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Give me your go to marinade/dry rub and temperature, and cooking time for baked ribs.
I just bought a whole slab and dont know what to do with it.
Is cooking it very slow and low the only way to ensure fall of the bone meat? I am hoping to not have to sit in the house all day watching the oven. But if I have to, I will make do.
You are doing them in the oven? They turn out fine in the oven.
I season them and put them on a bed of sliced onions and wrap tightly in several layers of foil Then I bake for 4 hours at 325.
About 1/2 an hour before eating, take them out and unwrap, move to a cookie sheet and spread barbecue sauce on them and put them back into the oven to bake the barbecue sauce on. That is the point where I move them outside to the grill to put the sauce on and get some smoke on them.
I make a homemade BBQ sauce, but if you want to save that work, get a bottle Sweet Baby Ray's in the original flavor and use that.
I also make my dry rub because the commercial ones are mostly salt. With pork the rubs that contain brown sugar are good. or just sprinkle with some Lowry's Season Salt, granulated onion, and black pepper. Be conservative with the salt.
I agree with the brown sugar, though a little goes a long way and I never use salt, I use celery seed. Otherwise, use the flavors you like but definitely make your own rub and sauce. All the bottled sauces are mostly sugar and make me gag.
Give me your go to marinade/dry rub and temperature, and cooking time for baked ribs.
I just bought a whole slab and dont know what to do with it.
Is cooking it very slow and low the only way to ensure fall of the bone meat? I am hoping to not have to sit in the house all day watching the oven. But if I have to, I will make do.
I used to do dry rub, but no particular recipe. Now I just keep it simple and it’s reliably good.
No sitting around watching is required. Start them at 3:00, done by 6:00.
Preheat oven to 300.
Place a rack of ribs on a long sheet of foil, on a large baking sheet.
Salt and pepper liberally.
Drizzle a small amount of your favorite sauce over the meat, and seal it up in the foil.
Bake for 2 hours.
Open the foil (there will be a lot of fat and liquid in the foil)
Baste the ribs with the juices, and cover with more bbq sauce.
Raise the heat to 375 and bake until the liquid cooks off and the sauce has caramelized.
30-45 minutes.
Perhaps a bit off topic, but sugar on ribs is more important when they are done on the grill or smoker. The sugar melts and seals the surface of the meat and keeps the juices in. We have done one rack with a brown sugar rub and a different rack with a spice rub and no sugar. Cooked at the same time on the same smoker, the sugar rub produced a juicier result.
If the ribs are tightly wrapped in foil and baked, you don't have as much problem with lose of moisture as you have over a fire. A bit of brown sugar or maple syrup is there for taste.
I used to do dry rub, but no particular recipe. Now I just keep it simple and it’s reliably good.
No sitting around watching is required. Start them at 3:00, done by 6:00.
Preheat oven to 300.
Place a rack of ribs on a long sheet of foil, on a large baking sheet.
Salt and pepper liberally.
Drizzle a small amount of your favorite sauce over the meat, and seal it up in the foil.
Bake for 2 hours.
Open the foil (there will be a lot of fat and liquid in the foil)
Baste the ribs with the juices, and cover with more bbq sauce.
Raise the heat to 375 and bake until the liquid cooks off and the sauce has caramelized.
30-45 minutes.
Is cooking it very slow and low the only way to ensure fall of the bone meat? I am hoping to not have to sit in the house all day watching the oven. But if I have to, I will make do.
Instant pot. Perfect everytime whether you want them fall off the bone or with a little chew (like we do).
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