need help with a good Rib recipe

[papasmurf]

ok gents the title says it all I am in the mood for some good ribs but I have never made them in any other way then BBQ at a friends. I CAN NOT BBQ since I live in a building . so please keep that in mind I thank you all in advance for your Ideas




Nick

[SmoovD]

With A BBQ out of the question, I would utilize the oven set at 250 degrees. Put on your rub/seasonings on the ribs and place them in the oven, covered. I would recommend at least 4-6 hours or until tender. When the meat is breaking down coat with your sauce of choice and have at it. Not preferable but it will do.

[Jim]

With A BBQ out of the question, I would utilize the oven set at 250 degrees. Put on your rub/seasonings on the ribs and place them in the oven, covered. I would recommend at least 4-6 hours or until tender. When the meat is breaking down coat with your sauce of choice and have at it. Not preferable but it will do.

I have done this when its an only option. You can pop them under the broiler to brown them up first or after a few hours, both work but the results are slightly different. What ribs are you looking to make?
You can go lower on the temp 185-200.
No rules except take your time.

[papasmurf]

I have a nice Rack of pork ribs



Nick

[mano]

Low 'n slow

First take off the back membrane by using a knife to lift some off and then use a paper towel to pull off the rest. Most of it should come off in a pull or three, otherwise take the time to get most of it off. This can be PITA but it's worth it.

Next make a rub:

Best Ribs In The Universe Rub - 1/4 Batch. I usually quadruple the recipe and keep the left-over in a plastic container. It lasts the better part of the summer.

1/2 cup brown sugar
1/4 cup salt
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic powder
1 teaspoon onion powder

One great thing about rubs is that you can feel free to add or omit some ingredients, but most people have these spices.

If you want, brine the ribs for 2-3 hours in water and large grain salt (sea salt or kosher) with a liberal amount of molasses.

Pat dry and put on the rub. Let sit for 30 minutes.

Place in oven at 200 F and cook LOW 'N SLOW for three hours. The tough rib membrane will slowly break down and the ribs will be tender. You DON'T want them falling-off-the-bone. You want them easily pulled from the bone.

Wrap in foil and with 1 cup or so apple juice. This will help return some of the moisture lost during the baking process. Bake for another hour.

If you want to add BBQ sauce go ahead and then broil for 5-10 minutes each side. Broiling them longer will burn the sauce and add a bitter taste.

Have extra sauce and and let people dip at the table.


FWIW, I smoke my ribs outside, but this should be a good indoor alternative.

[papasmurf]

OK I have basically made the same rub as Mano said minus the chili powder and onion powder .



Ribs are in the oven at 195(since that is one missing from my collection )

Thank you gents for the help I will let you know how things turn out .


Oh and I have my own BBQ sauce that I have made a few days ago


Nick

[Jim]

OK I have basically made the same rub as Mano said minus the chili powder and onion powder .



Ribs are in the oven at 195(since that is one missing from my collection )

Thank you gents for the help I will let you know how things turn out .


Oh and I have my own BBQ sauce that I have made a few days ago


Nick

Take a photo Nick...

[papasmurf]

Take a photo Nick...

I will once they are done .......May even take a photo of the dogs taking down a rib or 2




Nick

[SilkySmooth]

Americas Test Kitchen has a recipe for the oven


http://www.americastestkitchen.com/l...cipe&iSeason=7



==Tom

[papasmurf]

ok Guys the ribs are finally ready I took them out of the oven took the pictures but I am starving so you guys will not get to see them until later .
Only cooked for 6 hours





Thank you all

Nick

[papasmurf]

Almost forgot the pictures







Nick

[Austin]

Well how were they Nick?

[papasmurf]

Well how were they Nick?

in one word




incredible


after being in the oven for 6 hours they were very tender and the taste was great it was missing the smokiness that ribs should have but over all for some one in my situation (no BBQ) they were very good . I will with out a doubt do them again . just might start them a bit earlier next time . ribs at 12:00 AM not the best thing for the heartburn .



Nick

[Thomas]

Nice job! (just found this thread)...I smoked a few racks last time with my own rub and forgot the brown sugar. Couldn't figure out how I got it so dark before..

8 parts (handful) brown sugar
4 parts paprika
1 parts ground cloves
2 parts cumin
2 parts salt
2 parts black pepper
1 part cayenne pepper.

Rub on to the ribs and let sit an hour or so, wrapped in foil but outside the fridge. Smoke between 4-6 hours or until bone ends are exposed around 1/4 inch from the tips. Serve with baked mac & cheese and a good red wine. Bliss.

[SilkySmooth]

Nice job! (just found this thread)...I smoked a few racks last time with my own rub and forgot the brown sugar. Couldn't figure out how I got it so dark before..

8 parts (handful) brown sugar
4 parts paprika
1 parts ground cloves
2 parts cumin
2 parts salt
2 parts black pepper
1 part cayenne pepper.

Rub on to the ribs and let sit an hour or so, wrapped in foil but outside the fridge. Smoke between 4-6 hours or until bone ends are exposed around 1/4 inch from the tips. Serve with baked mac & cheese and a good red wine. Bliss.

That sounds like my rub, but I use Turbinado Sugar. It doesn't burn like Brown Sugar.


==Tom

[Pete_T]

For future reference (since you already made yours) Alton Browns recipe is great. I think its pretty similar to what you did, except he braises his in foil and drains the fat and juices from the cooked ribs into a pot and reduced that to make a sauce. Theyre damn fine.

http://www.foodnetwork.com/food/reci..._11125,00.html

I dont use old bay seasoning and use a similar rub. I also dont add salt to the rub, you can sprinkle that on separately.

[Thomas]

That sounds like my rub, but I use Turbinado Sugar. It doesn't burn like Brown Sugar.

==Tom

I kind of like the character that the burnt parts give to the meat. As long as it's not rib jerky and blackened throughout.

[ouch]

They seem to have come off pretty good- as good as you could expect in an oven.

I like them on the grill with a simple dry rub (millions of recipes exist, and they're all pretty good- salt, pepper, paprika, chili powder, coriander, cumin, garlic, onion, and sugar)) served with some home made bbq sauce- brown sugar, ketchup, molasses, garlic, onion, cider vinegar, peppers and bourbon.

My second favorite would be Chinese style. Most restaurants use a marinade that's little more than sugar and food coloring. Try mixing hoisin sauce, sugar, ketchup and/or chili sauce, garlic, ginger, shallot, soy sauce, and sesame oil to taste. Baste ribs during the last 30-60 minutes of cooking. This is one time you won't mind getting the marinade a bit burnt. You can also make a Chinese style dry rub with garlic, ginger, onion, pepper, and five spice powders, the latter of which should be used sparingly, as it's a bit on the weird side. You can also make your own five spice powder by toasting and grinding szechuan peppercorns, star anise, clove, cinammon, and fennel seed. To die for. This method also works well for making traditional char siu. Slice a pork butt lengthwise into about three strips about 2 1/2" thick. Make several incisions at a 45 degree angle, cutting almost all the way through the meat. Marinate and grill for about 35-40 minutes, finishing at a heat high enough to create some nice charred areas. Oofah.

Of course, you'll need some home made duck sauce, as well.

[mulepackin]

Dammit man, I'm sitting here drooling on myself. Last ribs I had were a not even lukewarm plate of Tony Romas. They do in a pinch, but don't come close to what we can do ourselves. Nice work.