risb in the oven?

Question

I left this morning at 8:30 I get offfrom work at 4:30 I have left ribs in the oven on 190* covered in BBQ sauce, do you think they will be fine when i get home, or be over done or undercooked by 5ish when i arrive home?

Answer 1

They'll be OK, I'm just a little leery about an unattended oven for 8 hours. I hope you covered them with plastic wrap and then foil and not just foil, the acid at that temp for that long in the BBQ sauce will have a reaction with the foil, be careful, good luck

Answer 2

Chicago Style Baby Back Ribs

This recipe has been modified to work in your oven. Purists may scoff, but it’s still below freezing in Chicago and while the view from the rooftop barbecues may be spectacular, the wind will make quick work of making sure there is no dinner for anyone.

Ingredients
2 lbs. country-style baby back ribs

For the sauce:
1/2 cup Heinz ketchup
1 cup Sweet Baby Ray’s Original Barbecue Sauce
1/4 granulated sugar
1/2 cup dark brown sugar
1/2 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons sweet paprika
1/2 teaspoon coarse salt or house seasoning
2 teaspoons onion powder

Method
Heat oven to 450°

Put the ribs on a rack set over a tray and bake for 20 minutes; pour off the fat, reduce the oven to 300° and roast another 30 minutes.

Meanwhile, mix the sauce ingredients in a medium saucepan. Put the pan over medium-high heat. When the sauce begins to sputter, lower the heat and simmer for 30 minutes.

Drain the ribs and cover with the sauce. Cook for 1 hour, basting with the juices every 15 minutes. Serve hot with plenty of napkins.


Dry Rub–Grill Version

Ingredients

For the dry rub:
1/2 cup dark brown sugar

1/4 cup sweet paprika

1 tablespoon coarse salt

1 tablespoon freshly ground black pepper

2 teaspoons garlic powder

1 teaspoon dry mustard, Colman’s recommended

1/2 teaspoon dried tarragon leaves

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground cumin

1/4 teaspoon dried thyme

For ther ribs:
2 lbs. country-style baby back ribs
1 18 ounce bottle Sweet Baby Ray’s Original Barbecue Sauce

Method

Combine the ingredients for the dry rub in a bowl or small pan. Rinse ribs and pat dry with paper towel. Remove membrane from backside of ribs. Sprinkle rub on topside and rub in well. Refrigerate for 2 hours. Wrap ribs in heavy foil and cover bottom rack of the grill with foil to diffuse heat. Place wrapped ribs on top rack using low [gas] heat until meat shrinks on the bone [1 to 1 1/2 hours].

Remove ribs from foil and grill/smoke on low heat adding barbecue sauce to top side 1/2 hour before desired doneness.

Answer 3

Are they covered tightly? Either with a good lid or in foil?

If you have them tightly sealed they should be perfect when you get home. They should be tender and the meat should fall right off the bone.