Oven cooked pork ribs

[Anonymous No.13216174]

I need suggestions on this /ck/.

So I tried making “low and slow” pork ribs (800 gr) in the oven starting from a piece of rib I already had.

The problem is that I can’t tell what kind of ribs are (baby back, etc..) but apart from this I definitely know that it’s not what I eat at the restaurant or see on the web since the bone inside was like 1-2 cm and then there were “white stripes” of bone like cartilage, the kind of you can cut when cooked. I hated it.

However I need suggestion on the technique, so this is what I did in sequence:

>trimmed most of the fat from the ribs
>patted the meat dry
>rubbed a mix of sweet paprika, salt, black pepper, cane sugar (brown sugar substitute)
>covered everything in film with rosemary
>in fridge for 4-5 hours then took outside at room temperature to rest

At this point the ribs were wet but I didn’t dry them because I was afraid of removing the rub so I let them rest over a rack dripping. Still moist/wet after 30 minutes.

>oven at 130C
>put meat in a casserole over a baking sheet and covered the top of the casserole with tin foil, literally sealing everything
>couldn’t fit the rack inside the casserole so the ribs cooked in contact with the bottom of the casserole
>let it cook for 2:15 hours
>removed from the oven
>inside the casserole there was a lot of liquid, so I placed the ribs on the rack and put again them in the oven with the broiler for 10 minutes (5 per side)

[Anonymous No.13216182]

These are the finished ribs.

Could have used some extra minutes under the broiler if not of cooking but they were of course cooked.

They tasted good actually but the outer parts were a little chewy, I wonder if I trimmed to much fat.

[Anonymous No.13216186]

What the fuck are these white “bits” at the bottom? These ribs were filled with that, they basically replaced the bones.

Definitely they’re not side ribs.

[Anonymous No.13216199]

>>13216186
>white bits
Those are pork worms anon. I hope you didn't eat them

[Anonymous No.13216210]

>>13216199
Nope I said that I hated them.

Seriously what are they?

[Anonymous No.13216239]

>>13216186
>raw meat over produce

If you dont know, you will tricho-know soon enough

[Anonymous No.13216247]

>>13216210
Looks like you got a shit cut from the part of the ribs that's cartilage, not bone. In pic related, that's the top (sternum). The white stuff is cartilage. Bones are in the bottom large piece.

[Anonymous No.13216251]

>>13216239
There’s a glass between, also do you see that the meat is wrapped in plastic?

[Anonymous No.13216258]

>>13216186
it's cartilage

[Anonymous No.13216266]

>>13216186
looks like side ribs to me, did the reverse side have a meat flat?

[Anonymous No.13216267]

>>13216247
Thank you anon I definitely see it, they cut part of the bones too that’s why there were 2 cm long bones with the cartilage.

Not that I expected anything different from store bought meat but shit this is ridiculous since they were sold as pork ribs specifically for the BBQ. I ate barely any meat from that piece.

However they sell both baby back ribs and side ribs but not the whole half “cage”, they’re singularly cut. Is it ok cooking them the same way in the oven or do I need a whole rib?

[Anonymous No.13216273]

>>13216266
On the reverse side there was fat, a thick layer which I trimmed away.

I was confused because I was expecting to find the pleura, that was the precise moment when I realised it was a shit cut.

[Anonymous No.13216280]

>>13216273
was it a flap? like a piece that just hangs, not like smoother surface fat.

[Anonymous No.13216297]

>>13216280
>hangs

No, it was surface fat.

Too bad I didn’t take a picture. There was some meat but a thin layer. Hmm

[Anonymous No.13216304]

>>13216251
Shit leaks and you got a fucking head of lettuce right next to it numbnuts

[Anonymous No.13216309]

However, apart from the mistery meat do you find the cooking process right? Should I improve something? Is it ok that when I remove the tin foil there’s a lot of liquid?

[Anonymous No.13216347]

>>13216267
I buy ribs all the time cause I like to smoke meat often. When I buy ribs I usually go for spareribs (like the pic I posted) and trim them myself, after which they're called St. Luis ribs. The trimmings like the part you got get thrown on with everything else and finish faster, making a nice snack. So to answer your question yup you can cook them the exact same way and they'll turn out fine except for the cartilage you have to eat around. Shoot for 195F (90C) and they'll be nice and tender.

As a side note I tend to avoid baby back ribs because they often come with a thick piece of the loin attached that is super lean and dries out easily. St. Luis/spare ribs don't have this problem. If you want to be sure every time invest in a meat thermometer with a probe that goes in the oven with the meat so you can see temps as it cooks.
>>13216309
You have lots of liquid because you basically steamed them. This is normal in oven ribs or even smoked ribs if you use the 321 method. Here's what I do when I want oven ribs
>remove membrane (pleura) from bone side if present
>pat ribs dry and put them on foil
>season them with whatever rub or spices you want
>wrap the ribs entirely in foil, completely enclosing them
>optional: before sealing the last side pour in some apple juice/beer/water/etc to help flavor and steam them (I often add a few ice cubes since it's not as messy as pouring liquid jnto foil)
>place foil-wrapped ribs on a baking sheet in a 250-275F oven until temperature is >195, 3 or 4 hours
>remove them from the foil and juices, baste them with bbq sauce and broil them until sauce carmelizes
>repeat sauce and broil a few times until they look nice
That's it.

