Rib recipes?

Question

Does anyone know a good pork ribs recipe that can be done in an oven?

Answer 1

Here is a wonderful recipe that can be done in the oven or on the grill. If you do it in the oven, try browning the ribs in a pan first to give it a bit of carmelization, then slow cook the ribs in the oven.

Enjoy!

ORANGE-MAPLE PORK RIBS

Baby back ribs are less fatty than spareribs, and this marinade is flavorful without being a heavy barbecue sauce.

1 cup orange juice
4 garlic cloves, pressed
2 teaspoons grated orange peel
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme, crumbled
2 pounds baby back pork ribs (about 2 slabs)

1/4 cup maple syrup

Combine first 5 ingredients in large baking dish. Add ribs and turn to coat. Cover and chill 6 hours or overnight.

Prepare barbecue (medium-high heat). Remove ribs from marinade and season with salt and pepper. Grill until cooked through, turning occasionally, approximately 25 minutes.

In the oven: Pre-heat oven to 350 degrees F. Brown the ribs on the stovetop to carmelize a bit (don't burn), then place in a baking dish and put in the oven.

Meanwhile, place marinade in heavy small saucepan. Add maple syrup and boil until reduced to 1/4 cup, about 18 minutes. Brush ribs with glaze. Grill ribs 1 minute longer and serve. Per serving: calories, 440; fat, 27 g; sodium, 86 mg; cholesterol, 107 mg

In the oven, Turn on the broiler for the glazing step. Brush the ribs and place under broiler for one minute (I prefer to glaze only the meaty side, although each side can be done this way).

Serves 4.

Bon Appétit
Light and Easy


Modified from Epicurious.com © CondéNet, Inc. All rights reserved.

One last note: The bone side of the ribs has a membrane that is easily removed with a boning knife prior to marinading. Take a few minutes to do this and your guests will appreciate the difference.

Answer 2

Maple Ribs

1 pkg. Farmer John® Carefree Cookin' Pork Spare Ribs

Marinade
2/3 cup pure Maple Syrup
2/3 cup Dijon Mustard
1/3 cup Molasses
1/3 cup Cider Vinegar
1 tsp. ground Cumin
Salt and Pepper to Taste

Recipe Instructions:

1: In a medium bowl, combine marinade ingredients. Add ribs and marinate 1 to 1 1/2 hours, turning at least twice.

2: Preheat oven to 350 degrees F. Place ribs with meat side down in roasting pan. Bake 30 minutes, turn meat over and continue to cook 50 to 60 minutes, basting occasionally until nicely browned and tender.

3: Remove from oven and let stand 10 to 15 minutes.

Answer 3

Oh, gosh, don't listen to #1. You can easily do ribs in the oven! The trick is to keep them moist. I usually rub olive oil and garlic over them and you can use any seasonings you want or even a BBQ rub. Lay them on some aluminum foil (which is in a baking pan) and add some water then wrap up tight. About half way through cooking time (depends on how big they are or how many) open the foil and pour some Coke on them, wrap back up, let them continue to bake. The Coke is a great tenderizer. After a bit add BBQ sauce of your choosing and now you can leave the tin foil open depending on how saucey you want them. Opening up will help bake the sauce on them so if you like them drippy keep it closed.
You don't need exact recipes to do this. It depends on how you like them. Very easy to do!!

Answer 4

Grill first till brown.
salt pepper some Tabasco.
Wrap each rib(piece) in aluminum foil with paprika and union-rings.
Leave for hours in a hot oven (says 6 to 8) until the meat drops off almost by itself.

Enjoy.

Answer 5

I've always cooked ribs in the oven, then transferred them to the grill.

Here's a link to Better Homes and Garden's website's recipe...

http://bhg.com/recipe/recipedetail.jhtml?recipeId=R070441&searchResults=true&showSearchNav=true&recipeNumber=3&resultCategory=family&searchType=null&adCategory=&_requestid=92181

Answer 6

Here are a bunch of rib recipes you can look through. I haven't made any in years but always did mine in the oven too and they were sooo good.

http://www.google.com/search?as_q=&num=10&hl=en&btnG=Google+Search&as_epq=pork+ribs&as_oq=oven&as_eq=&lr=&as_ft=i&as_filetype=&as_qdr=all&as_nlo=&as_nhi=&as_occt=any&as_dt=i&as_sitesearch=&as_rights=&safe=images

Answer 7

If you are making ribs do not do them in the oven. There is no point in cooking them. It is a waste.

Answer 8

go to foodtv.com and search for recipes from bobby flay. he is the master at all things barbeque and will have a recipe for baked ribs.

Answer 9

My husband uses a dry rub of garlic powder, salt, pepper, and McCormick grill mates garlic and onion. then he puts them in foil on low and lets them cook til there falling of the bone. It is good.

Answer 10

Sugar-and-Spice Pork Ribs

Makes 6 servings
Prep: 20 minutes, Soak: 1 hour
Chill: 8 to 24 hours
Grill: 1-1/4 hours

Ingredients
1/3 cup sugar
2 tablespoons paprika
1 tablespoon seasoned salt
1 tablespoon hickory-flavored salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
4 pounds pork loin back ribs
4 cups hickory wood chips
1 cup bottled barbecue sauce

Directions
1. For rub, in a small bowl combine sugar, paprika, seasoned salt, hickory-flavored salt, garlic powder, and pepper. Remove 1/4 cup of the rub. (Store remaining rub in a tightly covered container.)
2. Pull membrane off the back of the ribs; trim fat from ribs. Sprinkle the 1/4 cup rub evenly over both sides of ribs; rub in with your fingers. Wrap ribs tightly in plastic wrap; refrigerate for 8 to 24 hours.
3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using.
4. Prepare grill and wood chips for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place on grill rack over the drip pan.) Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender; brush once with barbecue sauce during the last 15 minutes of grilling. Add additional coals and wood chips as needed to maintain temperature and smoke.
5. In a small saucepan heat remaining barbecue sauce until bubbly; pass with ribs. Makes 6 servings.
Smoker Directions: Prepare and chill ribs as directed above. Substitute 8 to 10 hickory wood chunks for the wood chips. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place ribs, bone sides down, on grill rack over water pan. Cover and smoke for 3 to 4 hours or until ribs are tender; brush once with barbecue sauce during the last 15 minutes of smoke cooking. In a small saucepan heat remaining barbecue sauce until bubbly; pass with ribs. Add additional coals, wood chunks, and water as needed to maintain temperature and smoke.