Some ribs and pork in ithe oven tomorrow

[Pecker]

As I've said elsewhere, I've been intending to try some pulled pork with liquid smoke in the oven. I'll be following this recipe:

http://www.itsfordinner.com/recipe/pulled-pork-oven-bbq

I'm also going to be doing ribs. I went into Morrison's and asked if they had any, and they said yes. They looked a bit small, so I asked what they were. The said they were 'Loin Ribs'. I went for a walk and googled it on my phone, and apparently Loin Ribs are Baby Back Ribs. Not bad, I got two racks for less than £3.

And the ribs are too small to come from a horse.

So I'll be doing those, too.

Any tips on ribs in the oven?

Finally,I got some lanb mince, and I'll be doing lamb burgers, the mince mixed with oregano, mint, garlic, lemon rind, and feta.

I'll let you know how we get on.

Everything will have to done in the kitchen for logistical reasons, but I like to perfect things in the kitchen oven before trying on the kettle. Get the recipe right first, then when you can do that with your eyes shut you can add the complication of keeping theWeber at a fixed temperatute.

Photos if I get chance.

Steve W

[keith157]

The only tip I could give for ribs, is on a rack long slow cooking, with maybe a bit of liquid to moisten the oven. Then under a hot grill for a bit of bark, with or without sauce. If sauced keep the sugar content down as they will burn the moment you take your eyes of them as I know to my cost . Egg sucking I know but hey

[aris]

I do ribs in the oven all the time. Just sprinkle with your favourite rub (some people smear mustard on them first so it sticks better). Put in a deep oven pan then cover with tin foil. In the oven for 2-3 hours at 140-150c until the meat pulls away from the bone. You can keep these aside or even refrigerate for the next day. To finish off, brush with your favourite BBQ sauce, and put in oven for 30 mins or so at 180-200c until nicely caramelised. Can also finish of on direct heat on a charcoal or as BBQ.

For a smokey flavour use smoked paprika, or liquid smoke.

[Pecker]

Cheers men.

First hurdle - made the rub today, and someone in the house has disposed of the mustard powder.

Tsk, etc.

I'll put then on a roasting rack and pour some hot water in the bottom, then loosely cover with tin foil. I've used smoked paprika in the rub (is there any other kind? ).

BTW, my US recipies say Baby Back Ribs at 250-300f (130-150c) for 3 or 4 hours, but that's racks of abput 1 - 1.5kg each. Mine are only 0.5kg each. Cooking temperature the same I suppose, but times?

Steve W

[aris]

You don't need to add water. Just cook until they pull away from the bone.

[slatts]

Hi

I do ribs in the oven quite a bit as I haven't saved up for my wsm yet.

I normally dry rub them then wrap in foil with a shot or 2 of jack daniels honey liquor in the foil. then cook on 90-100 in the oven for bout 6 hrs then unwrap and brush sauce over then back in oven for 30mins unwrapped.

Just done my first beer can chicken, in the oven again but the wife and my boys (1 and 3 yrs old) all ate it


cant wait to get my wsm and get cooking properly.

[Pecker]

Cheers Slats.

Would still like a bit of advice on timing for those ribs.

Baby Back Ribs, 0.5kg per rack. How long at 140c (275f)?

Many thanks.

Steve W

[Pecker]

Actually, I've seen Jamie Purviance's recipe and video on stacking ribs. I think I'll stack my two racks and cook them at 120/130c (c.250f) for 150 minutes, swapping them over after and hour, then un-stacking them after another hour, at which time I'll add the barbecue sauce for the last 30.

See how it goes.

Steve W

[Pecker]

The pork:



The ribs:



The comments:

Pork was great. No bark,but there you go. Not sure the liquid smoke did anything at all. The smoke taste seemed tome the same as last time, which came from the smoked paprika. The only way I'm going to stop this is to use crap supermarket paprika, or none at all.

Ribs were...hmmm, ribs. I wasn't so sure, but Me Julie thought they were very tender. The rack didn't pull apart when I picked it up with the tongs. I used the Maverick in the oven (small top oven in a double oven) and frankly I think the temperature would have been more steady on the Weber! Up and down all over the shop.

It's one of those things, obviously I love my ribs to be lovely and tender. But at the same time I like them to have a bit of bite to them. I've cooked ribs in the past the fast way (about half an hour at 200c or so), and frankly they weren't what I'd think of as too tough. A bit more bite than I'd like in an absolutely ideal world, but not a huge difference.

BTW, I re-visited an old favourite for my barbecue sauce. Ignore the instuctions on the cooking of the ribs - the sauce is smashing:

http://uktv.co.uk/food/recipe/aid/511693

Steve W

[hifigary]

Just seen this post from The Curry Guy (big twitter user) and they do look good........

http://www.greatcurryrecipes.net/2012/0 ... ach-sauce/

Might try them at the weekend if I get time.