The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup (120 mL) orange juice. Pour into a 9x13-in pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with aluminum foil and bake in a 300°F (150°C) oven. Total cooking time can be as short as 2 hours or as long as 4 hours. Flip ribs over halfway through cooking.
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After the ribs are done cooking, remove th aluminum foil and continue to cook for about 10 min. per side to thicken the sauce.
A variation on this recipe is to make Chinese cinnamon spare ribs. Usually this dish is made on a stovetop with spare ribs cut into small pieces. This recipe will work for both whole ribs and for cut ribs, but I prefer the whole ribs.
In a mixing bowl, combine 1 cup (245 mL) soy sauce, 1 cup (220 g) brown sugar, 1 cup (245 mL) sherry, 1 tsp. (2.3 g) ground cinnamon, and 1 tsp. (2.1 g) ground black pepper. Pour into 9x13 pan and bake in same way as previous recipe.
Oven Baked Spare Ribs
Barbeque sauce
| 1 18 oz. (500 g) bottle BBQ sauce | whisk |
| 1/2 cup (120 mL) orange juice |
Chinese Cinnamon
| 1 cup (245 mL) soy sauce | whisk |
| 1 cup (220 g) brown sugar | |
| 1 cup (245 mL) sherry | |
| 1 tsp. (2.3 g) ground cinnamon | |
| 1 tsp. (2.1 g) ground black pepper |
Bake at 300°F (150°C) for at least 2 hours, flipping ribs halfway.
Uncover and bake each side for 10 minutes to finish.
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So stop eating the pig, f*#ker.
Got another similar method.
I dry rub them first; brown sugar, chili powder, dry mustard, cayenne pepper, salt, pepper(not an exact science for me, search for dry rub recipies and knock yourself out), cover in aluminum foil with sealed edges(you can braise them right in same the foil if youre carful not to rip it), and chill in the fridge for a couple hours or overnight. Open one end of the foil, pour in 1 1/2 cup of white wine(or a can of beer) and 1-2 tablespoons of liquid smoke(I happen to like the hickory flavor), seal it up, bake it at 250 for 2 - 2 1/2 hours. Once finished, throw the sucker on the broiler and slather it with bbq sauce, should only be a minute or two per side,watch for the sugar in the BBQ sauce to caramelize.
Works for me since I have long parted with my Weber.
I also use onion and garlic powder in the rub.
Bake at a lower heat for a longer period of time 5-6 hours at no more than 250 F - beer, foil, all the other things are right on the money -
I would love to try your baked rib recipe
but you didn't say how many lbs.of ribs it
makes.
P.S. Thanks for not calling these ribs "Barbequed" to many times people refer to this procedure to BBQ which is like calling a moped a harley just cause it has 2 wheels
It did sound good at the time though.
-Dan
soak ( literally) in some great sauce and leave the meat in the oven but dont rub it and fondle it that is pure insanity... ty
gross gut,
CCdesStasi-Allee
Place ribs in broiler (they are totally cooked at this point from boiling so you just need to brown them)
Brown them till red brown. Cover in bbq sauce and carmalize.
Served best w/ a cold beer.
Baby Back Ribs (1 or more racks)
Your choice of BBQ sauce - I like Sonny's, KC Masterpiece or Kraft.
Foil lined baking pan(s).
Wipe rib racks w/paper towel, cut to fit pan(s).
Coat rib racks in BBQ sauce, place bone side up in pan(s)
Into pre-heated 400 degree oven - 30 minutes!
Turn racks in pan, brush/spoon on add'l BBQ sauce - 30 minutes!
Remove and cut into rib pieces.
Else go out to Famous Daves BBQ....
Virgin Olive Oil.
Some BBQ sauce
Ground ginger
Piri Piri
A touch of Garlic
Honey
A little water
And the killer: Sweet Chilli Sauce
Sometime I also use a touch of sesame oil
Doesn't matter that much.
Vegetarian: Ancient tribal name for the village idiot who could not hunt, fish, ride or trap.
I follow a strict vegan diet. I eat only vegans.
