I asked a pig and it replied: "No, I don't have any spare ribs".
So stop eating the pig, f*#ker.
If you're at talking to pigs, I think it's probably time to let off on the meth.
I cover the ribs with thin lemon slices before cooking. Start adding sauce when they are about half cooked. Try it !
I like to lightly brown the ribs in a large cast-iron skillet before putting them into the oven. It gives them just a little more of a "crust" with beautifully tender meat inside.
I like to eat my ribs raw with some liver and father beans. Very tasty, I must now run.
Hi! I just wanted to say thank you for putting this recipie up. I have been looking all day on how to cook oven baked ribs, and your's is the only one i could find that was right for me! Thanks!
Got another similar method.
I dry rub them first; brown sugar, chili powder, dry mustard, cayenne pepper, salt, pepper(not an exact science for me, search for dry rub recipies and knock yourself out), cover in aluminum foil with sealed edges(you can braise them right in same the foil if youre carful not to rip it), and chill in the fridge for a couple hours or overnight. Open one end of the foil, pour in 1 1/2 cup of white wine(or a can of beer) and 1-2 tablespoons of liquid smoke(I happen to like the hickory flavor), seal it up, bake it at 250 for 2 - 2 1/2 hours. Once finished, throw the sucker on the broiler and slather it with bbq sauce, should only be a minute or two per side,watch for the sugar in the BBQ sauce to caramelize.
Works for me since I have long parted with my Weber.
Ammendment to the above:
I also use onion and garlic powder in the rub.
father beans, that's funny
does anyone here know of some other variations of the over cooked rib recipes? Ive tried and loved both of the above mentioned recipes, but am trying to satisfy the tasebuds of my young teenager. Please help.
To build on Dan's recipe - marinate overnight with either the dry rub, or a wet suce that is ketchup based with most of the dry rub ingredients - might want to include some chipolte seasoing,dice up a couple of fresh jalepenos, a little white vinegar -
Bake at a lower heat for a longer period of time 5-6 hours at no more than 250 F - beer, foil, all the other things are right on the money -
I would love to try your baked rib recipe
but you didn't say how many lbs.of ribs it
The sauce is enough for about a whole rack of spare ribs. You'll need two pans (probably) for it. Use a deeper pan (2 in. is about right; 5 cm) to hold the juices and liquid that you will put in and that will accumulate.
Dan's Recipe is very simular if not excatlly the same as Alton Brown's from "Good Eats" which is the best way to get that long smoked flavor with out investing time, pain and alot of money in a real smoker.
P.S. Thanks for not calling these ribs "Barbequed" to many times people refer to this procedure to BBQ which is like calling a moped a harley just cause it has 2 wheels
we parboil the ribs for a couple of minutes, before you bake low and slow with barbeque sauce of your choice, always comes out mighty fine......
I cook them for two hours in the oven with Emeril's Essence as a dry rub. Then slather on Tony Roma's barbeque sauce and throw them on the grill fro 10 minutes. Baking them with the dry rub really flavors them nicely!
Even better cook the ribs 2 hours at about 250 using youre favorite sauce. Then take them out to the barbeque and finish cooking them using the same sauce for basting.
I actually picked up the basics of that recipe from a newspaper article about 6 years ago. Instead of BBQ sauce, there was an apricot glaze using apricot preserves and the reduction of the braising liquid(white wine and the gelatin from the bone marrow as a thickener). I tried it the first time I made the oven ribs and failed miserably due to the constant stirring required. I am not a patient man and had globs of marrow gelatin in the pan.
It did sound good at the time though.
I think the pig wanted to be yummie!
so i think that the rub is a great way to go if you like to fondle your meat before cooking it but as for us ladies that love the way the meat is try to not rub the meat first please ...............................
soak ( literally) in some great sauce and leave the meat in the oven but dont rub it and fondle it that is pure insanity... ty
I brown the ribs under the broiler first, then into a slow cooker on low for 8 - 10 hours. About half an hour from the end I brush on the sauce.
Tried a variation on this recipe tonight. I used a rack of baby back ribs, a bottle of Sweet Baby Ray's original barbeque sauce, and the shredded pulp and juice of a whole fresh mango. Baked in a pan at 300 for 3 hours, flipping after 1 1/2. They came out the sweetest, most tender ribs I've eaten. No knife was required, I ate them with a fork, and they left no mess. I look forward to trying this again with some other variations on fruit. Next, I'm considering pineapple ribs...
don't bother listenin to them other comments. i tried your recipe and it is so-o-o good! two hours, o.j. and b.b.q. sauce - perfekt!
I just tried your recipe tonight... i accidentally sauced it the night before (i'd been looking at too many recipes), so it sat overnight and marinated. I don't know if it made any difference, but they were *perfect*. I got all kinds of compliments on them, and will be making them again before the week is out.
What can be used as a non-alcoholic substitute for Sherry in the chinese ribs?
How much meat should I buy for this recipe?
Boil 2 cans beer, 2 cans water, and a teaspoon of smoke. Add salt pepper, 4 or 5 cloves of garlic, and one chopped onion. Boil ribs in pot till meat shrinks off the bone 3/4 inches to an inch.
Place ribs in broiler (they are totally cooked at this point from boiling so you just need to brown them)
Brown them till red brown. Cover in bbq sauce and carmalize.
Served best w/ a cold beer.
