When preparing ribs for a special Sunday dinner, marinating them for several hours is key to unlocking deep, rich flavors. I’ve found that using distilled white vinegar as a base helps tenderize the meat, while seasoning with a combination of garlic powder, Sazon Goya with culantro and achiote, and freshly ground black pepper from brands like Badia adds complexity and a subtle hint of spice. After marinating the ribs for at least 4 hours, roasting them uncovered at 350°F for about 2 hours softens the meat to fall-off-the-bone tenderness. I usually finish them by brushing on a layer of Kraft original barbecue sauce and returning the ribs to the oven for an additional 30 minutes. This step caramelizes the sauce, enhancing both aroma and flavor. Using an avocado oil spray on the baking tray before placing the ribs helps prevent sticking without overpowering the taste. I also like to include some side dishes such as cheesy broccoli, as suggested by ingredients similar to those in Knorr’s Rice & Pasta Blend with broccoli and cheddar sauce, to round out the meal. This method of slow cooking and layering seasoning creates a balanced and satisfying dish that pleases picky eaters and BBQ enthusiasts alike. Whether it's a family Sunday dinner or a casual get-together, these oven-ready marinated ribs deliver ease and mouthwatering results every time.