marinade_spareribs

Mouthwatering Ribs

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

Sweet-Hot Baby Back Ribs

These ribs get their great flavor from a splash of lime and our Sweet-Hot 'Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. Like these baby backs, most ribs need to marinate overnight in the fridge, making them the perfect make-ahead dish for grilling get-togethers.

Honey-Soy Appetizer Ribs

The ultimate finger food, spareribs can serve equally well as an appetizer as a main dish. Honey and soy sauce coat these ribs to give them upscale, Asian flavor.

Smoky Chipotle Baby Back Ribs

Who needs prepackaged rubs and bottled sauces when you can make your own? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers.

Low-and-Slow Baby Back Ribs

These ribs are smoked for six hours over hickory wood chips. To keep tender, spray with apple juice (instead of water) and cook for 2 hours wrapped in foil. Finish with a barbecue sauce, apple juice, and honey glaze.

Ribs McCoy

Barbecue sauce and an herb-rub combine to give spareribs complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required.

Baby Loin Back Ribs

Slow, steady preparation makes these ribs moist and delectable. This recipe calls for a basting sauce every 30 minutes and a finishing sweet, ketchup-based sauce.

Smoky Ribs

Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible.

Apricot-Pineapple Sweet Ribs

The supercharged Rib Liquid Seasoning used to baste Apricot Pineapple Sweet Ribs takes the South's favorite finger food to new heights.

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Marinated Smoked Spareribs

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon paprika
• 1/8 teaspoon celery salt
• 1/8 teaspoon pepper
• 3 pounds pork spareribs, cut into 4 serving-size pieces
• 1 cup catsup
• 3/4 cup water
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/3 cup cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried whole basil
• 2 cloves garlic, minced

How to Make It

Combine first 6 ingredients; rub over entire surface of ribs.

Combine remaining ingredients in a large shallow pan. Place ribs in marinade; cover and refrigerate overnight.

Place spareribs on grill of smoker. Pour remaining marinade over spareribs into water pan. Cover and smoke 5 to 6 hours.

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Almost-Famous Barbecue Spareribs

Ingredients

• For the marinade:
• 1/4 cup packed light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced onion
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 2 4-to-5-pound racks pork spareribs
• For the rub:
• 1/2 cup packed light brown sugar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon celery salt
• 1 teaspoon celery seeds
• 1/4 teaspoon cayenne pepper
• For the barbecue sauce:
• 2 tablespoons vegetable oil
• 3 cloves garlic, smashed
• 1/4 cup tomato paste
• 1 3/4 cups apple cider vinegar
• 1/4 cup molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon mustard powder
• 2 teaspoons instant espresso powder
• Freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup ketchup
• 1 cup pineapple preserves
• 1/2 teaspoon liquid smoke

Directions

Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.

Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.

Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.

Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.

Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.

Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)

Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)

Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

Photograph by Paul Sirisalee

Recipe courtesy Food Network Magazine

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Sparerib Marinade

Recipe by Loadedpbj

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Sparerib Marinade

SERVES:

Ingredients Nutrition

• 1 kg pork spareribs

Directions

1. Arrange the spareribs in a single layer in a nonmetallic dish.
2. Mix all the ingredients for the marinade together and pour over the spareribs.
3. If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
4. Cover and refrigerate for at least 8 hours or overnight.
5. Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
6. Oven roast for 50-60 minutes, basting occasionally with the marinade.
7. Turn every 10 minutes.
8. Or just throw them on the BBQ.
9. Cut the ribs into portions and serve.

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Nutrition Info

Serving Size: 1 (315 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 824.5 Calories from Fat 530 64% Total Fat 59 g 90% Saturated Fat 22.3 g 111% Cholesterol 194.6 mg 64% Sodium 1740.4 mg 72% Total Carbohydrate 27.1 g 9% Dietary Fiber 0.6 g 2% Sugars 23.6 g 94% Protein 45.1 g 90%

Marinated Smoked Spareribs

Ingredients

• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon paprika
• 1/8 teaspoon celery salt
• 1/8 teaspoon pepper
• 3 pounds pork spareribs, cut into 4 serving-size pieces
• 1 cup catsup
• 3/4 cup water
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/3 cup cider vinegar
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried whole basil
• 2 cloves garlic, minced

How to Make It

Combine first 6 ingredients; rub over entire surface of ribs.

