Baby Back Ribs in the OVEN

Anyone have any good tried and true OVEN BAKED recipes for them, I have not made these in years. I won't be grilling, its kind of cold here in February. I inherited 3lbs last week and I'll make some Saturday night. Thanks.

I have not tried this but I saw the show and they looked good.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_11125,00.html?rsrc=search

Thanks, but I can pull up recipes from the FoodNetwork too, I just wanted oven baked baby back rib recipes that you have actually made, "tried and true".

I cook ribs this way often when i need to. Here is my technique.

I let them sit with a dry rub on them for at least 8 hours in the fridge. you can use the rub or your choice and be as minimal as salt and pepper. Preheat at 275 and wrap the racks in heavy duty foil leaving room in the wrap to create a pocket for the ribs to sit in. I then pour about half a beer in each packet/wrap. Throw them on a tray and back for at least an hour and a half. Make sure the ribs are at room temp before putting in oven. When they have cooked long enough for you, pull them out open the tent and baste with you favorite BBQ sauce. You can throw them back in under the broiler to carmaelize the sugars in the sauce or eat as is.

Where i live, cooking ribs this way is almost a sin, but its easy and comes out good each and every time. Enjoy.

quote:

Originally posted by fabulousoyster

Thanks, but I can pull up recipes from the FoodNetwork too, I just wanted oven baked baby back rib recipes that you have actually made, "tried and true".

Sorry to bother you.

quote:

Originally posted by fabulousoyster

Thanks, but I can pull up recipes from the FoodNetwork too, I just wanted oven baked baby back rib recipes that you have actually made, "tried and true".

I can testify on behalf of Alton Brown's Baby Back Rib recipe. I've made them at least a dozen times and it is by FAR the best oven recipe for ribs I've ever come across. They are SPECTACULAR.

My tweaks are: cut the salt in half and use more honey in the braising liquid. Also, the recipe states that it takes about 10 minutes to reduce the liquid to a glaze. That's WAY off. It takes at least twice that amount of time, sometimes more.

BBQ challenged rib lovers should seriously give these ribs a try. If you can, set your Tivo to look for this episode and watch it before attempting. It's not critical, but he spells out his preparation technique in minute detail. I have some pics of my last try at these, I'll try to post them if anyone wants to see them.

Pigiron

PS: Technically, they're braised and broiled as opposed to "baked", if that matters.

quote:

Originally posted by fabulousoyster

Thanks, but I can pull up recipes from the FoodNetwork too, I just wanted oven baked baby back rib recipes that you have actually made, "tried and true".

I am always confused by these requests. Part of me understands that it may be an attempt to get a topic started, yet there is this side that wonders if people do have cookbooks or search the web? The top shelf of my cookbook rack has over 100's of recipes (really). They are all tried and true.
There is no such thing as tried and true ribs for me. Just use some of whatever that fits. I can make them in many styles, but in the end, it's the sauce.

One suggestion to keep in mind is that if you cook them under foil, be careful not to overcook them. I think baby-backs are best with just a little chew to them. Not much, but just enough..

mark

Here is one suggestion that I used to do many years ago. Season the ribs and sear them off under the broiler for a while on both sides.
Put them into a roasting pan and add a -small- amount off liquid. The juices from the ribs will help in the steaming. Cover loosely. What I like about this method is that it is similar to pot roast or New Orleans roast beef with its crusty debris.
When done, brush with sauce and place under broiler.

mark

quote:

Originally posted by Pigiron

quote:

Originally posted by fabulousoyster

Thanks, but I can pull up recipes from the FoodNetwork too, I just wanted oven baked baby back rib recipes that you have actually made, "tried and true".

I can testify on behalf of Alton Brown's Baby Back Rib recipe. I've made them at least a dozen times and it is by FAR the best oven recipe for ribs I've ever come across. They are SPECTACULAR.

My tweaks are: cut the salt in half and use more honey in the braising liquid. Also, the recipe states that it takes about 10 minutes to reduce the liquid to a glaze. That's WAY off. It takes at least twice that amount of time, sometimes more.

BBQ challenged rib lovers should seriously give these ribs a try. If you can, set your Tivo to look for this episode and watch it before attempting. It's not critical, but he spells out his preparation technique in minute detail. I have some pics of my last try at these, I'll try to post them if anyone wants to see them.

Pigiron

PS: Technically, they're braised and broiled as opposed to "baked", if that matters.

