Help me cook some ribs!

[Jinxie]

I had a reading today for my bp - and got there early, ran across to meijers to kill some time and got 2 slabs of Baby back ribs for 3.00 a slab (yes a slab not a lb!) I've usually grilled them but it's raining here today, and well, lets just say I"m not up to standing in the rain hehe.

Soo educate me, teach me, walk me through how to make these suckers in the oven!


I have spices in the cupboard including a "rib rub" Lots of bbq sauce in the pantry, and even some beer battered french fries in the freezer that need to be cooked up. My mouth is drooling already but I don't want to mess these up LOL.

I DO know not to put on the sauce till the last part of cooking so the sugar in the sauce doesn't burn, but I want them to be yummy not tough or yucky. Also, I do NOT have a pan big enough to boil these in w/o out cutting them up/down however you want to word it. But they are "fresh/thawed" (NOT FROZEN LOL) so I could saw em if pieces if they should be boiled a bit first)

So c'mon all you rib experts...Work with me!!!!!


Thanks in advance!

A very hungry, and rib craving (hey I'm allowed I"m eating for two here hehe)

Lisa!

[pookiethebear]

cut them into portions throw them in a crock pot and douse with BBQ sauce and let them cook all day long.

[Jinxie]

It's 2pm here though now, would they be ready by dinner time you think?

[pookiethebear]

probably not, save them for tomorrow's dinner.

[Jinxie]

Originally Posted by rose2005

Jinxie...check out
http://www.homesteadingtoday.com/sho...ecipe+for+ribs

Enjoy! '


Rose

Awesome! Thanks! I've put them in the oven w/ the dry rub wrapped tight in foil. Just couldn't wait till tomorrow LOL. We're doing bbq pulled pork tomorrow night since they had roasts on sale super cheap. Which is odd because I'm NOT a port eater besides ribs and ham! (I LOVE LOVE LOVE ham LOL)

I'll have to try the crock pot recipe next time when I can get an early start to them. My mom used to do something like that but can't recall if it was w/ pork or beef ribs, she would make a bbq sauce gravy over mashed potatoes that was YUM!

I'll keep ya'll posted how I do!!

Anyone else feel free to chime in with your tips and know how, I'm just learning to cook outside my basic things so the more help the happier dh/kiddos will be (That means their menu gets varied hehe)

[Kmac15]

I made ribs two nights ago YUM
I put a rub on them and wrap tight in foil, bake at 300 for 1 1/2 - 2 hours (depending on how many ribs in the packet) open them up and add the sauce. Cook for another 15 minutes at 400 to brown the sauce and serve the melt in your mouth ribs.

[chickenista]

Here is how I do my ribs and they get rave reviews and are really, really good.

Crank the oven up, up, up! You can do them in a baking pan, a large casserole, whatever makes you happy.
Into the pan add big chunks of red onion. Not sweet little slices, chunks. Also chunks of red pepper. I also add tomatoes. Halved romas are good.
Black pepper (lots), salt and a little thyme or savory. You can also do onion flakes or garlic or red pepper flakes.
Add ribs, cover with tin foil and slide into the oven.
Check after about 15 minutes and flip the ribs and give the onions a stir.
When the ribs are browned and steamy and the onions are beginning to soften you can turn the oven to 250 and just walk away.
After about an hour or so, check, flip and stir again. Should be smelling good about now.
You can add the bbq sauce and stir around, cover and back in.
You can slow roast them this way all day long.. adding sauce as needed or not.
About an hour before you serve remove the foil and allow some of the wettest juices to evaporate and the meat to dry off a bit. You can add more sauce if need be to thicken.
The onions should be candy sweet as are the peppers. The meat should be tender and moist and the sauce after mingling with the onions, peppers and melted tomates should be divine!

[cnvh]

I do mine pretty much the way Kmac does theirs-- put whatever you want on them (sauce, rub, etc.), wrap them tight in foil, lay them in a baking dish or old cookie pan (in case the foil leaks, unless you like cleaning the bottom of your oven!), and bake them at a LOW oven (I don't usually go over 250-275) for at least 2-3 hours. After that, I unwrap them, paint them up with some more sauce, and grill them for a couple of minutes on both sides to give them a nice sear.

You can literally pull the bones right out... YUMYUMYUM

[Jinxie]

Not sure if I'm doing it right but do they Smell AWESOME! All they have on em is some "famous dave's" rib rub that I had in the pantry. But the smell is permeating the house and I'm munching on chips atm to keep from going in there and opening up the oven LOL!

Decision making time. I have regular bbq sauce, or I have honey mustard BBQ sauce. Not sure which one to use..thought about using both since I have two different slabs (One type on each NOT combined LOL)

What's ya'lls vote?

[Jan Doling]

If you have more than one packet, try a different sauce on each,, then you'll know which to use next time.

[BlackWillowFarm]

My DH works at Meijers.

I vote for the regular BBQ sauce. Which one goes best with the rub? I hope you got Sweet Baby Rays sauce. It's the best.

[Oggie]

First, drive to the Kansas City area and buy some Gates and Sons BBQ sauce.

Then, brave the rain long enough to get a charcoal fire going. Add wood chips, put Galena Rib Rub from Penzey's Spices on the ribs, and then put them on the grill (make sure there's lots of smoke) for about half an hour.

Take the ribs off the grill, wrap in foil and put them in a 275-300 degree oven for about 2-2 1/2 hours. They'll be super tender.

Then, stoke the fire on the grill back up to medium, put the ribs back on and pour the BBQ sauce over them. About 20-30 minutes later, they're ready. Don't let the sauce burn.

And be careful not to get any sauce on small children or they might be consumed in the feeding frenzy.

[Shepherd]

I use a large pan with about an inch or less of water and some beef bouillion powder, minced garlic and minced onion, place the ribs in there, salt and pepper them, and cover with foil. Slow cook in the oven for 2-3 hours, then pull them out and check for doneness. Usually by now they're ready to fall off the bone. I pour off the broth and then put the BBQ sauce on and put them back in the oven to finish off.

I save the broth I pour off for future stews or soups after lifting the hardened fat off once it's been in the frig or freezer.