9 hour oven baked ribs!
Okay, I rubbed my 4 racks of st Louis ribs with a version of Bittman's rub (salt, sugar, cumin, paprika and chile powder) and then the next day put them on foil lined cookie sheets, into the oven at 180 degrees for 9 hours! sauced them a little (with bone suckin sauce) at the end and jacked up the temp to get a glaze.
They were AMAZING-- moist, incredibly flavorful-- tender but not mushy. The best ribs I have ever had.
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10 Comments:
I wrap them in aluminum foil lossly the night before and put them in the crock of my crock pot. Next day, I put the crock in its heater and let sit on low all day. My other halve likes them unsauced but likes just the rub.
I cut them in 2 and also wrap them seperately. Finish by glazing on the grill or in the broiler. Always fall of the bone good.
meadmeister at 1:24PM on 09/21/08
Low and slow is for tender. Often when I have company I cheat by cooking them low and slow in the oven then having Hubby take them out to the grill for the saucing. No one knows the difference because they are so darn good. I do not cook ribs with bone in too much anymore. I buy the country boneless ribs. It is all good eating.
JerzeeTomato at 3:44PM on 09/21/08
That's way too much work! I cook ribs at 300 for three hours then hubs finishes on the grill for about 10 min. Perfect tender, fall off the bone meat with a nice crust. We can even have them on a school night.
Chaos at 6:52PM on 09/21/08
Tsk! Tsk!
Ribs should always be done low and slow - preferably over smoke! Rub & mop (or spritz), and sauce on the table - thank you!
At the very least in the oven covered until they are almost done - then onto the grill to finish.
Today was a 4 hour Fatty and now a nice chunk of Gouda is sitting over apple juice with some hickory and alder smoke (heat off now). Now, if I could just remember what recipe the smoked gouda was for.
Tomorrow is salmon and striped bass low and slow!
Fanciesmom at 9:10PM on 09/21/08
@Fanciesmom - Where are you and when will you have those ribs smokin'? I'll be there with dessert!
Josdean at 5:52AM on 09/22/08
@Fanciesmom low and slow over smoke is the only way, soooo do you stuff that fatty or does it go plain jane on the smoker??
Markbb at 9:05AM on 09/22/08
Josdean just let me know when you'll be here - we get the ribs on!
Markbb - yesterday was our 2nd Fatty - really good Italian sausage on the outside, stuffed with provolone, salami, fresh sliced tomatoes, pepperoni, fresh basil leaves, black olives, shredded mozz., sprinkled with oregano. The wrap was a basket weave bacon wrap. Smoked on hickory & alder with red wine, basil, rosemary, and garlic in the water bath. Oh sooooo good!
First Fatty was bratwurst, swiss cheese, kraut, dill pickles, and caraway seeds - with just a plain bacon wrap; smoked over apple and hickory.
Fanciesmom at 12:03PM on 09/22/08
four ways to cook ribs. all say low and slow. All ways I've done deciding on time. always finished on the grill except in a storm. And always the only way to go. Now try putting your pizza stone on your grill and grill
pizza. tonights dinner
meadmeister at 1:10PM on 09/22/08
meadmeister we love grilling pizza - with or without the pizza stone. One caveat there - make sure that your pizza stone will handle the high heat of a grill, otherwise they can crack.
I think grilled pizza has the most incredible flavor! Grilled fennel and fontina pizza are on the menu for this week!
Fanciesmom at 1:18PM on 09/22/08
Congrats of the ribs. I was about 20 when I realized ribs didn't really have the texture of sawdust. My mom does this thing where she boils the ribs to cook them before they get a few minutes on the grill. It makes them dry, yet rubbery. A huge deal for someone with texture issues.
beth1 at 4:48PM on 09/24/08