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Topic: Favourite oven-cooked ribs recipe...  (Read 807 times)
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Onyxnox
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« on: February 10, 2018 05:00:52 AM »

Maybe not my favourite ribs recipe overall - that one involves Jim slow cooking it over charcoal - but that is not an option when it is -20C outside, with the wind chill.  Though that may be my favourite because it involves Jim prepping, cooking, and cleaning up  Wink  Couldn't do that to Jim with the weather we have now though, so I did these in the oven instead.

Anyways, ribs are a favourite to make when we have a group of friends over - it is one of those big batch recipes that just about everyone likes in our group, and it was easy to serve, with a salad, and garlic mashed potatoes.



Slow cooked Memphis-Style ribs
Time - 2 hours plus
feeds - 8-10 people  - maybe even 12 depending on how meaty the ribs are

Ingredients:
(rub mix)
2-1/2 Tbs. chili powder
2 Tbs. ground cumin
1 Tbs. ground coriander
1 Tbs. kosher salt
1/2 Tbs. paprika (ideally hot smoked or sweet smoked)
1/2 Tbs. dark brown sugar
1/2 tsp. freshly ground black pepper (I usually add more)
1/4 tsp. cayenne
(optional to add any or all of the following - 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp oregano, 1/2 tbsp thyme)

2 racks meaty pork side ribs
BBQ sauce of your choice


Combine all the spices in a bowl, and mix well.

Sprinkle and pat onto all sides of the ribs.  Wrap well and place in fridge for a couple of hours to overnight.  Don't worry if you forget to do this - placing on the dry rub even as soon as while the meat is resting and coming to room temperature, and the oven is heating up will still be delicious.

This will take about 2-3 hours to cook.  So about half an hour before you are ready to roast, bring the ribs out and let rest to room temperature.  You can add a bit of salt to season as well, but I will sometimes skip this since there is salt in the rub and I found it salty enough with the rub and a sauce.  I generally have a small amount rub left and sprinkle some onto bare spots just before baking.

Place on rack over a pan to catch the drippings.

Preheat oven to 300 degrees F.  Place ribs in center of oven and bake.  After an hour, rotate ribs about every half hour.  If you are using two pans/racks, then make sure to switch their position, so there is even cooking all around.



If you want sauced, sticky ribs, then at about 1.5 hours, sauce one side, let bake about 15 minutes, then sauce the other side.  Repeat if you like them really saucy and sticky.

After 2 hours, test the ribs with a pair of tongs, picking them up at the center of the rack - the ends should flop down if they are cooked until the meat and cartilage are broken down, and if you poke between the ribs with a skewer it should poke in easily.  If not, then return and bake for another 15 minutes, and test again... repeat every 15 minutes,continuing to rotate pan, until cooked soft.

More on my blog if anyone is interested - some more pics and a bit more detail...
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« Reply #1 on: February 10, 2018 06:59:29 AM »

Looks great!
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bunny1kenobi
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« Reply #2 on: February 10, 2018 07:25:34 AM »

Yum!
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craftylittlemonkey
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« Reply #3 on: February 10, 2018 06:47:42 PM »

I saw this on your blog and showed the mister, we've got it on our list of dinners to cook soon! Num.
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lindyv321
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« Reply #4 on: February 18, 2018 09:47:39 AM »

These look great! This also appears to be a fool proof recipe! Ribs can be tricky sometimes I think.
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Onyxnox
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« Reply #5 on: February 18, 2018 01:44:03 PM »

It is one of those recipes we love and have used for years!
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