Second... I'm curious what the OJ does? Does the acids in the OJ break down the tissue to make the meat more tender? I've seen OJ used in several rib recipees. I'm trying this one out, but basting the ribs instead of soaking them. Also, since I'm a man, I like to rub my meat in spices before cooking, so I've rubbed them full of my own special rib rub.
aaah, well, okay,,, depends on who's bbq we're talking about....
orange juice is inherently high sugar aka sweet, reduces well, the remaining flavor is a pleasant citrus twang; sugar does well in the caramelize category, and it's an easy 'fix'
vegans and 'sweet-on-meat' are both good tasting; I find a liberal sprinkle of fresh dill does wonders for spaghetti veganese.
ONE CUP OJ (ANY KIND) MIX WITH 3/4 BOTTLE OF SWEET BABY RAY'S
BBQ SAUCE. MIX VERY WELL. PLACE 2 RACKS OF RIBS IN SHALLOW BACKING DISH. BONE SIDE UP. SEAL TIGHT WITH FOIL. 3 HOURS AT 250. PLACE UNDER BROILER FOR 3 OR 4 MINUTES. SLATHER WITH REST OF SAUCE. IT'S SO SIMPLE, A 5TH GRADER CAN DO IT. ENJOY
I know they should cook faster but to me (and at such a low temp) 2 hours sounds like a good time.
2 hours is good
No foil, no par boil, do a dry rub and cook at 225 to 250 for 3 hrs for a very small st. louis rack. 3 to 4 hrs for med rack. 4 to 5hrs for big rack. slice ribs and broil just until sizzlin, flip broil again just til sizzlin. serve sauce on side. Even better do all this in a smoker with charcoal and wood. I am a truck driver and prefer the smoker much better but they cook well in the oven too. Rib tips and rib brisket take up to 6 hrs at this low temp. They are what are trimmed off a whole rack of spare ribs to get the st louis cut of ribs. Have fun just givin my opinion.
You can use a lid without a problem. The foil was suggested because most people don't have lids on their roasting pans large enough to accommodate ribs.
i've tried varying the times at which i take the aluminum foil off, and i've found that the longer it's left off, the more the crust develops. right now, i like to leave it off for half an hour to forty five minutes. and i place the ribs membrane-side up first, then flip later to develop the crust on the meatier side. also, after flipping, i like to glaze the rack with a half and half mix of barbeque sauce and honey every fifteen minutes to help with caramelization and...well, just because i have a weakness for honey glazed ribs. i know it releases heat from the oven and moisture...but i haven't really noticed a different in the final product.
A quick 'n' easy sauce for ribs or chicken can be made from just 2 ingredients:
Pick-a-Peppa sauce
Peach All-Fruit (or similar)
Use enough Pick-a-Peppa to cover the ribs, plus a bit to add after turning, then add peach jam to taste.
If you want, add a teaspoon of olive oil.
Used saved mixture to baste.
I made minor changes to the recipe starting with the BBQ sauce:
1/3c brown sugar instead of molasses, added 1/3c Jack Daniels, and used 1/2 a med. bulb of garlic instead of a few cloves. Stove-splatter-lickin'-good!
Since there was a bit of fat that was difficult to shave off I boiled the racks for about 10 min prior to baking- eliminated most all of it except about two or three tablespoons visible in the sauce upon completion. I baked them covered for almost 3 hours (they're big thick racks!) then as the spuds and veggies were steaming uncovered and basted every few minutes without turning. Absolutely awesome! Looking forward to leftovers for lunch tomorrow and be the envy of the other staff!
I don't know why you even publish such nonsence.
Subject: rips
I like to boil the ribs in a pot of water with a rubber boot, than throw out the ribs and eat the boot.
For the love of God, don't you folks know that boots have soles two! Eat the pig, save the boots!
Oh, and the recipe is great!
My tweaks - I use a vinegar-based marinade to tenderize the meat then sub orange marmalade (with orange zest) for the OJ as part of the sauce. Awesome!
Dry rub with brown sugar red and black pepper, salt, onion and garlic powder. Wrap slab in tin foil. Place on rack above skillet. After water in skillet starts to boil turn oven down to 275F. Cook for 3.75 hours then open foil and slather ribs with your favorite BBQ sauce. Cook to brown sauce and serve.
