Barbecue ribs how long to cook

Racks of ribs are a speciality of southern barbecue — food cooked long and slow in a pit — as opposed to British barbecue , which refers to food cooked very quickly over a hot grill. To underline the difference, you'd be hard pushed to burn a sausage on the former.

You're better off cooking your ribs, a cut of meat which, with its sinew and its fat, demands more than a token toasting, in the oven — something which suits the British summer down to the ground.

Many older rib recipes call for the racks to be gently simmered in hot water before roasting, presumably in order to relax the tough connective tissue which holds them together. However, posters on online food forum chowhound. The new cookbook from renowned Yorkshire butchers, the Ginger Pig , however worth buying for the sausage roll recipe alone boldly flies the face of such naysayers, with a recipe which calls for a half-hour pre-simmer before the racks are marinated and baked.

The resulting liquid is porky smelling enough for me to doubt the wisdom of this approach, even before I taste the finished article, which is distinctly tougher than any other recipe I try — perhaps it would work better with meatier spare ribs. Food science god Harold McGee is an advocate of the long, slow cooking of ribs, baking them for 6—8 hours at an oven temperature of between 95 and 80C — "the lower the meat's temperature, the less moisture it loses," he says in his Curious Cook column in the New York Times, "but the longer its connective tissue takes to dissolve, too".

Ribs cooked at 60C will thus be very juicy, but, on the flip side, will take "several days" to become tender — so his method is a compromise between texture and time.

As a contrast, I follow them up with Nigella's Finger Lickin' Ribs , from her book Feast , a deliberately quick recipe designed, apparently, for eating "oozy and sticky" in bed, which cooks at C for an hour.

Jamie's ribs are certainly far more succulent, but Nigella's nicely caramelised, slightly crisp top is undeniably seductive. The Leiths Meat Bible suggests a cunning third way, which has something in common with McGee's suggestion of giving his slow-cooked ribs "a brief finishing hit of high heat or smoke on the grill". After cooking the five-spice barbecue pork ribs in a moderate, C oven for 2 hours, I allow them to cool in their marinade, then finish them off on a hot barbecue "until browned and slightly charred".

This seems like the best of both worlds — the meat is tender if not quite so silky as Jamie's , with the kind of smoky, crunchy crust that's barbecue at its best. Recipe updated, originally posted September Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video. Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love.

For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you.

If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs spareribs, country-style, St. Louis-style will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking. If the ribs still have the thin membrane covering the back of the rack, remove it.

See how in the notes section below. Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now.

Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. It may be necessary to cut the ribs in half for them to fit into the pan. We like to check the ribs after 2 hours to see how they are progressing.

The ribs are done when the meat is cooked through and tender. Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds. Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce. Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for minutes, just until the barbecue sauce begins to caramelize. Keep a close eye on the ribs while they broil so the sauce does not burn. Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months.

Thaw in the refrigerator, and then reheat. Either method works, but if you have the time, just fire up the grill. Use visual cues to know when your ribs are done—you want them to be tender and easily pierced with a fork, but not completely falling off the bone. Removing the membrane on the underside of the ribs before grilling them will make your ribs more tender and give them more flavor.

Use a knife to pull up the corner of the thin membrane from the meat, then use your fingers to pull the membrane away. You can use a paper towel to get a good grip if needed. Ree's Life. Food and Cooking. The Pioneer Woman Products.

Type keyword s to search. Will Dickey. Place ribs into pan. Remove silver skin from the back side of the ribs. Cook's note: This is optional. I like to remove it because it's a tough and rubber-y membrane that can make it a bit more challenging to eat the ribs after they are cooked.

It is super easy to remove since it will pull off in one piece. It also helps the pork rub penetrate the meat easier. Sprinkle some of the pork rub seasoning onto the back of the ribs.

It's called 'rub' for a reason. So you want to really get in there and rub and press it in. Note: if you'd like, you can cut the rack of ribs in half to make it easier to handle on the grill later. Flip the ribs over and season the opposite side. The rule of thumb with rub seasoning is however much naturally sticks to the ribs is enough. Whatever falls off after rubbing it in can be discarded. Pour apple juice into the bottom of the pan.

