[*Topic Closer*]

I have some boneless ribs i was just going to throw in the oven tonight with some bbq sauce. What temp do i cook them on and for how long?

[fitfabandfree]

wrapped in tin foil, very tightly, on 275 for 3 hrs. You may want to hurry if you want them for dinner.

[*Topic Closer*]

fitfabandfree, on 24 August 2010 - 01:44 PM, said:

wrapped in tin foil, very tightly, on 275 for 3 hrs. You may want to hurry if you want them for dinner.

3 hours! Well crud.

[fitfabandfree]

It may not take that long since they are boneless. I do mine that way, but I never buy the boneless ones.

[MrsB]

I found this one. It's only 1 hr 20 min. If you don't have the stuff to make this sauce but have some BBQ sauce, I'd just do that and follow the baking directions here: http://allrecipes.co...ibs/Detail.aspx

[Quicksilver]

fitfabandfree, on 24 August 2010 - 01:44 PM, said:

wrapped in tin foil, very tightly, on 275 for 3 hrs. You may want to hurry if you want them for dinner.

275 is waaaay to high...Needs to be around 225, but 3 hrs is about right.

Par boiling will shorten the time but it makes the meat a bit tough..

This post has been edited by Whoa-Nellie: 24 August 2010 - 02:54 PM

[Callahan171]

are you needing them tonight? I have an awesome bbq sauce recipe for you... fall apart oven ribs

Aunt B's Bar-B-Q Sauce
½ cup wine vinegar
4 tbs sugar
2 tbs mustard
1 tsp pepper
1 tsp salt
½ cup butter
2 thick sliced Lemon (or 1 tbs lemon juice)
2 sliced onions
1 cup catsup
4 tbs Worcestershire sauce

Stir all ingredients but catsup and Worcestershire sauce together in a large pan. Simmer covered 20-30 minutes. Add catsup and Worcestershire sauce. Bring to boil.
Spoon over country cut ribs. Cover and let marinade for 4 hours in fridge. Preheat oven to 350°. Cook for 2 hours.

you must let me know what you think

This post has been edited by NPCA: 24 August 2010 - 03:09 PM

[Quicksilver]

NPCA, on 24 August 2010 - 03:08 PM, said:

are you needing them tonight? I have an awesome bbq sauce recipe for you... fall apart oven ribs

Aunt B's Bar-B-Q Sauce
½ cup wine vinegar
4 tbs sugar
2 tbs mustard
1 tsp pepper
1 tsp salt
½ cup butter
2 thick sliced Lemon (or 1 tbs lemon juice)
2 sliced onions
1 cup catsup
4 tbs Worcestershire sauce

Stir all ingredients but catsup and Worcestershire sauce together in a large pan. Simmer covered 20-30 minutes. Add catsup and Worcestershire sauce. Bring to boil.
Spoon over country cut ribs. Cover and let marinade for 4 hours in fridge. Preheat oven to 350°. Cook for 2 hours.

you must let me know what you think

It needs:

Thyme
Oregano
Cayenne Pepper
Onion powder
Garlic powder
And
Brown sugar

[Callahan171]

Whoa-Nellie, on 24 August 2010 - 03:25 PM, said:

It needs:

Thyme
Oregano
Cayenne Pepper
Onion powder
Garlic powder
And
Brown sugar

UUUHHHH NOOOO!!!!!!!!!!!!

only after one has tried this may one add their own flair to it

[AnonyMoose]

*Topic Closer*, on 24 August 2010 - 01:50 PM, said:

3 hours! Well crud.

you can boil ribs and then at the end you throw them in the oven for a short period smothered in bbq sauce to get them how you want that; but I am not a cooking expert so don't know all the details of that method.

[Adam&Jessica]

Boiling ribs should be illegal. It strips off the fat, and every time I've ever been to someone's house when they do that, the meat is dry and nasty, and I don't even want to eat it.

What you can do, if you can't cook them outside, it to get a large disposable oven pan, like a turkey roaster, and put a smaller one inside of it. Put the meat in the smaller one, and put a few wood chips in the larger one. Then cover the top of them with tin foil (should cover the top of the larger one, with space for the smoke from the wood chips to go into the smaller pan. Cook on like 225 to 250 for around 3 hours. It's not as good as real smoked ribs, but at least then they have some smokey flavor. Otherwise, you can add some liquid smoke to them and skip the wood chips.

What I do, when I want BBQ and can't or just won't get out in the heat, is to cook pork in my crock pot. Get a little rack to keep the meat up off the drippings, and rub a little liquid smoke into it at the beginning, before I put my rub on it. Usually I do my pulled pork this way, drain the fat off like an hour before I finish, and get rid of the rack, add BBQ sauce and break it up a bit so the sauce can cook in. Then once it's finished (I usually let the sauce cook in for like an hour) I mix it the rest of the way, and it's usually tender enough to mix with a spoon or fork.

The fact of the matter though is that if you want the best ribs, you need to smoke them. Grilling, baking, broiling, boiling, etc turns it from BBQ to imitation BBQ.