Combine remaining ingredients in a large shallow pan. Place ribs in marinade; cover and refrigerate overnight.

Place spareribs on grill of smoker. Pour remaining marinade over spareribs into water pan. Cover and smoke 5 to 6 hours.

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Mouthwatering Ribs

Give your favorite barbecue joint some competition with these baby back and spareribs recipes.

Sweet-Hot Baby Back Ribs

Offering up the best of both worlds—sweet and spicy—these fall-off-the-bone ribs aren’t your typical backyard fare. They get their great flavor from a splash of lime and are coated in our homemade Sweet-Hot ‘Cue Sauce for a one-of-a-kind bite. Combining a sweet mixture of chili sauce, ketchup, brown sugar, and ground sugar, you can’t find this kind of flavor in any store-bought bottle of barbecue sauce. Like these baby backs, most ribs need to marinate overnight in the fridge before grilling, making them the perfect make-ahead dish to bust out at your next summer barbecue and grilling get-togethers.

Honey-Soy Appetizer Ribs

Looking for the perfect summer appetizer? Get your next backyard barbecue or outdoor party rolling with a meaty, Asian-inspired appetizer that’s sure to have guests licking their fingers and the plate. The ultimate finger food, spareribs can serve equally well as an appetizer or as a main dish. Just ask your butcher to cut a shorter bone or cut the ribs in half crosswise to prepare your own sticky sweet, bite-sized starters. For a more upscale flavor profile, slather these ribs with a quick and easy Asian barbecue sauce that uses only three ingredients: soy sauce, barbecue sauce, and chile sauce.

Smoky Chipotle Baby Back Ribs

Simply throwing a slab of ribs on the grill just won’t do. If deep-smoked flavor is what you’re seeking, the key is to properly season them with the right dry rub. But, who needs prepackaged rubs and bottled sauces when you can make your own at home? Our Chipotle Rub's bold taste infuses the ribs with Southwestern flair, while the Smoky Chipotle 'Cue Sauce echoes the rub's flavors with a few more peppers. Thanks to a spicy dry rub and zesty sauce with a slight kick, these delicious pork ribs have earned their rightful spot on our dinner table this summer.

Low-and-Slow Baby Back Ribs

When it comes to expertly-smoked baby back ribs, you can’t rush it. The secret to fall-apart ribs is to cook them low and slow over steady heat. That’s why we’ve developed a recipe totally worth your time. Ater allowing them to marinate overnight, start smoking these ribs early in the morning for six hours over hickory wood chips, and they’ll be perfectly juicy by dinnertime. To keep tender, spray with apple juice (instead of water) and cook for 2 hours wrapped in foil. Finish with a barbecue sauce, apple juice, and honey glaze. We promise it’ll be worth the wait.

Ribs McCoy

Although spareribs are often overlooked in favor of their meatier counterpart—baby back ribs—this tasty cut of meat shouldn’t be ignored. Spareribs hold more bone, lending itself to fat and, most importantly, tons of flavor. When prepared with a savory rub, succulent spareribs can be transformed into a dish your guests will love. Here, barbecue sauce and an herb-rub combine to give this Ribs McCoy complex flavor. The four-ingredient rub made from Creole seasoning, garlic powder, pepper, and Greek seasoning punches up the flavor of meat fast, no marinade required. Save some barbecue sauce on the side for dipping.

Baby Loin Back Ribs

Sure, baby loin back ribs hold their own on the grill, but they’re versatile enough for the oven and slow cooker as well. For this recipe, however, we clung to tradition and prepared this lean and meaty cut on the grill with a slow and steady hand, applying a basting sauce every 30 minutes. Smothering baby back ribs in a classic barbecue sauce will do just fine, but why limit yourself? We finished with a sweet, ketchup-based sauce to round out the meal. Moist and delectable, these ribs are proof that some things in life are worth getting messy for.