Just tried these today. I put them in at 1:00, went to the kids basketball games and then ate at 5:00. The meat truely did fall off the bones. :shock: They were the best "home" ribs I've ever made. They are much juicier than my grilled ribs. I missed the crunchy bits from the grill. Next time I'll reserve some plain BBQ sauce for the end and broil em to perfection! :D
I have used wine vineger mixed with sugar as a substitute for sherry with some sucess. Of course it's not exactly the same flavor but it seems to work.
:) I like to buy St. Louis ribs & remove that silver stuff from the back, using a paper towel. Use Paula Deen's house seasoning (1 C. kosher salt, 1/4 C. black pepper, 1/4 c. garlic powder). Preheat oven to 300 degrees. Sprinkle both sides of ribs with 1/4 C. Paula's stuff. Put racks, meaty side up, on a broiling pan or wire roating rack set over a baking sheet with sides. After the first hour, rotate the pan every 30 min. Cook about 2 hours in the oven. To test doneness, lift with tongs in the center of the rack. If the rack bends in the middle the ribs are done. If you make the day before, which is great, cover loosely with foil and reheat at 250 degrees about 20 to 30 min. You can heat sauces & serve with ribs. I've just found this super web site. I hope it's OK for a Grma to horn in. :D
Interesting recipe, but opening up a jar of prepared BBQ sauce seems way too complicated. Couldn't one just order out from the local fall-off-the-bone joint, then reheat the ribs in the microwave?
I like to boil the ribs in a pot of water with a rubber boot, than throw out the ribs and eat the boot.
Should really try to use Wild Turkey BBQ sauce instead of regular BBQ sauce. The bourbon flavor adds a great twist to it and is a truely an awesome taste all on its own. With the OJ of course.;) But put just a couple of teaspoons of Extra Virgin Olive Oil on the bottom of the pan before putting ribs in pan.
A quick and foolproof BAKED BBQ Pork Ribs method that requires ONE decision, ONE hour and a 400 degree oven.
Baby Back Ribs (1 or more racks)
Your choice of BBQ sauce - I like Sonny's, KC Masterpiece or Kraft.
Foil lined baking pan(s).
Wipe rib racks w/paper towel, cut to fit pan(s).
Coat rib racks in BBQ sauce, place bone side up in pan(s)
Into pre-heated 400 degree oven - 30 minutes!
Turn racks in pan, brush/spoon on add'l BBQ sauce - 30 minutes!
Remove and cut into rib pieces.
Else go out to Famous Daves BBQ....
Well heres my rib marinade, or at least a common variation.
Virgin Olive Oil.
Some BBQ sauce
A touch of Garlic
A little water
And the killer: Sweet Chilli Sauce
Sometime I also use a touch of sesame oil
For the orange juice, does it matter if it's fresh squeezed or from a carton?
Doesn't matter that much.
how does this looks like? we want pics mo' fo'! :shock:
I usually cheat and use just sprinkle a little meat tendorizer, and galic powder, and then pour a marinade (usually a mesquite flavor) on top and put it in the oven. I try to flip it every hour to hour and a half. I cook for 3 hours ant 300' , and everyone just loves them.
For tender ribs that will fall off the bone, prep ribs using Dan's dry rub method and make a foil "tents" of sorts that can be sealed tightly with single serving sized portions inside. Cook at no higher than 225f in the oven for a couple of hours, break open the tents and either broil for a couple of minutes or toss on the bbq for a few minutes to finish. Ribs will steam while cooking to perfection.
I asked the same pig and damn was it good. Keep to yourself F#&*@*!
i really enjoyed the recipe i would like to recive some more from you in the future if that is okay.
First, the slamming idiots:
Vegetarian: Ancient tribal name for the village idiot who could not hunt, fish, ride or trap.
I follow a strict vegan diet. I eat only vegans.
Second... I'm curious what the OJ does? Does the acids in the OJ break down the tissue to make the meat more tender? I've seen OJ used in several rib recipees. I'm trying this one out, but basting the ribs instead of soaking them. Also, since I'm a man, I like to rub my meat in spices before cooking, so I've rubbed them full of my own special rib rub.
a basic tenant of "bbq" sauce is the 'sweet' component.
aaah, well, okay,,, depends on who's bbq we're talking about....
orange juice is inherently high sugar aka sweet, reduces well, the remaining flavor is a pleasant citrus twang; sugar does well in the caramelize category, and it's an easy 'fix'
vegans and 'sweet-on-meat' are both good tasting; I find a liberal sprinkle of fresh dill does wonders for spaghetti veganese.
OJ's for ham, not ribs. At least that much is. I'd say use molasses. Molasses is to ribs as steroids are to athletes. Without the averse side-effects, of course.
Okay folks, the ribs I made last week were fantastic. The recipe is simple.
ONE CUP OJ (ANY KIND) MIX WITH 3/4 BOTTLE OF SWEET BABY RAY'S
BBQ SAUCE. MIX VERY WELL. PLACE 2 RACKS OF RIBS IN SHALLOW BACKING DISH. BONE SIDE UP. SEAL TIGHT WITH FOIL. 3 HOURS AT 250. PLACE UNDER BROILER FOR 3 OR 4 MINUTES. SLATHER WITH REST OF SAUCE. IT'S SO SIMPLE, A 5TH GRADER CAN DO IT. ENJOY
How should the times be varied if this is tried with baby back ribs?
I know they should cook faster but to me (and at such a low temp) 2 hours sounds like a good time.
