No BBQ available
You can dry rub them (24 hours) and then bake them -- wrapped tightly, 1/2 bottle of beer at the bottom of the baking pan -- 400 degrees for 1 hour and 45 minutes. Pull the ribs out, brush them with sauce, put them on baking sheets and broil lightly to get some char on the sauce. Good luck!
Or, strip the silverskin off the back (if you want), put in a covered dish in a 225F oven for 3 hours. Take out and drain the fat, put back in the oven for another hour. Take out, drain one last time, then add in as much BBQ sauce as you like, mix around, put back in (covered) for another hour. Be careful taking them out as the meat will be falling off the bone ! (for the above, I usually cut the ribs into two-rib pieces)
HalfPint is a trusted home cook.
Take prepped ribs (silverskin removes and patted dry) rub with salt and pepper. Wrap in aluminum foil, put on a rimmed baking sheet, and bake at 300F for about 2 hours or until ribs are tender and the meat starts to pull away from the bone. Unwrap, discard foil and juices. Increase oven temp to 400F. Glaze ribs with a spicy jam/jelly (like jalapeno pepper jelly or a mix of apricot/peach jam with some red pepper flakes). Bake for 15-20 minutes, until the glaze lightly caramelizes. Watch it carefully so that the sugary glaze does not burn.
Please enter a valid email address.
Well played. You deserve a cookie.
And the journalist who reported her way to the truth
The West Elm Couch from Hell
Dinner Emergencies, Solved
By Food52: Bee's Wrap, Baking Chocolate & More!
Piglet Day 3—See the Latest Winner!
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)