Saw a great recipe in this months Bon appetit that calls for slow roasting the ribs in the oven and then finishing on the grill with sauce My husband does not eat pork so I want to ask if anyone thinks I could sub out beef ribs. I would change the sauce to be more geared towards beef. But want to see what the community thinks about cooking time and temperature. Article says 2 hours for baby backs and 3 for spareribs oven at 350. (8lbs ribs)
You deserve a cookie.