2 hours is good
Listen here oven men and oven women
No foil, no par boil, do a dry rub and cook at 225 to 250 for 3 hrs for a very small st. louis rack. 3 to 4 hrs for med rack. 4 to 5hrs for big rack. slice ribs and broil just until sizzlin, flip broil again just til sizzlin. serve sauce on side. Even better do all this in a smoker with charcoal and wood. I am a truck driver and prefer the smoker much better but they cook well in the oven too. Rib tips and rib brisket take up to 6 hrs at this low temp. They are what are trimmed off a whole rack of spare ribs to get the st louis cut of ribs. Have fun just givin my opinion.
this was a great idea but the dry rub is super tasty delicious over ha haaaaa what thanks again.
When I'm cooking the ribs why do I have to wrap them in foil tightly. I always thought I could just put a lid on. Isn't a lid on top good enough? That way I'd be able to keep pouring my baste over it.
You can use a lid without a problem. The foil was suggested because most people don't have lids on their roasting pans large enough to accommodate ribs.
Thank you, my boyfriend is a spare rib fanatic and is always looking for the perfect recipe to build on. I'm going to save this one for him and I'll post again after we've eaten them to let you know how it went.
If the tables were turned, and a pig was cooking and eating the ribs off of my body.. I would take some pleasure in the fact that they were following a recipe as tasty and easy to follow as this one. The alternative to this of course, being eaten alive by wild wolves, is much less savory and appealing to the taste buds. So to any pigs out there cooking humans following a similar recipe... bon apetit!
After baking for 3 hours I grilled the ribs for 5 minutes on med - high heat. This gave me the exact texture that I was looking for.
I use a different sauce concoction, but the cooking time & temp here are solid. Wonderful results after about 130 minutes. I can't bear to wait longer than the minimum. Thanks for posting this.
this is the simplest recipe ever...and yields really fantastic results. the only thing is that i have to decide i want ribs two hours before i should eat them.
i've tried varying the times at which i take the aluminum foil off, and i've found that the longer it's left off, the more the crust develops. right now, i like to leave it off for half an hour to forty five minutes. and i place the ribs membrane-side up first, then flip later to develop the crust on the meatier side. also, after flipping, i like to glaze the rack with a half and half mix of barbeque sauce and honey every fifteen minutes to help with caramelization and...well, just because i have a weakness for honey glazed ribs. i know it releases heat from the oven and moisture...but i haven't really noticed a different in the final product.
pressed for time? out of ingredients?
A quick 'n' easy sauce for ribs or chicken can be made from just 2 ingredients:
Peach All-Fruit (or similar)
Use enough Pick-a-Peppa to cover the ribs, plus a bit to add after turning, then add peach jam to taste.
If you want, add a teaspoon of olive oil.
Used saved mixture to baste.
:P I dont like my meat sweet, I like it spicy! I really dont like ketchup or BBQ sauce as it taste like 10 lbs of sugar is n it. I was wondering if anyone had a recipe for cajun or even lemon pepper BBQ sauce. As long as its not sweet. I dont have diabetes, but hyper or hypo (i cant ever remember which one) glaucimia. If my sugar gets to high, it wont kill me, but makes me wish I was dead I feel so crappy. So Im making ribs tonite and I need some kind of recipe that wont throw my sugar out the roof. Thanx! Crush
I've never done ribs in the oven before but with three big racks on sale for a ridiculous low price of $8 couldn't pass 'em up. So instead of digging the BBQ out into the rain, I came across this recipe and am glad I did.
I made minor changes to the recipe starting with the BBQ sauce:
1/3c brown sugar instead of molasses, added 1/3c Jack Daniels, and used 1/2 a med. bulb of garlic instead of a few cloves. Stove-splatter-lickin'-good!
Since there was a bit of fat that was difficult to shave off I boiled the racks for about 10 min prior to baking- eliminated most all of it except about two or three tablespoons visible in the sauce upon completion. I baked them covered for almost 3 hours (they're big thick racks!) then as the spuds and veggies were steaming uncovered and basted every few minutes without turning. Absolutely awesome! Looking forward to leftovers for lunch tomorrow and be the envy of the other staff!
The comments about asking a pig, just aren't funny. There are serious cooks who are interested in people who have actually tried the recipies.
I don't know why you even publish such nonsence.
On April 04, 2007 at 12:18 AM, an anonymous reader said...
I like to boil the ribs in a pot of water with a rubber boot, than throw out the ribs and eat the boot.
For the love of God, don't you folks know that boots have soles two! Eat the pig, save the boots!
Oh, and the recipe is great!
My tweaks - I use a vinegar-based marinade to tenderize the meat then sub orange marmalade (with orange zest) for the OJ as part of the sauce. Awesome!
First fill large skillet with water and put on lower rack in oven, for steam heat. Preheat 350F.
Dry rub with brown sugar red and black pepper, salt, onion and garlic powder. Wrap slab in tin foil. Place on rack above skillet. After water in skillet starts to boil turn oven down to 275F. Cook for 3.75 hours then open foil and slather ribs with your favorite BBQ sauce. Cook to brown sauce and serve.
Dear friends, thanks for the informative reading. So many good suggestions. I printed out one recipe to try this evening and will let you know what our dinner guests have to say.
To our vegan contributor, You do know that pigs are omnivorous and certainly would eat your dead carcass if they had the opportunity. Do you also express such hostility to the many completely carnivorous animals on this planet? I suppose you hate cats and all sea life as well? You know they would also eat a pig, dead or alive. We humans just have the intellectual capacity to engineer succulent and enjoyable cooking methods, and of course the use of our handy opposable thumbs. Have a nice day and enjoy your delicious celery sticks.
