I finish mine off under the broiler, too. I do a pretty intense broil (4
inches from the burner, on high) for about 4 minutes per side. Just long
enough to add some crispiness on the outside without burning them.


"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> Nancy Young > deliciously posted in
> :
>
> > Dog3 wrote:
> >>
> >> (Clark) deliciously posted in
> >> om:
> >>
> >> > I'm brand new to this, I hope someone can help.
> >> > My wife is ill, so now I'm doing the cooking.
> >> > I read that cooking ribs in the oven at 250 degrees makes a great
> >> > feed. My question is this: At 250 what is the rule of thumb? How
> >> > long per pound? Hope someone can help, this is going to be a
> >> > suprise dinner for her
> >> >
> >> > Thanks in advance
> >> > Clark
> >> >
> >>
> >> 250 is okay but I'm not sure how much you are making. I've put a dry
> >> rub or a wet marinade on baby back ribs. Marinate overnight in the
> >> fridge. Put in foil lined baking sheet and cover with foil. Put in
> >> oven at 325 for a couple of hours. I always finish mine off on the
> >> grill for about 30 minutes but I could leave them in the oven until
> >> the meat pulled from the bone, probably another 30 minutes to an
> >> hour. This is for about 3-4 lbs of of baby back ribs.
> >
> > I finish them off under the broiler, if that helps.
> >
> > nancy
>
> I never thought of the broiler. How long do you leave 'em under? Do you
> turn them after a period of time?
>
> Michael