Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 19, 2008 09:23 AM

Oven Pork Ribs Advice

I'm slow roasting for a few hours and will finish them on the grill. Does anyone have any advice as which type of ribs are best for this application? Covered or uncovered? Do you add a small amount of liquid during the roast? Thanks in advance.

  1. Click to Upload a photo (10 MB limit)
  1. I recently saw a rerun of a Good Eats episode on oven braised ribs which were finished under the broiler. AB braised the ribs in tightly sealed foil packets. He used baby-back, though I don't recall if he discussed why. With the foil, he did not need much liquid, just enough to add some flavor.

    1. I usually smoke spare ribs outside (about 3 hours)... Bring the the ribs in to finish in a 225F oven, splash in a little apple juice and sprinkle a little more dry rub, cover and bake for another 2 hours.

      I'd suggest in your case... covered and add just enough liquid to lightly wet the ribs.

      Type of ribs I believe is a personal preference. I like spare ribs, but baby backs should work too.

      1. My method, which I did for dinner last night, is to put a rack of baby backs, salt & pepper only, on a rack on a cookie sheet. I cover it tightly with tin foil and slow roast at 275F for about 2.5 hours. I then brush them with BBQ sauce and finish them on the grill for about 20 minutes. They were fantastic and so simple!