We typically boil our ribs the day before, then grill them. DH wants to try baking them first very slowly to get them as tender as we can. I will buy bone and boneless.
On the internet, there are several recipes. The one that looks the most promising is to wrap the ribs in foil, and place on grill pan ( on the grates), with a little water at the bottom of the pan.
Bake for 3 hours at 200 or 225, turning once.
DH will finish cooking on the grill.
Do you think this is long enough in the oven for tenderness?
Here’s how I prepare ribs, and I have consistently gotten rave reviews:
First, before cooking, slice between each rib almost to the bottom – maybe leave an inch or so to keep them attached.
Place on rack in roasting pan. Pour about 1/2 cup soy sauce over ribs. Cover tightly with foil.
Bake at 325 degrees for around two hours. Remove from oven and remove foil. Increase oven temp to 425 degrees.
Baste on the ribs whatever sauce you want – I use hoisin sauce, but most people like BBQ. Bake for around 20 minutes, until sauce is bubbly and starts to caramelize.
The cuts of meat used for traditional smoked bbq respond best to low and slow - ribs, brisket, pork butt, etc. . They were traditionally cheap cuts of meat that need a long cooking time to relax, much like a braise does for a shank. Smoked bbq uses indirect heat so low temp plus a long cooking time. To replicate that in the oven, I’d do no more than 250 degrees. 3 hours seems about right depending on the type of ribs you are using, baby back vs spareribs.
If it was me, I’d still cook them on a lower temp. Country-style ribs tend to be fattier than other ribs so they, too, benefit from slow cooking. Boneless would just need a little less cooking time than bone-in.
I like dry rub wrapped in foil 225 for a looooong time – sometimes overnight even. Then leave wrapped until it’s BBQ time, sauce if you want and finish over wicked-hot grill. Good thing about this method is you can finish a lot of ribs fast. Bad thing is they sometimes fall apart on the grill if you are not careful! But a few lost ribs is worth it.
I do brisket much the same way except I don’t wrap it (assuming I get a good amount of fat on it). The pan drippings from the oven stage make a fantastic reduction.
I just did a deep Google dive into country style pork ribs. The problem here is that country style ribs aren’t ribs. They are either from the pork loin or the pork shoulder (also called the pork butt)*. Pork shoulder is a delicious, fatty cut of meat that benefits from long slow cooking. Pork loin is leaner, and can get nasty and dry if cooked for a long time. When you buy the meat, if you are planning on cooking the “ribs” for a long time, make sure you’re buying the pork shoulder version, not the part on the loin side.
*Yes, pork butt, pork shoulder, and country-style ribs are the same thing. Makes you wonder about the anatomy of a pig, doesn’t it?
I rub my ribs with a touch of oil and my dry rub spice mix, then wrap and seal them in aluminum foil and make at 250 degrees 5-6 hours (or more, but then the meat falls off the bone or falls totally apart). They can be finished on the grill if desired by pulling earlier from the oven. I do the baby back as well as the boneless “country ribs” the same way. Never had an issue with them getting dry or stringy.
Ok, everyone, thanks. I think I’m on the right track. I do know that low temp, longer times is the way to go. Maybe I should stick with 225 for 4 hours. I don’t want to dry them out, though. I’ll do them in batches. I have 5 lbs bone in and 5 lbs boneless. @doschicos , when you say lower temp, do you mean lower than 225?
No. 225%ish should be good. I meant lower overall temp and lower than some here recommend.
Regardless, pig meat is yummy and pretty adaptable. It might be more succulent with different cooking temps but will still taste good.
A lot comes down to personal preference. BBQ judges like tender meat but still a little pull off the bone instead of “falling off the bone” tender, for example, but many like their ribs more in the falling off the bone camp.
Discovered this recipe about a year- have made it many times, and friends have made it with rave reviews always. I finish under the broiler, friend finishes on grill.
The smoked salt is critical - I’ve found it at Walmart and target-
Here’s how I’ve always done mine (if you like fall off the bone doneness): place ribs in roasting pan; add about half an inch of orange juice (apple juice works, too). Seal the pan tightly with tin foil. Bake at 250* for 3-4 hours. Drain pan. Baste the ribs with your favorite barbecue sauce and grill just long enough to give the ribs some color.
