My buddy's wife has a friend in the catering business and he told her a trick on BBR. First all the knowledge related to rib cooking is slow and low. However, he does it this way. I will never go back to grilling ribs except this way.
What you need is a dutch oven or turkey roaster with a lid.
Ours is pretty big so I can put 3 racks stacked on top of one another. I use a rub that I found on the internet or over the counter stuff. I won't bore you with the details, however I do use some spices/rubs and don't just throw them in the roaster.
Pre heat your oven to 500 degrees!
Place parchment paper in the bottom for easy clean up.
Place your ribs inside the roaster and cover. Put in the oven for 1 hour.
The lid is the key in my opinion. Uncovered you wil burn them but the lid protects them. You oven may very but it is close to 1 hour. When you look at them you will see what I mean.
Do not check on them until the hour is up. Basically it quick cooks the ribs but here is my little trick i pour about a half bottle of beer over at the start to keep/trap some moisture.
You would think they would be dry but they are great. I then take the ribs and finish them off on my grill at slow heat and use a BBQ sauce to top them off.
All in all it is about 1.5 hours to rib eating time. You could also broil the ribs with sauce being careful not to burn the them.
Try it and let me know.
Baby Back Ribs
Baby Back Ribs
Always finish what you st
Sounds like it would make some tender & moist ribs. Keeping them covered will keep the steam in and will no doubt braise the meat perfectly.
My problem is I'm old school. Now, I'm no expert (I much prefer pulled pork or brisket over ribs), but you're missin' the SMOKE man!
To me ribs have to be done low 'n' slow with some smoke. For at least a couple hours. You can then wrap them in foil and finish on the smoker or oven. Wrapping in foil works similarly to covering them in the oven, it allows them to braise as the juices are trapped in. The longer you leave them in the foil the more tender they'll become...I like 'em falling off the bone, but some people like them more firm.
Still, for me personally ribs have gotta have a couple hours of smoke on the smoker. Some nice fruitwood works best (Apple, Peach, or Cherry), to give a little sweetness to the flavor...the wood makes it good!
My problem is I'm old school. Now, I'm no expert (I much prefer pulled pork or brisket over ribs), but you're missin' the SMOKE man!
To me ribs have to be done low 'n' slow with some smoke. For at least a couple hours. You can then wrap them in foil and finish on the smoker or oven. Wrapping in foil works similarly to covering them in the oven, it allows them to braise as the juices are trapped in. The longer you leave them in the foil the more tender they'll become...I like 'em falling off the bone, but some people like them more firm.
Still, for me personally ribs have gotta have a couple hours of smoke on the smoker. Some nice fruitwood works best (Apple, Peach, or Cherry), to give a little sweetness to the flavor...the wood makes it good!
