Only 4 marinades are needed for this simple, delicious oven-roasted pork rib. It’s our family’s age-old secret recipe. It’s full of rich garlic flavor with sweet and salty aromas and caramel flavor. The oven-baked pork ribs melt in your mouth after baking. They’re so tender and flavorful that you can’t help but eat more of them. This dish is always on the table at my gatherings and parties. I usually roast it with cherry tomatoes and zucchini. This way you save time and energy and can easily make 3 dishes.
Oven pork ribs recipe
The secret to my recipe is to use cola for marinating. The soda in the cola can soften the ribs and tenderize the meat. So it doesn’t have to be roasted too long, and you don’t have to add extra sugar. And after baking, you can taste a slight caramel flavor. Also, I use cut ribs, not a whole piece, so it doesn’t have to bake too long, but can shorten the baking time. If you want to eat delicious oven-baked pork ribs quickly, you should buy them sliced.
- Pork ribs – I use pork ribs cut into strips. The advantage is that they bake through faster and the ribs absorb the sauce better when marinated. It’s recommended to buy pork ribs cut into strips to save the roasting and marinating time.
- Garlic – 8~10 pieces is enough, if you like more garlic flavor you can take more. It’s used for marinating pork ribs and peeled and crushed before marinating.
- Scallion – Its main purpose is to enhance the aroma of pork ribs. The tip to release the aroma of the scallion is to beat it with a knife or press it apartment.
- Cola – It’s good for marinating meat. The baking soda softens the meat so it doesn’t need to be marinated and roasted too long. Its sugar can improve the taste of the meat, and after roasting it’s a caramel flavor.
- Soy Sauce – It’s an important sauce used in most Chinese dishes to enhance the flavor of the dish. Every household should have it in its pantry. You can check out my earlier post on what Chinese seasonings to keep and how to use them.
How to make:
Wash the ribs and put them in the zip bag. Peel and chop the garlic. Crush the scallions with the back of a knife to break the fibers and release the aroma of the scallions. We only use the white part, then cut them into 1 1/2″ long. After you put everything in the zip bag, add cola and soy sauce, stir everything well, and put it in the fridge. Marinate it for at least 2 hours or until the next day.
What to serve with pork ribs:
▲When you roast pork ribs, you can also roast other vegetables, such as baked cherry tomatoes, baked zucchini, baked cauliflower, or smash fingerling potato, which you can use as a side dish. You’ll save a lot of time and electricity.
Other meat dishes:
Watch how to make:
Oven Pork Ribs With Garlic, Soy Sauce, And Coke.
- 2.2 lb pork ribs ,15 pieces (Note 1)
- 4 tablespoons soy sauce
- 5~7 pieces garlic
- 4 scallions ,only the white part (Note 2)
- 1 can cola (330ml)
- Wash the pork ribs, drain them and put them in a zip bag.
- Peel and chopped garlic and put it in the zip bag.
- Crush the scallions with the back of a knife to break the fibers and release the aroma of the scallions. We use only the white parts and then cut them into 1 1/2" long pieces to put in zip bag.
- Pour in cola and soy sauce, seal the bag and mix well. Put it in the refrigerator for at least 2 hours or overnight.
- Line the baking sheet with aluminum foil and an iron rack. This way the 2 sides can be charred and colored.
- Place the pork ribs on a baking sheet, preheat the oven to 446F (230C) and bake for 20 to 25 minutes.
- You can also put cherry tomatoes and zucchini on another baking sheet and bake them together.
- The sauce can be poured out of the baking sheet and used as a dip for the pork ribs and sandwich rolls.
Tips & Notes:
- Use cut ribs, not a whole piece, so it doesn’t have to bake too long, but can shorten the baking time. So you can enjoy tender and delicious pork ribs from the oven in a short time.
- Only the white part of the scallions contains more flavor. Crush them with the back of a knife to release the aroma of the scallions.