The Juiciest Pork Ribs

The Juiciest Pork Ribs are a mouth-watering dish that packs a flavorful punch. They are cooked in a special blend of herbs and spices, allowing the natural flavors of the pork to shine through.

The Juiciest Pork Ribs are incredibly tender, with the meat falling off the bone. Every bite is filled with juicy flavor, and the unique blend of herbs and spices makes them a unique and memorable experience. The sauce provides a perfect balance between the sweet and smoky flavors, creating a unique flavor combination that will make your taste buds sing.

The Juiciest Pork Ribs are the perfect dish to share with friends and family. The aroma of cooked ribs fills the room, making everyone’s mouth water. The presentation of the ribs on the plate is simply stunning, with a vibrant glaze that is sure to impress.

These ribs make an excellent dinner entrée, but they can also be served as a hearty appetizer. No matter how you serve them, they are sure to be a hit with everyone. The Juiciest Pork Ribs are guaranteed to be the star of the show and will make any meal memorable. Enjoy them with a side of your favorite vegetables or a fresh salad for a complete and delicious meal.

The Juiciest Pork Ribs

5 from 2 votes
Recipe by Dish Lingo Course: DinnerDifficulty: Easy


Prep time


Cooking time







Well-cooked pork ribs in the oven, the dish, despite the apparent complexity, is actually very simple. If you bake potatoes at the same time as meat, you get an excellent side dish. However, from pork - the most popular type of meat, you can cook thousands of dishes, from a simple dish of fried pork with onions to complex folk dishes: or rather exotic pork stew with corn. 
Usually, pork ribs are not sold one by one in retail chains or markets. Most often, the ribs are chopped into several pieces with a fairly large amount of meat and fat. If the ribs are chopped long enough, 1-2 rib bones with meat are enough for one serving. Sometimes, pork ribs in the oven are cooked in a whole piece with small cuts in thick places. And only after the end of cooking, the ribs are cut into portions. 

In terms of taste, pork ribs prepared by conventional baking/roasting are an order of magnitude tastier than boiled pork ribs. Pork ribs, when exposed to dry heat, retain all the meat juice inside and, as a result, become juicy and soft. The formation of a roasted (baked) crust on the surface of the meat allows the meat to bake in its own juice. With this method of cooking, you can add potatoes chopped into wedges directly to the baking sheet and get a baked side dish. 


  • 1 1 slab pork ribs

  • 1/2 cup 1/2 Soy sauce

  • 1 tbsp 1 liquid honey

  • 3 cloves 3 garlic

  • 2 tbsp 2 mustard

  • Salt and pepper to taste.

  • 2-4 2-4 potatoes, cut in wedges


  • Wash a whole piece of pork meat with ribs and dry with napkins.
  • Cut the ribs into small pieces, making cuts between the bones.
  • Peel a small head of garlic and cut each clove into several pieces lengthwise.
  • Prepare the marinade.
  • Add honey and finely chopped garlic to the soy sauce. Mix as much as possible, and get a homogeneous marinade.
  • If there is a lot of meat on the ribs, it is worth making small cuts in the thickest places.
  • Marinate the ribs for 1.5-2 hours. If you don't have that much time, marinate for 15-20 minutes. But the longer the better.
  • Sprinkle ground pepper on all sides.
  • Periodically turn the ribs from side to side so that they are evenly soaked in the marinade.
  • Put the ribs in a baking dish, pour the marinade on top and rub with mustard.
  • Put the pork ribs in the oven, preheated to 390 degrees Farenheit. It will take quite a long time to heat a large piece of meat. When the meat is heated and a baked crust begins to form on the surface of the meat, the pork will begin to render fat.
  • Bake for 45-50 minutes.
  • During baking, turn them once so that the crust is brown on both sides.
  • Optional: Spread the prepared potatoes around the pork, which has already begun to bake. Continue roasting the ribs in the oven along with the potatoes. The baking time of potatoes in the oven is somewhat longer than the time of frying or boiling and can be more than 30 minutes. The readiness of the potato wedges should be checked by piercing them with the edge of a knife. At the same time, it is necessary to turn over or mix the potatoes so that the slices are evenly fried and do not burn.
  • Serve the ribs with potatoes only hot, while the subtle hiss of hot fat is still audible. Very tasty if you add mustard or BBQ sauce.

Recipe Video


  • Roasted pork ribs can be served with any side dish as the main meat dish or as a hot appetizer with beer or other alcoholic drinks. They are good with a vegetable salad or just chopped fresh vegetables.
  • To prevent irritation of the mucous membranes of the eyes when cutting onions, rinse the onion and knife with cold water. A cutting board will not absorb an unpleasant onion smell if you rub it with a slice of lemon before cutting it.
  • You can check whether the oil has warmed up well enough in a pan in a simple way. Dip a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
  • If you are using ready-made spice mixes, be sure to read the ingredients on the packaging. Often salt is already present in such mixtures, keep this in mind; otherwise, you risk oversalting the dish.