I agree 100%, in a pinch I've used AB's recipe and they are indeed fantastic. I also agree the reduction takes quite a bit longer then the recipes calls for!

I checked the Alton Brown version before answering and the only thing I would change is the temperature of the oven. Alton recommends a 250 degree oven while I would drop it down to 200 degrees and increase my cook time.

The eternal motto of good 'Que is "Low and Slow". Low cooking temps with a long time in the smoker/oven/whatever. The key is you want an internal temperature on the meat to be above 160 (anything less is not yet safe from bacteria) and below 180 (shoe leather texture) degrees. Get your slab up to about 165-170 and you should have tender, not quite fall off the bone ribs every time.

My only question is, why did you place this thread in the "Chili Forum"? I don't usually check this area, and if I hadn't spotted it in the Current Topics window on the home page I wouldn't have even known it existed.

quote:

Originally posted by BuddyRoadhouse

I checked the Alton Brown version before answering and the only thing I would change is the temperature of the oven. Alton recommends a 250 degree oven while I would drop it down to 200 degrees and increase my cook time.

I agree that low and slow is the wat to go with ribs. However, if you follow AB's instructions, and use heavy-duty aluminum foil, they really do come out perfectly cooked.

I will be doing ribs this weekend that start in the oven. Watch for my post with pics. This technique I have been using for years. they always come out great.

quote:

Originally posted by Pigiron

quote:

Originally posted by BuddyRoadhouse

I checked the Alton Brown version before answering and the only thing I would change is the temperature of the oven. Alton recommends a 250 degree oven while I would drop it down to 200 degrees and increase my cook time.

I agree that low and slow is the wat to go with ribs. However, if you follow AB's instructions, and use heavy-duty aluminum foil, they really do come out perfectly cooked.

Definately!!! Low and slow is the only way in the over.

Paul E. Smith
Knoxville, TN

I don't know how this wound up in the Chili forum but it's here now.

While I don't consider oven cooked BBQ I guess this is close enough, this time

MikeS.

I've tried and think AB's method is absolutely great, but after "experimenting" a bit, I've learned a slightly better way of doing ribs that all my family and friends like very much. Here's my down and dirty suggested "low and slow" technique:

Use the bottom half of the stove broiler pan, or something comparable, and place the salt-and-peppered baby back ribs cut in half slab portions (or otherwise) along with a can of either beef broth or chicken broth poured around it. It's optional at this point to put any dry rub on or to do it later. Seal the pan semi-loosely with aluminum foil and put in the oven at between 185 and 200 degrees for many hours (approx. 5 to 8). Check towards the end of that time and try to "twist" a bone and when it twists easily from the meat, take it out, discard the liquid (unless you want to try making a sauce), and let it rest a short while. I then put dry rub on (or additional rub if not done earlier) and put it on a hot gas grill outside. Or you can put it under the broiler in the oven at a hot broil. This is done just to "crisp" the ribs up a bit. I slab on Sweet Baby Rays (my favorite) sauce while cooking on the grill or broiler (turning the ribs over once or twice) and when that and the brown sugar in my rub starts to blacken a little, the ribs are ready for serving.

You must be very careful not to overheat them at this point or they will dry out quickly. Just a short while to get a little crispiness on the outside of some parts of the ribs. The result is generally very juicy and tasty pork ribs with just a slight chew in the texture which I and most of those I know prefer, but you can experiment to see what variations may be good for you.

Mary Joan won't eat anything cooked with wine or beer (tell me about it). It looks like you could substitute apple juice for the white wine and still get a pretty good rib out of this.


Tom

When it's too cold to fire up the Coleman, I do 'em in a slow cooker covered with spice and sauce. They don't taste grilled, but sure are tender.

quote:

Originally posted by BTB

I've tried and think AB's method is absolutely great, but after "experimenting" a bit, I've learned a slightly better way of doing ribs that all my family and friends like very much. Here's my down and dirty suggested "low and slow" technique:

Use the bottom half of the stove broiler pan, or something comparable, and place the salt-and-peppered baby back ribs cut in half slab portions (or otherwise) along with a can of either beef broth or chicken broth poured around it. It's optional at this point to put any dry rub on or to do it later. Seal the pan semi-loosely with aluminum foil and put in the oven at between 185 and 200 degrees for many hours (approx. 5 to 8). Check towards the end of that time and try to "twist" a bone and when it twists easily from the meat, take it out, discard the liquid (unless you want to try making a sauce), and let it rest a short while. I then put dry rub on (or additional rub if not done earlier) and put it on a hot gas grill outside. Or you can put it under the broiler in the oven at a hot broil. This is done just to "crisp" the ribs up a bit. I slab on Sweet Baby Rays (my favorite) sauce while cooking on the grill or broiler (turning the ribs over once or twice) and when that and the brown sugar in my rub starts to blacken a little, the ribs are ready for serving.