Smoky Ribs

Try this classic recipe for smoked baby back ribs (also called baby loin back ribs). Buying ribs is easy if you know what to look for. Single slab packages allow you to see all sides of the ribs. You want as much meat and as little fat as possible. Delicious ribs begin with choosing the best cut of meat and properly cooking it at the right temperature. And these ribs are no exception. A foil-packet grilling method practically ensures a mouthful of tenderness, and smoky, charred goodness is achieved from the hickory wood chips that are placed directly on the grill.

Apricot-Pineapple Sweet Ribs

The Ultimate Smoky, Sweet Ribs

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Chinese Spareribs Recipe

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.

Chinese five spice powder can be found in the spice section of most major supermarkets. If unavailable, you can make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (you can substitute ginger for Sichuan peppercorns for a different style of five spice).

• Yield: Serves 4 to 6
• Active time: 15 minutes
• Total time: 1 1/2 hours (plus overnight marinade)
• Rated:

Ingredients

• 1 tablespoon Chinese five-spice powder
• 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
• 1/2 cup hoisin sauce
• 1/4 cup shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 1/4 cup honey

Directions

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

This Recipe Appears In

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

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Beer & Honey Marinade for Spareribs

Recipe by Baby Kato

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Beer & Honey Marinade for Spareribs

SERVES:

Ingredients Nutrition

• 2 teaspoons salt
• 2 cups beer
• 2 tablespoons lemon juice
• 3 ⁄₄ cup honey, liquid
• 1 teaspoon dry mustard
• 2 sparerib racks (pork baby back)

Directions

1. Combine all ingredients and place in large ziploc bag.
2. Marinate in fridge for 24 hours. Turn bag over several times.
3. Drain the ribs, but reserve marinade for use while ribs are cooking.
4. Cook ribs your favourite way, these are good baked in the oven or bbq on the grill.
5. Enjoy.

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Nutrition Info

Serving Size: 1 (128 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 248.5 Calories from Fat 1 1% Total Fat 0.2 g 0% Saturated Fat 0 g 0% Cholesterol 0 mg 0% Sodium 1170.2 mg 48% Total Carbohydrate 57.3 g 19% Dietary Fiber 0.2 g 0% Sugars 52.4 g 209% Protein 0.9 g 1%

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Oven Baked Spare Ribs - Two Ways

Bake at 300°F (150°C) for at least 2 hours, flipping ribs halfway.

Uncover and bake each side for 10 minutes to finish.

Got another similar method.

I dry rub them first; brown sugar, chili powder, dry mustard, cayenne pepper, salt, pepper(not an exact science for me, search for dry rub recipies and knock yourself out), cover in aluminum foil with sealed edges(you can braise them right in same the foil if youre carful not to rip it), and chill in the fridge for a couple hours or overnight. Open one end of the foil, pour in 1 1/2 cup of white wine(or a can of beer) and 1-2 tablespoons of liquid smoke(I happen to like the hickory flavor), seal it up, bake it at 250 for 2 - 2 1/2 hours. Once finished, throw the sucker on the broiler and slather it with bbq sauce, should only be a minute or two per side,watch for the sugar in the BBQ sauce to caramelize.

Works for me since I have long parted with my Weber.

I also use onion and garlic powder in the rub.

I would love to try your baked rib recipe

but you didn't say how many lbs.of ribs it

P.S. Thanks for not calling these ribs "Barbequed" to many times people refer to this procedure to BBQ which is like calling a moped a harley just cause it has 2 wheels

It did sound good at the time though.

Your choice of BBQ sauce - I like Sonny's, KC Masterpiece or Kraft.

Foil lined baking pan(s).

Wipe rib racks w/paper towel, cut to fit pan(s).

Coat rib racks in BBQ sauce, place bone side up in pan(s)

Into pre-heated 400 degree oven - 30 minutes!

Turn racks in pan, brush/spoon on add'l BBQ sauce - 30 minutes!

Remove and cut into rib pieces.

A touch of Garlic

And the killer: Sweet Chilli Sauce

Doesn't matter that much.

Vegetarian: Ancient tribal name for the village idiot who could not hunt, fish, ride or trap.

aaah, well, okay. depends on who's bbq we're talking about.

