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Let's talk ribs
Posted on 4/8/13 at 8:46 pm
Posted on 4/8/13 at 8:46 pm
And by "let's talk" I mean what can you tell me? The kicker is I live in an apartment for the next few months and don't have access to a smoker or even a grill where I can rig something up to do it right and satisfy my craving. Anyone have experience cooking them with an oven? Should I just suck it up and eat out?
I'll listen
I'll listen
7
Posted on 4/8/13 at 8:48 pm to Matisyeezy
Suck it up and eat out.
Posted on 4/8/13 at 8:57 pm to Matisyeezy
If there's any way you could sear them on a grill...or maybe stove top somehow is a last resort...you can still make some tasty ribs from the oven. Very generous rub, some apple cider in the pan, tent the ribs, go about 2.5 hours and put sauce on for the last hour.
Posted on 4/8/13 at 8:58 pm to Matisyeezy
My mom makes them in the oven and they are pretty tasty. I don't know her recipe, but she uses Liquid Smoke.
It may be blasphemy, but they aren't bad in a crock pot either.
It may be blasphemy, but they aren't bad in a crock pot either.
Posted on 4/8/13 at 9:04 pm to Matisyeezy
I found good results with a slow cooker/crock pot and an oven to finish.
Prepare your ribs exactly as you normally would...pull off the membrane, cut the ribs portions to fit your crock pot and season with your favorite dry rub. Spray your crock pot with a touch of oil just so they don't stick to the sides, and that's it...no liquid needed, drop in the ribs and go low for about 7-8 hours.
You can either eat them that way or better yet whack them into the oven to get a little crust on them, or to add any sauce you choose, Sweet Baby Ray's is my bottled fav.
Of course, there's nothing better than a good smoke or BBQ, but there's little work and great reward using a crock pot.
Prepare your ribs exactly as you normally would...pull off the membrane, cut the ribs portions to fit your crock pot and season with your favorite dry rub. Spray your crock pot with a touch of oil just so they don't stick to the sides, and that's it...no liquid needed, drop in the ribs and go low for about 7-8 hours.
You can either eat them that way or better yet whack them into the oven to get a little crust on them, or to add any sauce you choose, Sweet Baby Ray's is my bottled fav.
Of course, there's nothing better than a good smoke or BBQ, but there's little work and great reward using a crock pot.
Posted on 4/8/13 at 9:05 pm to Matisyeezy
You can do them in the oven. Not as good, but you will still be OK.
Use dry rub. put in aluminum foil with dry rub and a little liquid smoke, a splash of apple juice or beer, wrapped in aluminum foil and cooked for 30 minutes at 325. Remove or open foil, add BBQ sauce - use kraft hickory or kraft mesquite and finish open at 225 for a couple of hours, until they get the level of tender that you like.
They won't be smoker smokey, but they will be good or at least acceptable until you get back to having a grill.
Use dry rub. put in aluminum foil with dry rub and a little liquid smoke, a splash of apple juice or beer, wrapped in aluminum foil and cooked for 30 minutes at 325. Remove or open foil, add BBQ sauce - use kraft hickory or kraft mesquite and finish open at 225 for a couple of hours, until they get the level of tender that you like.
They won't be smoker smokey, but they will be good or at least acceptable until you get back to having a grill.
Posted on 4/8/13 at 11:52 pm to Matisyeezy
Heat is heat whether it is in an oven or a smoker. The difference is the smoke from burning charcoals or wood in the smoker. You can't really replicate it in the oven. Otherwise you should be able to obtain identical results with respect to how much you allow the connective tissues to breakdown during the cooking process. You just have to find a method of seasoning your ribs that satisfies, preferrably one that cooks without too much mess to your oven or risk of fire.
Posted on 4/9/13 at 3:20 pm to Matisyeezy
My standard rib recipe, which people love, involves rubbing them with salt, pepper, sugar, dry mustard, cayenne and paprika, baking them in an over for 2-3 hours, letting them cool and finishing them off on a grill for 10-15 minutes.
I wonder if you could finish them off on the stove in a hot skillet? I saw a recipe I wanted to try where you bake the ribs, slice them, then put them in a big Dutch oven on the stove, pour sauce on them and heat them up until they are all coated and the sauce has browned.
I wonder if you could finish them off on the stove in a hot skillet? I saw a recipe I wanted to try where you bake the ribs, slice them, then put them in a big Dutch oven on the stove, pour sauce on them and heat them up until they are all coated and the sauce has browned.
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