Sincerely, Carnivore Woman
i think cooking ribs till meat falls of bone is overcooking them. May as well just pork in bbq sause and bake untill done. I enjoy biting the tender but not mushy meat off of the bone.
:lol: I just would like people to write how they like the recipe .most people who go on line need advice about something ,i wanted to know how to cook ribs with using a grill this is a good recipe tried it and have to say was very good. and all you want to be comedians stop taking up space and get a life
LOVE YOUR RECIPE :angry: T42O7U
Ahan, I never cooked ribs with a grill ... well if you say your recipe is tried n tested then it would be a pleasure to give it a try :)
spice sauce: tomato sauce,habanero sauce,little root beer,garlic
sea salt,coconut oil,italian herbes... cook stove top
untill nice and smooth... when u put this on ribs, etc.
u will get this...
It makes Pig whistle
Chicken choke and
Fish wish for the Sea...
This is truly the best recipe ever! Although I would like to know where to get a teaspoon of "smoke" I guess I have a lot to learn in the cooking department! Should you need to know about what color shoes go best with that home made apron though...I'm your girl!
>>tsp of smoke
there's a product called (generically) liquid smoke.
it's made by condensing the actual smoke from wood chips - carries the flavor.
I made this Saturday night and everyone loved it. I did the Chinese version and only had a cinnamon stick which I broke up into pieces. It was enough.
Here's how I do my ribs....combo style.....
Remove membrane off the back side
Rub with lawrys and garlic pepper
Cover tight with foil
Bake for 3ish hours at 225.
Remove from oven, leave covered.
Let sit and become room temp or throw in fridge for hour or so.
Get two basting bowls, one for honey, one for BBQ sauce.
Fire up the grill nice and hot.
Grill for a couple minutes then flip, baste honey on the cooked side,
cook another couple minutes flip and baste other cooked side with honey.
Grill a couple minutes and the honey will crispy up nice, flip and do the same thing with the BBQ Sauce, it will also crispy up.
Convenience of baking, perfection of grilling!
Father beans....hilarious!!! Maybe those against eating meat should be visiting another site...I'm wondering why your on a site about eating meat! Hey MILF...a meat eating female with a great name...bet your hot!
If I am baking more than one slab of ribs will the cook time need to be increased?
Probably. If you stack them, then you'll need to significantly increase the time. If you put them side by side, then a slight increase in time may be enough (unless you block air circulation in the oven). Exactly how much more would be very difficult for me to predict.
First, a bit of background: A few years back I served the Chinese-style ribs when I was watching an ice hockey game friends. Then last year one of them returned the favor, but he had altered the recipe a bit. Primary differences were 1) a dry rub being applied to the ribs and 2) the use of coffee grounds. Those were the best ribs I've ever had; especially the sauce was unbelievably good. Unfortunately he didn't keep notes or remember what went into the rub, so I set out to replicate his recipe.
So, yesterday, armed with two racks of baby back ribs and one well-stocked spice rack, I set to work. The dry rub was as follows (SI measurements; 0.5 dl is about 3.5 tablespoons):
1.5 dl brown sugar
0.5 dl coffee grounds
1 tbsp salt
2 tsp chili powder
1.5 tsp black pepper
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp ginger powder
1 tsp cinnamon
0.5 tsp cayenne pepper
0.5 tsp cumin
Makes about 2.5 dl (or 1 cup). I used half of this on the ribs, and stored the rest for the future. The ribs went to the fridge for the next day.
The next day I proceeded along the lines of the Chinese rib recipe above: I used the remainder of the rub instead of sugar, equal amount of sherry and half as much soy sauce (as it was already sufficiently salty and spicy).
After the meat was almost done, I took the ribs out, filtered the sauce (to get rid of coffee grinds) into a kettle, and put the meat back in with more heat. I added a bit of flour to the sauce to thicken it and reduced it for about 5-10 minutes until it was syrupy. Then I glazed the meat with it and put them back in for another 5 minutes.
The sauce came out perfectly. The coffee aromas blend with the sweet and spicy elements.
I heartily recommend this to everyone :)
Just used the oven baked OJ recipe and it came out great. I added a a dry rub to the ribs and it added a nice flavor to the meat. Next time I will add a little liquid smoke as well. Try it!
I always grill my dry rubbed ribs wrapped in foil on low heat for about an hour and a half wrapped in foil, then remove the foil and hit em with high heat and bbq sauce for about 30 minutes, 15 on each side.
Tonight, because I don't feel like getting the propane tank filled, I will try an oven baked method instead. I think I will go with a brown sugar and usual dry rub mixture (usually don't use much sugar). I like the previous posters method of putting skillet with water in the oven to get some steam action, I like that -- its pretty much my reason for wrapping them in foil on the grill and also to not burn them. I'll let you guys know how the cooking goes, it will be a little experiment in rib cooking for me.
And I will ask the pig how he likes it as I rip the meat off his bones! Weee weeeee little piggy!
I made ribs yesterday, and used the recipe from this posting, but I made a mistake and mixed all the ingrediants from both recipes together. They came out great! I cooked them in oven for 4 1/2 hours on 225 degrees then put them on grill for 10 minutes. I used the mixture on chicken too.
