/ck/ - Food & Cooking

[Anonymous No.15289641]

What is the best recipe for oven baked ribs you've ever had? I have made some good ones in the last few years but usually only okay.

Any tips?

[Anonymous No.15289693]

Pretty much take any outdoor recipe and cook them 200-250F in an indoor oven. Start with a dry rub until mostly cooked, then turn up some heat and start basting. You can address moisture with a sheet pan with water underneath or pull it out for an apple juice spritz every 20-30 minutes, and if you want some smoke look into wok smoking.

[Anonymous No.15290289]

https://www.youtube.com/watch?v=bJ-kLc4EeqA
These are the only ribs I prefer to do indoors. You can use spareribs instead, just cook for longer.

[Anonymous No.15290292]

Just poach them in BBQ sauce.

[Anonymous No.15290349]

>>15289693
This is close to what I do. Dry rub and let it sit for 30-40 minutes to absorb some of that salt. (Meat Church's Honey Hog is great for oven baked since it's a little sweeter and doesn't need the smoke) Cook unwrapped in a dry baking pan for ~2 hours, spritzing with apple juice every half hour or so. Then wrap them in foil with a little butter and apple juice. (Coke or Dr. Pepper also works well instead of apple juice) Cook wrapped in foil for another 1.5-2 hours until they are tender, the rack should bend easily but not fall apart. Pull them out of the foil, put them back in the baking pan and brush with sauce. Hit them under the broiler for just a few minutes so the sauce thickens up and the sugars carmelize a little. (Watch this step as the sugar can burn quickly.)

Best way I've found to do ribs without the BBQ. Pic somewhat related, it's the same method done on an offset smoker. You won't get the smoke ring in an oven but they're still great ribs.

[Anonymous No.15290356]

>>15290349
Forgot to mention those times are for cooking at 250.

[Anonymous No.15290383]

Low and slow

Cook them at 250 for 12 hours flipping at the 6 hour mark