Oven Ribs

Any great recipes for making ribs in the oven. It's not bbq season here in NY and I'm craving a home dinner of ribs (baby back or st. louis), great potato salad, and lemonade!

I make ribs in the oven all the time-I get baby back ribs-put dry rub on them-place them in foil-cover them in bone sucking sauce-and bake them on 250 for 2-3 hrs-very good-easy clean up.

I have no recipe, but I notice you are going very healthy across the board. As healthy as pork and wings can be. All baked. New Year's resolution? No criticism. Just noticing.

These are the best home-made ribs I've ever had. It's a long process, but it's worth it. (A few tweaks: I cut down the salt in his rub by half, and I let the ribs sit in the fridge overnight with the rub on)
Alton Brown's "Who Loves Ya Baby Back Ribs"
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Thanks Pigiron - I always wanted to try his recipe, but the long process part always prevented me. Besides, I have a good "smoker" bbq cook husband. I'll try these now though on a cold winter's day on your suggestion! Sue

quote:

Originally posted by doug_ua

Any great recipes for making ribs in the oven. It's not bbq season here in NY and I'm craving a home dinner of ribs (baby back or st. louis), great potato salad, and lemonade!

NOT bbq season????

I BBQ outside regulary... shoot...even enter contests designed for the cold and snow!

http://www.smokinlicious.com/index.php?February-E

Use your favorite dry rub. Wrap the ribs in Saran Wrap and then in aluminum foil. Bake at 225 for 3-3-1/2 hrs. Finish them off on the outdoor BBQ to get the right exterior texture. The Saran Wrap is Emmerril's idea...not mine. It works great.

Another way is to lay the dry rubbed ribs in a double thick sheet of foil and seal them up on all sides. Re-open the top and pour in a combination of liquid smoke and water...Careful not to make the liquid mixture too strong and jsut put in like 1/2 cup to each full slab. Re-seal, place them on a sheet pan (they will be dripping no mater how much you seal those foil packets and bake at 225 for 3-3-1/2 hrs. Then finish them off on the char broiler. That's the way we made our's in our restaurant. The key is we had a high powered gas char broiler to give them that crusty exterior finish.

One of our meals that I remember my mother making was ribs and baked potatoes in the oven for a Saturday evening meal. Spare ribs, salt, and pepper. No rub, no sauce, no smoke. Try it sometime, enjoy the taste of the pork.

This is how I do ribs these days and have for some years now. Everybody loves them. I keep thinking I am going to try the rubs and such but I go back to the basics.

I have to add that I do do low and slow these days and I do not do them in the oven. I use a Weber gas grill and keep the temp as low as I can.


Cakes

I just put my ribs in a large glass baking dish, with some melted butter in the bottom. Season with black pepper and garlic powder.....turning during cooking and re-seasoning. Cook for a few hours with tinfoil on them, and finish off with Sweet Baby Rays barbeque sauce! For those not familar with this sauce, it is THE BEST, and I have made and tried MANY homemade sauces!!! Just made these 2 days ago and am taking some for my lunch at work.....they are awesome!!!!!!!!!!

Have to toss in my vote for Alton's recipe, I've made them several times now, the latest being on Sunday for the GIANTS game. I would agree that the salt can be cut somewhat, and the only other change I make is that when I'm getting ready to broil the ribs (the last step), I use a little barbecue sauce along with the braising liquid, which gives me a very nice caramelized 'crunch' on the ribs. Understand, these are not 'bbq' ribs, they don't have the smoky flavor we all crave, but when it's just too darn cold outside to babysit the smoker for hours on end, these are very tasty, incredibly tender, and a hit whenever I serve them.

Lindsey

10-4 on Sweet Baby Rays sauce!!!!

Jim

America's Test Kitchen did an episode about making BBQ ribs in the oven. They called it "Rainy Day BBQ) They used an interesting technique where they made an "indoor smoker" and it looked fantastic. Here's the link: http://www.americastestkitchen.com/recipe.asp?recipeids=3221&iSeason=7

the directions may seem confusing, but if you happen to catch the episode, by seeing it done, it'll all makes sense. I definately would try to do indoor BBQ using this method.

These babies are to die for!

Marinade the ribs in beer (any brand or type) with a couple dashes of balsamic vinegar, for 24 hours.

Put entire contents of ribs and marinade into crock pot. Pressure cook on #2 for 25 minutes.