I have a 10 lb rack of regular (not baby back) pork ribs. I would like to bake them in the oven then finish them on the grill. I read the comments and am confused as to what is the proper temperature to cook them at and how long to cook them in the oven. Any advice?
I like the slow oven bake followed by a hot finish myself....
thing about ribs is, they are roughly same thickness - so a 10 lb slab cooks in about the same time as a 6 lb slab.
I do mine seasoned & wrapped in foil at 325'F for min three hours - that's a single layer timing, no stacking/piling up, etc.
you can go hotter, shortens time a bit - but the nice part of the foiled in oven low & slow method is the timing becomes less critical. you can easily hold them another hour - if longer is needed, turn off the heat & just leave them "rest" in the oven. the longer the time the more tender it will get - and it can get to "falling off the bone stage" - which some folk do not like so depends on how you like yours.
dry them off & grill / broil to finish
Love this site, really enjoyed reading everyone's comments and variations, adaptations and versions of oven ribs.
My ribs are in the oven at this moment, 250F for about 2.5 hours, no spices or sauce. I will baste in BBQ sauce flipping ribs every minute for 10 minutes. I use Diana's BBQ sauce, any flavour. I used foil to cover my cookie sheet to prevent horrible messes, with parchment paper (not wax) so the ribs won't stick to the foil.
I will let y'all know how they turn out ;)
spray roosting pan with cooking spray ,then cut ribs into 4 to 5 rib pieces . make chickhen stove top dressing according to directions on box but dont simmer on stove ,after mixing all the stove top dressing place in the middle of roaster cover with all the ribs.salt and pepper ribs cover with lid and bake at 350 for45 mins to 1hr .
the foil is definitely a must...once i forgot, and the pan was a pain to clean because the barbeque sauce had charred and crusted on the bottom. i take the foil off for the last half hour to create a crust
I'm an American in Tbilisi, Georgia married to a native Georgian. Being Georgia and lacking certain conveniences available in the West, we've had to improvise on the basic recipe. Here's our spin:
1. Hire a driver and drive to a local village outside of the city. Browse several roadside vendors with freshly butchered pork and select your ribs. Since it's just before New Years Day (a huge deal here) there are literally dozens of local farmers selling freshly butchered organic pork. In our case, we bought about 10 kgs, roughly half of a medium sized pig, from the back leg to just before the front legs. We learned from the farmer that the pig had been fed only natural corn and was slaughtered only hours before we arrived.
2. When we got back home, I removed the rear leg from the ribs, and cut enough ribs from what remained to fit in our oven pan, removed the skin, trimmed the excess fat and rib meat, reserving for future use.
3. Since we don't have nice prepared barbeque sauces or rubs here, I had to improvise from the original in the article. Here's our BBQ sauce/rub recipe:
- ~1 cup of orange juice
- 300mg of Ketchup
- ~20 cloves of fresh garlic crushed
- ~2-3 tbps of Paprika
- Salt to taste
- Crushed red and black pepper to taste
Combine the ingredients and adjust as necessary to your preference. The exact amounts will depend on your personal taste. In Georgia, they tend to prefer very spicy foods so we tend to go heavy on the Red pepper.
4. Slit the outer (meaty part) of the ribs and sprinkle both sides with salt and black pepper
5. Brush/slather the BBQ sauce mixture over the ribs and put the reminder in the bottom of the roaster pan.
6. Cover the pan/ribs with aluminum foil and cook in oven at 275F for ~ 4 hours.
7. Remove foil to caramelize for the final 20-30 mins
8. Remove from the oven and enjoy. Amazing! Thanks for the recipe.
;) I made the simple recipe with the BBQ Sauce and Orange Juice and the ribs were delicious! Only I rub the ribs the nite before with Adobo which is a meat rub and a few garlic gloves. I let the ribs marinade over night in the refrigerator. Then in the morning I took them out put them into my oven roaster at 350 degrees. I combined and lightly whisk the BBQ Sauce and 1/2 cup of Orange Juice poured it over the ribs. I let them cook for about 4 1/2 hrs. basting and turning them about every 45 minutes until they were almost falling off the bone! We had them with yellow rice with Gandules and some potato salad yum, yum, they were a big hit at my house!
Thanks for the info. The Ribs fell apart and adding orange juice to the sauce was quite good
fava beans, dumbass.
This is the first time I've ever made ribs and this easy/easily modifiable recipe was perfect. I instinctively added about 2.5-3 oz of Wild Turkey 101 to the sauce and oj dip and felt the heat and added smoke from the bourbon did a good job evening out the prevailing sweetness of the mixture.
As an early post on the thread suggested, I also placed lemon slices over each rib, adding fresh fennel and basil pretty much just to make it look better in the baking dish.
After about 3 and a half hours, removing the ribs from the dip and broiling them for about eight minutes on each side imported the all-important char layer that locks in the juice while carry-over heat does its job on the inside.
Haven't read most of the posts on this thread, so this probably isn't adding anything to the discussion that hasn't been said already, but all this is really just to say 'THANKS!"
:lol: You people really need a lesson on ribs!You can use a little liquid smoke and a dry rub..fine.But don't make the ribs look like they just came out of a steamer!You put the ribs in a hot oven(375-400f)for about an hour,uncovered! when the meat starts to shrink from the end of the bones and you have the right color or caramelization,THEN wrap them in foil,(this is the best time to cut them if you'd like)reduce heat to 275-300ff for 2hours.Unwrap them ,lay them out,put your favorite sauce on and put them back in the oven for about 30min.or until your ready to serve.DIS IS DA WAY YOU DO DAT!!!
brine your ribs 12 hours in sugar kosher salt and water then steam them in liquid smoke and water for 3 hours, there you go thats how outback steakhouse does it
I just glazed with Canadian maple syrup at the last step. This recipe is so good and despite the 2 hours min. of braising - really easy. With a kitchen timer anyone could make this recipe. Baste well each time. My thanks Michael for sharing your Chinese cinnamon sauce from your family recipe book!! Really appreciate! Happy eating!
