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Canthespam Jul 29, 2010 01:32 AM


This recipe calls for 2 slabs of country pork ribs, 12 ribs each and the baking time is 1.5 hours. This is the first time that I have made this recipe.

Tonight I am halving the recipe and making just one rack. Any suggestions how long I should bake it, covered with foil in a 500 degree oven? I hate to keep opening the foil and checking the meat.

Thanks in advance.

  1. coll Jul 29, 2010 04:31 AM

    One slab or two, same baking time.

    1. John E. Jul 29, 2010 10:12 AM

      Holy smokes, does the recipe actually say 500 degrees? That seems quite hot to me for ribs. You could put the ribs in a hot oven, uncovered to brown them a bit and then cover with foil and lower the oven temp (350), but I wouldn't put them in the oven at 500 for 1.5 hours.

      1. dave_c Jul 29, 2010 10:30 AM

        Baking time should be the same, but the 500 F seems a tad high.

        However, I'd give it a shot at the time and temp as written. With the pan foiled, you don't have to check the meat. The foiled pan creates a cozy cooking sauna for the ribs. I suspect the ribs will be "falling off the bone" tender.

        4 Replies
        1. re: dave_c
          Canthespam Jul 29, 2010 01:16 PM

          Dave C, that's why I didn't want to have to keep opening the tin foil to check the meat. I may check at l hour or so.

          I thought that 500 was high too, but since they are always covered and it is a shorter time than some recipes ( 2-2.5 hours) that I would give it a try,

          I'll post back with the results. It sounds like a good combination for a BBQ sauce and I like the idea of adding the sauce at the end and crisping up under the broiler.

          1. re: Canthespam
            Canthespam Jul 29, 2010 11:03 PM

            You guys were right. 500 degrees for 1.5 hours was too much. I checked it at an hour and 10 minutes and didn't think it was tender enough, certainly not falling off of the bone.

            The meat with the sauce was good, and tender, but a little too dry for my taste. I added more honey to the sauce as the apple cider vinegar taste was a little strong for me, although my husband liked it.

            Next time I will try maybe 500 degrees for a half hour or so, and then lower the temp to 250 or 350 and see what happens.

            I would also like a thicker sauce, although the flavors were good. My husband liked the sauce the way it was, and didn't mind the dry meat as much as I did. Overall, it was a fairly easy way to make the ribs, with a minimum of clean up. For myself, I probably wouldn't make the same sauce etc.. but my husband really liked the finished product.

            1. re: Canthespam
              dave_c Jul 30, 2010 08:43 AM

              Thanks for the update!

              I reread the recipe and it's for St. Louis style spare ribs or country style ribs. I would think the 1.5 hours @ 500F is more appropriate for country style ribs.

              Did you do spare ribs or country style ribs (aka pork shoulder)?

              The recipe does sound good. :-)

              1. re: dave_c
                Canthespam Jul 31, 2010 10:48 AM

                I used nice meaty country ribs - 13 ribs, about 6+ pounds. The sauce was good, but not thick enough for my taste. I added more honey. There is a video that goes along with the recipe and of course in the video the meat looks moist and tender. These really were dry, but my husband didn't think so.

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