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Ribs in the oven at 250, do I keep them fat side up the whole time?

asked by Rebecca Rachelson Kanov over 3 years ago
3 answers 12541 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Don't mess with them, leave them be. They will be fine.

3d9a3882 c161 441f 8a91 0efd10979f7c  2007 09 11e s4
added over 3 years ago

You bet! If you turn the fat side down, the fat simply drips off the ribs and goes to waste. Keep the fat side up because you want that fat to slowly render down over the meat, keeping it moist and imparting that succulent pork-fat flavor. Slurp!

20e0ea1f ba05 4ed2 bc6a c08ce3bdd8a7  pork ribs oven slow

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 3 years ago

I cover with foil and drain the fat every couple hours. They should be falling off the bone in 5-6 hours. Mix in your BBQ sauce for the last hour.
(I pre cut into serving sizes of two-bone pieces before cooking.)
You can also do same method with whole or half racks and transfer to a BBQ grill for last hour with the sauce - but then you have two things to clean up and they will taste the same either way.