Cooking these on this Sat. a.m ...I need to know how long to bake them and what temp. I have 9 racks to cook. Each rack is about 3 lbs each...wrapped in foil.
I appreciate your input....quick...please help.
thank you very much/nellie :)
this recipe works every time for me--
remove silver membrane on back of ribs
slather ribs with your favorite rub
place into rimmed baking pan, meat side up
pour pineapple juice and white wine vinegar (1/2 cup each) onto ribs.
Cover tightly with aluminum foil--place in refrigerator 8-12 hours or overnight.
Take out pan and sit on counter 1/2 hour. Preheat oven to 375F
Remove foil-cook ribs for 30 minutes.
Cover with foil-reduce heat to 325F. Cook for 30 minutes.
Remove foil. Brush favorite BBQ sauce or mop. Cook 20-30 more minutes (if that).
Just tried your recipe for the first time today. Cooked basically the same way you said, only w/cut ribs instead but OMG after about 3-1/2 hours in the oven, then a quick increase in heat to brown the top a little more, (foil off at the end, of course) these ribs were WONDERFUL!!! My partner loved them, I loved them, and guess what? This was my first time making them! I will continue to use this recipe - Thank you so much for putting it out there! Muah!
I put salt, pepper, garlic powder, paprika, onion powder and celery salt on the ribs as a rub and mix half regular and half spicy barbeque sauce in the OJ. My family loves this and the fact they are oven baked is great as we live in England and charcoal is a seasonal item. The fall of the bone and the flavor is great. This is one recipe that I share with whoever asks for it. Thanks :) [/i][/b]
...FAVA, not "father" beans. Sheesh.
I love this recipe, but I regularly make a small change to it. I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.
At the store, get a big rack of spare ribs, go to spice section, get one of McKormicks prepared rubs. They have several, pick one that sounds good to you. I like the Applewood.
Get a laaarge aluminum pan, a roll of aluminum foil wide enough to cover the pan.
Also a jar of Stubbs Barbecue sauce, (It's the best), and a Sunday edition of the newspaper.
Take it home, preheat oven to 275 - 300 degrees. Get the ribs out, wash them off, take the thin membrane off the back of them. Once you get it loose, it will peel off like a thick skin.
Pat them dry with paper towels, put in the pan, coat with the rub. Cover pan with foil. Once oven is to temp, put pan is oven. I usually set the aluminum pan on a cookie sheet or something heavier so I know I can lift it easier because the aluminum pans are usually thin and and not all that sturdy for handling, especially when hot.
Cook the ribs for 4 hrs at 300, 5 hrs at 275. For the last hour of cooking, remove from oven, peel back the foil and pour some of Stubbs sauce on the ribs. Put back in oven for the last hour.
When they're done and you take them out of the oven let them sit for about 10 minutes before you cut into them. As they cool, the moisture in the meat will settle and redistribute evenly.
Take the ribs out of the pan, then take several sections of the newspaper and put it in the liquid left in the pan. Leave it there until it soaks up all the liquid. If you still have liquid in pan after an hr, add more newspaper. This makes disposal of the juices and sauce left in the pan a lot easier and less messy. Once you get all the juice soaked up by the newspaper, you can put the pan and foil in a trash bag without worrying about a lot of messy liquid leaking out of the bag.
There's an inexpensive cat litter made from wood that works good for this also.
I cook all meats in the oven so as to avoid the fats involved with frying, and this allows me to clean up after cooking without a big mess.
This is the easiest way to cook a big rack of spare ribs, and the easiest way to clean up afterwards. :P
My fava taught me how to make them real good!
If you have to use a premade sauce try Bone Suckin Thicker its awesome for store bought.
I thought it was entertaining reading this thread. The save the pigs person was especially funny. Ribs are easy, not rocket science at all. Slow cooking anywhere between 225 and 300 in covered pan with whatever you put in there with them. Rub makes them tastier. I like my homebrewed darker beers as a steam source.
I was thinking about vegan ribs and figure that their ribs may be less gamey since they dont eat meat and may require less spice in the rub but not sure. Sorry... TeeeeHeeee
I really like the recipe and enjoyed the thread. Who says engineers are dry? They're not dry at all if you baste them well. :P
DONT COVER!!! what a reatrted thing to tell people.... no need to cover unless you like boiled meats
Covering is necessary in this recipe. If you don't cover within the first hour the sauce in which the ribs are supposed to be cooking will have dried up and begin to thicken. Soon after, there will be burning.
i made then for my brothers birth day and he loved them thanks
If you fear using alcoholic beverages in recipes you don't know much about cookery. The alcohol boils off. What remains is the wonderful flavor added to the dish. Sherry and Marsala wines don't have a shelf life. If they are stored tightly capped they are good for years. They add wonderful flavor.
Haven't tried this yet, but was told for about the 3rd time, to put the Rub on the ribs, wrap in Saran Wrap (or some clingy wrap) then wrap in tin foil, put in fridge for about 8 hours then put in oven and bake (250-300) for about 3 hours. Can't believe the Clear Wrap wouldn't melt all over the ribs. But I keep hearing about how great they are done this way. Any thoughts on this????
