Making ribs in oven
I am making https://food52.com/recipes..., but we don't have a barbecue. Could someone please suggest how long at what temperature these should be roasted? I've never made ribs before so have no basis for comparison. Thanks!
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Make whatever dry rub you like - I usually use salt, chili powder, smoked paprika, oregano and a few others. Lightly rub oil on a rack of baby back ribs. Pat all over with dry rub. Place on rack in 9 x 13 pan. Put in pre heated 375 oven for an hour. Eat.
If you want it's nice to remove the fat on the underside before cooking - it should pull off in one piece. But not required. Serve with lemon wedges squeezed over ribs.
For a really easy dinner, put a few small baking potatoes in oven after 10 minutes, and after 45 minutes add a pan of lightly oiled and salted asparagus. Everything is ready at once and tasty! I recently doubled this for last minute guests and it was perfect!
3 hours is way to shy for large ribs. You're talking 4 to 5 there at 250. for those.
At the point (usually longer than you think if you want tender ribs) you think they're done. Take them out of the foil and put on a rack and crank up the oven. and bake on a BBQ sauce.
Because you're indoors and want outdoor flavor---yes you use liquid smoke. I usually 'wing it' for the sauce..but the base you can riff off is:
1/2 cup of ketchup
2 table spoons cider vinegar
3 tablesppons brown sugar
1 tsp ground corriander
a dash of tabasco or hot sauce
and 1 TSP of LIQUID SMOKE.
yes..liquid smoke the horror the horror..but it makes BBQ in the oven taste good.
Brush on a light coating of that and broil...remove it and brush on another coating...and do it again.
You're building up layers of carmalized smoky stuff here. a 'fond' on the surface of the meat..not a soupy wet thing..but a rich deep flavor thing.
THEN you can serve with the goopy wet sauce that's cooked down a bit with other things like bourbon, citrus...coca-cola etc.
But prior to the low-heat roasting, I use a rub and let it sit on the ribs for 12-24 hrs. wrapped tightly in plastic wrap in the fridge.
Even though ribs may be pretty well trimmed, they do give off a LOT of fat during cooking so draining them a couple of times as bigpan suggests is a great idea. I do crisp mine up on the grill but the broiler works fine as an alternative.