ONE CUP OJ (ANY KIND) MIX WITH 3/4 BOTTLE OF SWEET BABY RAY'S

BBQ SAUCE. MIX VERY WELL. PLACE 2 RACKS OF RIBS IN SHALLOW BACKING DISH. BONE SIDE UP. SEAL TIGHT WITH FOIL. 3 HOURS AT 250. PLACE UNDER BROILER FOR 3 OR 4 MINUTES. SLATHER WITH REST OF SAUCE. IT'S SO SIMPLE, A 5TH GRADER CAN DO IT. ENJOY

2 hours is good

You can use a lid without a problem. The foil was suggested because most people don't have lids on their roasting pans large enough to accommodate ribs.

Peach All-Fruit (or similar)

Use enough Pick-a-Peppa to cover the ribs, plus a bit to add after turning, then add peach jam to taste.

I made minor changes to the recipe starting with the BBQ sauce:

1/3c brown sugar instead of molasses, added 1/3c Jack Daniels, and used 1/2 a med. bulb of garlic instead of a few cloves. Stove-splatter-lickin'-good!

Since there was a bit of fat that was difficult to shave off I boiled the racks for about 10 min prior to baking- eliminated most all of it except about two or three tablespoons visible in the sauce upon completion. I baked them covered for almost 3 hours (they're big thick racks!) then as the spuds and veggies were steaming uncovered and basted every few minutes without turning. Absolutely awesome! Looking forward to leftovers for lunch tomorrow and be the envy of the other staff!

I don't know why you even publish such nonsence.

I like to boil the ribs in a pot of water with a rubber boot, than throw out the ribs and eat the boot.

Dry rub with brown sugar red and black pepper, salt, onion and garlic powder. Wrap slab in tin foil. Place on rack above skillet. After water in skillet starts to boil turn oven down to 275F. Cook for 3.75 hours then open foil and slather ribs with your favorite BBQ sauce. Cook to brown sauce and serve.

Sincerely, Carnivore Woman

Ahan, I never cooked ribs with a grill . well if you say your recipe is tried n tested then it would be a pleasure to give it a try :)

sea salt,coconut oil,italian herbes. cook stove top

untill nice and smooth. when u put this on ribs, etc.

u will get this.

It makes Pig whistle

Chicken choke and

Fish wish for the Sea.

Rub with lawrys and garlic pepper

Cover tight with foil

Bake for 3ish hours at 225.

Remove from oven, leave covered.

Let sit and become room temp or throw in fridge for hour or so.

Get two basting bowls, one for honey, one for BBQ sauce.

Fire up the grill nice and hot.

Grill for a couple minutes then flip, baste honey on the cooked side,

cook another couple minutes flip and baste other cooked side with honey.

Grill a couple minutes and the honey will crispy up nice, flip and do the same thing with the BBQ Sauce, it will also crispy up.

Probably. If you stack them, then you'll need to significantly increase the time. If you put them side by side, then a slight increase in time may be enough (unless you block air circulation in the oven). Exactly how much more would be very difficult for me to predict.

0.5 dl coffee grounds

2 tsp chili powder

1.5 tsp black pepper

1.5 tsp garlic powder

1.5 tsp onion powder

1 tsp ginger powder

0.5 tsp cayenne pepper

1. Hire a driver and drive to a local village outside of the city. Browse several roadside vendors with freshly butchered pork and select your ribs. Since it's just before New Years Day (a huge deal here) there are literally dozens of local farmers selling freshly butchered organic pork. In our case, we bought about 10 kgs, roughly half of a medium sized pig, from the back leg to just before the front legs. We learned from the farmer that the pig had been fed only natural corn and was slaughtered only hours before we arrived.

2. When we got back home, I removed the rear leg from the ribs, and cut enough ribs from what remained to fit in our oven pan, removed the skin, trimmed the excess fat and rib meat, reserving for future use.