I am a great cook... but I have little experience cooking ribs. I have pork ribs... don't know if they are baby back or old hog back... I took them, frozen mind you because I forgot to remove from deep freeze last night, and put some sea salt, ground black pepper, paprika, and California pepper powder and placed them in a 300 degree grill on a Pam'd cookie sheet. Then I came here and found this thread... so I grabbed a 3/4 full bottle of Barbecue Sauce and, since I did not have any OJ, some lemonade... hey its still citrus juice! I mixed them together and poured over my ribs. I then took a couple sheets of no stick foil and laid them over the top and did my best to tuck them in. I figured a 4 hour cooking time since I started frozen... and the ribs are about 9.4 pounds. So in 2 hours I will check on the ribs and turn the pan so as to insure even cooking. The last 15 minutes or so, I will remove from pan and foil and turn up the heat so the outside will get nice and brown/crisp... if needed. I hope this works and I will let you know if my stumbling attempt is edible! Thanks for all your wonderful comments! Sincerely, Princess Fictoria
quote: Can't believe the Clear Wrap wouldn't melt all over the ribs. But I keep hearing about how great they are done this way. Any thoughts on this????
no, it doesn't melt - wrapped inside the foil, the moisture in the ribs keeps the internal temp below melting.
otoh, you can remove it and just use foil. actually I rub/foil them from the start - skipping the cling wrap altogether.
I had never cooked ribs before but tried this recipe and received may compliments from my guests. The ribs were tender and delicious.
:D These Ribs came out fantastic,I used the B sauce and orange juice one,I also used baby back pork ribs......Ate a half rack and saved some for later.Cook time I used was 3 hours.
This one is easy. Massage the ribs in Extra Virgin Olive oil. Put a heavy rub on each side. Take half a stick of butter and cut into thirds and place evenly throughout the ribs on the bone side. One on each end and one in the middle. Wrap in aluminum foil and cook for 3 1/2 hours on 250 in the oven. Make sure you put a cookie sheet underneath just for insurance. Also, make sure you remove the thin skin on the bone side, or else they will be tough. This recipe is about 5 minutes prep.
I'm cooking the recipe right now, but why oh why do the tiny minority of the world's population, or even much less than half of the world's English-speaking population forget to include metrics ie. also temperatures in Celsius?
In 2012 I don't just call that ignorance, I call it arrogance.
It's even more ironic when this website calls itself Cooking for Engineers.
One would imagine American engineers have met the the metric system.
All recipes posted since 2005 are in both U.S. and metric units. I've updated this one on your request.
I think all temps should be posted in K.
then we'll find out how many engineers are hanging around here.
did I tell you about the "architectural / engineering" /quote "firm" / unquote in Las Vegas that bragged on and on about their extensive CAD capabilities, yet when given a floor plan in meters.decimals thereof they put up a structure that was several inches short on one side?
the only expertise they demonstrated was how to cut rather large I-beams apart and weld in sections to "make them long enough" . . .
so, have American engineers met the metric system? don't bet your building on it !
Tried the recipe. It is excellent. I went with the four hours and the ribs were perfect.
An engineer who can convert measurements either way :)
Fantastic recipe. Made these about two weeks ago, and they were great. Went the four hours, and yes, they were falling off the bone. I am making these again today. This time I think I'll reduce the time to three hours or so, so you can actually pick up a bone with out the meat falling off. For the last half hour or so, I'll crank up the heat (maybe 425-450) to try and get some bark on them this time. My wife and kids absolutely love these ribs. Highly recommend this recipe.
Great tips, too bad the nuts with crappy comments are in here. I wish I didnt have to read around the people who didnt want to learn anything.
Thanks All who posted great tips.
substitute oj fo a glass of jack and coke
I made the ribs exactly the way it said to and they were amazing. I loved that the prep was simple and took seconds to throw the sauce and meat into a pan, place in the oven and walk away! The smell in the house was torture as we waited for it to finish. My husband was like a little kid asking every half hour if it was ready yet. He loved every bite! Thanks for sharing!
I have cooked ribs so many ways, but this by far is the easiest for great tasting ribs everytime. I've cooked spare ribs, back ribs, country style ribs, St Louis style. Just use the ratio above for BBQ sauce and oj. Doesn't have to be exact can cook as many or as little as you want the only thing you might change is to increase the temp 10 degrees if you are cooking multiple slabs in a big pan for a party. Mine are usually done between 3 or 4 hours depending on how much I make. Can always cook a little longer if necessary for the right tenderness.
There is NO need to BOIL the ribs it does not help, it only kills the flavor. Follow this recipe above and you are set.
Btw: I do use a dry rub first, and I add a couple dashes of worstichire to the BBQ and OJ mixture.
I agree with the last few 'sane' posters. These ribs are delicious as the recipe is written. This will be the 3rd time making them. No adjustments necessary. To each his own, but why do people feel compelled to post an alternative recipe on someone else's recipe thread? Stupid! Start your own blog or thread somewhere else and if you don't like the recipe when you read the ingredients than don't make it. A shame you have to read through a wasteland of idiotic comments. Anyway, the recipe is delicious! Thanks for posting...my go to recipe for ribs for the past 2 years when making indoors and not grilling.
