I need a good recipe for ribs cooked in the oven

[belladonna]

Looks like the weather isn't going to cooperate at all, so the ribs shall be cooked in the oven. They're country style pork ribs, btw. I want a sauce that's tasty and fairly simple, but I'm open to any ideas here. Share your recipes, please???

[Wapsie B]

1. With baby backs I like to throw 'em in the pressure cooker for about 10 minutes

to tenderize them and infuse them with my marinade: 1/4c whiskey, garlic, brown sugar, Worcestershire sauce. Then I either grill them to seal in the juices or cook 'em in the oven with a good off the shelf sauce. You could do something similar with country style ribs just not pressure cook them or parboil them as long.

[Whoa_Nelly]

2. A slew of recipes for that here

http://www.cooks.com/rec/search/0,1-0,oven_baked_ribs,FF.html

and here
http://www.familyoven.com/recipes/search/oven-baked-ribs

But, this sounds yummy! :9

Slow-cooked!
http://www.recipezaar.com/Low-Slow-Oven-Baked-Ribs-Super-Simple-303245


Ingredients

* 2 baby back rib racks (our favorite are baby back ribs, but this works well with St. Louis style ribs too)
* 1 cup barbecue sauce

Directions

1. Preheat oven to 225 degrees.
2. Season your ribs with Dale's, your favorite rib rub, grill seasoning, or simply salt and pepper.
3. Place ribs, meat side down, in baking dishes.
4. Cover the baking dishes with aluminum foil and place in the oven.
5. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
6. Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
7. Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
8. Remove from oven and serve them up with a side of potato salad and some baked beans.

[Kali]

3. by country style do you mean those random chunks o' meat the stores

put out or something that is really ribs?

if it is the random chunks are they bone-in or boneless?

either way the trick is to cook at a low temp for a longer time. 300 for a few hours is good.

I can eat 'em with just salt and pepper, but you have the option of bbq sauce too. Easiest is store bought - just dump it on there and cook. Other options are based on the flavor you like - vinegar? sweet? smoky?

My Mom's old oven bbq sauce was ketchup, chopped onions, brown sugar, a little mustard, salt, pepper. You can do something similar with tomato sauce (needs more sugar) or paste if you are out of ketchup. Liquid smoke added if you want. Hot chili powder, molasses, garlic, honey, Worcestershire (sp?), soy sauce, beer, hard liquor, etc can all be added - hard to go wrong, really.

[grasswire]

4. my family's all-time favorite!

You start by simmering the ribs in some water and a dash of sherry or wine to get rid of some of the fat, and to make them more tender.

While that is simmering, you simmer the sauce on top of the stove (the aroma is going to make you very hungry!)


two cups catsup
two cups water
one large sliced or diced onion
one lemon, sliced very thin
1 tsp celery seed
1 T chili powder
1/2 cup brown sugar
1/2 cup cider vinegar
1 tsp salt
1/2 cup worcestershire sauce (I have also used A-1 in a pinch)
1/2 tsp black pepper

I usually slow-boil that for about an hour. It should boil down to about half its volume, and thicken a bit.

Put the drained ribs in a pan. Cover with most of the sauce. Cover with aluminum foil. Bake in a moderate oven for 90 minutes, then take off the foil and bake for another half hour.

Oh yum. I serve with potato salad or with hot white rice that is mixed with sour cream, butter, sliced scallions and canned chopped green chilis.

[RebelOne]

5. I'm a vegetarian, but in my meat-eating days,

I would boil the ribs first to get rid of all the fat, then smother them in barbeque sauce and stick them in the oven. Boiling them makes them ultra tender.

[DeepBlueC]

6. I like baking at a low temp

I usually use a combination of hoisin sauce and sherry on the ribs. For baby back ribs it's an hour and a half at 325. Obviously it will take longer for country style but the low temp cooking alone, 325 or even 300 as someone else suggested, will assure tenderness. You don't have to boil or use a pressure cooker. I never do. Just cook them on a rack inside the roasting pan to drain the fat.

[applegrove]

7. Don't you boil ribs first and then put the sauce on and put them in the oven.

That way you know they are not overdone.

[DeepBlueC]

8. so how were the ribs?

You whetted my appetite. I'm going to pick up a couple of racks tomorrow.

[Digit]

9. I just copied this recipe yesterday that had rave reviews

Here is a method for ribs from a Detroit rib joint!! So easy, yet the ribs come out falling off the bone, moist meat, finger lickin' good!

Baby back ribs, remove the skin on the underside of the ribs

Place in a deep baking pan, pour 1/2 can Coca cola over the ribs, cover with aluminum foil with vent slits.

Bake at 325 to 350 degrees for 2 hrs, remove and drain off liquid, apply sauce and return to oven for 15 min more, uncovered.

Best and easiest way to make ribs, great for football season!!
The Coke tenderizes and keeps moisture in the meat. You won't taste any of the Coke at all after cooking either. I like a sweet BBQ sauce and a favorite is "Sweet Baby Rays" but I also sprinkle brown sugar on after the sauce is on and then stick it into the oven for the last 15 min.....your family and friends will rave about this!