To our vegan contributor, You do know that pigs are omnivorous and certainly would eat your dead carcass if they had the opportunity. Do you also express such hostility to the many completely carnivorous animals on this planet? I suppose you hate cats and all sea life as well? You know they would also eat a pig, dead or alive. We humans just have the intellectual capacity to engineer succulent and enjoyable cooking methods, and of course the use of our handy opposable thumbs. Have a nice day and enjoy your delicious celery sticks.
Sincerely, Carnivore Woman
Ahan, I never cooked ribs with a grill ... well if you say your recipe is tried n tested then it would be a pleasure to give it a try :)
sea salt,coconut oil,italian herbes... cook stove top
untill nice and smooth... when u put this on ribs, etc.
u will get this...
It makes Pig whistle
Chicken choke and
Fish wish for the Sea...
there's a product called (generically) liquid smoke.
it's made by condensing the actual smoke from wood chips - carries the flavor.
Remove membrane off the back side
Rub with lawrys and garlic pepper
Cover tight with foil
Bake for 3ish hours at 225.
Remove from oven, leave covered.
Let sit and become room temp or throw in fridge for hour or so.
Get two basting bowls, one for honey, one for BBQ sauce.
Fire up the grill nice and hot.
Grill for a couple minutes then flip, baste honey on the cooked side,
cook another couple minutes flip and baste other cooked side with honey.
Grill a couple minutes and the honey will crispy up nice, flip and do the same thing with the BBQ Sauce, it will also crispy up.
Convenience of baking, perfection of grilling!
Father beans....hilarious!!! Maybe those against eating meat should be visiting another site...I'm wondering why your on a site about eating meat! Hey MILF...a meat eating female with a great name...bet your hot!
Probably. If you stack them, then you'll need to significantly increase the time. If you put them side by side, then a slight increase in time may be enough (unless you block air circulation in the oven). Exactly how much more would be very difficult for me to predict.
So, yesterday, armed with two racks of baby back ribs and one well-stocked spice rack, I set to work. The dry rub was as follows (SI measurements; 0.5 dl is about 3.5 tablespoons):
1.5 dl brown sugar
0.5 dl coffee grounds
1 tbsp salt
2 tsp chili powder
1.5 tsp black pepper
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp ginger powder
1 tsp cinnamon
0.5 tsp cayenne pepper
0.5 tsp cumin
Makes about 2.5 dl (or 1 cup). I used half of this on the ribs, and stored the rest for the future. The ribs went to the fridge for the next day.
The next day I proceeded along the lines of the Chinese rib recipe above: I used the remainder of the rub instead of sugar, equal amount of sherry and half as much soy sauce (as it was already sufficiently salty and spicy).
After the meat was almost done, I took the ribs out, filtered the sauce (to get rid of coffee grinds) into a kettle, and put the meat back in with more heat. I added a bit of flour to the sauce to thicken it and reduced it for about 5-10 minutes until it was syrupy. Then I glazed the meat with it and put them back in for another 5 minutes.
The sauce came out perfectly. The coffee aromas blend with the sweet and spicy elements.
I heartily recommend this to everyone :)
Tonight, because I don't feel like getting the propane tank filled, I will try an oven baked method instead. I think I will go with a brown sugar and usual dry rub mixture (usually don't use much sugar). I like the previous posters method of putting skillet with water in the oven to get some steam action, I like that -- its pretty much my reason for wrapping them in foil on the grill and also to not burn them. I'll let you guys know how the cooking goes, it will be a little experiment in rib cooking for me.
And I will ask the pig how he likes it as I rip the meat off his bones! Weee weeeee little piggy!
thing about ribs is, they are roughly same thickness - so a 10 lb slab cooks in about the same time as a 6 lb slab.
I do mine seasoned & wrapped in foil at 325'F for min three hours - that's a single layer timing, no stacking/piling up, etc.
you can go hotter, shortens time a bit - but the nice part of the foiled in oven low & slow method is the timing becomes less critical. you can easily hold them another hour - if longer is needed, turn off the heat & just leave them "rest" in the oven. the longer the time the more tender it will get - and it can get to "falling off the bone stage" - which some folk do not like so depends on how you like yours.
dry them off & grill / broil to finish
My ribs are in the oven at this moment, 250F for about 2.5 hours, no spices or sauce. I will baste in BBQ sauce flipping ribs every minute for 10 minutes. I use Diana's BBQ sauce, any flavour. I used foil to cover my cookie sheet to prevent horrible messes, with parchment paper (not wax) so the ribs won't stick to the foil.
