How do you cook pork ribs on the bone, in the oven? ?!
Answers:
Who Loves Ya Baby-Back!?
Prep Time:
1 hr 10 min
Inactive Prep Time:
0 min
Cook Time:
3 hr 25 min
Level:
0
Serves:
2 slabs 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!.
*This recipe makes several batches of dry rub!. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same!.
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Prep Time:
1 hr 10 min
Inactive Prep Time:
0 min
Cook Time:
3 hr 25 min
Level:
0
Serves:
2 slabs 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!.
*This recipe makes several batches of dry rub!. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same!.
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I know allot of people boil ribs before baking or grilling, but I think the ribs lose flavor in the boiling process!. I would season them sear them on the stove and bake them covered in a 9 x 13 pan or casserole dish at 325 for a few hours!. You will want to add a small amount of water in the baking dish so the ribs do not burn!. You can add barbeque sauce the last hour or so!. I would also uncover them the last 15 or 20 minutes!.
You can also sear them, put them in a casserole with sauerkraut, and bake them for 2 to 3 hours at, or until tender!.Www@FoodAQ@Com
You can also sear them, put them in a casserole with sauerkraut, and bake them for 2 to 3 hours at, or until tender!.Www@FoodAQ@Com
Rub them with a seasoning mixture!. A simple blend of salt, pepper, paprika works nicely!. Prepare a rimmed baking pan/sheet with a rack in it and put the ribs on top (so fat can drip off)!. Wrap the entire thing in aluminum foil to preserve moisture (so they don't dry out)!. Bake at 275 degrees for at least 2 hours, or until they're tender!.
When they seem ready, take them out of the oven!. There will be lots of juices swimming below the rack and you'll probably have steam come out from the foil when you open it!. Cut them up into whatever size you'd like -- two or three ribs per piece!. Brush them with your favorite barbecue sauce!. Turn up your oven to about 450!. Put them back in the oven (leave them uncovered, this time), just for a few minutes to crisp the outside and let the barbecue sauce turn into a glaze!. You can turn and brush them again after a minute or two!. Keep your eye on them, so they don't burn!.Www@FoodAQ@Com
When they seem ready, take them out of the oven!. There will be lots of juices swimming below the rack and you'll probably have steam come out from the foil when you open it!. Cut them up into whatever size you'd like -- two or three ribs per piece!. Brush them with your favorite barbecue sauce!. Turn up your oven to about 450!. Put them back in the oven (leave them uncovered, this time), just for a few minutes to crisp the outside and let the barbecue sauce turn into a glaze!. You can turn and brush them again after a minute or two!. Keep your eye on them, so they don't burn!.Www@FoodAQ@Com
I smoke them low and slow over charcoal and hickory chips!. Take your ribs, season well and place on the grill with charcoal on either side!. Put a few soaked hickory chips on the coals and smoke for a couple of hours!. Then wrap the ribs in tin foil and continue cooking on low heat on the grill for another couple of hours!. Smokey and delicious!.
If you want to go with the oven, season well (salt, pepper, garlic, onion powder, paprika, brown sugar), wrap in foil, bake at 350 until tender!.Www@FoodAQ@Com
If you want to go with the oven, season well (salt, pepper, garlic, onion powder, paprika, brown sugar), wrap in foil, bake at 350 until tender!.Www@FoodAQ@Com
Really slow!. They are tender, so they don't need much more than a good sauce, and lots of slow cooking and basting!.
My mom made them tasty and tender quickly, by (I know, everyone balks at this first ingredient, but trust me, it's not how you think!):
first, cover in boiling water in a saucepan, add 1 tbsp!. Pickling Spice, boil till meat just starts to get tender, than into the roaster, use your sauce, and bake till falling off the bone, usually no more than 2 hours in total!.Www@FoodAQ@Com
My mom made them tasty and tender quickly, by (I know, everyone balks at this first ingredient, but trust me, it's not how you think!):
first, cover in boiling water in a saucepan, add 1 tbsp!. Pickling Spice, boil till meat just starts to get tender, than into the roaster, use your sauce, and bake till falling off the bone, usually no more than 2 hours in total!.Www@FoodAQ@Com
boil them first about 30 min then stick it in the oven
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