Ribs in the oven

I got a rib rack and I am gonna do ribs in the oven. I am gonna put the up right in a roasting pan with about 1/2 inch of water and baste them with BBQ sauce. I want to do them at a low tem like 225. Any idea how long they should cook to be brown and tender.

Thanks
Paul E. Smith
Knoxville, TN

Sundance, here's some advice from Stogie's website on cooking them in the oven (along with some general "rib advice").

http://www.recipegoldmine.com/bbqguru/kevin10.html

Bushie: Thanks for the site. As it turned out, that was exactly how I was going to do them, except I was unsure about the time. I looks like it will take about 4 hours. I got a rib rack and I put them in an aluminum roaster pan with some water in the bottom. I used a sauce and will continue until they are done.

Paul E. Smith
Knoxville, TN

If time is of the essence, then one way is to boil them for about 45 minutes and then cook them for about 30 minutes. Not as good as a slow roast, but they are tender ...

A great site for all things bbq is:

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cgi

I was never a huge rib fan but have been getting into them as of late. I own the small cook shack, best food purchase I've ever made.

Old thread but maybe some new advice. Ribs are catagorized by weight. The smallest I know of are babybacks and they are 2 1/2 & down, meaning their weight is 2 1/2 pounds or less. My experience is they start getting tender at approx. 3 hours at 225. Cooking a little longer will produce a 'fall of the bone' product, which you may or may not want. (Don't think BBQ judges want this, but my customers sure do.) I sell a St. Louis cut that are 3 1/2's & down and they take 4.25 hours at 225 to reach the 'fall off the bone' stage. Just check the weight and you can pretty much predict when you should start checking them for your desired tenderness.

Dry rub. Double wrap in aluminum foil. 2 hours at 350.
Take out and finish on the grill with bbq sauce.
Remember to take the membrane off the back of the ribs before starting the process. YUM.

I do the same as Prius, except about 225 for up to 3 hours.

I'll start off by begging the forgivness of all ribs and BBQ lovers, and any real Creoles who might be out there.
But, I love these ribs about once a year: Make a "Creole Sauce" of canned tomato sauce, onions, green peppers, mustard, chili powder and corn syrup.Turn the oven to 325, place the sauce and spare ribs in a pan of suitable size, cover and bake for about two hours. The result is a greasy mess of delicious falling off the bones ribs that bears no resemblance to classic BBQ ribs.

Cheers, John

I do slow cooked ribs in the oven often.
I vary the recipe using dry rubs, or wet
or a mixture of both.
I will baste with apple juice or cranberry
juice and alternate cooking with the ribs
covered and uncovered.
I cook at 225 degrees and let it rock for
hours.
The result is so good I have had people,
(o.k. my brother)actually steal the left over
ribs. Its a great way to cook if you don't
have the traditional equipment or time.

quote:

Originally posted by marberthenad

If time is of the essence, then one way is to boil them for about 45 minutes and then cook them for about 30 minutes. Not as good as a slow roast, but they are tender ...

Marber has a good technique here, the parboiling does most of the cooking and takes off quite a bit of fat, while making for very tender ribs once finished off in the oven or on the grill. I really love this method to make rib sandwiches, as the meat wants to fall off the bone on it's own when cooked long enough. There is nothing like a slow roast/smoking, but can't take 18hrs to cook ribs everytime I crave a sandwich

PARBOILING IS A SIN !!!!!!! Parboiling removes the fat from the rib and therefore the taste.

This is a receipt I have used for a few years,
Takes a while but well worth it.
http://www.recipecenter.com/Recipe.asp?code=104714

quote:

PARBOILING IS A SIN !!!!!!! Parboiling removes the fat from the rib and therefore the taste.

Gotta agree with Mr.Pig - Just think about how you make soup, you boil stuff and the flavor ends up in your water.

Here is a great site for all things Q http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cgi

quote:

Originally posted by Mr.Pig

PARBOILING IS A SIN !!!!!!! Parboiling removes the fat from the rib and therefore the taste.

I just know it works great in practice, as I've done this several times with excellent results. Parboiling to long can remove to much fat, but a short dip simply removes excessive fat and durastically shortens the cook time. Ideally a slow roast is the way to go, but I don't ascribe sin to a handy technique for ribs in a rush.

IF you've got the time..........put 'em in the oven @325 for about 50 - 60 min.........then drop 'em on your grill for 20-30 min.

IF you've really got the time... put 'em in your oven at 200-225 degrees for 3-5 hours(depending on the size of your slab). This is the temperature maintained by championship smokers. The low temperature and long cooking time will keep your meat tender and moist. You will reap all the benefits of cooking them in a real smoker(except the smoke of course). If you'd like, you can brown and crisp them off on your gas grill. Sauce goes on the meat after it leaves the heat. Warm up the sauce separately to get maximum flavor. Good stuff, I wouldn't fool ya.

I agree too about the par boiling concept - should never be done! I marinate mine (spare ribs, st louis style)in apple cider vinegar and a little liquid smoke over night, bring them to room temp and apply a dry rub. Bake at 225 degrees for 3 hours then cover with foil for about an hour. I'll then crisp them under the broiler. What do you(s) serve with it? I like greens sauteed in onion, garlic, diced red pepper and finished with a little maple syrup to round out the flavors. Also like to serve jalepeno corn bread. mmmm....

Greens and Corn Bread, hmm...could you possibly be a southern boy? Or just someone with excellent taste?

BuddyRoadhouse - no not a southern boy, hopefully have good taste. I like all types of food. Drives my wife crazy ....

I've been cooking the western style ribs, or some places sell them as country ribs exactly the way you describe Seriousfoody.
I finish mine with a sweet and sour sauce consisiting of peach preserves, vinegar, soy sauce, and some finely chopped onion and garlic. I let this simmer down a little on the stove and when the ribs are almost done, I glaze and turn them a few times. They come out a wonderful carmalized brown with the best flavor. I usually serve rice pilaf and spinach on the side.
Sometimes we use the more traditional bbq type sauce and have the ribs with baked potatos, coleslaw and cornbread.

Ideally, the way to go is not in the oven.

quote:

I just know it works great in practice, as I've done this several times with excellent results. Parboiling to long can remove to much fat, but a short dip simply removes excessive fat and durastically shortens the cook time. Ideally a slow roast is the way to go, but I don't ascribe sin to a handy technique for ribs in a rush.