I will let y'all know how they turn out ;)
1. Hire a driver and drive to a local village outside of the city. Browse several roadside vendors with freshly butchered pork and select your ribs. Since it's just before New Years Day (a huge deal here) there are literally dozens of local farmers selling freshly butchered organic pork. In our case, we bought about 10 kgs, roughly half of a medium sized pig, from the back leg to just before the front legs. We learned from the farmer that the pig had been fed only natural corn and was slaughtered only hours before we arrived.
2. When we got back home, I removed the rear leg from the ribs, and cut enough ribs from what remained to fit in our oven pan, removed the skin, trimmed the excess fat and rib meat, reserving for future use.
3. Since we don't have nice prepared barbeque sauces or rubs here, I had to improvise from the original in the article. Here's our BBQ sauce/rub recipe:
- ~1 cup of orange juice
- 300mg of Ketchup
- ~20 cloves of fresh garlic crushed
- ~2-3 tbps of Paprika
- Salt to taste
- Crushed red and black pepper to taste
Combine the ingredients and adjust as necessary to your preference. The exact amounts will depend on your personal taste. In Georgia, they tend to prefer very spicy foods so we tend to go heavy on the Red pepper.
4. Slit the outer (meaty part) of the ribs and sprinkle both sides with salt and black pepper
5. Brush/slather the BBQ sauce mixture over the ribs and put the reminder in the bottom of the roaster pan.
6. Cover the pan/ribs with aluminum foil and cook in oven at 275F for ~ 4 hours.
7. Remove foil to caramelize for the final 20-30 mins
8. Remove from the oven and enjoy. Amazing! Thanks for the recipe.
As an early post on the thread suggested, I also placed lemon slices over each rib, adding fresh fennel and basil pretty much just to make it look better in the baking dish.
After about 3 and a half hours, removing the ribs from the dip and broiling them for about eight minutes on each side imported the all-important char layer that locks in the juice while carry-over heat does its job on the inside.
Haven't read most of the posts on this thread, so this probably isn't adding anything to the discussion that hasn't been said already, but all this is really just to say 'THANKS!"
I appreciate your input....quick...please help.
thank you very much/nellie :)
remove silver membrane on back of ribs
slather ribs with your favorite rub
place into rimmed baking pan, meat side up
pour pineapple juice and white wine vinegar (1/2 cup each) onto ribs.
Cover tightly with aluminum foil--place in refrigerator 8-12 hours or overnight.
Take out pan and sit on counter 1/2 hour. Preheat oven to 375F
Remove foil-cook ribs for 30 minutes.
Cover with foil-reduce heat to 325F. Cook for 30 minutes.
Remove foil. Brush favorite BBQ sauce or mop. Cook 20-30 more minutes (if that).
Enjoy!!!!
Get a laaarge aluminum pan, a roll of aluminum foil wide enough to cover the pan.
Also a jar of Stubbs Barbecue sauce, (It's the best), and a Sunday edition of the newspaper.
Take it home, preheat oven to 275 - 300 degrees. Get the ribs out, wash them off, take the thin membrane off the back of them. Once you get it loose, it will peel off like a thick skin.
Pat them dry with paper towels, put in the pan, coat with the rub. Cover pan with foil. Once oven is to temp, put pan is oven. I usually set the aluminum pan on a cookie sheet or something heavier so I know I can lift it easier because the aluminum pans are usually thin and and not all that sturdy for handling, especially when hot.
Cook the ribs for 4 hrs at 300, 5 hrs at 275. For the last hour of cooking, remove from oven, peel back the foil and pour some of Stubbs sauce on the ribs. Put back in oven for the last hour.
When they're done and you take them out of the oven let them sit for about 10 minutes before you cut into them. As they cool, the moisture in the meat will settle and redistribute evenly.
