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I hate my ribs! (btw, where are they))))) oven bbq pork ribs

 
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susan pettibone
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PostPosted: Fri Aug 07, 2009 10:42 pm    Post subject: I hate my ribs! (btw, where are they))))) oven bbq pork ribs Reply with quote

I have never been able to figure out the best way to cook pork ribs in bbq sauce in the oven, and even though I've tried long, slow 200 degrees) I don't know whether to boost the heat at beginning or end or not at all to 400...Or bake them at a steady 350, like some recipes say...Sealed in foil? Covered casserole? Uncovered roasting pan? Brown first? Baste? Drowning in bbq sauce or just a coating? I've some marinating in sauce in the fridge right now. What next??? Mine come out fairly nasty every time. I'll do anything you say, but it's too late at this point to use dry rub for this lot, as they're already marinating. Help! Recipes are all over the barnyard!
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DrBiggles



Joined: 12 May 2005
Posts: 352
Location: Richmond, CA

PostPosted: Sat Aug 08, 2009 3:23 am    Post subject: Re: I hate my ribs! (btw, where are they))))) oven bbq pork Reply with quote

susan pettibone wrote:
I have never been able to figure out the best way to cook pork ribs in bbq sauce in the oven, and even though I've tried long, slow 200 degrees) I don't know whether to boost the heat at beginning or end or not at all to 400...Or bake them at a steady 350, like some recipes say...Sealed in foil? Covered casserole? Uncovered roasting pan? Brown first? Baste? Drowning in bbq sauce or just a coating? I've some marinating in sauce in the fridge right now. What next??? Mine come out fairly nasty every time. I'll do anything you say, but it's too late at this point to use dry rub for this lot, as they're already marinating. Help! Recipes are all over the barnyard!


Hey buddy! Just posted a reply to your dilemma on the other thread.

You don't want the temp too high because you'll cook the fat out, you don't need the low and slow in the oven because you're not smoking them. Between 300 and 325 is excellent.

The most important thing is to remove them when they're done, at 190 internal temp.

Generally you don't put the sauce on before, use it as a finishing sauce. You can use a dry or wet (olive oil, rub in the dry) first for up to 3 some odd days. I use just kosher salt as a rub instead, leaves you with pure pork flavor, serve with sauce on the side or glaze in the last 20 minutes or so.

Remember, it's all about the meat, careful on the temp and pull when done. That's it.

Biggles
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