Pork Ribs

[Entropy]

I got a deal on some pork ribs so I picked some up. It's the middle of winter up here, so smoking outside doesn't work very well.

Does anyone have a decent oven recipe? :beer:

[jaygood]

I got a deal on some pork ribs so I picked some up. It's the middle of winter up here, so smoking outside doesn't work very well.

Does anyone have a decent oven recipe? :beer:

-Get your favorite dry rub
-Rub on ribs and let set 24 hrs in fridge(covered)
-Set oven temp at 225 deg.
-Place ribs on sheet pan for 2 hrs
-Take ribs out, wrap in foil, put back in oven for 2 more hours.

done,,eat:beer:

[Entropy]

Sounds good.

Any dry rubs that you prefer or are easy to make?

[jaygood]

Sounds good.

Any dry rubs that you prefer or are easy to make?

This is the one that I use..

1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds


Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
Makes 1 cup

[Tossin]

This is the one that I use..

1/4 cup coarse salt (kosher or sea)
1/4 cup (packed) dark brown sugar
1/4 cup paprika
3 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried onion flakes
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon celery seeds


Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
Makes 1 cup

:iagree:

I went to the BBQ book I use, and I'll be damned if it wasn't the same recipe (it's Steven Raichlen's BBQ Bible: Sauces and Marinades). Used it as the dry for ribs over the summer and they had a great taste. If you want a sauce to go with it, I'll post up one of the recipes I used that I really liked (it's a Memphis style)

[fartleker]

I've done a pseudo-braise on ribs before and they always come out great.

Use whatever red wine you are drinking, some apple cider vinegar, brown sugar, and water. Put enough to have a 1/4" layer on the bottom. On the top of the ribs, use Montreal Steak seasoning.

Cover the pan with foil and throw in the oven at 225 like others said. Bake for 3 hours or so, or until they are tender (but not completely coming off the bone).

Heat a grill up (come on pansy, you can grill when it is 20 degrees out) and put the ribs on medium-high heat for 15 minutes. Put BBQ sauce on now if you desire.

[Entropy]

Heat a grill up (come on pansy, you can grill when it is 20 degrees out)

:lol:

The biggest issue is snow at the moment.

[Ms Red_Rocket_2004]

Hey Ted, Let us know how dinner turned out---bet yummmy with the suggestions here.

[Poog]

Sounds good.

Any dry rubs that you prefer or are easy to make?

If you're lazy, like me, try Paul Prudhomme's Meat Magic.

[Kerrmudgeon]

Sauce:
-cup of apple sauce
-cup of ketchup
-cup of brown sugar
-juice of 3 lemons
-4 cloves smashed garlic, tbsp paprika, tbsp (half white/black pepper each)pepper, tsp cinnamon, tsp nutmeg.
- simmer to marry ingredients, and save 3/4 cup sauce for basting.
Cook:ribs at 325 covered on rack in roasting pan in oven with 1/2 in water in bottom for an hour, dump water and pour in sauce, cook for an hour more covered(no rack). Uncover, crank heat to 375 and baste with sauce for half an hour more. OR, You can just let them cook for another 45 minutes and cool if you want to reheat later under broiler. Fall off the bone delicious.:cheers: