Ribs In The Oven

quote:

---

I'm cooking ribs tonight and was wondering if anyone has ever cooked them in the oven; if so, how did they turn out?

---

Great because you can control the temperature. I would start them on the pit for the somkey flavor (first half hour of cooking or so) cook them in the oven and finish them on the pit with sauce if you like them that way.

I did mine in the oven(from Man V.Food) from one of the best BBQ places in the country at 200 degrees for one slab for 4 hours. Wrap the ribs up in pan in tin foil with olive oil, tonys(or any seasoning) then rub brown sugar all over the top of them. Take out of pan and then put on hickory wood fire or just add some wood to a charcoal fire for 10-15 minutes to soak in the pit taste. The brown sugar caramalizes and makes a crunchy topping with a soft inside. Works really well and the meat falls off the bone. Highly recommended.

quote:

---

Some people have suggested starting them in the oven and finishing them on the pit; has anyone tried this?

---

T.J. Moran

quote:

---

Check out Alton Brown's rib episode "who loves you baby back". It is very good. I just cut down on the salt by 1/3

---

Those ribs are gooood

For back ribs in the oven first prep them (peel and rub them) and then sear them on a hot grill for ~ 5 minutes per side...until they brown up and start to sweat. Immediately wrap them in foil and place in a 300 degree oven for 3 hours. After 3 hours unwrap the ribs, sauce them and cook for 10-15 minutes more.

They'll be overcooked (falling off the bone) but they'll be tasty.

Baby Backs: If I'm not smoking them, then I put them in the oven at 175 for 4 1/2 hours, on a rack, covered tight with foil, with just pepper and a little hot sauce, and like 2 tablespoons of water in the bottom of the pan to get the steam going, then I take them out and put bbq sauce on them and throw them on the grill - for about 30-40 min if I bust out the charcoal and 20 if I'm lazy and finish on the gas grill.

when I worked off shore we used to cook ribs in the oven all the time. we would wrap them in foil with the rub and brown sugar on them and cook them on 225F all day. By the time we ate dinner they were fanastic

I cook my ribs in the oven for a couple of hours over low heat then put them on the grill for 30 minutes, 15 on each side and sauce them during this time as well. I also use a rub and let the ribs come to near room temperature before applying the rub. They turn out great every time.

I have always seared mine on the grill, put on a rack in the oven on a baking rack with a little beer in the bottom of the pan cooked tightly covered in a low over for 2-3 hours (depending on how hungry the kids are), then back on the pit to set the sauce. Like the idea of trying the convection oven route as a backup when I don't feel like stoking the pit.