. Spare ribs are meatier and a bit richer. This method is flexible, just follow the tenderness cues and use the timing as a guide.

How many people does this serve?

With 4 to 5 pounds of ribs, plan on 4 people as a main (generous portions) or 6 as a lighter meal with sides. A simple rule: about 1 rack per 2 to 3 people, depending on appetite and what else is on the table.

Do I need to remove the membrane?

It helps. If your rack has the thin silvery membrane on the bone side, peel it off for a more tender bite and better seasoning. Use a butter knife to loosen a corner, then grab with a paper towel and pull.

How do I know when the ribs are done?

You want tender, not shredded. A knife should slide between bones with little resistance, and the meat should pull back from the bone ends. If you like using a thermometer, aim for about 190 to 205°F in the thickest meat for that tender, bite-through texture. If they still feel tight, cover and bake longer.

Can I make these with no added sweetener?

Yes. Skip the honey and let the onions do some of the sweetness work. The glaze will be less sticky but still delicious and tangy.

Can I do this in an air fryer or slow cooker?

Slow cooker works for tenderness, but you will still want a quick broil or hot oven finish for browned edges. Air fryers are usually too small for a full rack unless you cut it into sections.

Ribs were one of those foods I put in the “restaurant only” category because they felt dramatic. Then I started chasing that same feeling at home, the one where dinner lands on the table and everyone suddenly forgets their phones exist. This version is my compromise between comfort and reality. It is the ribs I make when I want something hearty, but I also want to wake up the next day feeling like myself. The glaze is tangy, the edges get crisp, and the process is low-drama enough that you can actually enjoy cooking it.