You must be very careful not to overheat them at this point or they will dry out quickly. Just a short while to get a little crispiness on the outside of some parts of the ribs. The result is generally very juicy and tasty pork ribs with just a slight chew in the texture which I and most of those I know prefer, but you can experiment to see what variations may be good for you.

Hey BTB,

This is very similar to what I am doing today, with a couple variations. I score the membrane on the underside then put on a homemade rib rub and let em sit for a couple hours. Then I put water in a roasting pan along with some liquid smoke, then let them slow cook under the aluminium tent but above the liquid for a few hours.

The nice thing about getting them to the "cooked but not yet on the grill" stage is, they can be cooled, dipped in bacon grease and wrapped in saran wrap until needed. This is how I'm doing mine today, 'cause I won't be serving them till tomorrow.

I've been taking pics, may post them this evening.

I'm doing an experiment today. I've got 2 racks of baby backs. Going to dry rub them with Emeril's recipe of Rustic Rub out of his Louisiana Real and Rustic Cookbook (great rub recipe----I use it a lot and have made a big jar of it). They will be going into my Cameron's Stovetop Smoker with Hickory chips in the bottom for the smoke. I'm going to pour a splash of bourbon and a splash of apple cider over them into the pan for a little steam. Probably smoke them for around 45 minutes or so. I'll take the top off and try putting BBQ sauce on 1 rack so I can see which way I like them better. Is it proper to say wit or witout? Into the oven for maybe 15 minutes to crisp them a bit. I'm thinking of Mike S.' recipe for chili beans with them. I'll report back on the results. Not strictly an oven recipe, but it should create a good product while staying inside.

This is probably a variation on someone's published recipe but I really don't remember how I came across it.
I put plenty of Big Bob Gibson's dry rub on a couple of racks, pour a quart or more of apple juice and some water in the bottom of a broiler pan, put the ribs on the broiler pan rack and seal them up with heavy foil. I cook them for 4 hours at 250. I do like to finish them on the grill with a little sauce to crisp them up a bit, tho I probably could do that under the broiler if needed.

Charlie

quote:

Originally posted by ces1948This is probably a variation on someone's published recipe but I really don't remember how I came across it.
I put plenty of Big Bob Gibson's dry rub on a couple of racks, pour a quart or more of apple juice and some water in the bottom of a broiler pan, put the ribs on the broiler pan rack and seal them up with heavy foil. I cook them for 4 hours at 250. I do like to finish them on the grill with a little sauce to crisp them up a bit, tho I probably could do that under the broiler if needed.

Charlie

You should be able to remove the foil after a bit to crisp them up, but then there's my "cleaning the broiler is a pain" thing kicking. I don't use the broiler in my home oven for that reason.

JUICY & TENDER OVEN BAKED SPARERIBS

Trim the ribs of the tough membrane on back of ribs.

Cut off the breast plate, and set aside.

Dock the meat between the bones (this allows extra flavor)

Rub the meat well all over with your (recipe) for a dry rub, and allow to sit for about an hour.

Add 2 cups of vinegar to the pan, cover tightly with heavy foil, and bake in a slow 250 degree oven for an hour. DO NOT PEAK, or take off the foil.

After an hour open one end of the foil and pour off the vinegar.

Close the foil and secure tightly again,.

Slow roast the ribs for about 2 hours, until the meat pulls away from the bone.

You can take the foil off for the last 20 minutes or so of baking.

Serve your favorite sauce on the side, or slather the ribs when done all over with sauce.

The key is to rub in your spices very well into the meat, and allow the meat to bake slowly in a slow oven.

:)

You can't go wrong!

Ok, the results of my experiment. I crisped the ribs in the oven for 15 minutes. Both racks were extremely tender------but the sauced ones had a character not present on the dry ribs. They also seemed moister which I attribute to the sauce. I still ate way too many of them----they were delicious!