Cover pan with aluminum foil and place into the fridge until your grill is ready. We are gonna be cooking these ribs at a low temperature for over an hour. So make sure your propane tank is full or that you have another tank on standby, just in case. Preheat grill to f degrees. It's important to try to maintain this temperature through the cooking process so your ribs don't cook too fast. I have 3 burners and I will usually keep the middle burner off and just keep the two end burners on low so it's a nice, low, indirect heat for the ribs.

Clean the grill grates and carefully wipe them down with a bit of oil you'll need nice, clean, nonstick grates a little later. Place pan of ribs onto grill. Cover grill and cook for about an hour maintaining f degrees during the cooking process. You may need up to 2 hours for these ribs so plan accordingly especially if you are having difficulty keeping the temperature at a consistent temperature.

Ribs are safe to eat when an inserted meat thermometer into the thickest part of the meat - away from the bone reaches f degrees. But by cooking it low and slow for a longer amount of time, the ribs will end up reaching a temperature closer to f f degrees and that creates a more tender meat. Carefully remove ribs from the pan and place directly on the grill. Ensure heat stays on low. Meanwhile, in a small pot over medium heat, whisk together marmalade and vinegar.

Continue to whisk until it's combined well. This should only take a minute or two. You can do this on the grill if you have a side burner attached to your grill. Take pot off heat and baste the cooked ribs with the marmalade sauce. Make sure to coat it well. Cover grill and cook for an additional 5 minutes. Then repeat the process one more time. Carefully remove the ribs off the grill and place on a large cutting board and allow the meat to rest and cool for a few minutes.

Save Save. I like to say the recipes on here are recipes for the busy cook you know who you are. You can still get a good meal on the table, with a few shortcuts to help you along the way.

Read more Enjoy this recipe for a 3 burner grill it's turns out great every time. Can I use my oven instead and finish on the grill? I have a small grill and the pan won't fit under the grill. My oven can maintain easy! Perfect fit for my grill and it turned out wonderfully, turned off middle burn as the instructions stated for a 3 burner grill followed the recipe and came out Juicy and Delicious. Just as I was ready to oven braise my ribs, we lost power.

I scrambled to find a recipe to braise on the grill and came upon this one. We did so many things wrong. Took a half hour to get the temperature right. It was at on med heat and center burner off new grill. We forgot the apple juice but added after 45 mins but unknowingly ripped the foil a bit so lots of evaporation.

This is a wonderful and very forgiving recipe. Thank you for sharing it! Thank you so very much Mary!! I'm so glad you were able to save the ribs! Nothing worse than power zapping out just when you need it the most!

Any ideas? What type of grill do you have? This recipe is incredible! Best ribs I have ever cooked in the last 30 years. What a meal, thanks so much, glad I found this Going to try this weekend.

One thing not clear. I assume when putting directly on grates it's still indirect heat, correct? I'm trying it now, but if you turn on the burner beneath them, it will dry them out quicker for sure Which is fine, of course, if you like dry meat. These were amazing! We made with St. Louis style ribs. The rub was perfect, ribs perfectly juicy and tender, fall off the bone. Just look above the comment section here. It's all in the recipe card which you can also print out.

I must confess, I used my own rub recipe, and brushed with my favorite BBQ sauce at the end, but the technique for grilling these ribs is exactly what I was looking for. To be honest, after the two hours of grilling the covered pan, the ribs still looked very undercooked and the rub was still dry on them. But they were close to temperature, so I put them directly on the grill and brushed them lightly with sauce and finished them as the recipe directs.

They were probably the best ribs I've ever had! Tender, juicy and delicious. I really love hearing that Leanne! So much about grilling is really just the technique and I'm glad you chose your own trusted flavors to go with since you know those work! I really appreciate you taking the time to come back and leaving feedback!

Looks yummy! I have a 7lb slab of Spare Ribs Not baby back. What adjustments or changes would you recommend? Thanks you!!! No adjustments necessarily in terms of ingredients but you'll have to adjust the time by using a meat thermometer. Thats the only true way to tell if the meat is done and ready to come off the grill. Measure at the fattest part of the meat without touching the bone.

This was the best rub recipe I have ever used. Thanks so much!! So easy! Do you have any suggestions for the marmalade?