<p>We have a grill, but it’s 14 degrees out. Anyone have any luck making ribs in the oven? If so, please tell me how long, what temp, if you put liquid around 'em and I assume tightly wrapped with foil is a must. Kids got me a BBQ cookbook for Xmas and I don’t have the heart to tell them I’m not standing outside grilling until it’s at least 60 degrees out.</p>
<p>I just made some short ribs that were AMAZING, although that is not really the same thing… the recipe involved browning them, putting them in a roasting pan with sauteed onion, crushed garlic cloves, 2 cups of red wine and 1/2 cup of balsamic vinegar, covering with foil, then in the oven for 4 hours at 325 degrees.</p>
<p>The meat was falling off the bone when I took them out.</p>
<p>I used to do ribs in the oven all the time. Cover ribs with your favorite BBQ sauce, cover Pan tightly with foil and bake at 300 for 3 hours. Uncover and turn temperature up to 350, bake for another hour, turning after 30 minutes. The ribs are fall off the bone tender.</p>
<p>Excellent – thank you! Both great ideas. Wish me luck for the big game.</p>
<p>I am a big fan of Alton Brown that does the show “Good Eats” and he had an entire program on the science of cooking ribs. The most important thing he says is to cook them for a long time at low heat (215-225 for 6-7 hours or more). Take the backmembrane off, use a dry rub and put them in the fridge over night, the next morning cover them with foil cook in the overn and the last half an hour put the barbecue sauce on them. Really good results with this.</p>
<p>I cook ribs regularly in the oven with great results. Very very VERY easy. Get out pan. Wash ribs. Put in pan. Sprinkle / rub favorite recipe of the day rub (salt, pepper, thyme, mustard, maybe some honey or not maybe some brown sugar or not; maybe some molasses or not; you can’t really go wrong… have fun) then throw 'em in a preheated to 275 degree oven for many hours. Three or so. Or some more depending on when you need 'em. Check on 'em once in a while and when the meat is falling off the bone take 'em out and watch the hordes gobble 'em up. Low and slow, baby, low and slow. It’s not rocket science and the foodies think you’re effing brilliant and all you did was throw 'em in the oven and take 'em out a few hours later.</p>
<p>OK, I’m going to ask a dumb question here. What kind of ribs? Country? Rack? The culinarily challenged want to know.</p>
<p>Best ribs ever are baby back…but also expensive. Usually run $3.99 lb but sooo worth it</p>
<p>I’ve had great luck making ribs in my crock pot also. I just generously brush them with bbq sauce, put them in the pot, cover, and cook all day. I usually cut them up and stand them up (with the bones vertical) in the pot. They come out SOOOO tender. H loves them.</p>
<p>Just before serving, sometimes I take them out, brush them with some more sauce, and set them under the broiler for a couple minutes to finish them up.</p>
<p>Justamom5465 has it right…crock it all day AND broil to finish. The sweet, crispy, deliciousness of BBQ ribs without any hassle. Off to the market…gonna get me some :-)</p>
<p>baby back ribs with a dry rub of salt, pepper, little cayenne, cumin, paprika, and orange zest.
slow cooked and broiled at the end…in lieu of the grill</p>
<p>If I were doing baby backs in the oven, I would do them exactly the same way I do them on the smoker. Remove the membrane, sprinkle with my bar-b-que rub, and throw them uncoverd in a 225 degree oven for 4 to 6 hours, until the meat has pulled a half inch back from the ends of the bone.</p>
<p>Cooking in a crock pot or a foil covered pan is a braising technique and is probably better suited to something like country ribs or beef short ribs. It’s basically cooking them like a pot roast.</p>
<p>I’m not a big rib maker however my BF is. He’ll be the one outside grilling when it’s 14 degrees out. Literally. He just grilled us dinner the other night and we had a foot of snow outside! I have seen him make ribs in the oven though. Not sure on the recipe.</p>
<p>I agree with most posters. I make a dry rub (brown sugar, salt, pepper, paprika, cayenne, cumin, and garlic powder) and coat the ribs (baby back). Then low and slow, about 250, for at least 3 hours. Maybe brush with bbq sauce for the last half hour. If on the outside grill, cook over indirect heat.</p>
<p>I am also an Alton Brown fan, and I make his rib recipe, from his episode,“Who Loves Ya,Baby Back?”.[Who</a> Loves Ya Baby-Back? Recipe : Alton Brown : Food Network](<a href=“http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html]Who”>http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html)</p>
<p>This one takes a little time, but it’s worth it.</p>
<p>Hmmm. We got a huge jar of “Rudy’s” bbq rub as a Christmas gift (and some sauce too). Now I’m thinking of doing some baby back in the oven like idad and ghostfire recommend.</p>
<p>Sounds like a good project for a snowbound day, like today or tomorrow.</p>
<p>We remove the membrane, put a dry rub on the ribs (we use baby back). Wrap them in aluminum foil and put in the oven low on a sheet pan…around 250 degrees for around 6-7 hours. Then we remove them the aluminum foil and broil or grill on the stove if you have one of those adding barbeque sauce glaze. Works great everytime.</p>
<p>For those of you that use a dry rub…give me a hint, I’ve never used it before. Do you literally just rub it in until it has a really thick coating on it? Or just “sprinkle it on”?</p>
<p>We make country ribs in the oven all the time. The recipe I have boils them for an hour in a partially covered pot with a chopped onion and some red pepper flakes. Then put them on a cookie sheet (I cover mine with foil to reduce the mess), cover with barbeque sauce, and bake at 350 for 20-30 minutes. We make our own sauce, but you can use any sauce you like. I turn them and brush with sauce once during cooking, and serve sauce on the side. The meat is very tender when you cook them this way, too.</p>
<p>My usual routine with oven roasted ribs is similar to Intparent’s: I never let them cook for more than 45-50 minutes at about 375 degrees without any cover.</p>
<p>Also, I prefer spareribs. Never really enjoy baby backs because they do not seem to have as much flavor. My test for flavorful pork ribs is whether or not they taste good without any sauce. Country style, also known as St. Louis style ribs aren’t true ribs but they nevertheless can be made into a great meal.</p>
<p>Try preparing you ribs with a marinade/sauce of chopped tomatoes, onions and Sherry. Very tasty and tender.</p>