Pork ribs dilemma

I've only cooked pork ribs twice and both times it was with the same bottled marinade. Now, I have a rack of them, but I don't want to fall into the trap of doing the same thing over and over. Are there any suggestions for flavor additions (whether bottled or homemade)??

BTW, I roast them in the oven with a little salt, pepper, and olive oil rub. then when they are a little brown, I finish with the marinade. They come out juicy, sticky, full of flavor and falling off the bone!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: