I have 2 slabs of spare ribs rubbed and in the fridge.
I started Googling, and the cooking times vary wildly from 1 1/2 hours
at 350 F to 5 hours at 225 F.

So I thought I'd poll the group.

On Jun 24, 7:04?am, Mitch <Mitch@...> wrote:
> I have 2 slabs of spare ribs rubbed and in the fridge.
> I started Googling, and the cooking times vary wildly from 1 1/2 hours
> at 350 F to 5 hours at 225 F.
>
> So I thought I'd poll the group.

I am on the side of low and slow. They are done when you can pull the
bone out of one of the ribs with ease.
Vickie

>3.5 hours at 265F. You can start them higher for a half hour,
>then bump the temp down to 265F and knock off 30-40 minutes.


Thanks. I was also going to uncover them, put sauce on, and cook
uncovered for 20-30 minutes at the end. Sound about right?

Mitch wrote:
>
> I have 2 slabs of spare ribs rubbed and in the fridge.
> I started Googling, and the cooking times vary wildly from 1 1/2 hours
> at 350 F to 5 hours at 225 F.
>
> So I thought I'd poll the group.

I usually pre cook ribs for grilling by rubbing them with salt, pepper and
garlic powder and then cooking them in a covered pan for about 2 hours at
300. Cooking them too long makes them so tender that the meat falls off the
bones when you try to put them on the grill. Cooking time depends on the
size of the chunk of meat, not the total weight of several pieces.

Can't wait. I aslo made baked beans from scratch...they're cooking
now. I plan to transfer them to a crock pot to keep them warm after
they're baked. I hope that won't make them mushy?

Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
> I have 2 slabs of spare ribs rubbed and in the fridge.
> I started Googling, and the cooking times vary wildly from 1 1/2 hours
> at 350 F to 5 hours at 225 F.
>
> So I thought I'd poll the group.

If you are doing the ribs after they have been simmered in water for 45
minutes - 1 hour, 500 F for 7 - 10 minutes per side is all you need
(simmering is not the best way, but in a pinch it works )

With uncooked (simmered ) ribs, I normally cook them at 200F - 225F for
ABOUT 5 hours. The "low and slow" method insures that they will be tender.

In the oven I normally cover the ribs loosely with foil to seal in the
moisture so they will not dry out. Depending on how thick the slab is I
start checking the ribs after about 3 1/2 hours @225F to see if the bone
is easily removed from the rib (will the meat easily pull away from the
bone ). Once they reach that point, I shut off the oven and leave the
ribs in for about another 10 minutes while I get the serving platter and
any additional sauce ready.

One time on Usenet, Mitch said:

> I have 2 slabs of spare ribs rubbed and in the fridge.
> I started Googling, and the cooking times vary wildly from 1 1/2 hours
> at 350 F to 5 hours at 225 F.
>
> So I thought I'd poll the group.

I know you've already gotten replies to this, but I bake mine at
350 degrees for 1 hour and 20 minutes. I brush with sauce, then
turn after 40 minutes and brush again. But this is just for baking
and eating -- the grilling procedure is probably different...

--
Jani in WA

unge (Little Malice) wrote in news:f5nc7j$1i0t0_
:

> One time on Usenet, Mitch said:
>
>> I have 2 slabs of spare ribs rubbed and in the fridge.
>> I started Googling, and the cooking times vary wildly from 1 1/2 hours
>> at 350 F to 5 hours at 225 F.
>>
>> So I thought I'd poll the group.
>
> I know you've already gotten replies to this, but I bake mine at
> 350 degrees for 1 hour and 20 minutes. I brush with sauce, then
> turn after 40 minutes and brush again. But this is just for baking
> and eating -- the grilling procedure is probably different...
>

melba jamin posted a recipe that I use the procedures for...Effectivly
you wrap each slab in foil...tightly very tightly. Then cooke them for 1
hour at 350 F. Drain them, sauce them and cook uncovered for another
hour...turns out very tender. well see for yourself below.

Barb's Sweet And Sour Ribs

BBQ, keeper, pork, tested

4 lb country style ribs or spareribs; (4to 6 lbs)
salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate; thawed
1/2 cup cider vinegar
2 tbsp. soy sauce
1 can crushed pineapple (15 1/4 oz.); undrained
1 small onion sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.

Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

Alan's notes: Use 2 medium onions instead of 1 small



** Exported from Now You're Cooking! v5.81 **


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Wow, these came out great. As for quantity, I'm sure glad I didn't buy
more. We had half a slab left over.

Also made these baked beans...best I've ever eaten:
http://allrecipes.com/Recipe/Boston-...ns/Detail.aspx

On Sun, 24 Jun 2007 13:04:55 GMT, Mitch <Mitch@...> wrote:

>I have 2 slabs of spare ribs rubbed and in the fridge.
>I started Googling, and the cooking times vary wildly from 1 1/2 hours
>at 350 F to 5 hours at 225 F.
>
>So I thought I'd poll the group.

I like long and slow... 300 F for at least three hours, basted with
marinade every thirty minutes and turned every hour.