Cooking For Engineers

bekbek · Guest

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!

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

heavenlee420 · Guest

mmmm mmmmmm!! they are in the oven as we speak! get in muh bellyah!! lol Wink

Andrea · Guest

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.

tronman · Joined: 30 Dec 2012 Posts: 1 Location: USA, Florida

I'm going to try your recipe except omit the O.J. and do Grand Teton’s tweak, grill the ribs with honey and BBQ sauce after baking. A hard to please family review pending.

Guest · Posted: Tue Jul 04, 2017 6:28 pm Post subject:

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!

Guest · Posted: Sun Jan 21, 2018 8:10 pm Post subject:

I make my own rub of brown sugar, smoked paprika, Chile powder , garlic,salt and pepper rub them down good wrap them completely sealed in aluminum foil and bake three to for hours on about 225. Then take them out cover in bbg sause ang grill them about 10/15 min till I see the dause kinda carmalize. They will melt in your mouth.and taste like you just got them at logans...

mabellester · Joined: 07 May 2018 Posts: 1

I think that I am going to follow your recommendations in order to have something like that! It might be super yummy!

mightydrives · Guest

I've used this recipe for at least five years. Lots of great meals. Pay attention to the time recommendations and you will get what you want. Thanks for the recipe. Cooking a big batch right now.