Remove ribs, discard marinade.

Slather ribs with your best BBQ sauce in an oven proof dish. Bake in a pre-heated 400' oven for 15 minutes.

Wonderfully tender, the BBQ sauce turn to a stick to the ribs feast!

Laura

Thanks Laura! As for pressure cooking, how does that work? We just received a crockpot as a gift - is the pressure cooking feature standard on crockpots?

Baah Ben


Use your favorite dry rub. Wrap the ribs in Saran Wrap and then in aluminum foil. Bake at 225 for 3-3-1/2 hrs. Finish them off on the outdoor BBQ to get the right exterior texture. The Saran Wrap is Emmerril's idea...not mine. It works great.

Another way is to lay the dry rubbed ribs in a double thick sheet of foil and seal them up on all sides. Re-open the top and pour in a combination of liquid smoke and water...Careful not to make the liquid mixture too strong and jsut put in like 1/2 cup to each full slab. Re-seal, place them on a sheet pan (they will be dripping no mater how much you seal those foil packets and bake at 225 for 3-3-1/2 hrs. Then finish them off on the char broiler. That's the way we made our's in our restaurant. The key is we had a high powered gas char broiler to give them that crusty exterior finish.

I was Skeptical, but I made a batch of Saran Wrap Ribs in the oven yesterday. Finished them on the grill. I used Charlie Vergos' Rendezvous Rib  Seasoning. They came out great. Th only thing missing was the smoke flavor. Next time, I'll use some liquid smoke when I wrap them.  

I don't know about the Saran Wrap, but I do ribs in a pan, add a can of chicken broth, put on some rub, cover with aluminum foil and slow cook it in the oven at 235 to 245 degrees F for 3 and 1/2 to 4 and 1/2 hours.  After testing the meat while twisting the bone, if it twists easily it's ready to be "crisped" up on the grill for just a few minutes with your favorite BBQ sauce.  Really good.

LoveMyLab


These babies are to die for!

Marinade the ribs in beer (any brand or type) with a couple dashes of balsamic vinegar, for 24 hours.

Put entire contents of ribs and marinade into crock pot. Pressure cook on #2 for 25 minutes.

Remove ribs, discard marinade.

Slather ribs with your best BBQ sauce in an oven proof dish. Bake in a pre-heated 400' oven for 15 minutes.

Wonderfully tender, the BBQ sauce turn to a stick to the ribs feast!

Laura

I'm confused
Do you mean a Crockpot OR a Pressure Cooker?
I've never seen or heard of a Crockpot that Pressure Cooks!
If you cook ribs in a Crockpot for only 25 minutes, they will still be raw meat.
 

Cakes


One of our meals that I remember my mother making was ribs and baked potatoes in the oven for a Saturday evening meal. Spare ribs, salt, and pepper. No rub, no sauce, no smoke. Try it sometime, enjoy the taste of the pork.

This is how I do ribs these days and have for some years now. Everybody loves them. I keep thinking I am going to try the rubs and such but I go back to the basics.

I have to add that I do do low and slow these days and I do not do them in the oven. I use a Weber gas grill and keep the temp as low as I can.


Cakes

I do them on our Weber gas grill too but include garlic (granulated) with the salt and pepper and turn them every five minutes with the heat set to low - they generally are done in about an hour:

 I rub my ribs and then use my smoker to cold smoke the ribs for about 2 hours. I then wrap and refrigerate over night. I wrap them in foil and cook them in my oven for 2-3 hours. Take them out and let them cool and refrigerate again over night. Unwrap and cook over a hot grill till hot and then add some sauce if you want.

That's how I do it. It takes some time but the end result is worth it.

JMHO

David O.

We never did baby back ribs as a kid years ago. All momma ever made was spareribs,don't even recall baby back ribs in 60s and 70s. All momma did was just season them with salt and pepper
and roast them, and then brush on something like Kraft's BBQ Sauce and cook them a little longer.

She also would roast them with saurkraut,apples and peeled potatoes. We didn't grill out much,oh once in a while hamburgers and hot dogs,but the ribs were always an oven affair.

Boyardee65
 
Just curious at what "temp" do you cold smoke the ribs for 2 hrs  ??
 
I usually smoke them for 4-5 hrs at about 250 untill done.
 
 
your way I could finish in the oven.
 
