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Oven Baked Pork Ribs??

Ban Seaimpin de na Iolair
Isha
Ban Seaimpin de na Iolair
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Posted On: 08/31/2014 at 05:53 AM
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Anyone have a good recipe for pork ribs baked in the oven or an oven roaster?  I'm looking for one that doesn't require grilling or broiling.

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Curadh de na Aracos Buí
Valtyrian
Curadh de na Aracos Buí
Replied On: 08/31/2014 at 09:28 AM PDT
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Google is your friend. do a search for Pork Ribs oven, and you'll pull up more then you want. and a lot of them doesn't require griling or broiling

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Caomhnoir de na Iomproidh
Borol
Caomhnoir de na Iomproidh
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Replied On: 09/01/2014 at 12:23 AM PDT

This is not really a recipe but a method.  Season your ribs (salt,pepper,garlic whatever you like) Wrap your rack of ribs in saran wrap/plastic wrap, also wrap in aluminum foil. and put in a pan. The package will leak towards the end of the cooking.

I know the plastic wrap sounds odd but it doesn't melt all over your meat at all and holds the meats juices in and adds alot of flavor. The wrap will be melted a little at the bones but it has never came apart on me. Comes off in one piece.

Bake at 275 for 2 -2.5 hours depending on how meaty they are. Then take them out and make sure they are done, you should be able to pull the meat from the bone or bite it away from the bone.

Then place your sauce on the ribs and put them back in for 1/2 hour at 325 If you don't sauce them still put them in because it gives them a sort of a crust.  Butter and honey/brown sugar will give it a nice glaze or crust as well.

Best way to cook ribs is in the smoker for 6 hours at 230 with apple wood and apple juice/brown sugar spritzes every hour.....

 

I'm hungry now! 8)

 

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Ban Seaimpin de na Iolair
Isha
Ban Seaimpin de na Iolair
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Replied On: 09/01/2014 at 05:20 AM PDT
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Thank you!  This is what I was looking for.

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Ban Muintir de na Capall
Ysolde
Ban Muintir de na Capall
Replied On: 09/02/2014 at 09:18 AM PDT

We've tried this recipe and found to love it. It involves both braising and oven. It is a recipe from Gordon Ramsay

 

https://www.youtube.com/watch?v=KgOBAWbkq5Q

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Ban Seaimpin de na Iolair
Isha
Ban Seaimpin de na Iolair
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Replied On: 09/02/2014 at 03:21 PM PDT
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Yum!

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Ard Bantiarna de na Fhiaigh Bán
JaeOnasi
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Replied On: 09/04/2014 at 06:55 PM PDT
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You can do them in the crock pot, too, although they won't brown as nicely as in the oven. I put ribs in the crock pot and put my favorite bbq sauce and some sliced onions on it and let it cook on low for 8 hours. You can also do it on high for 6. If you don't want it quite as juicy, do a dry rub with some pepper, dry mustard, garlic, onion powder and paprika, and chili powder or cayenne if you like a little kick.

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Seaimpin de na Ulchabhan Donn
Garyc
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Replied On: 09/21/2014 at 05:18 PM PDT
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I live next door to a grill master. While his specialty is grilling/smoking meat, he taught me a secret on how to bake pork ribs in the oven to perfection. Here's his method:

Remove membrane:
There is a white/clear membrane on the back of the pork ribs (non meaty side). Remove the membrane the best you can. Better yet, have your butcher sell you a rack of ribs with it removed. If you are pressed for time, you can use a sharp knife, and "score" (scratch) the membrane with many small cuts. However, removing the membrane will give you best results.

Apply your favorite dry seasoning/rub:
Place the rack of pork ribs on a long sheet of aluminum foil (the foil should be a little more than twice as long as the rack of ribs - you will want to fold the foil back over the top of the ribs later). With the meat side up, generously apply your favorite rub/seasonings. Your choice of rub is personal preference. Salt and pepper will do the trick. I use a bottle of rub I buy from the store. But don't be afraid to experiment with seasonings you have in your kitchen. The key is to apply your rub creation generously and rub it into the meat.

Seal up the rack in tinfoil:
I use heavy duty foil. After sealing up the ribs by folding the foil on all sides, I then wrap the ribs in a 2nd layer of foil. At this point, I also like to put the tinfoiled rack into the fridge, and let the rub penetrate the meat over night. If you did not remove the membrane, I strongly recommend letting the ribs sit over night in your fridge.

Bake:
Ribs need to be room temperature before putting them in the oven. Preheat oven to 225 to 250. Place ribs on a baking tray set to the side. For my oven, I find that 250 degrees at 3 hours is what works best. The key is "low and slow". You might find good results at 225 degrees for 3.5 to 4 hours. Experiment with your oven and record the best outcome. Once the ribs go into the oven, don't open the oven door until time is up. Your home will also smell awesome while the ribs are baking.

Drain/rest:
Pull the ribs out of the oven. Tear off a corner of the tinfoil, and carefully drain out the liquid. Everything will be hot. Let the ribs rest for about 10-15 minutes. Remove the remainder of the tinfoil and discard.

Divide and conquer:
After the ribs have enjoyed a little rest, cut the rack of ribs into about 3 equal portions (approx. 3 connected ribs together). Apply your favorite BBQ sauce. I sometimes find that the $1 bottle of Kraft works just as well as the more expensive brands. I use a spoon, and apply the BBQ sauce to the meaty part of the ribs in the same way I would apply a coat of Pizza Sauce to Pizza dough.

Choose your ending:
At this point, there are 3 happy endings to this story. Scenario #1: Eat it now and enjoy. :) Scenario #2: Using the broiler feature in your oven, put the ribs (meat side up) on a high rack with no tinfoil. The broiler will glaze the BBQ sauce to the meat. Finally, Scenario #3: Instead of using the oven broiler, you can put the ribs onto an outdoor grill for a few minutes. This will glaze the BBQ sauce and give your ribs a grilled look. Any ending you pick will results in tasty, fall-off-the-bones pork ribs. Enjoy :)

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Ban Seaimpin de na Iolair
Isha
Ban Seaimpin de na Iolair
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Replied On: 09/22/2014 at 07:08 AM PDT
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Sounds wonderful!  Thank you!

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