Ribs - low and slow

[mawnyc521]

I have made ribs in my oven before, doing them low and slow. But for the life of me I cannot find the recipe that I used the last time I made them. I didn't use any premade bbq sauce or rub, I did it from scratch.

Any recipes anyone can share?

[AdamD]

Baby backs: rub em, wrap em tight in foil and let them sit over night in the fridge.
In the oven at 250 for two and one half hours. Remove foil, check to see if the meat has pulled back from the ribs. Onto the gill or under the broiler, turning and saucing as each layer carmelizes.

Anyway, here is Alton Brown's recipe:
http://www.foodnetwork.com/recipes/al...

[clint1245]

I did not click on links but I normally get baby back pork ribs, dry rub let sit a while get to room temp throw them in the oven uncovered at 375 for 45 minutes to brown. Throw a little wine or water in bottom of baking sheet cover with foil then 250 for like three hours. Baste or throw on grill with sauce like last twenty minutes of cooking.

[todao]

http://www.flournwater.com/food_009.htm

[mawnyc521]

Hmm I have no idea what kind of ribs I've done in the past. Perhaps beef baby back? Is that even a possibility? I live above a famous NYC butcher (Lobels) and so I just go down and tell him what I'd like to make and he hands me something wonderful :)

[valerie]

I have made these for the past 2 year on July 4th weekend. Everyone always loves them, but I must admit that after cooking them in the oven, I threw them on the grill for the last few minutes with some extra sauce.

http://www.foodnetwork.com/recipes/al...

[monopod]

I've made this one many times with fantastic results (probably one of the most-requested recipes by family and friends). If you don't have access to a BBQ to finish them, just use the broiler in the oven instead - works fine.
http://www.epicurious.com/recipes/foo...

[chefj]

http://chowhound.chow.com/topics/723917?tag=search_results;results_list
http://chowhound.chow.com/topics/720174?tag=search_results;results_list
http://chowhound.chow.com/topics/2938...
If you do not find what you need there I would try a Google search it will turn up many trustworthy sources

[eight_inch_pestle]

+1. Also, we need to know what kind of ribs you're making, and what your rub tasted like.