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Baked Ribs

post #1 of 21
Thread Starter 
I know this forum is about smoking and all but the wife doesnt like smoked meats and i have a rack of Spare Ribs i wanna cook. I made a wet rub for them last night using a lil bit of liquid smoke, worch sauce, and olive oil, also i used brown sugar, garlic powder, onion powder, salt, pepper, paprika, and a few other spices and its been wrapped in the fridge since last night. Anyway, how long shoul i cook them in the oven and at what temp, also should i leave them wrapped or place them right on the oven rack. Any help would be great, thanks.
post #2 of 21
Bubba will be along soon to help you with that.tongue.gif

Just teasin ya. I've neve done them indoors so I won't be of much help to ya. If I had to guess I'd prolly go with 3-2-1 @ 225 to 250.
post #3 of 21
Cook them exactly the same as you would do them in the smoker. At 220-230f for around 5.5 or 6 hours. You can use the 2 2 1 or the 3 2 1 method depending on the size of the starting product with good success. I spritz them a couple times during the cook.

I do em in the oven for my aunt and uncle who don"t like smoke.

Another good method is to cook them at 210f for 5.5 to 6 hours. You have to make sure the temp is correct at the oven rack level 210f and check often starting about when near the 5 hour mark for doneness. This produces awesome ribs that are tender as all get out with just a little bit of pull ( a good thing ) . No spritzing or flipping with this method no peeking. till they are almost done. You can put a pan of water in the oven with them if you want but you don't really need it.

PS you're right this forum is about smoking meat but we cheerfully accept that there are some oddballs out there who don't like the smoke. They are more to be pitied than censured.
post #4 of 21
Not a problem, we don't always smoke stuff!I like this method once in a while...

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 microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.

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.
post #5 of 21
Thread Starter 
Oh dang, 5 or 6 hours...lol. I wish i had that much time. My goal was to be home around 2pm to get them started for dinner tonight but i just walked in the door, and its almost 5pm now. Maybe ill still do the 2-2-1 method and eat around 10 tonight.lol. Is there a faster way to still get good tender meat?
post #6 of 21
What they all said.^^^^^^ But yes the same method we here have all used on the smoker. The 3-2-1 method for the spare ribs or even the 2-2-1 method but thats really for the baby backs thou. Well maybe you should get another rack and use the same rub and then smoke some and then do some in the oven also and let her make her own chose the smoker or the oven. We vote for the smoker.PDT_Armataz_01_28.gif
post #7 of 21
Thread Starter 
I perfer smoked also, but im a newbie and i havent even smoked none yet. My first thing i am goin to smoke though is a pork butt, i cant wait.
post #8 of 21
Here's the next best thing to boiled rib's ....errr I mean smoked ribs. Alton Browns "who loves ya baby back's. I've done it with spares and it is really good, Although you'll get razzed here for doing them in the oven,it's worth it.

Alton Browns Who loves Ya Baby Back recipe here.
post #9 of 21
20 years ago when i just had a weber kettle- I would rub the ribs and foil them and put on the kettle at perty high heat for 1 hour only.These were usually 4-5 pound full spareribs...No juice in foil or nothing....

People always asked how come my ribs were so tender etc...

TRUE STORY!!!!!!!!!!!!!!!!!!!!!!!!
post #10 of 21
Thread Starter 
Ya ive cooked ribs like that before also, i guess they turn out so tender from them steaming in their own juices. I decided to cook the spare ribs 2-2-1, but after the first 2 hours how much liquid should i put into the wrapped ribs? I only have one 4.5LB slab.
post #11 of 21

Blasphemic baked ribs

Prep them, i.e. remove membrane. Peel and slice some apples. Apply your store bought bbq sauce and top with apple slices. Wrap in heavy duty foil and bake for 2 hours at 300.
post #12 of 21
In comps i use no juice.As you mentioned the ribs baste in there own fat juices.However i am layering honey,brown sugar,pepper sauce etc,...in the foil...at lower temps

When i used apple juice i didnt use much.Maybe 2-5 ounces.Too much and it will take longer to steam etc...Some folks will chime in with what they use-as i dont use liquid-just the ribs fat...and it has been awhile in using juice....
post #13 of 21
Thread Starter 
Since i am cooking them in the oven as we type and im about to take them out of the oven to wrap them, should i use a liquid or not?
post #14 of 21
If you wrap the aluminum foil carefully you can get away with just a very small amount of juice, a couple of tablespoons or so.
post #15 of 21
I agree.I dont use juice, but i wrap extremely tight.If the ribs look tender before you wrap-I would suggest a shorter foiling time.Maybe 30-45 minutes to avoid total mush.You can open foil and determine if you want more time and wrap back up...At higher temps they will cook quick.

I also double foil.....2 sheets thick/layers
post #16 of 21
Thread Starter 
Sound like a plan, a couple TBS it is then. Im gona wrap the crap out of them so i dont get no leakage. Do i just pour it on top and around the ribs? And should i add anything else or just keep it simple?
post #17 of 21
Try 2 sheets thick of foil.Crimp the middle tight and roll each side up till it hits edge of ribs...Watch you dont puncture on edge bones.Maybe keep a drip pan under them in case

I would keep it simple and if you sauce do that last 20 minutes or so........
post #18 of 21
Thread Starter 
Thanks guys for all the help, i cant wait till i can actually smoke something now. Cant wait to cook the butt
post #19 of 21
Thread Starter 
Hey guys ribs turned out pretty good, fall off the bone tender...cant wait to use the 321 method how its suppose to be done, in a smoker.
post #20 of 21
Glad they turned out alright. Before I had a smoker I would take the membrane off, cover with a BBQ Sauce and put in a glass casserole thingy, cover with foil and bake at 300 for about 2 -3 hours till tender, Then cool and refrigerate overnight, The next day I would take them out around 4 and at dinner time throw them on the grill to heat and brn basting with sauce. Learned this way from a Bar and Grill I used to frequent many moons ago. Their ribs were so good they started to run their special twice a week instead of once. Mine are close to theirs but he kept the sauce a secret and his widow will still not tell me. But I got about 8 of the ingrediants watching through the years.
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