BBQ ribs?

[iamme]

without marinating, bring, smoking, or grilling.......can ribs still be made to be yummy?

i've got a slab of pork ribs and would like to eat them tonight for dinner (about 4 hours away). any recipes suggestions?

 

[FoBoT]

throw them in a pan
pour a bottle of BBQ sauce on them
put in oven
cook
wait 4 hours
eat

 

[NascarFool]

Boil them first to make them nice and tender. Put them in a rectangular pan lined with tin foil, cover them with your favorite BBQ sauce and throw them in the oven at 400 for an hour.

 

[Rastus]

Pork ribs do not need to be boiled.

Wrap them in saran wrap tightly. Wrap saran wrapped ribs in aluminum foil. Bake in 250 degree oven for at least four hours. They steam in their own juices that way and cook slowly so they become very tender. It's an amateurs trick, but I've seen some BBQ places do it.

You can add any combination of onion, garlic, bbq flavors you want to before you wrap them.

 

[iamme]

Originally posted by: Rastus
Pork ribs do not need to be boiled.

Wrap them in saran wrap tightly. Wrap saran wrapped ribs in aluminum foil. Bake in 250 degree oven for at least four hours. They steam in their own juices that way and cook slowly so they become very tender. It's an amateurs trick, but I've seen some BBQ places do it.

You can add any combination of onion, garlic, bbq flavors you want to before you wrap them.

saran wrap and then aluminum foil? never heard of that....interesting. they stay juicier that way?

 

[Rastus]

Originally posted by: iamme

Originally posted by: Rastus
Pork ribs do not need to be boiled.

Wrap them in saran wrap tightly. Wrap saran wrapped ribs in aluminum foil. Bake in 250 degree oven for at least four hours. They steam in their own juices that way and cook slowly so they become very tender. It's an amateurs trick, but I've seen some BBQ places do it.

You can add any combination of onion, garlic, bbq flavors you want to before you wrap them.

saran wrap and then aluminum foil? never heard of that....interesting. they stay juicier that way?

Yes they do. You are trying to seal it so the steam does not escape easily. 250 is just above boiling point, so steam is generated. Also at 250, the saran wrap will not melt into your ribs, afterall, laminated pork ribs is not a favorite of anyone.

 

[iamme]

damn, i got all excited to try the saran wrap, only to find we ran out maybe next time.

i threw some dry spices on top of the rib, wrapped it tightly in aluminum foil, and put it in the oven at 250 degrees.

 

[FoBoT]

are they done yet?

i am hungry

 

[InverseOfNeo]

No saran wrap, no boiling....put ribs in pan, cover ribs in bbq sauce, cover pan with foil....put in oven at 350-375 for an hour and a half, put more bbq sauce on them, and bake uncovered for another 10-15 minutes.

 

[iamme]

Originally posted by: FoBoT
are they done yet?

i am hungry

still cookin'

 

[jcuadrado]

take some pics when they are ready.....let's see how they came out.

 

[iamme]

Originally posted by: jcuadrado
take some pics when they are ready.....let's see how they came out.

unfortunately, i let my buddy borrow my digital camera, so i can't. i do have my cameraphone, maybe i'll try w/ that

 

[ponyo]

Mr Alton Brown

My favorite rib recipe. I made this again tonight. Delicious as always.

I used spare ribs instead of babyback. Cheaper and more meat. Just have to cook it about 4 hours instead of 2.5 hours for babyback.

I used store bought rub as convenience and I subbed apple juice for the wine in the braising liquid. I finished off with bbq sauce instead of reducing the braising liquid. Saves time and taste better imo.

Had awesome dinner with steamed mussels w/ artichoke hearts, Spaghetti with longneck clams and mussels, and the ribs. Finished off with homemade Ben & Jerry Cherry Garcia icecream. I'm so full.

 

[Midlander]

Originally posted by: Rastus

Originally posted by: iamme

Originally posted by: Rastus
Pork ribs do not need to be boiled.

Wrap them in saran wrap tightly. Wrap saran wrapped ribs in aluminum foil. Bake in 250 degree oven for at least four hours. They steam in their own juices that way and cook slowly so they become very tender. It's an amateurs trick, but I've seen some BBQ places do it.

You can add any combination of onion, garlic, bbq flavors you want to before you wrap them.

saran wrap and then aluminum foil? never heard of that....interesting. they stay juicier that way?

Yes they do. You are trying to seal it so the steam does not escape easily. 250 is just above boiling point, so steam is generated. Also at 250, the saran wrap will not melt into your ribs, afterall, laminated pork ribs is not a favorite of anyone.

DO NOT, I repeat, DO NOT put anything in Saran Wrap and then put it in the oven. While you may not see any change in the wrap, it is possible to leach materials out of the wrap by having contact of the wrap with fat during cooking.

Besides, the foil will trap any water vapor. You don't need the extra layer.

 

[FoBoT]

are they done? did you eat them?

i had some turkey dinner, but i was thinking of them ribs the whole time

 

[iamme]

Originally posted by: FoBoT
are they done? did you eat them?

i had some turkey dinner, but i was thinking of them ribs the whole time

they were DEEEELICIOUS

softest, juiciest ribs i've made in a while.

i just put a spiced rub all over it and wrapped it in aluminum foil. there is juice and oil that accumulates at the bottom while cooking (which might have contributed to keeping the ribs moist and tender), so be sure to put the wrapped ribs in a foil pan or something. i cooked them for 4 hours @ 230-250 degrees. once done, i turned on the broiler and put on some of my favorite BBQ sauce. cooked for a little longer w/ two coats of BBQ sauce.

no pics, but they were so tender and joicy

i didn't use saran wrap and i probably won't in the future since the aluminum foil seemed to do the trick.

 

[Kibbo86]

Nicely done iamme.

I've found that Alton Brown's recipie above does wonders. If you just use a lot of foil, and crimp it tight, you don't need Saran. Note how Brown reduces the juices that accumulate to make an instant, meaty, BBQ sauce from scratch. Once you try it, you won't go back.

 

[iamme]

Originally posted by: Kibbo86
Nicely done iamme.

I've found that Alton Brown's recipie above does wonders. If you just use a lot of foil, and crimp it tight, you don't need Saran. Note how Brown reduces the juices that accumulate to make an instant, meaty, BBQ sauce from scratch. Once you try it, you won't go back.

yeah, i wrapped it pretty tight. the BBQ sauce i use is called "Sweet Baby Ray's":

http://www.sweetbabyrays.com/

it's good stuff i may try AB's sauce next time.

 

[EmperorIQ]

Originally posted by: Rastus

Originally posted by: iamme

Originally posted by: Rastus
Pork ribs do not need to be boiled.

Wrap them in saran wrap tightly. Wrap saran wrapped ribs in aluminum foil. Bake in 250 degree oven for at least four hours. They steam in their own juices that way and cook slowly so they become very tender. It's an amateurs trick, but I've seen some BBQ places do it.

You can add any combination of onion, garlic, bbq flavors you want to before you wrap them.

saran wrap and then aluminum foil? never heard of that....interesting. they stay juicier that way?

Yes they do. You are trying to seal it so the steam does not escape easily. 250 is just above boiling point, so steam is generated. Also at 250, the saran wrap will not melt into your ribs, afterall, laminated pork ribs is not a favorite of anyone.

it doesn't melt the wrap?