St. Louis/ Baby back rib recipe

[josephlapusata]

Ok, I know you CHOWS can eat and find places to eat it. Can any of you cook? I am looking for a fall off the bone rib recipe using baby back or St. louis ribs. I have my way of doing it but, it takes way too long. Looking to have it done in 4-5 hours v.s. 10-12. Thank you in advance. Joe.

[biondanonima]

Any low and slow method will give you fall off the bone results if you do it right. I don't have a smoker or outdoor grill, so I have to go with an oven method. I generally use a dry rub on ribs (St. Louis cut or baby back), then lay them on rimmed baking sheets with a little liquid (white wine, cider vinegar, apple juice/cider, beer or a combination), cover tightly with foil and bake at 250-300 for around 3 hours, or however long it takes for them to get tender (baby backs require less time than regular ribs). Once they're braised to tender perfection, I uncover, drain off any liquid that remains and stick them under the broiler with my choice of sauce to get them crispy.

I ripped off this method more or less from Alton Brown: http://www.foodnetwork.com/recipes/al...

[jjjrfoodie]

^^^^^

biondanonima's solution is very similar to mine.

If smoking outdoors on one of my smokers, the cooktime is often less than 8 hours and can be as quick as 4 or 5 (all cooked at 225 to 250 smoker heat) so i;m not sure what you are doing that is so different that gets you 10 to 12 hours of cooking.

I;ve done teh oven baked babybacks ad nauseum in the winter. Brine for 1 to 2 hours. Pull, pat dry and then rub with dry rub( I make my own to cut back on teh salt) then put in fridge overnight or plunk on cookie sheet, cover the pan or cookiesheet tightly with foil and toss in a 250 to 275 oven for 2.5 to 3 hours until internal temp of 200. Pull out, let rest for 15 minutes then throw under broiler or on grill 3 minutes each side to crisp exterior.

I used to add the liquid during baking, but it made more of a mess and made for braised meat vs. more of a crust based finished product. If in no hurry, I may inject with some apple juice and cider vinegar, but nothing fancy.

Add liquid smoke before baking if you want a hint of smoke, but all in all baking is a pretty foolproof method.

Good luck.

[justbeingpolite]

I like Chris Schlesinger's recipe from Thrill of the Grill:
http://books.google.com/books?id=LZ57...

use the directions that start on pg 268