View Full Version : cooking spareribs in the oven
petewv
07-27-2014, 07:37 AM
School me on cooking pork spareribs in the oven. After the ribs have cooked in the oven I would like to finish the ribs on the grill so they will have a smoke flavor.
Do not like the idea of babying the grill all day. I know parboiling is not very good .
Thanks for the information
Blanton
07-27-2014, 07:51 AM
I think you posted on the wrong site for that style. Maybe allrecipes.com
But seriously, you could season them and cook in the oven on 275 for 3-4 hours til tender, then sauce them and carmalize on the grill a little. You won't get any smoke flavor and will only get a little grill flavor as they won't be on long enough.
I suggest you hang around here a awhile and see what you are missing out on.
aquablue22
07-27-2014, 07:53 AM
Never done that. I hear crock pots work good also.
The_Kapn
07-27-2014, 08:27 AM
Based on your stated need, I would reverse the order of cooking.
Onto the smoker for about 1.5-2.5 hours, then into the oven to finish to tender.
TIM
peeps
07-27-2014, 08:28 AM
Based on your stated need, I would reverse the order of cooking.
Onto the smoker for about 1.5-2.5 hours, then into the oven to finish to tender.
TIMagreed...
SmokeŽ
07-27-2014, 08:44 AM
You may get some ideas on this site about how to set your grill up so you don't have to baby it all day. Probably not many guys here going to start their ribs in the oven. Good luck!
captndan
07-27-2014, 08:55 AM
Never done that. I hear crock pots work good also.
You're one sick puppy!
Bludawg
07-27-2014, 09:01 AM
I was asked this question by my daughter on Independence day as a apartment dweller it is her only option this is what I tole her;
get a bottle of Liquid smoke moisten the surface of the meat with it
apply your rub
wrap the ribs in plastic wrap and chill for 4 hrs
put a sheet of foil on the bottom rack of the oven
place the second rack just above center set the temp to 275
unwrap the bonz and put them on the upper rack set the timer for 3.5 hrs
when the timer goes off do a bend test
when they bend right
apply the sauce crack the door turn on the broiler to set the sauce and P/u a Little carmalization on the edges.
According to her ( and my girl knows good BBQ) they are almost as good as pit cooked and far above what you can get on town.
IamMadMan
07-27-2014, 09:14 AM
Based on your stated need, I would reverse the order of cooking.
Onto the smoker for about 1.5-2.5 hours, then into the oven to finish to tender.
TIM
I would agree, as the outside layer of meat cooks, the ability to take on smoke for flavor is inhibited. The longer the meat is cooked the less smoke will be absorbed.
Why not buy liquid smoke and won't have to worry about babysitting the ribs. Bludawg has a good strategy posted for you to try.
mike-cleveland
07-27-2014, 09:36 AM
During the winter, I use Alton Brown's method.
mcyork28
07-27-2014, 10:07 AM
What type of grill do you have? Gas or charcoal?
It's probably easier than you think to cook them outside.
columbia1
07-27-2014, 10:21 AM
In the old days, before I found this site we would take the ribs, season and throw on the Gasser for about 15 minutes on high, just enough to get color and start the fat rendering, then wrap in plastic, place on a cookie sheet and into the oven until tender, then set the sauce back on the gasser.
(Now I will go to the penalty box and confess my sins)
Iroquois
07-27-2014, 10:29 AM
I thought this thread was going to end in a Smack Down, but you are correct, Parboiling in not good. I think it is one of the Smoking Commandments, "Thou Shalt Not Parboil Ribs"
I am with Bludawg on this one, rub them down with a little liquid smoke, rub with your seasoning and store in fridge for while. This is where I deviate, but with many years of success. Place ribs on a rack in a deep roaster (I use a full size 6 inch deep Chafing dish insert) with a little water in the bottom, cover roaster/dish with plastic wrap and then cover the plastic wrap with heavy duty foil. You have to make sure the plastic is covered by the foil or it will melt to the sides of your roaster. Cook in oven at 225-250 for 3-4 hours. Carefully remove wrap as it will be full of steam and will be very hot. Remove ribs and if they are falling off the bone too much, I put them back in the fridge to tighten up for about an hour or so. I then put my sauce on them and broil on low until they get caramelized.
