Ribs

Message Bookmarked

Bookmark Removed

I'm going to make some baby-back ribs in the oven this weekend, any tips? I've gotten recipes that have you cook them in anything from orange juice + margarita mix to Kraft Italian dressing.

― Jordan (Jordan), Wednesday, 22 March 2006 20:26 (nineteen years ago)

not on the grill, eh?

― jdchurchill (jdchurchill), Wednesday, 22 March 2006 20:37 (nineteen years ago)

Sprinkle with salt and pepper. Start the oven at 425 F, put them in for 10 minutes, then reduce to 325 F for at least an hour. Put the sauce on after they are done cooking.

― Jaq (Jaq), Wednesday, 22 March 2006 20:44 (nineteen years ago)

I have no grill. :( And it's still too cold outside anyway.

Thanks, Jaq!

― Jordan (Jordan), Wednesday, 22 March 2006 20:49 (nineteen years ago)

I think the main recipe I have has me applying a rub and refrigerating, then cooking for a total of about three hours (reducing heat somewhere in the middle), then putting on a glaze and broiling for a few minutes at the end.

― Jordan (Jordan), Wednesday, 22 March 2006 20:49 (nineteen years ago)

Yeah, the slower you cook pork, the better it is. I'm still lusting after a smoker, which would be the ultimate in slow.

― Jaq (Jaq), Wednesday, 22 March 2006 20:51 (nineteen years ago)

what's ilc's stance on poak it vs soak it?

― j blount (papa la bas), Wednesday, 22 March 2006 21:04 (nineteen years ago)

It's pretty easy to improvise a stovetop hot-smoker with a wok, wood chips, and foil.

― Paul Eater (eater), Wednesday, 22 March 2006 21:22 (nineteen years ago)

I think I can set up a hot smoker-like contraption with the gas grill too. It's supposed to be 70 F here tomorrow, so time to buy propane!

JBlount, I'll brine fowl and I'll lard very lean roasts, but I don't buy into the flavor-injection school.

― Jaq (Jaq), Wednesday, 22 March 2006 21:32 (nineteen years ago)

Jordan, if yr in the states, getr down to a bass pro shop, last year we went in the one in Dallas and picked up a Brinkmann smoker (Bass Pro branded) for just 32 bucks. It makes absolutely amazing ribs, but you need to set aside a wee while to watch over the fire etc (and of course to use the mop sauce).

We used a rub first (we used Stubbs rub - rosemary and chilli, but have made our own too) then in the smoker for about 4 hours at around 180farenheit - maybe longer mopping with a vinegar based sauce every hour or so. There's a fantastic thread on e-gullet about smoking ribs etc but my connection is playing silly buggers today.

here's the smoker in action:
http://static.flickr.com/10/12896706_2152f85d7e.jpg

and here's the first Brisket we made in it (took 4 hours - should have hgad a couple more)

http://static.flickr.com/10/12896705_9e9019fdf8.jpg

― Porkpie (porkpie), Wednesday, 22 March 2006 22:18 (nineteen years ago)

i wan my babyback-babyback-babyback . . .

― jdchurchill (jdchurchill), Wednesday, 22 March 2006 23:01 (nineteen years ago)

two weeks pass...

Btw, the ribs came out great. So so tender.

I'm definitely sticking to that OJ + margarita mix recipe, though I kind of improvised the spices for the rub and glaze.

― Jordan (Jordan), Monday, 10 April 2006 15:17 (nineteen years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.