[Anonymous No.13216407]

>>13216347
Thanks anon very kind.

So next time I’ll have to directly the ribs instead of wrapping the casserole, like you do with whole fish in the oven.

Pic related was another try I did years ago with BBQ sauce, but I’m a novice for this preparation. I’ll get good.

[Anonymous No.13216411]

>>13216210
Cartilage aka Soft bones. Eat them.

[Anonymous No.13216417]

>>13216174
Follow the Alton brown oven ribs recipe but mix in some bbq sauce while reducing the braising liquid.

[Anonymous No.13216438]

>>13216411
I always give them to my dog

[Anonymous No.13217510]

>>13216407
Those don't look too bad! Keep it up, it took me many times to get ribs I was satisfied with. You'll be a pro in no time.

[Anonymous No.13217538]

>>13216304
Imagine being such an immunelet that you die from a little pork juice.
>>13216297
>>13216280
What he's getting at is asking if a piece of the skirt steak (diaphragm) was attached which would signify what kind of ribs they were. The question is unnecessary because you and the anon above already figured out what cut you have there, which is why it wasn't present.

[Anonymous No.13217543]

>>13216411
Rib cartilage is gross af senpai. Only cartilage I enjoy is the ends of chicken wings/drums. Don't @ me.

[Anonymous No.13217564]

>>13216407
The issue isn’t being cooked in a dish vs wrapped in foil so much as its you didn’t cook them nearly long enough to be tender. The meat should recede away from the bone like pic related. Ribs are more forgiving than you think. You can steam the fuckin things til tender and then season/sauce and oven/grill them to finish

[Anonymous No.13217874]

Thanks everyone

[Anonymous No.13218442]

>>13217564
Wrapping in foil is widely accepted as the best method for oven ribs due to moisture retention and cooking time as well as potential for flavor (adding butter, apple cider, etc). Why the fuck do you think the 3-2-1 method, the most popular method used for competition rib cooking, involves wrapping in foil? Yes you can bake them in the open until done but they WILL dry out. You are just plain wrong when you say ribs are forgiving. Just because you don't mind shitty ribs doesn't make that true. Ribs are arguable the LEAST forgiving because of the amount of things that can go wrong. Ribs are the first thing everyone aims to master when getting into bbq because they're very difficult to perfect, and it sounds like you're a long ways away or else you wouldn't recommending such nonsense.
tl;dr yes ribs are easy to cook, but GOOD ribs take practice

[Anonymous No.13218460]

>>13218442
Eh, most grill masters don't use 3-2-1. However, they do mop fairly frequently. I've tried 3-2-1 and like the meat became too soft. The texture with open cooking and periodic mopping after the smoke application produces a better texture to the meat and it doesn't come out dry or mushy like 3-2-1.

[Anonymous No.13218490]

>>13218460
You're not wrong, I stopped using 321 after I got really good at it as well. The big difference is that when you're smoking as opposed to oven-baking you rub them heavily which, along with mopping/spritzing, develops a good bark in the presence of smoke that helps retain moisture.

[Anonymous No.13218524]

>>13216174
Try the 3, 2, 1 method. Even without a smoker.

> oven at 110°c
> dry rub
> 3 hours unwrapped
> 2 hours wrapped and spritzed with apple cider vinegar water mix
> 1 hour unwrapped and brushed with bbq sauce

[Anonymous No.13218536]

>>13217564
Where's the downvote button?

[Anonymous No.13218554]

>>13217564
If you read the thread you'd see that he got the trimmings, sans bone, so this doesn't apply. You're also wrong about foiling, it's completely necessary.
>>13218460
This only applies to smoking ribs, the thread is about oven baking. I've never seen anyone "open cook" ribs in the oven that didn't come out dry as hell. Stop pushing your weird contrarian cooking methods on people who are just trying to do it right.
>>13218442
This guy knows.

[Anonymous No.13218719]

>>13218554
Tbf, I've never cooked them in the oven since I have a smokker, but I just assumed it would be similar just w/o smoke. However, this >>13218460 pointed out what might acoount for the difference. No need to be a turd about it, my dude.

[Anonymous No.13218981]

>>13218719
>admit I was talking out of my ass
>how dare you call me out on it!
This is why this board is going downhill.

[Anonymous No.13219055]

>>13218981
>guy calmly explains his thought process
>points out where new information presented by a considerate anon might cause a change of thinking
>turd responds as only a turd can
This is why this board is going downhill.

[Anonymous No.13219208]

>>13216174
>trimmed most of the fat from the ribs
and you already fucked up

[Anonymous No.13219349]

>>13218460
>the meat became too soft
Oh, you're one of those.