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Best way to prepare ribs without a grill or smoker?

I have a lovely rack of pork ribs sitting in my fridge in a proven rub. I now need to figure out by tonight, how to prepare them. I only have a short amount of time and was planning on boiling them. After doing research on here I found many frown upon boiling for one reason or another. Any good ideas, and also, any that would allow a re-heating after 3 hrs would be great too in case the original recipe calls for longer cooking.

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  1. After using the rub I wrap the rack tightly in heavy duty alum. foil, put on a sheet pan and put in a 375F oven for one hour. Then take them out of the oven but leave them wrapped in the foil for at least another hour. At this point I normally fire up the grill and finish them there, crisping them up with the BBQ sauce. However, i see no reason that couldn't be done under the broiler. Ribs are done and very moist, not dried out.

    1. Try Alton Brown's method-- I'm fairly sure it only involves an oven. His shows are available on DVD. My husband made them and the meat fell off the bone.

      2 Replies
      1. re: Procrastibaker

        Here's the Alton Brown recipe. It involves braising the ribs in a foil packet in the oven:
        http://www.foodnetwork.com/food/recip...

        1. re: Covert Ops

          I LOVE alton's ribs and for a bit of smokeiness try TJ's Mesquite Honey... :)

          --Dommy!

      2. Not sure if you have the time for this, but put the rack on a baking sheet, cover with foil and bake at 250 degrees for 4-6 hours. When you are ready to eat, just remove the foil and finish under the broiler for a few minutes per side just to crisp things up a bit (this is when you add sauce if you want it).

        2 Replies
        1. re: TorontoJo

          agreed. long and slow. I find 3 hours at 300 F does the job. Peel the membrane from the rib side first, or at least run a knife tip down the bones to split the membrane. I find this makes a better eating finished product.

          1. re: TorontoJo

            Totally agree with TorontoJoJo. They come out amazingly tender. I actually cook mines at 210 degrees for about 6 or 7 hours. The most important thing (which I've found out through trial and error) is to make sure you cover them or even wrap them in foil. The steam heat that builds up while it cooks insures that the ribs will turn out tender. I once cooked them at 210 degrees without the foil, and it came out chewier then I would of liked.

          2. I'd also recommend putting 1-2 Tbsp of apple juice or some other liquid in with the ribs to make them even more moist and tender

            1. agree with everyone above. slower the better and covered in foil. if you want to get a smoky taste add a tsp or so of liquid smoke. but don't over do it b/c it has kind of an odd taste to it...i'd mix it with other liquid to make it cover the ribs evenly.