Ribs come in many forms. There are back ribs, spare ribs, st Louis ribs, riblets, rib tips, button ribs. I couldn’t say which is better because I like all types of ribs, but the trick to cooking ribs is low heat, moisture and plenty of time to cook to achieve that ‘melt off the bone’ texture. I used baby back ribs for this recipe.
Double the marinade recipe if cooking enough ribs to feed 4 people.
Lemon pepper marinade:
¼ cup Olive oil
¼ cup lemon juice
2 teaspoon lemon zest
1/3 teaspoon cayenne pepper
1 teaspoon garlic powder
2 tablespoons honey
½ teaspoon salt
2 teaspoons ground pepper
Mix marinade together. Place ribs in a large enough baking dish so that they don’t overlap. Brush ribs with about a quarter of the marinade and bake at 325°F. Baste every 30 minutes with remaining lemon mixture until ribs are tender and browned. For tender ribs it usually takes from 1 1/2 hours to 2 1/2 hours depending on how thick the cut is.