3. Since we don't have nice prepared barbeque sauces or rubs here, I had to improvise from the original in the article. Here's our BBQ sauce/rub recipe:

1 cup of orange juice

- 300mg of Ketchup

20 cloves of fresh garlic crushed

2-3 tbps of Paprika

- Crushed red and black pepper to taste

5. Brush/slather the BBQ sauce mixture over the ribs and put the reminder in the bottom of the roaster pan.

6. Cover the pan/ribs with aluminum foil and cook in oven at 275F for

7. Remove foil to caramelize for the final 20-30 mins

8. Remove from the oven and enjoy. Amazing! Thanks for the recipe.

I appreciate your input. quick. please help.

slather ribs with your favorite rub

place into rimmed baking pan, meat side up

pour pineapple juice and white wine vinegar (1/2 cup each) onto ribs.

Cover tightly with aluminum foil--place in refrigerator 8-12 hours or overnight.

Take out pan and sit on counter 1/2 hour. Preheat oven to 375F

Remove foil-cook ribs for 30 minutes.

Cover with foil-reduce heat to 325F. Cook for 30 minutes.

Remove foil. Brush favorite BBQ sauce or mop. Cook 20-30 more minutes (if that).

Get a laaarge aluminum pan, a roll of aluminum foil wide enough to cover the pan.

Also a jar of Stubbs Barbecue sauce, (It's the best), and a Sunday edition of the newspaper.

Take it home, preheat oven to 275 - 300 degrees. Get the ribs out, wash them off, take the thin membrane off the back of them. Once you get it loose, it will peel off like a thick skin.

Pat them dry with paper towels, put in the pan, coat with the rub. Cover pan with foil. Once oven is to temp, put pan is oven. I usually set the aluminum pan on a cookie sheet or something heavier so I know I can lift it easier because the aluminum pans are usually thin and and not all that sturdy for handling, especially when hot.

Cook the ribs for 4 hrs at 300, 5 hrs at 275. For the last hour of cooking, remove from oven, peel back the foil and pour some of Stubbs sauce on the ribs. Put back in oven for the last hour.

When they're done and you take them out of the oven let them sit for about 10 minutes before you cut into them. As they cool, the moisture in the meat will settle and redistribute evenly.

Take the ribs out of the pan, then take several sections of the newspaper and put it in the liquid left in the pan. Leave it there until it soaks up all the liquid. If you still have liquid in pan after an hr, add more newspaper. This makes disposal of the juices and sauce left in the pan a lot easier and less messy. Once you get all the juice soaked up by the newspaper, you can put the pan and foil in a trash bag without worrying about a lot of messy liquid leaking out of the bag.

There's an inexpensive cat litter made from wood that works good for this also.

I cook all meats in the oven so as to avoid the fats involved with frying, and this allows me to clean up after cooking without a big mess.

This is the easiest way to cook a big rack of spare ribs, and the easiest way to clean up afterwards. :P

I was thinking about vegan ribs and figure that their ribs may be less gamey since they dont eat meat and may require less spice in the rub but not sure. Sorry. TeeeeHeeee

Covering is necessary in this recipe. If you don't cover within the first hour the sauce in which the ribs are supposed to be cooking will have dried up and begin to thicken. Soon after, there will be burning.

In 2012 I don't just call that ignorance, I call it arrogance.

It's even more ironic when this website calls itself Cooking for Engineers.

One would imagine American engineers have met the the metric system.

All recipes posted since 2005 are in both U.S. and metric units. I've updated this one on your request.

An engineer who can convert measurements either way :)

Thanks All who posted great tips.

There is NO need to BOIL the ribs it does not help, it only kills the flavor. Follow this recipe above and you are set.

Btw: I do use a dry rub first, and I add a couple dashes of worstichire to the BBQ and OJ mixture.

it's just the physical size of the "rack o' ribs" you buy - a full rack is often long enough to hang out both ends of a pan. not good, use two pans vs. "double stacking" in the pan.

there's some science, there's some preference.

baking at (a) low-ish temp (300'F - personally I use 275'F) and (b) covered - gives you a lot more leeway in the timing - i.e. when "done" takes lots more time to go past "done" into crispy critters at 300' vs. 450', for example.

Oven baked ribs do come out different that smoked ribs - mainly the texture tends to be softer and falling off the bone. Some people like it while others prefer ribs with a little more toothsomeness.

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