How to cook Spareribs
I have been dying to make spareribs (or babybacks, is it the same?) but it seems like such a long involved process when I see it done on a cooking show and I just don't have the time (or a smoker) is there another way to make spareribs so they come out falling off the bone and mouth-watering? Any recipes for a rub or sauce?
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9 Comments:
Well, there's last week's Minimalist, or another oven method from Alton Brown.
tchaike at 6:22PM on 05/28/08
Dry rub overnight in fridge. The low and slow in your oven for about 2 hours at 225. They sauce them and throw them on the grill for a few mins. It's less hassle and is virtually idiot proof.
JerzeeTomato at 7:14PM on 05/28/08
My way is to cover them in Coke add some brown sugar, cook them in a cooker( like a big crock pot) at 300 for 4 hrs or use the oven. The coke breaks down all the tough connective tissue. Take them out, put on a shallow baking pan with your fav. BBQ sauce and bake 30 min.
joanpieroni2 at 8:33PM on 05/28/08
I'm a fan of smearing chopped garlic and salt on them, then cooking them in a roasting pan with a small amount of water, like 1/2 cup - cover the pan. Cook 2-3 hours on very low heat in the oven. Apply sauce and finish on the grill.
chiff0nade at 8:37PM on 05/28/08
For the grill, check out the Bubba's Bunch Barbecued Baby Back Ribs on the Food Network site. The rub is great and the method never fails.
lattelatte at 9:28PM on 05/28/08
First tip, don't cook them until the meat is falling off the bone. If they get to that point they're over-cooked.
deeoh1 at 8:10AM on 05/29/08
JerzeeTomato's method is the one I use. Oven first, wrapped in foil, then grill with sauce.
Baby Backs are smaller and more expensive than standard pork ribs. If you buy the massive slab, it's hard to handle. If you can find ribs labeled "3-down small" they are already nicely trimmed, easy to deal with and just as good and less expensive than Baby Backs, in my opinion.
robincat at 10:48AM on 05/29/08
in my opinion there is no way to cook ribs quickly, wrapping them in foil and baking them in the oven defeats the enitire purpose of bbquing them and is normally done by novices that also believe that boiling ribs before putting them on the grill is proper.
lay the ribs with the curved side up and with a knife in one hand and paper towels in the other, make a small incision at the large end and pull off the silverskin using the hand with the paper towels. they tend to cook faster and won't have the "parchment paper" effect.
depending on how hot your coals are, ribs can be ready in 45 minutes to several hours.
olddad at 9:50PM on 05/29/08
I don't suggest the oven-first method as being one for purists. However, it sounds like Stephie just wants some tasty ribs. I find that this method with a dry rub, followed by grilling with sauce is the most efficient way to produce a consistent product within a predictable amount of time. I am far above novice stature in terms of culinary skills and repertoire but when serving ribs, I find it rewarding to be able to inform my husband that dinner will be around six pm; not six ….or maybe midnight.
robincat at 10:01AM on 05/30/08