What is a good pork rib recipe if I do not have a grill?

Question

My mom would like me to go to he house and cook two racks of ribs, but she doesn't have a grill just an oven. What are some good pork rib recipes, that leave the meat tender and falling off the bone, not over cooked?

Answer 1

Alton Brown's Good Eats "Who Loves Ya Baby-Back" recipe is good and meets your criteria of tender, falling off the bone, and finger licking good.

To get the meat to this state, you have to dissolve the collagen and than really happens with slow braising as suggested in this recipe.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html

However, I doctor mine when I do the recipe. I drop the old bay and jalapeno seasoning. I add garlic powder and ground cumin as substitutes.

For the braising liquid, I use unfiltered apple juice (Odwalla) and apple vinegar rather than white wine and white wine vinegar.

I've never been able to reduce the sauce by much as the recipe suggests to do. Also, I find that it is better to siphon off the juice using a turkey baster to reduce the fat before trying to reduce the liquid and before glazing the ribs.

The other thing I do is grill the ribs with apple wood chips for smoke. But the broiler works too (don't use the wood chips).

Answer 2

You can use this rub below, and bake in your oven. Wrap rack tightly in foil for about 2 hours, then remove, baste w/ pan juices, and continue baking for about another 30 min. or so, until tender and you can twist a bone out. You may want to add a little hickory smoke salt to the rub to give it a smoky flavor if it won't be going on the grill.


Smokin' Big Dawgs Sweet Rib Rub

1 C. Brown Sugar
1/3 C. Paprika
1 Tbsp. Black Pepper
2 Tbsp. Kosher Salt
1 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
2 Tbsp. Lemonade Mix (with the sugar added)

6 racks of ribs, baby back or spare

Mix all ingredients in a bowl. Rub generously on both sides of ribs 15 minutes before cooking. Makes enough to do 5 to 6 full racks. Does not store well, tends to clump.

Smoke ribs for about 3 hours, adding wood and charcoal (if useing charcoal) as needed. Ideally you want to have just a light amount of white smoke coming from the exhaust of the smoker. After 3 hours remove ribs from smoker and wrap in heavy duty foil. Return to smoker and cook for 2 hours. No need for any more wood, just heat. Remove ribs after 2 hours and remove foil. Return ribs to smoker and baste with sauce. Cook about another hour.. Ribs are done when you can hold a full rack in the middle with one hand and it will bend but not crack or break.

--Big Dawg Mike

Answer 3

Rub the racks with seasoned salt, black pepper, and garlic powder (not salt) and then bake them, covered, in a pyrex dishes for about 3 hours at 250 (or longer at lower temp if you have time). When the ribs are done with the actual cooking, take them out and baste them with your favorite BBQ sauce. Place them back in the pyrex pans and put them under the broiler to "stick" the sauce to the ribs like the direct heat from the grill would. Liquid smoke could be added to the bottled sauce to mimic the grill taste.

Answer 4

2 racks baby back ribs
1 tsp bottled minced garlic
1 bay leaf
bring to boil simmer 1 1/2 hours
soak in bbq sauce 30 min. bake at 350 for 30 min.

Answer 5

if you have a cast iron skillet-brown the ribs in the skillet then pour a bottle of bbq sauce over it- cover and put in your regular oven at 350 degrees for bout 1. 5 hours- turning frequently.take cover off and cook for another 1/2 hour-again- turning frequently-these will be yummy

Answer 6

Season the pork with thyme, black pepper, ginger, garlic, worchestershire sauce, soy sauce, allspice, onions, pepper (scotch bonnet or substitute with Jamaican Jerk seasoning). let marinade for 30 minutes. use a fork and stick the meat all over so the seasoning can soak. cover the pork and put the pork in a saucepan and place in the oven. let cook until its tender.