J-Rod
07-27-2014, 10:49 AM
Bludawg has a good plan written there, I'll add why not cook them indirect on your grill? It's not as hard as you think. If its charcoal set it up for indirect cooking and toss a few wood chunks on the coals and cook till tender. If a gas grill either use a smoker box with wood chips placed on top of one of the burners and place ribs opposite the heat, or lay a baking sheet over the burners and place wood chips on that and put meat above that. The sheet will catch drippings which will sizzle on the sheet and add flavor to the meat as well as provide an indirect heat. Just keep a thermometer on the cooking grate and keep her around 250-275 and you'll be golden. You won't have to babysit once you learn how to dial in temps.
Carbon
07-27-2014, 10:51 AM
I've done this oven-to-grill recipe several times with decent results, but no smoke flavor.
And I found 2 hrs in the oven a bit too long....I've done 1.5 hrs.
http://www.chefjamie.com/index.php/component/zoo/item/it-s-a-rib-fest
Demosthenes9
07-27-2014, 11:16 AM
Oh, why not.
Get a fairly deep cooking pan and put a rack in the bottom of it. Fill with water to just under the grate of the rack. Add in about a teaspoon or three of Wright's Liquid Smoke.
Prep your ribs as normal. Use either a rub, or at minimum, dust it with some Lawry's season salt. Place the ribs on the rack. Seal the pan with plastic wrap, then cover the plastic wrap with tin foil. This will keep it from melting.
Stick the pan in a 22-250 degree oven for about 2 1/2 to 3 hours. Here's where it gets somewhat tricky and depends on your tastes. The ribs are going to steam and they are going to get tender. How tender is up to you. At 2 1/2 to 3 hour mark, peel back the foil and check the ribs for tenderness. (Be careful not to burn yourself with the steam.) If they aren't ready, cover back up and cook some more.
If they are ready, remove from oven and completely unwrap/uncover. Let them stand for about 30 mins or longer. Put them on the grill to firm them up. After a couple of minutes, brush with BBQ sauce and allow it to caramelize if so desired.
code3rrt
07-27-2014, 11:36 AM
Some interesting ideas, think I favor Bludawgs idea the most. Several of the ideas are more like a braise as opposed to roasting, and that is ok, you can make some tasty pork ribs that way.
That being said, if you learn your cooker, you can prep some great BBQ with very little, if any "babysitting". I've learned to set up my kettle for cooks of 6 hours or longer without hardly touching it, It's really a matter of practice, and I really think you will be happier with the end product if you learn your cooker. That is of coarse, if you want BBQ'd ribs, if you just want some pork ribs that taste good, there are several ways prepare them.
Good luck and enjoy!
KC
deguerre
07-27-2014, 11:46 AM
I'd just like to take a moment and applaud you folks for taking the OP's question seriously and offering some really good suggestions. :thumb:
code3rrt
07-27-2014, 11:51 AM
I'd just like to take a moment and applaud you folks for taking the OP's question seriously and offering some really good suggestions. :thumb:
Yeah, I considered something real rude and snarky for fun, but caved, and decided to be nice:lol:.
KC
Lake Dogs
07-27-2014, 12:34 PM
I'd just like to take a moment and applaud you folks for taking the OP's question seriously and offering some really good suggestions. :thumb:
I was thinking the same thing, plus with 5 hours now since the original post and we haven't heard from him, I'm not certain this wasn't a troll thinking he'd stir some pot, only to have it not do the very thing he desired...
Anyway, on the odd chance that the question is/was legit, I've had a number of times where this was necessary. Smoke flavor is absorbed in the meat under that 170 temperature range (temperature of the MEAT). This is why you want to smoke first (as TIM said) and then finish in the oven. Also, doing reverse order, if you do get smoke on it, it's liable to be more creosote than actual good smoke flavor.
Otherwise, Bluedog has you hooked up on the (dare I say it) proper use of some liquid smoke for this to get you in the neighborhood of the ribs we all desire.
Best of luck.
smoke ninja
07-27-2014, 12:40 PM
Not all ribs have to be bbq. This goes for pulled pork too. I have a friend who cooks tasty spare ribs. He marinades them, wraps in foil and throws them in the oven. He finishes them on the gasser and coat of mustard sauce. The are tender, juicy, and have good flavor.
