spare ribs in the oven
I wanna make spare ribs tonight in the oven....no grill or crockpot....any ideas??
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15 Comments:
Speaking of Alton Brown.... this is his recipe.....
Ingredients
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Directions
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
Pavlov at 2:02PM on 12/06/08
Now that he is back on the foodnetwork I can tell you these were good for the oven. The boy can cook!
Tastiest Ribs
Robert Irvine
8 lbs ribs
Rub:
¼ cup brown sugar
2 tsp salt
1/8 cup paprika
1/8 red chili powder
1/8 cup black pepper
1 tsp garlic powder
1 tsp onion powder
Sauce:
3.3 ounces Jack Daniels
1 tb minced garlic (1 clove)
½ cup Worcestershire sauce
½ cup apple juice
¼ cup tomato juice
1 tb hot sauce
1 cup ketchup
1 tb paprika
2 tsp black pepper
1 tb onion powder
2 tsp salt
¼ cup corn syrup
Make rub and sit out of the fridge at room temp for 2 hours (?) cover with plastic wrap
225 degrees for 2 hours
Take jack daniels add minced garlic and reduce by half. Add remainder of ingredients and simmer for 40-50 mins.
When the ribs are cooked let them cool, the cover with sauce in a 450 degree oven for 15 mins to finish.
JerzeeTomato at 2:11PM on 12/06/08
this is a regular meal at our home. rinse and pat dry. remove any thick pieces of fat, without removing all of it. put some garlic powder, pepper,salt in a bowl and combine. rub into the meat on both sides. put into a large disposable pan, fat side up and cover with foil. bake 3 hours at 325*. drain fat and remove foil. turn oven to broil, brush with your favorite barbecue sauce and broil for 8-12 minutes. watch for the sauce to start carmelizing. flip with tongs and sauce the other side and broil again. let rest for 10 minutes and enjoy.. serve with some potato salad and corn bread. wear lose pants and grab some napkins. i'm jealous.
dearrie at 2:23PM on 12/06/08
my fav is to boil them water for about 45 minutes, then throw the rub on and then toss them in oven oven at a low temp. Around 2 hours later if your going to put a sauce on the last half hour before do.
pjracz10 at 2:56PM on 12/06/08
why do you boil them. all that flavor wasted.
dearrie at 3:36PM on 12/06/08
@Jerzee ~ What did I miss? When and how did he get back on FN? I stopped watching FN for the most part.
izatryt at 3:43PM on 12/06/08
My sis parboils ribs to make them more tender, she says.
SloeWyne at 3:52PM on 12/06/08
Whats with all this boiling non-sense your just making pork stock, get yourself a weber wsm and smoke them and you'll never boil again...
Markbb at 4:32PM on 12/06/08
I swear by this recipe! I saw it on an episode of "Oprah," no joke:
QUINCY JONES' RIBS
5 pounds of pork ribs, with the slabs cut in half
2 green bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
2 red bell peppers, thinly sliced
2 onions, thinly sliced
6 garlic cloves, finely chopped
2 jalapeno peppers, finely chopped
Lawry's seasoned salt
Ground black pepper
Season the ribs with salt and pepper, then rub the chopped
garlic and jalepeno peppers onto the ribs. Layer the sliced peppers and onions on top of the ribs. Wrap the ribs in foil (it's best to wrap each rib individually) and place in the refrigerator to marinate for 24-48 hours.
When ready to bake, pre-heat the oven to 300 degrees. Place the ribs, still wrapped in foil, in a heavy-duty pan. Leaving the ribs wrapped will keep the steam in and make them moister. Make sure not to place the ribs on a low rack in the oven, and bake for 4 hours. Make sure to check the ribs often, because oven temperatures can vary. Cook the ribs until tender, when the meat can easily be pulled away from the bone.
Serves 4.
cochon at 4:45PM on 12/06/08
@dearrie it loosens up the meat and makes it very tender, I use the water as part of whatever sauce I decide to make with it.
pjracz10 at 5:49PM on 12/06/08
@pjracz i just bake them slow. the meat falls right off the bone..and they are so tender. never dry.
dearrie at 11:17PM on 12/06/08
@pavlov - I use the Alton Brown method all the time! I use my own seasonings though as I am fickle and feel compelled to try new mixes every time I make them. It's SUCH a great way of making ribs.
Now I want ribs. Thanks. It's almost midnight here.
chisai at 11:41PM on 12/06/08
What dearrie said...low and slow. I usually use baby back ribs from Costco, strip off the back membrane, rub them, throw them in a disposable foil pan and afterwards slather on (my current favorite bbq sauce) Sweet Baby Rays. Delish!!
lamora at 11:52PM on 12/06/08
@dearrie I will have to try it that way.
@Markbb be my Santa LOL.
@Pavlov and Jerz thanks so much for the recipes these ones sound really really wonderful.
pjracz10 at 3:40AM on 12/07/08
@iza hot off the presses from Nov 20th
http://foodnetworkaddict.blogspot.com/2008/11/robert-irvine-coming-back-to-dinner.html
Also I do not use the ribs with bones in, I use country ribs or boneless ribs with that recipe. It makes a great flavored rub and if you don't have time to make Robert's sauce, just use one you like.
JerzeeTomato at 3:11PM on 12/07/08