[feelip]

Two Guiness beers and one two liter Dr. Pepper in a large pot with the ribs. Boil for 75 minutes. Put on a cookie sheet and broil in oven for 5 minutes on each side.

This is the best indoor ribs I have ever had.

Slap a little bit of your favorite BBQ sauce on while broiling.

[jenilyn]

feelip, on 24 August 2010 - 04:23 PM, said:

Two Guiness beers and one two liter Dr. Pepper in a large pot with the ribs. Boil for 75 minutes. Put on a cookie sheet and broil in oven for 5 minutes on each side.

This is the best indoor ribs I have ever had.

Slap a little bit of your favorite BBQ sauce on while broiling.

Interesting.....

[SPORTS SOURCE]

NPCA, on 24 August 2010 - 03:08 PM, said:

are you needing them tonight? I have an awesome bbq sauce recipe for you... fall apart oven ribs

Aunt B's Bar-B-Q Sauce
½ cup wine vinegar
4 tbs sugar
2 tbs mustard
1 tsp pepper
1 tsp salt
½ cup butter
2 thick sliced Lemon (or 1 tbs lemon juice)
2 sliced onions
1 cup catsup
4 tbs Worcestershire sauce

Stir all ingredients but catsup and Worcestershire sauce together in a large pan. Simmer covered 20-30 minutes. Add catsup and Worcestershire sauce. Bring to boil.
Spoon over country cut ribs. Cover and let marinade for 4 hours in fridge. Preheat oven to 350°. Cook for 2 hours.

you must let me know what you think

THANKS for sharing. I will have to give this to DH. He is the rib cooker in the house. I have never had a good rib that was first boiled - always are tuff. Might tell him to try the beer & Dr. Pepper to see how it turns out.

[fitfabandfree]

Whoa-Nellie, on 24 August 2010 - 02:53 PM, said:

275 is waaaay to high...Needs to be around 225, but 3 hrs is about right.

Par boiling will shorten the time but it makes the meat a bit tough..

I totally agree with the boiling thing. I do not like them like that at all. And you are probably right about the temp, but my oven won't go any lower. Go figure. It has a minimum of 275, so that is what I cook them on. It works though. They are awesome every time, and the meat falls off the bone.

[Callahan171]

SPORTS SOURCE, on 24 August 2010 - 04:48 PM, said:

THANKS for sharing. I will have to give this to DH. He is the rib cooker in the house. I have never had a good rib that was first boiled - always are tuff. Might tell him to try the beer & Dr. Pepper to see how it turns out.

tell him to use country cut pork ribs. they are the best with this... but we have used pork chops also. and as a hit you can add a can of tomatoe paste to it and thicken it up for grilling on the Q

[sugail]

feelip, on 24 August 2010 - 04:23 PM, said:

Two Guiness beers and one two liter Dr. Pepper in a large pot with the ribs. Boil for 75 minutes. Put on a cookie sheet and broil in oven for 5 minutes on each side.

This is the best indoor ribs I have ever had.

Slap a little bit of your favorite BBQ sauce on while broiling.

Which kind of ribs do you use for this? And do you use any liquid smoke?

[fitfabandfree]

I know you didn't ask me, but I get my ribs at Patak's. They are the best ever. Their ribs have more meat than any other ribs I have ever had.

I coat them with Rib Rub first, and then soak them with Sonny's BBQ sauce. Yummy!!

[feelip]

sugail, on 24 August 2010 - 05:27 PM, said:

Which kind of ribs do you use for this? And do you use any liquid smoke?

I don't use liquid smoke. Either St Louis or Baby Backs will work. I don't care for the country style ribs. I have finished them on the grill.

These ribs aren't dry or tough. I am an all day slow rib smoker, I even cut my own hickory and apple wood for smoking. But this is the only recipe that I have tried that can be done indoors and makes some good ribs.

[Quicksilver]

fitfabandfree, on 24 August 2010 - 05:03 PM, said:

I totally agree with the boiling thing. I do not like them like that at all. And you are probably right about the temp, but my oven won't go any lower. Go figure. It has a minimum of 275, so that is what I cook them on. It works though. They are awesome every time, and the meat falls off the bone.

If the meat 'falls off the bone' they're overcooked.

You want the meat to have just a bit of resistance when you bite into the rib, that's the way we judge them at KCBS. My wife and I have been certified judges for the past 8 years. We have judged about a hundred rib contests.

But BBQ is one of those things that folks feel strongly about, smoke flavor or not, sauce or not, sweet sauce or vinegar based...it's all a matter of personal taste. My comments are from the perspective of how we were taught to judge ribs at the professional cook offs.

Bottom line, if your family likes them then they are the best around...

[feelip]

My understanding is that the OP wasn't looking for "The Perfect Rib" but was looking for a quick recipe to make a decent rib indoors.

[Quicksilver]

feelip, on 25 August 2010 - 05:32 AM, said:

My understanding is that the OP wasn't looking for "The Perfect Rib" but was looking for a quick recipe to make a decent rib indoors.

No such thing as a Quick, Decent rib cooked indoors.

You can have a Quick Rib, but it won't be decent

You can have a Decent Rib but it won't necessarily be quick.

