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05-03-2007, 09:06 PM
Re: (...)
I now have some exceptionally nice pork spare ribs.
I'd be interested in an oven (not grill or slow cooker) recipe that doesn't have an overpowering rub or sauce. Primary interest is how long at what temp/temps for a 3# slab. Foil? Finish under broiler? Want fall-off-the-bone tender.
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Here's Lorraine's recipe. Hope it's what you want.
* Exported from MasterCook *
Lorraine's Barbecue Ribs
Recipe By :Lorraine - C2C
Serving Size : 4 Preparation Time :0:00
Categories : Pork-Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ribs
1 cup firmly packed brown sugar
1/4 cup ketchup
1/4 cup soy or oyster sauce
1 teaspoon dry mustard
1/2 cup chili sauce
1/4 cup dark rum
1/4 cup worcestershire sauce
4 cloves garlic -- crushed
1 tablespoon freshly ground black pepper
1. Remove all silverskin from ribs. Wrap in double thickness of aluminum foil and bake for 1 1/2 hours at 350F. Unwrap and drain drippings. I don't drain. Combine all other ingredients and pour over ribs. Marinate at room temperature for 1 hour.
2. Remember to baste them and turn them over every once in a while. Bake at 350F for 30 minutes or grill 30 minutes, basting with sauce. The meat falls off the bones, and the taste is great.
Don't wait too long to tell someone you love them.
Billy
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Ron, we put our ribs on a rack, then on a cookie sheet, pour beer in the bottom and cover with foil. Then, into a 300 degree oven for 2 hours. Coat with your favorite sauce, and finish on the grill.
Our current favorite sauce is Sweet Baby Ray's, but I also have a couple of recipes that we use sometimes. One is for Asian Hot Grill Sauce, and the other one is a BBQ type sauce with whiskey.
Maryann
Maryann
"Drink your tea slowly and reverently..."
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Jean posted a recipe for ribs a while ago that were to die for---let's see if I can round that up for you.
"Never eat more than you can lift" Miss Piggy
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Thanks Maryann, ribs tonight and no beer in the house, but will try next time. Thanks, Billy, Lorraine's recipe looks like it will work for me, so will roll with that one.
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If you can find it get "Bone Suckin Sauce"--they have a website--great on ribs.
"He who sups with the devil should have a. long spoon".
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I made half the ribs with just salt and pepper and half with the sauce - both came out great.
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One of my friends sent me a bottle of the Bone Suckin' Sauce, sure was good
Don't wait too long to tell someone you love them.
Billy
