· Brush the meaty side of the ribs liberally with some of the barbecue sauce, about 3/4 cup. Cook for another 1 – 1 1/2 hours, or until the bones have separated from the meat. Remove the ribs from the oven and wrap the slap completely in foil. Put the foil-wrapped ribs in a big brown paper bag and crimp or fold the top of the bag to seal tightly.
· Beef back ribs do not have nearly as much meat on them as short ribs. You do not need to put the barbecue sauce on the ribs until the very end of cooking. If you put it on too soon it will get watery as the ribs steam and braise under the foil. Increase the oven temperature in the last step when you baste the ribs with barbecue sauce.
· Using BBQ sauce (if you want) and your sauce brush, generously brush the sauce over the top of the ribs and cook for 5-6 minutes. Flip the ribs and repeat. The oven should have cooked the ribs fully so we’re just using the grill to add a …
· Instructions. Preheat the oven to 300°F. In a small bowl, mix together the rub ingredients until well-combined. Place the ribs on a double layer of aluminum foil large enough to wrap the ribs. Note: I always fold together two pieces of foil to make one big piece for each layer.
· Bake for 1 hour at 350 degrees tightly covered with foil. Remove the ribs from the oven and drain all the liquid out of the bottom. The ribs should look cooked and the liquid in the bottom of the pan will look gross. Just drain it and move on. Combine the BBQ sauce, brown sugar, and lemon juice well.
This is true for almost any meat and any cooking method as long as you’re not marinating – BBQ chicken, fried or convection-baked wings, smoked or oven-braised ribs – you almost always want to sauce it right at the end. If your technique and ingredients are good then the meat, not the sauce, should be your main attraction.
· Took a trip to Memphis this weekend. The best ribs were at Pig on Beale St. One of their highlights was a sweet caramelized sauce on the ribs. I think this is best done after smoking and then moving to the oven with sauce. Should caramelization be done low and slow or hot and fast? Times and temps for preferred method? Thanks