Besides it was very late in the day to be cooking BBQ pork for dinner...

If you don't agree with or like my comments, then send me a PM and we'll discuss it, other members of this board aren't interested in our dissagreements!

[*Topic Closer*]

I gotta say i'm a little confused about the boiling thing. Many of you have said boiling ribs dries them out and makes them tough...my boyfriend ALWAYS boils them before throwing them on the grill and they are the most tender, moist ribs i've ever eaten.

[Adam&Jessica]

*Topic Closer*, on 25 August 2010 - 09:19 AM, said:

I gotta say i'm a little confused about the boiling thing. Many of you have said boiling ribs dries them out and makes them tough...my boyfriend ALWAYS boils them before throwing them on the grill and they are the most tender, moist ribs i've ever eaten.

When you boil them, the fat melts, and goes into the water. If his are still tender and moist, he must either use a steambox as well as a smoker(I know I do), or else he must not boil them long enough to strip the fat.Boiling them does make them tender, but they usually are dried out too, like something that's been in the microwave way too long.

[*Topic Closer*]

Adam&Jessica, on 25 August 2010 - 10:57 AM, said:

When you boil them, the fat melts, and goes into the water. If his are still tender and moist, he must either use a steambox as well as a smoker(I know I do), or else he must not boil them long enough to strip the fat.Boiling them does make them tender, but they usually are dried out too, like something that's been in the microwave way too long.

He just boils them on the stove. He probably boils them in dr pepper. If that even makes a difference.

[feelip]

Whoa-Nellie, on 25 August 2010 - 06:42 AM, said:

No such thing as a Quick, Decent rib cooked indoors.

You can have a Quick Rib, but it won't be decent

You can have a Decent Rib but it won't necessarily be quick.

Besides it was very late in the day to be cooking BBQ pork for dinner...

If you don't agree with or like my comments, then send me a PM and we'll discuss it, other members of this board aren't interested in our dissagreements!

Control much?

[feelip]

*Topic Closer*, on 25 August 2010 - 11:22 AM, said:

He just boils them on the stove. He probably boils them in dr pepper. If that even makes a difference.

The sugars in the Dr Pepper as well as the yeast and sugars in the beer effect the proteins in the meat, not unlike a sugar cure for ham. I am not a proponent of parboiling, but I have made these ribs three times and they are better than ribs at most restaurants.

I consider myself a connoisseur, although I might not be a know-it-all.

[Quicksilver]

feelip, on 25 August 2010 - 01:46 PM, said:

Control much?

No...not too much I usually try to keep the temperature around 225-250 for best results...

Slooow cooking is the very best for ribs, shoulder and pork butt.

[dallasladybug]

*Topic Closer*, on 24 August 2010 - 01:34 PM, said:

I have some boneless ribs i was just going to throw in the oven tonight with some bbq sauce. What temp do i cook them on and for how long?

not good for now, but this is how we do them... pour the mcgrillers pork rub on them let them sit for as long as you can.. grill them for about ten mins on both sides, themn put them in a covered pan in the oven at 250 for at least 4 hours. the best you will have eaten...

[Ugadawgs98]

I believe real ribs can only be cooked one way, on the smoker, mainly because I never had any indoor ribs that did not remind me of either shoe leather or some flavorless meat mush. I tried some one evening following a recipe from Alton Brown which changed my mind. It was off one of his Good Eats episodes on Food Network, those were the first indoor ribs I enjoyed. I have been making them that way ever since when the smoker is not practical.

Just Google "Alton Brown Who Loves Ya Baby-Back" for the recipe, I think the episode is even posted on Youtube if you want to watch it.

This post has been edited by Ugadawgs98: 25 August 2010 - 10:56 PM

[Quicksilver]

Ugadawgs98, on 25 August 2010 - 10:13 PM, said:

I believe real ribs can only be cooked one way, on the smoker, mainly because I never had any indoor ribs that did not remind me of either shoe leather or some flavorless meat mush. I tried some one evening following a recipe from Alton Brown which changed my mind. It was off one of his Good Eats episodes on Food Network, it was the first indoor ribs I ever enjoyed. I have been making them that way ever since when the smoker is not practical.

Just Google "Alton Brown Who Loves Ya Baby-Back" for the recipe, I think the episode is even posted on Youtube if you want to watch it.

Good 'ol Alton...

I'll just bet he didn't boil 'em in Coca-Cola or Dr. Pepper for 45 minutes either...

I bet he recommended low heat...225-250 for at least a couple of hours and recommended basting them during the final minutes of cooking time...

But what do I know...right Feelip?

[feelip]

Whoa-Nellie, on 25 August 2010 - 10:33 PM, said:

Good 'ol Alton...

I'll just bet he didn't boil 'em in Coca-Cola or Dr. Pepper for 45 minutes either...

I bet he recommended low heat...225-250 for at least a couple of hours and recommended basting them during the final minutes of cooking time...

But what do I know...right Feelip?

I have obviously insulted your intelligence and for that I apologize.

[NoReason]

a little tit for tat..Over ribs too


I needed a laugh. Thanks guys!!



...I only eat ribs at Bennetts in TN.