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Old 12-08-2007, 05:26 PM   #1
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BBQ ribs oven-style

Let me start by saying that I just love this forum. Quick, great answers to cooking questions.

I would like to make bbq ribs using my oven. It's too cold for anything outside. So how would I go about this? I have my rub and sauce just need the technique. Oven temps, time.

Thanks.

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Old 12-08-2007, 05:36 PM   #2
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How about set your rubbed ribs on a pan...Set your oven at 225*....and pop in the oven.
Pull them when they reach 190* or so. When they get close to the 190* apply your sauce. If you want to you could baste them along the way.....Hope this will help
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Old 12-08-2007, 05:50 PM   #3
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Thanks Uncle Bob.

Would I cover them with foil?
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Old 12-08-2007, 05:50 PM   #4
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I agree so with Uncle Bob, awesome - but if they are for tonight - you could do them at 350' for 1 1/2 hrs. But I do like the low and slow way better - good luck ! (Covered) !
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Old 12-08-2007, 05:56 PM   #5
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My plan is to make them tomorrow.
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Old 12-08-2007, 06:08 PM   #6
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Quote:
Originally Posted by elaine l View Post
Thanks Uncle Bob.

Would I cover them with foil?
Miss Elaine...Personally I don't think I would. Then again you could start with no foil....then you could wrap in foil for an hour or so...then take them back out of the foil to finish. This method is commonly used in competitive BBQ with blue ribbon results. I have used it successfully many times. However, agin I personally prefer the no foil method. Are these loin back (baby back) ribs or spare ribs? Just curious.
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Old 12-08-2007, 06:17 PM   #7
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Season. 1 hour, wrapped in foil, 1 hour, uncovered and 1 hour with sauce, still uncovered in a 350 degree oven. They don't taste like they were done outside, but they still are good.
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Old 12-08-2007, 06:40 PM   #8
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I've done them in the oven before in a glass lassagna pan covered with foil and with just a touch of water in the bottom. Around 300 for an hour. Then I remove the foil and brush on some sauce, flipping once. Again, still at 300 F for maybe 30 minutes to an hour. I go by looks and if the meat is starting to shrink back from the bone, which tells you you better hurry up and finish them. Then I hit them with sauce again and stick them under the broiler to give them that cooked outdoors look. If you really want to add that outdoors flavor to them, add 4-6 drops of liquid smoke to the water in the pan while they are covered.
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Old 12-08-2007, 07:42 PM   #9
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Elaine, this recipe from Alton Brown describes a great technique for doing ribs in the oven. He uses a rub and a braising liquid. You can use his recipes or your vavorite rub etc.
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Old 12-08-2007, 09:00 PM   #10
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Uncle Bob, These are not baby back.
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