Trader joes removes the membrane. Worth every penny.

Agree with wrapping in foil and cooking on really low for several hours. You might want to add a small amount of liquid in the foil package so that they don't dry out - somewhere between roasting, braising and steaming.

Or how about marinating in teriyaki, or a garlic/ginger marinade? Non-traditional, for sure, but I bet it'd be good.

If I'm doing the oven instead of smoking on the grill I par boil and then cook them low and slow for 3-4 hours. I also like to broil at the end after they have rested to get that charred yummyness.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

Thanks pp! I am thinking 250F for 2 hrs to 2hours and 30 min. What do you think?

I usually go a little higher in the 300-325 range for 1-1/2 to 2 hrs but you can play with it and see what works. Make sure you yank the membrane off the back and you can also google oven ribs etc, not for the bbq aspect but for cooking times. Works for me.

Yes, I saw some mention to that on line but there was none in the piece I bought from TJ. Is it possible to come without it or I just have to look again?

It's possible it has already been yanked but if you have never done it you might miss it, it's translucent almost...anyway I vaguely recall getting ribs from TJ's this way.

why not just get a rack of lloyd's .......

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

Thanks pp! I am thinking 250F for 2 hrs to 2hours and 30 min. What do you think?

I usually go a little higher in the 300-325 range for 1-1/2 to 2 hrs but you can play with it and see what works. Make sure you yank the membrane off the back and you can also google oven ribs etc, not for the bbq aspect but for cooking times. Works for me.

Yes, I saw some mention to that on line but there was none in the piece I bought from TJ. Is it possible to come without it or I just have to look again?

Anonymous wrote:

Anonymous wrote:Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

Thanks pp! I am thinking 250F for 2 hrs to 2hours and 30 min. What do you think?

I usually go a little higher in the 300-325 range for 1-1/2 to 2 hrs but you can play with it and see what works. Make sure you yank the membrane off the back and you can also google oven ribs etc, not for the bbq aspect but for cooking times. Works for me.

Anonymous wrote:

Anonymous wrote:Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

wrong, in that time frame the collogan inthe meat won't break down, you can try and par boil them but like i said you are eating 3rd tier ribs, you are rushing a meal that should take 5-6 hours to make.

most peopel have no idea what good ribs /pork etc tastes like. as refenced yesterday in the pulle dpork thread where poeple use a crock pot to slow cook it

unclench and try be helpful. maybe a weekend smoker session is good for you but not what OP is asking about. It works, go away.

Anonymous wrote:Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

wrong, in that time frame the collogan inthe meat won't break down, you can try and par boil them but like i said you are eating 3rd tier ribs, you are rushing a meal that should take 5-6 hours to make.

most peopel have no idea what good ribs /pork etc tastes like. as refenced yesterday in the pulle dpork thread where poeple use a crock pot to slow cook it

Anonymous wrote:Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

Thanks pp! I am thinking 250F for 2 hrs to 2hours and 30 min. What do you think?

Not true PP you can wrap in foil and let them cook on low for a few hours and then finish them off briefly under the broiler pan. Should be fine. I'd use a different marinade like stubbs for pork or something like that and skip the sauce. Should be fine, tasty and different.

well you already knwo they won;t be as good as slow smoked ribs so youmigth as well thorw as much stuff on them to try to make them taste like something.

They will be dry, tough etc, not fall off the bones.

I bought some pork ribs yesterday and I want to prepare it for dinner tonight. I have never cooked it on the oven though, and most of the recipes I am finding call for BBQ sauce, which I hate!

I decided to just put some vinegar (to tenderize it) and rub with kosher salt, black pepper and a mix of dried herbs (provence type).

Do you think this will turn out nice? Any experienced cooks to give me any tips? Anything I should add? Nothing sweet please.