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Pork Ribs in the oven


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Pork Ribs in the oven

ZeTerroir | | Feb 18, 2009 01:39 PM

Ok let me get this out of the way. I was raised in Texas and I have been an avid Q smoker for about 15 years, and I am well aware off the religious zeal people get about parboiling, etc. I know how to smoke ribs low and slow the "correct" way - according to the NBBQA, etc. So lets not go there, thats not what this is about.

I just moved into a new house and do not yet have any outdoor cooking devices as of yet. I want to make amazing ribs completely indoors. I am thinking just a standard dry rub, with a slurry of liquid smoke and maybe mustard, garlic, oil. Bake at lowest heat, mine is wont go as low as I would like - i think 325 is lowest - I would prefer at most 250. I like the fat rendering action of spares, but think baby backs might be better suited to be more tender in the shorter time with the higher temp.

Should I put them in foil with beer for a braise initially? Maybe Broil for the first or last 15 minutes to get a nice crust?

I am not necessarily looking to reproduce pit Q flavor (cant be done), just the best rib that can be made with no fire. :-)

Any ideas would be greatly appreciated.

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