I secretly marinate ribs sometimes
Demosthenes9
07-27-2014, 02:49 PM
I thought this thread was going to end in a Smack Down, but you are correct, Parboiling in not good. I think it is one of the Smoking Commandments, "Thou Shalt Not Parboil Ribs"
I am with Bludawg on this one, rub them down with a little liquid smoke, rub with your seasoning and store in fridge for while. This is where I deviate, but with many years of success. Place ribs on a rack in a deep roaster (I use a full size 6 inch deep Chafing dish insert) with a little water in the bottom, cover roaster/dish with plastic wrap and then cover the plastic wrap with heavy duty foil. You have to make sure the plastic is covered by the foil or it will melt to the sides of your roaster. Cook in oven at 225-250 for 3-4 hours. Carefully remove wrap as it will be full of steam and will be very hot. Remove ribs and if they are falling off the bone too much, I put them back in the fridge to tighten up for about an hour or so. I then put my sauce on them and broil on low until they get caramelized.
Iroqois, my apologies. Somehow I completely missed your post when reading through and posting my reply. Was kind of surprised when I just went back through the thread and saw your method. It's almost like I was paraphrasing your post.
deguerre
07-27-2014, 03:20 PM
They were both good posts.
saucebag
07-27-2014, 03:23 PM
Well if being snarky and condescending is frowned upon in this thread I won't even bother posting in it.
petewv
07-27-2014, 03:26 PM
What type of grill do you have? Gas or charcoal?
It's probably easier than you think to cook them outside.
i have a charcoal grill. also a cheap charcoal smoker. i tried the smoker and i could not get it to stay very hot. i tried to smoke a couple pork shoulder steaks with the the smoker. called BBQ-PRO.
muidaq
07-27-2014, 03:32 PM
Google for the snake method and you won't be babying them all day. Once I light mine, I only tend the ribs, not the fire.
landarc
07-27-2014, 03:49 PM
I too appreciate that this ended up being a thread with some great responses.
I grew up eating ribs cooked in an oven, and rather enjoy them. Sure, they are not smoked, but, everything doesn't always have to be done just one way, and ribs are such a great tasting meat.
I still work with a friend who cooks his ribs, using a rub, in foil wrap in the oven. Once they are halfway done (about 45 minutes) we remove them, I respice and place on the Weber, indirect and hot. This creates a better surface and finishes cooking them. Not a lot of smoke, very tender, not at all BBQ but, has the taste of fire, and they are done within 2 hours reliably.
deguerre
07-27-2014, 04:32 PM
Especially in light of the fact the OP was Pete's first post ever in this forum. Welcome petewv! Stick around. You'll like it here.
pjtexas1
07-27-2014, 05:11 PM
today must be the day that deguerre fills in for the mods. i agree that it is nice to see everyone take this seriously and help the new guy out. welcome and as you can see we are here to help. well...most of us.:-D
deguerre
07-27-2014, 05:21 PM
i have a charcoal grill. also a cheap charcoal smoker. i tried the smoker and i could not get it to stay very hot. i tried to smoke a couple pork shoulder steaks with the the smoker. called BBQ-PRO.
Ah. No reason why you can't get good food off of the BBQ-PRO. You'll have to modify it quite a bit, but there are threads you can search for that will let you know the best ways to do so. Bludawg, for example, turns out some mean barbecue on his modified cheap offset, and he's a master at brisket in my opinion.
bbqbull
07-27-2014, 06:52 PM
Mod note: Thank you folks for keeping this thread back on track.
bbqbull
07-27-2014, 06:55 PM
This is Mike the forum member talking now.
During the winter when we have a ton of snow and 40-50 mph winds blowing off lake Michigan it is almost impossible to cook outside here.
I have cooked many country style ribs and racks of ribs on my broiler pan in our oven. I slather them with mustard and rub them and rest. I cook them just like I do outside. They turn out awesome but without smoke. Wife says they eat great.
LennyG
07-27-2014, 07:19 PM
The thought of cooking ribs in the oven makes my head swim....
That being said....
Liquid smoke works wonders though, I found some mesquite flavor that works well with the broiler method. I braised them for a while in a glass pan and half a bottle of heavy beer, before slathering them and carmelizing under the broiler.
Ron_L
07-27-2014, 09:37 PM
Yeah, I considered something real rude and snarky for fun, but caved, and decided to be nice:lol:.
KC
Well if being snarky and condescending is frowned upon in this thread I won't even bother posting in it.
Excellent decisions :thumb:
Thanks for exercising restraint!
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