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I love juicy BBQ ribs, either pork or beef. But firing up BBQ grill is way too much trouble for an everyday meal. I am searching for a oven method that can produce the same tender juicy ribs.
Coat ribs in flour, paprika and salt, add water to half way up ribs, bake at 250º for one hour, turn and bake for another hour, then drain pan, and coat ribs with your favorite sauce and cook one half hour more at 350º. You'll never mistake it for the overnight low-n-slow but works for me.
beef ribs.....are rib feather ribs (under the rib eye)
chuck short ribs & plate ribs these are the meaty ones...
for pork
you have the belly ribs down to the sternum.....these are the cheap wide one..
the st louis ribs similar the the belly ribs.....but with the sternum off
baby back ribs...
usually the st louis ribs are cheaper than baby backs...we sell them for 2.59-2.99lb with just a little more meat on them
the baby backs are the sweetest tasting of the ribs ..
southern style ribs (cut from pork butt)
country style ribs ( traditionally from the rib end of the pork loin but a generalized term that can also mean the pork butt ribs
if you want fall off the bone then the ribs will have to cook for a long time....you can expedite this by putting beef/pork ribs in instapot for 45-60 minutes...then finishing in the oven on tinfoil
for seasonings...its personal taste...
lately ive been mixing bbq sauce with A-1 and teriyaki sauce mix up and brush/baste while cooking
I would change up the seasonings myself, but otherwise have tried the recipe and it works to make tender ribs in the oven. You can open the foil and broil them for a few minutes each side to give them a "crust."
Use some liquid smoke mixed with water; put it on the foil under the ribs so it can steam in there. It's not real BBQ, but if you want ribs from the oven, you have to cheat however you can.
Use some liquid smoke mixed with water; put it on the foil under the ribs so it can steam in there. It's not real BBQ, but if you want ribs from the oven, you have to cheat however you can.
I'd Agree
I worked for a fine dinning night club back in the 70's and on the weekends
we would sell over 60 Rib dinners and about 20 Chicken & Ribs.
What ever you think you need for liquid smoke cut that in half
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