OVEN BAKED BBQ RIBS
Yummy oven baked BBQ ribs.
Provided by VICKYDEE
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 3h30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine onions, ketchup, water, salt, Worcestershire sauce, vinegar, brown sugar, and mustard. Split ribs down the center between the bones.
- Heat a large lightly oiled skillet over medium-high heat. Add ribs and sear until browned. This may have to be done in several batches.
- Place ribs in a single layer in two baking pans or casserole dishes. Pour half of the sauce over the ribs, reserve remainder.
- Bake ribs in preheated oven for 3 hours. Turn and baste meat every twenty minutes with remaining sauce, using all sauce by two hours. Continue turning and basting ribs using sauce in the pan during the last hour of baking.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 38.3 g, Cholesterol 159.9 mg, Fat 41.1 g, Fiber 0.9 g, Protein 40.9 g, SaturatedFat 14.7 g, Sodium 2773 mg, Sugar 32.9 g
OVEN-BAKED BARBECUE RIB TIPS
Rib tips are the parts of the rib that are cut away to make St. Louis ribs. Some butchers call this the pork brisket. This cut has a lot of cartilage, but a low, slow cook softens the cartilage and makes it tasty. I like to cut them into small pieces. These meaty bits are a little easier to manage than ribs, and their meaty, chewy texture makes a great appetizer or a main dish. Serve with additional barbecue sauce, if desired.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 7h45m
Yield 6
Number Of Ingredients 3
Steps:
- Remove silver skin from underside of rib tips, if it is there. Rub seasoned salt on both sides of the meat.
- Line a baking pan with aluminum foil and place seasoned meat into the pan. Cover tightly with another piece of foil and refrigerate for at least 4 hours, up to overnight.
- Preheat the oven to 250 degrees F (120 degrees C).
- Bake in the preheated oven, covered and undisturbed, for 2 1/2 hours.
- Remove from the oven and increase oven temperature to 350 degrees F (175 degrees C).
- Uncover and drain the pan, if necessary. Brush barbecue sauce over ribs. Return to the oven and bake for 15 minutes.
- Turn ribs and brush with additional barbecue sauce; continue baking for another 15 minutes. Repeat this twice more, for a total of 1 hour baking time at 350 degrees F (175 degrees C). Remove from the oven and cut into desired serving size, about 1 1/2 to 2 inches.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven to develop a bit of char, 2 to 3 minutes, watching carefully to make sure they do not burn. Remove from the oven and serve.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 11.8 g, Cholesterol 59.9 mg, Fat 15.1 g, Fiber 0.2 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 854.5 mg, Sugar 8.1 g
BALSAMIC-GLAZED OVEN-BAKED RIBS
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.
Provided by Steven Raichlen
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
- Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
- Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
- Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
- Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
- Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.
SPICY CHINESE BARBEQUE RIBLETS
These pork riblets have a great sauce that's good on chicken and wings too.
Provided by Food Fighter
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
- Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 90 g, Cholesterol 118.7 mg, Fat 31.7 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 11.3 g, Sodium 3234.7 mg, Sugar 72.1 g
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