Best way to prepare pork ribs?

[Anonymous]

I have a rack of pork ribs to make for tomorrow night. My teens say they don't care if I use a dry rub or a sauce. So should I use my oven or slow cooker. First timer here so any advice is appreciated.

[Anonymous]

Here's what I usually do:

Dry rub.

Put them in a baking pan so that the arch of the ribs is facing down -- they look like a bridge.

Pour a beer into the pan. Any lager will do.

Cover the pan with foil.

Bake them low and slow. Google around until you find something that makes sense to you, but I think I've done 300 degrees for like three hours.

Remove from the oven. When it's almost dinner time, warm them up on the grill with a little slick of your favorite barbecue sauce.

[Anonymous]

Similar, but i use the crockpot.
Make/buy a dry rub and slather it all over the ribs, wrap tightly in foil.
In crockpot on low for 6-8-10 hours (i love this bc i can make ribs on a weekday).
Unwrap carefully, put them on a screaming hot grill for literally just a couple mins each side with a Little bit of sauce. Extra sauce on the side for people that want it.
So, so easy. I know you arent really supposed to, and it doesn’t sound like this is an issue for OP right now, but I have started the ribs from frozen and let them go all day in the crockpot. The only issue is that you need to know that the racks will fit in the crockpot, bc cutting a frozen rack of ribs does not sound like a good idea

[Anonymous]

Anonymous wrote:Here's what I usually do:

Dry rub.

Put them in a baking pan so that the arch of the ribs is facing down -- they look like a bridge.

Pour a beer into the pan. Any lager will do.

Cover the pan with foil.

Bake them low and slow. Google around until you find something that makes sense to you, but I think I've done 300 degrees for like three hours.

Remove from the oven. When it's almost dinner time, warm them up on the grill with a little slick of your favorite barbecue sauce.

That is not low and slow. For bbq, 225 is low. 6 hours at 225 will be fall off the bone tender

[Anonymous]

Do you have an instant pot? I do 30 min in the IP with a cup of liquid. 10 min NPR. Then slather with bbq sauce and finish on grill or under the broiler (that's actually easier because the rib meat falls off the bone from the IP)

[Anonymous]

OP here. Thanks for the suggestions. I used a dry rub, wrapped in foil and baked at 275° for 4 hours then put on the grill with just a brushing of Sweet Baby Rays. My kids are going nuts they like them so much. I never knew before thar I could cook them in the oven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Here's what I usually do:

Dry rub.

Put them in a baking pan so that the arch of the ribs is facing down -- they look like a bridge.

Pour a beer into the pan. Any lager will do.

Cover the pan with foil.

Bake them low and slow. Google around until you find something that makes sense to you, but I think I've done 300 degrees for like three hours.

Remove from the oven. When it's almost dinner time, warm them up on the grill with a little slick of your favorite barbecue sauce.

That is not low and slow. For bbq, 225 is low. 6 hours at 225 will be fall off the bone tender

but if you cook ribs right, they don't fall of the bone.

[Anonymous]

Anonymous wrote:OP here. Thanks for the suggestions. I used a dry rub, wrapped in foil and baked at 275° for 4 hours then put on the grill with just a brushing of Sweet Baby Rays. My kids are going nuts they like them so much. I never knew before thar I could cook them in the oven.

Did you remove the membrane?

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here. Thanks for the suggestions. I used a dry rub, wrapped in foil and baked at 275° for 4 hours then put on the grill with just a brushing of Sweet Baby Rays. My kids are going nuts they like them so much. I never knew before thar I could cook them in the oven.

Did you remove the membrane?

Yes, I did.

[Anonymous]

I use the instant pot to cook my dry-rub ribs. It's much faster and I don't heat up my kitchen with the oven. Then I put them on the grill for a few minutes and brush them w/ bbq sauce. They are delicious, but they are not as "pretty" as when they are baked in the oven.

[Anonymous]

Anonymous wrote:Do you have an instant pot? I do 30 min in the IP with a cup of liquid. 10 min NPR. Then slather with bbq sauce and finish on grill or under the broiler (that's actually easier because the rib meat falls off the bone from the IP)

I do this too, but 20 minutes for baby back ribs.

Yes, bbq people will say it’s not correct if the meat falls off the bone. But I prefer them a little over done.

[Anonymous]

Anonymous wrote:Similar, but i use the crockpot.
Make/buy a dry rub and slather it all over the ribs, wrap tightly in foil.
In crockpot on low for 6-8-10 hours (i love this bc i can make ribs on a weekday).
Unwrap carefully, put them on a screaming hot grill for literally just a couple mins each side with a Little bit of sauce. Extra sauce on the side for people that want it.
So, so easy. I know you arent really supposed to, and it doesn’t sound like this is an issue for OP right now, but I have started the ribs from frozen and let them go all day in the crockpot. The only issue is that you need to know that the racks will fit in the crockpot, bc cutting a frozen rack of ribs does not sound like a good idea

I do the same but broil for a few minutes at the end rather than grill.

[Anonymous]

If you want to recapitulate a smoker, you need 225F for about 4-5 hours.

Remove membrane and use dry rub or if using sauce, all you really need is salt, pepper, and garlic powder, imo. Cook at at 225F for 1.5 hours. Remove, wrap ribs in foil and cook for about another 3-4h. 4-4.5h is usually more than enough and gets you nice tenderness that isn't quite completely fall off the bone. Remove from foil and slather on sauce a cook for another 10 minutes.

A good rib shouldn't call off the bone. You should be able to pick it up and eat it easily off the bone without it falling apart. I've even cooking ribs for years on a smoker, and 4-5 hours is almost always enough at 225F. You can test the tenderness by jiggling the rib bone to see if they're getting loose before completely removing the foil.

[Anonymous]

NP, I just bought ribs for dinner tonight because of this thread, thanks for all these tips!

[Anonymous]

I buy ribs that are already covered with a dry rub and made to cook in the plastic wrap container for 120 minutes at 400 degrees. Result is delicious & tender ribs. I do not use barbeque sauce. Quick, easy, & great tasting.