Baked Baby Back Ribs with Lemon Confit Marinade

Name: Baked Baby Back Ribs with Lemon Confit Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large lemons; 8 large garlic cloves, peeled; 1/4 cup olive oil; 3 tablespoons chopped fresh thyme; 3 tablespoons (scant) coarsely chopped fresh rosemary; 2 tablespoons fennel seeds, ground; 2 tablespoons coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon (packed) golden brown sugar; 5 pounds meaty baby back pork ribs (about 4 large racks)

Servings: persons

1
Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon.
2
Place lemons in microwave-safe bowl (such as souffle dish).
3
Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes.
4
Uncover and cool lemons 15 minutes.
5
Cut lemons in half.
6
Squeeze juice into strainer set over small bowl; reserve juice.
7
Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
8
Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste.
9
Generously smear paste on both sides of baby back ribs.
10
Arrange ribs, meaty side up, on 2 large rimmed baking sheets.
11
Cover with plastic wrap and refrigerate overnight.
12
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F.
13
Scrape some of marinade off ribs.
14
Place baking sheets with ribs in oven.
15
Bake ribs 30 minutes.
16
Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer.
17
Let ribs stand 15 minutes.
18
Transfer to work surface and cut racks between bones into individual ribs.
19
Pile ribs onto platter and serve.

1873

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large lemons, 8 large garlic cloves, peeled, 1/4 cup olive oil, 3 tablespoons chopped fresh thyme, and more.

Yes, Baked Baby Back Ribs with Lemon Confit Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!