I'm thinking that there must be some kind of dry rub marinade and then a bbq sauce (not sweet, doesn't have to be BBQ, could be some kind of spicy sauce -- we like things hot) that I could use. Perhaps start wrapped in aluminum foil and then use a sauce for last little bit? But I have no recipes, nor ideas about how long two smallish racks need to cook. Help!
ISO: ISO recipes for Baby back ribs in the oven
- Thread starter pam
- Start date
In Search Of:
YES!!!! Oven Baked Ribs, from Debbie in GA (from old Swap)>>
Re: Is this site still working? (Sandy in Baltimore)
Date: Thu, 24 May 2001 18:45:45 GMT
From: Debbie in GA
REC: The BEST Barbeque Ribs
Here you go, Sandy!
Debbie
The BEST Barbecue Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient --
Preparation Method
4 lb Spareribs cut to
serve
1/4 c Catsup
1 t Dry mustard
1/4 c Dark rum
2 Cloves garlic -- crushed
1 c Brown sugar --
firmly packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
1 Dash pepper
Wrap ribs in double thickness of foil and
bake for 1 1/2 hours at 350 degrees F.
Unwrap and drain drippings.
Combine all other ingredients and pour over
ribs. Marinate at room temperature for 1
hour. Bake at 350 degrees 30 minutes,
basting with sauce, or grill 30 minutes, 4
inches above coals turning and basting.
Description:
"(done in the oven)"
Source:
"Peg, VT"
NOTES : Rick, you might try these ribs,
they're easy to do ahead and reheat.
I took these to a cookout yesterday and they
were devoured. I use back ribs. They're a
bit meatier. I've baked them ahead, poured
off fat, put the sauce on and rewrapped in
same foil and refrigerated. The sauce
recipe is great too. Then they can be
reheated on the grill. They are wonderful.
I'm not sure if I got the recipe from the
swap. I tried to find in archives to give
proper credit. If it came from someone
here, thank you.--Peg, VT
Re: Is this site still working? (Sandy in Baltimore)
Date: Thu, 24 May 2001 18:45:45 GMT
From: Debbie in GA
REC: The BEST Barbeque Ribs
Here you go, Sandy!
Debbie
The BEST Barbecue Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient --
Preparation Method
4 lb Spareribs cut to
serve
1/4 c Catsup
1 t Dry mustard
1/4 c Dark rum
2 Cloves garlic -- crushed
1 c Brown sugar --
firmly packed
1/4 c Soy sauce
1/2 c Chili sauce
1/4 c Worcestershire sauce
1 Dash pepper
Wrap ribs in double thickness of foil and
bake for 1 1/2 hours at 350 degrees F.
Unwrap and drain drippings.
Combine all other ingredients and pour over
ribs. Marinate at room temperature for 1
hour. Bake at 350 degrees 30 minutes,
basting with sauce, or grill 30 minutes, 4
inches above coals turning and basting.
Description:
"(done in the oven)"
Source:
"Peg, VT"
NOTES : Rick, you might try these ribs,
they're easy to do ahead and reheat.
I took these to a cookout yesterday and they
were devoured. I use back ribs. They're a
bit meatier. I've baked them ahead, poured
off fat, put the sauce on and rewrapped in
same foil and refrigerated. The sauce
recipe is great too. Then they can be
reheated on the grill. They are wonderful.
I'm not sure if I got the recipe from the
swap. I tried to find in archives to give
proper credit. If it came from someone
here, thank you.--Peg, VT
This is a great recipe for tender ribs, great make ahead too
chili-rubbed baby back ribs with espresso barbecue sauce
Bon Appétit | June 2003
Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?"
The espresso powder gives the sauce great depth of flavor.
Makes 4 to 6 servings.
R.S.V.P.
Lovell's of Lake Forest, Lake Forest, IL
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce (I usually make my own, adding the ingredients below)
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
chili-rubbed baby back ribs with espresso barbecue sauce
Bon Appétit | June 2003
Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?"
The espresso powder gives the sauce great depth of flavor.
Makes 4 to 6 servings.
R.S.V.P.
Lovell's of Lake Forest, Lake Forest, IL
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce (I usually make my own, adding the ingredients below)
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
I love these. Making them this week, posted before. Baked ORK RIBS WITH HOISIN BARBECUE SAUCE
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry - not at all necessary
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Bon Appétit, July 2002
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry - not at all necessary
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Bon Appétit, July 2002
diannecerkvenik64
Well-known member
I would love to try the Ork Ribs it's taste is Na-nu Na-nu hahaha couldn't resist hahaha smileys/smile.gif
Here's what I do...
Do you need a rub recipe? I can find mine somewhere(I use a combo of a couple).
Remove the silver from the back of the ribs if desired. Sprinkle with rub. Wrap each in heavy duty aluminium foil and refrig for 4 hours or overnight.
Place ribs in foil on large baking sheete. Bake 250 for 1 1/2 hours.
Mix (for 2 slabs):
1/2 cup apple juice,
1/2 cup white grape juice (or white wine),
1 T worchestershire sauce
1 -2 cloves garlic minced
1 - 3 T honey (depending on taste)
Microwave for 1 minute.
Open 1 end of rib packet. Pour in 1/2 of the braising liquid. Seal carefully. Cook another hour.
Pour off liquid and add bbq sauce. Turn up heat a bit and cook till sauce is thickened. Or finish on the grill.
Do you need a rub recipe? I can find mine somewhere(I use a combo of a couple).
Remove the silver from the back of the ribs if desired. Sprinkle with rub. Wrap each in heavy duty aluminium foil and refrig for 4 hours or overnight.
Place ribs in foil on large baking sheete. Bake 250 for 1 1/2 hours.
Mix (for 2 slabs):
1/2 cup apple juice,
1/2 cup white grape juice (or white wine),
1 T worchestershire sauce
1 -2 cloves garlic minced
1 - 3 T honey (depending on taste)
Microwave for 1 minute.
Open 1 end of rib packet. Pour in 1/2 of the braising liquid. Seal carefully. Cook another hour.
Pour off liquid and add bbq sauce. Turn up heat a bit and cook till sauce is thickened. Or finish on the grill.