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  1. #1 Ribs 
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    Okay...I don't want a war. But I'm slow cooking ribs in the oven today. I have the rub on. And the oven set to 300. Am I supposed to cover the ribs with tin foil, or just open in the grill pan?
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    Senior Betwixt Member Bubba Dawg's Avatar
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    Quote Originally Posted by Phillygirl View Post
    Okay...I don't want a war. But I'm slow cooking ribs in the oven today. I have the rub on. And the oven set to 300. Am I supposed to cover the ribs with tin foil, or just open in the grill pan?

    Ahhhh. Ribs. To do them entirely in the oven I would cook them in two stages. First, do your rub, whatever spices you like but salt and pepper, garlic powder, etc. Bake until they are nicely browned and then take them out and wrap them in foil with some liquid, you can use water, broth, white wine, about a quarter cup more or less, and then turn the oven down to about 225 and slow cook them for at least two more hours. This breaks down the collagen and makes them tender. The longer they cook the more tender they are.

    I cook pork ribs but this would work on beef ribs too.

    Also, some people boil the ribs first to tenderize them and then bake them.

    Enjoy!

    And there are various methods to cook ribs, that is just one.
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    Quote Originally Posted by Bubba Dawg View Post
    Ahhhh. Ribs. To do them entirely in the oven I would cook them in two stages. First, do your rub, whatever spices you like but salt and pepper, garlic powder, etc. Bake until they are nicely browned and then take them out and wrap them in foil with some liquid, you can use water, broth, white wine, about a quarter cup more or less, and then turn the oven down to about 225 and slow cook them for at least two more hours. This breaks down the collagen and makes them tender. The longer they cook the more tender they are.

    I cook pork ribs but this would work on beef ribs too.

    Also, some people boil the ribs first to tenderize them and then bake them.

    Enjoy!

    And there are various methods to cook ribs, that is just one.
    Okay...I was going to cook them for about 2 hours as is...then another 4 hours covered with some sauce. I may take them out and then reheat for about an hour when it's time for dinner (dinner won't be until about 8:00 tonight). Does that sound okay?
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    Bump!!! Bubba....you still there? Am I gonna have to eat these ribs at 4:00 instead of 8:00?
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    Senior Betwixt Member Bubba Dawg's Avatar
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    Quote Originally Posted by Phillygirl View Post
    Bump!!! Bubba....you still there? Am I gonna have to eat these ribs at 4:00 instead of 8:00?
    Sorry. Was watching the Tour de France.

    The main thing is to cook them 'low and slow' so the collagen will break down and tenderize them. (We are talking pork, right?)

    I haven't tried the method you mentioned but it sounds like you will have adequate time to tenderize. Let me know how it turns out.
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    Quote Originally Posted by Bubba Dawg View Post
    Sorry. Was watching the Tour de France.

    The main thing is to cook them 'low and slow' so the collagen will break down and tenderize them. (We are talking pork, right?)

    I haven't tried the method you mentioned but it sounds like you will have adequate time to tenderize. Let me know how it turns out.
    Yes, they are pork ribs. I will wrap them now with some liquid. I am assuming that any barbecue sauce I put on them should only go on in the last 30 minutes or so?
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