Thanks
 
Sunline1

  Cold smoking is with a VERY low temp. Less than 80 degrees. I don't want the ribs to get warm at all. I just want the flavor of the smoke. I use the side smoke box with maybe 10 charcoal briquettes and a hand full of wood chips that have been soaked in beer over night. There is really not much heat but usually lots of smoke.

David O.

 Interesting (to me) sidebar story on this topic.

I buy marrow bones for my dogs, cross-cut femur 'slabs' about 2 inches thick.  They love to work at getting the marrow out of the round centers. It keeps them busy for hours when they each get a couple. The bones are sold in the usual store "meat pkgs" 4 or 5 pieces to a package.
  Anyway, today as I collected the steaks we bought for our freezer (see the steak forum) I saw a couple of pkg of "femur bones" total about 4 lbs worth...so I bought them without examining them much. When I got them home I found I had 5 very large Beef Rib Bones. Not the flat "rack" but Five Standing Rib Roast Bones that had obviously been cut away from a roast ! Single Bones, loaded with meat ! I told the dogs they would have to wait, as I was going to get first crack at these beauties.
 Dry Rub and some BBQ Sauce rubbed in, then foil wrapped, sit for an hour, into the oven for an hour sealed up, then open the foil and give them another 30 minutes to give them a little crust and 'set' the seasoning.
  They were outstanding. Chewy and Gooey!!  Obviously I got a bunch of meat, but the dogs were very happy to get a lot of leftover goodies too. It has been a fine (if messy) night at the Mayor's house!!

  Wow, what a find! I would have paid good money for those bones. You must have an inside to a good butcher.

David O.

The funny part was they were sitting in the open-bin pre-packaged section of the meat counter, and I was drawn to them when another customer picked one of the two pkg up, looked at it, then replaced it. I did notice they were not 'clean' the way the clean-cut femur slabs usually are, but I figured it was just some scrap beef attached that the dogs would like any way! Total cost for that bunch of great eating was $2.31 !!!
This morning all 5 of the bones (picked clean) are out on the deck, waiting for the dogs to cart them off for a decent burial.

boyardee65


  Cold smoking is with a VERY low temp. Less than 80 degrees. I don't want the ribs to get warm at all. I just want the flavor of the smoke. I use the side smoke box with maybe 10 charcoal briquettes and a hand full of wood chips that have been soaked in beer over night. There is really not much heat but usually lots of smoke.

David O.

I'm totally ignorant on the Cold Smoke Subject, (No Smart A** Comments Please). Doesn't the low cook temp fly in the face of what we've been led to believe is a "Safe" temp to cook & hold foods without an adverse effect, like all the bad bacteria and other stuff that can kill you or at a minimum, cause you Major Gastrointestinal problems! Please educate me so I ain't considered Ignorant No Mo!

 If the ribs are VERY cold and the smoke is cold then it stands to reason that the meat should stay, if not cold then, cool.  You could then freeze them to kill any bacteria. You will then cook them fully thus killing any remaining bacteria. When I say cold smoke I mean only smoke and almost no heat. This method only works with side box smokers. You can vent the heat while keeping the smoke. You can also keep the meat on a cold slab of marble or on a series of sheet pans in the smoker, one on top of the other with the bottom containing ice and the ribs on the top one.
 Personally I don't bother with this.


David O.

boyardee65


 If the ribs are VERY cold and the smoke is cold then it stands to reason that the meat should stay, if not cold then, cool.  You could then freeze them to kill any bacteria. You will then cook them fully thus killing any remaining bacteria. When I say cold smoke I mean only smoke and almost no heat. This method only works with side box smokers. You can vent the heat while keeping the smoke. You can also keep the meat on a cold slab of marble or on a series of sheet pans in the smoker, one on top of the other with the bottom containing ice and the ribs on the top one.
Personally I don't bother with this.


David O.

 
Thanx! I understand now and will give it a try---First, I'lI need to get a side box smoker or figure out some other way to create cold smoke from a distance from the meat!

I've just put a slab of St. Louis cut spare ribs in the oven that have been dry rubbed with Chinese 5 spice and other Chinese flavors and have been dry marinating in the fridge for 18 hours. I'm going with Ben's recipe with the Saran wrap and HD aluminum foil at 225◦ for 4 hours. I've got my duck sauce and chinese hot mustard ready to go.
Ding ho!

TZING -TAO beer should go great with those ribs!!!

David O.