Arrogance is assuming that everyone should use whatever measurement you like. It's also good to know you're too lazy to look up conversions. Your country sucks even if you measure in metric. Excuse me, I'm going to go throw a fit that Nigella's site posts weights in grams and not ounces.
I don't like to cook meat in liquids, or wrapped up in run foil, because it steams the meat. On the contrary, I will salt the meat for at least an hour before, as this pulls water out of the meat and helps the proteins break down which results in more tender juicy meat and it will also draw in your other spices to penetrate. Trust me, your meat is juicy because of fat, not because of water or liquids. But this is just my preference for dry rubs. Interesting to use Orange juice for this recipe, I will def try that on a marinate some day
these are good both in Metric and SAE... :0). I followed the recipe, but added 26oz. or 750ml of Crown Royal to it. Slightly larger batch of ribs good stuff!
Many thanks for posting this recipe- I am trying it now, and hoping for the best. But having read through the steps, it seems strange that a recipe (especially on this site) would have a suggested cooking time of between two and four hours- that seems like a pretty broad range, and especially for pork. I see the different expected outcomes for each extreme, but what's the science behind essentially doubling the cooking time and still having an edible meal?
Again, many thanks.
wrapping a couple questions into one . . .
it's just the physical size of the "rack o' ribs" you buy - a full rack is often long enough to hang out both ends of a pan. not good, use two pans vs. "double stacking" in the pan.
>>the science of cooking 2 to 4 hours
there's some science, there's some preference.
baking at (a) low-ish temp (300'F - personally I use 275'F) and (b) covered - gives you a lot more leeway in the timing - i.e. when "done" takes lots more time to go past "done" into crispy critters at 300' vs. 450', for example.
more science: depends on size of cut, thickness, amount of bone, temperature when going in the oven, color of pan, accuracy of oven thermostat, on a rack, not on a rack, probably a few other things I missed.
preferences: some people like ribs falling off the bone, some prefer them still stuck on the bone. longer / shorter cooking time results....
but then there's more science: some sauces are more "aggressive" at "tenderizing" meat than others - at the extreme and left too long, they can make mush meat. so if there a chemical tenderizing going on in addition to the cooking tenderizing, it goes faster.
I would offer the opinion there are very few cooking tasks where one should rigorously observe "times" -
come to mind.
otherwise blindly cooking by the clock is very likely to bite.
Tried this last night minus the oj amazing ribs cooked for three hours then ten minutes per side uncovered so glad i found this recipe thank u
First, stop boiling your ribs people! It removes all actual meat flavor! Second, the reason for using foil is to keep the moist heat in resulting in juicy, flavorful ribs. I dry rub mine (sometimes I add apricot, peach or mango preserves), wrap in foil and cook on 200 degrees for 3 hours, turn the oven down to 170 and cook for another 2 hours. After that I unwrap them and layer with BBQ sauce and turn the oven up to broil for just a few min to caramelize the sauce. Perfect every time and easy clean up.
ok just got some high risk meat ya know the marked down stuff 1.49 a lb so i said yeah- baked on 300F 90 minutes. when i smelled the sugar getting too dark i added 1/8th inch water to the bottom of the pan .@ 90 minutes turned over did the same prep and upped temp to 425F till bubbly and then back down to 300F for the remainder of 30 min.
Prep -put in big flat pan lightly smear on some molasses sprinkle with dried onion slices garlic powder and fresh cracked black pepper.
This is heavenly on lamb ribs but can't find em lately and if I could likely I'd have to take out a loan to eat em. So I have easy cheap pork and some quicky stir fry cabbage carrot and green onion w same spices (no molasses) on the side.
...and some home made iced tea. GOOD STUFF.
I have some pork ribs in the deep freeze and wanting to try this recipe. Do I need to thaw the ribs out first or can they stay frozen? If you tell me its okay to put them in the oven do I need to adjust the cooking time or anything?
thaw the meat thoroughly before cooking - this can take up to 48 hours in the refrigerator.
I was just thinking, "Hey I have a big rack of spare ribs and it's raining out, so my usual sloppy method of boiling and then grilling to almost-burn is going to be... wet. I wonder if the Cooking for Engineers dude has anything about doing ribs in the oven?!" And lo and behold, not only do you have it, but it's been up here for several years. Yay! Thanks, dude! I'm doing a little sweet-spicy dry rub but then using pretty much your recipe. Yay!
Oven baked ribs do come out different that smoked ribs - mainly the texture tends to be softer and falling off the bone. Some people like it while others prefer ribs with a little more toothsomeness.
mmmm mmmmmm!! they are in the oven as we speak! get in muh bellyah!! lol ;)
Try simmering the ribs for an hour before putting in the oven with favorite sauce. Result is moist meat with no worries about undercooked pork.
I'm going to try your recipe except omit the O.J. and do Grand Tetonís tweak, grill the ribs with honey and BBQ sauce after baking. A hard to please family review pending.
I realize this it's 2017 and no one has posted here for years, but I came and your recipe for backed ribs. I have been baking them for years and usually do them low and slow but due to time constraints needed to find an oven temp that I could use. Also, the ribs are frozen. Yes, this was a spur of the moment decision to have ribs tonight! I usually allow 1 1/2 times for the cooking time if meat is frozen but except for that, I am following your recipe mostly. However, the one thing that has never worked is putting a slab of ribs in a 9 x 13 baking pan. How on earth do you fit them on that?! I am using a cookie sheet with side's/jelly roll pan, as I have always used. Thanks for posting your recipe!