How do you guys like your back ribs?

H

Henry 112

New member
Besides on the barbecue. I'm talking oven roasting. I take a rack,
remove the skin off the back side, rub it with what I have on hand in
terms of spices mixed up with some olive oil, spoon on some mustard
(you're supposed to mustard it first, before the rub, but I don't) and
leave it in the fridge overnight.
Roast in an open pan for a few hours at 300F (length of cooking time
depends upon the actual heat of the oven; if you've got an accurate
oven thermometer then I'd say 300F at around 3 hours.)
Then brush with sauce; your favourite until it sets on there but is
not a bit burned. This is the sauce that I used the last time I made
ribs this way: (I lost the recipe so I can only list ingredients)
Ketchup
Olive Oil
Brown Sugar
Apple Cider Vinegar
Mustard (I just use the yellow ball park French's style)
Juice of lemon
Lemon shell
Worcestershire Sauce
Cayenne
I've never added liquid smoke, but it might be a good addition; not
too much.
Simmer half hour. Look on the web at related recipes for
measurements.
 
Re: ac5782a7-9c15-416c-b75e-31e7f36d0b55@j17g2000vbr.googlegroups.com

Portland wrote:


Having cooked a couple slabs here and there I'd offer a few suggestions.
(Presuming you don't have a smoker or can't use it right now for some
reason, otherwise shame on you ;-) )

Go a little lower on temp... say 265-275F

Since you're trying to mimic barbecue, might as well consider a bit of
liquid smoke in your sauce/glaze. (Don't tell anyone I said that.)

There's a formula called 3-2-1, meaning 3 hours in the smoke (oven in your
case) 2 in foil, 1 or less for glazing back out of the foil.

However baby backs cook faster than spares so 2-1-1 will probably suffice
and also it's my opinion that the forumula was based on lower cook temps.
(no way to really verify that though, it's just my experience)

Looking at your sauce you seem to like them sweet. There's a good technique
for foiling where you lay out a couple sheets of foil, and put on some
combination of brown sugar, sauce, apple or grape juice, and fat like butter
or... gasp... squeeze margarine. First time I'd just do a little sauce and
butter since your sauce is already sugared. Place your partially cooked ribs
meat side down in the resulting goo and double wrap. Put back in the smoker
or oven for roughly another hour, but feel or peek to make sure the meat
isn't pulling back more than an inch from the bone, if that. If it is, don't
go the whole hour, it's ready for the next step.

Glazing: Remove the ribs in foil and open them up. Flip the ribs over meat
side up and leave them in the foil. You'll now find a nice sauce in the
foil. Glaze the ribs periodically with the foil sauce until you believe they
are done. If meat is pulled back from the bone ends and it seems the slab
will break apart when picked up, it's done. Fall off the bone isn't
necessary or even desirable for most tastes, since that is a sign it's
overcooked. Perfect doneness is usually considered (in competition circles
anyway) where you can take a bite that pulls away cleanly from bone, leaving
the rest of the meat intact on the bone. If they seem to be falling apart,
especially towards the middle, get them out of the heat ASAP. Overcooked
ribs can get very mushy.

And don't be afraid to try spare ribs. They take a little longer but have
more flavor since there is more fat and collagen to render and baste the
meat. If you don't like the rib tips (cartilage area running crosswise to
the bones at the top of the slap) just buy or trim your spares down to St.
Louis cut. Here's how: http://www.youtube.com/watch?v=H_MGM_RRTUQ

Good luck with your rack!

MartyB
 
On Apr 14, 6:18?pm, "Nunya Bidnits" wrote:

Hmmmm. Food for thought. I'm going to do a couple of racks this
weekend. And I don't like my sauce too sweet; so brown sugar, I'll
cut down upon.
You're right about overcooked ribs. They are mushy and a waste of
money if you let them get to that stage. As for side ribs, I like the
cartilage. If they are done well enough, this cartilage becomes
edible.
 
I live in an apartment so my smoker sits wrapped in a tarp in the
spare bedroom. I am still learning how to smoke in the oven using
wood chips and foiling the smoking apparatus together to keep my smoke
detector from going off and cooking it low and slow. I smoked a whole
chicken a couple weeks ago that turned out really good.

I always make my own barbeque sauce. I use a combination of ketchup
and or yellow mustard, brown sugar, white vinegar, honey and a splash
of hot sauce to taste and adding small amounts of each ingredient
until I get the taste right and simmering it for 15-20 minutes. It
tastes so much better than that stuff in the bottle. I like to go with
a rub of equal amounts Kosher Salt, fresh cracked Black Pepper, Old
Bay Seasoning, Brown Sugar and Emeril's Essence for ribs; for chicken
I will leave out the brown sugar.
 
On Thu, 14 Apr 2011 21:15:40 -0400, Cheryl
wrote:


It can mean one of two things. When people cook it, sometimes they
throw rest of it into the pot after it has been juiced. I'd call
what's left a shell too, because you're not cutting it. These days,
every recipe wants you to zest the lemon and use the juice too.
Either way is find because it's the lemon oil from the zest that
you're looking for.
Simmer for half an hour... so use the first definition.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 4/14/2011 2:48 PM, Michael O'Connor wrote:

Hopefully, your smoke detector also detects CO. My dad used to smoke
meats for our annual Christmas shindig. He used coarse Hawaiian salt and
pepper. That's all. His smoker was a red 55 gal drum although in later
years he used a big red kamado.

He'd smoke chicken and what I think must have been chuck steak. It was
great stuff and the meats would come out a deep reddish-pink color which
I think means there was a whole lot of CO produced in the smoker. Good
thing we didn't live in an apartment! I asked my dad where he learned to
cook like that and he told me it was just something he came up with. I
tried to do some smoking myself 10 years ago but never was any good at
it. That's the breaks.

Methinks that you should maybe get a pet canary.
 
On Apr 15, 3:15?am, "jmcquown" wrote:

I fashioned an makeshift smoker that goes in the oven using two pans,
a foil pan for the wood chips, and a lot of foil to hold all the smoke
inside the smoker apparatus and use a low oven heat to smoke the wood
chips. I am not allowed to use my wood/charcoal smoker at my
apartment complex, so it is being kept safe and dry until I move to a
place where I can use it.
 
On Apr 14, 9:15?pm, Cheryl wrote:

When you squeeze a half a lemon, the lemon then becomes the lemon
shell. So put this in the sauce when you simmer.
 
On 4/15/2011 2:58 AM, Omelet wrote:

We had a smoke detector that would go off in the middle of the night.
I'd go downstairs to find nothing. That was strange. The rest of the
family would be dead to the world and sound asleep. In a real fire,
they'd pretty much be just dead.
 
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