Take the ribs out of the pan, then take several sections of the newspaper and put it in the liquid left in the pan. Leave it there until it soaks up all the liquid. If you still have liquid in pan after an hr, add more newspaper. This makes disposal of the juices and sauce left in the pan a lot easier and less messy. Once you get all the juice soaked up by the newspaper, you can put the pan and foil in a trash bag without worrying about a lot of messy liquid leaking out of the bag.
There's an inexpensive cat litter made from wood that works good for this also.
I cook all meats in the oven so as to avoid the fats involved with frying, and this allows me to clean up after cooking without a big mess.
This is the easiest way to cook a big rack of spare ribs, and the easiest way to clean up afterwards. :P
I was thinking about vegan ribs and figure that their ribs may be less gamey since they dont eat meat and may require less spice in the rub but not sure. Sorry... TeeeeHeeee
Covering is necessary in this recipe. If you don't cover within the first hour the sauce in which the ribs are supposed to be cooking will have dried up and begin to thicken. Soon after, there will be burning.
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no, it doesn't melt - wrapped inside the foil, the moisture in the ribs keeps the internal temp below melting.
otoh, you can remove it and just use foil. actually I rub/foil them from the start - skipping the cling wrap altogether.
Enjoy
In 2012 I don't just call that ignorance, I call it arrogance.
It's even more ironic when this website calls itself Cooking for Engineers.
One would imagine American engineers have met the the metric system.
All recipes posted since 2005 are in both U.S. and metric units. I've updated this one on your request.
then we'll find out how many engineers are hanging around here.
did I tell you about the "architectural / engineering" /quote "firm" / unquote in Las Vegas that bragged on and on about their extensive CAD capabilities, yet when given a floor plan in meters.decimals thereof they put up a structure that was several inches short on one side?
the only expertise they demonstrated was how to cut rather large I-beams apart and weld in sections to "make them long enough" . . .
so, have American engineers met the metric system? don't bet your building on it !
Sincerely,
Penelope
An engineer who can convert measurements either way :)
Thanks All who posted great tips.
There is NO need to BOIL the ribs it does not help, it only kills the flavor. Follow this recipe above and you are set.
Btw: I do use a dry rub first, and I add a couple dashes of worstichire to the BBQ and OJ mixture.
Arrogance is assuming that everyone should use whatever measurement you like. It's also good to know you're too lazy to look up conversions. Your country sucks even if you measure in metric. Excuse me, I'm going to go throw a fit that Nigella's site posts weights in grams and not ounces.
Again, many thanks.
I am so excited to try this out. My husband is the rib king (...st
>>two pans
it's just the physical size of the "rack o' ribs" you buy - a full rack is often long enough to hang out both ends of a pan. not good, use two pans vs. "double stacking" in the pan.
>>the science of cooking 2 to 4 hours
there's some science, there's some preference.
baking at (a) low-ish temp (300'F - personally I use 275'F) and (b) covered - gives you a lot more leeway in the timing - i.e. when "done" takes lots more time to go past "done" into crispy critters at 300' vs. 450', for example.
more science: depends on size of cut, thickness, amount of bone, temperature when going in the oven, color of pan, accuracy of oven thermostat, on a rack, not on a rack, probably a few other things I missed.
preferences: some people like ribs falling off the bone, some prefer them still stuck on the bone. longer / shorter cooking time results....
but then there's more science: some sauces are more "aggressive" at "tenderizing" meat than others - at the extreme and left too long, they can make mush meat. so if there a chemical tenderizing going on in addition to the cooking tenderizing, it goes faster.
I would offer the opinion there are very few cooking tasks where one should rigorously observe "times" -
boiling eggs
pasta
fresh corn
come to mind.
otherwise blindly cooking by the clock is very likely to bite.
Prep -put in big flat pan lightly smear on some molasses sprinkle with dried onion slices garlic powder and fresh cracked black pepper.
This is heavenly on lamb ribs but can't find em lately and if I could likely I'd have to take out a loan to eat em. So I have easy cheap pork and some quicky stir fry cabbage carrot and green onion w same spices (no molasses) on the side.
...and some home made iced tea. GOOD STUFF.
Thanks!
Oven baked ribs do come out different that smoked ribs - mainly the texture tends to be softer and falling off the bone. Some people like it while others prefer ribs with a little more toothsomeness.