I bought some "fingerling" beef ribs for a good price earlier this week
and plan to roast them over the weekend. I froze them for now but will
start thawing them tomorrow. There are two nice racks.

I have no desire to BBQ/Grill them as I'm not currently in the mood for
a smokey flavor and neither is my sister. I'll be sharing them with her.

I want to slow roast these with a light rub.

I'll be doing some googling for this of course, but am interested in
advice for the time and temp to roast them at for tenderness. I know
they'll need to be slow roasted. I was thinking around 125 for a couple
of hours?

I've only tried this once before and got the time wrong so they were
tough, and I ended up pressure cooking them a few at a time for 20
minutes to tenderize.

They were good, but not what I was after by a long shot!

I'll be using the table top roaster.

Total weight of both racks together is slightly over 6 lbs.

The roaster tends to cook a bit faster than the oven due to the smaller,
enclosed space.

Some time during the roasting, I want to toss in some veggies (carrots
etc.) to roast with them.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> I was thinking around 125 for a couple
> of hours?

Make that 225, sorry!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Apr 22, 9:03*am, Omelet > wrote:
> I bought some "fingerling" beef ribs for a good price earlier this week
> and plan to roast them over the weekend.

Pray tell, what are fingerling ribs?

> .....
> I want to slow roast these with a light rub.
>
> I'll be doing some googling for this of course, but am interested in
> advice for the time and temp to roast them at for tenderness. I *know
> they'll need to be slow roasted. *I was thinking around 125 for a couple
> of hours?

225F for a couple hours works for me for pork spareribs that I then
finish for a few minutes on a hot grill.

>.... I'll be using the table top roaster.
> ....
> Some time during the roasting, I want to toss in some veggies (carrots
> etc.) to roast with them.

Won't those need a higher temp? How about 2 hours at 225F for the
ribs, remove them and tent with foil to keep warm, crank the roaster
heat up, put in veggies, then add back the ribs to heat (and maybe
char just a tad) when the veggies are nearly done? -aem

"Omelet" > wrote in message
news
> In article >,
> Omelet > wrote:
>
>> I was thinking around 125 for a couple
>> of hours?
>
> Make that 225, sorry!
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

This is an excellent recipe.

However if you are going to slow roast IMHO 225 to 250 is great for pork -
For beef I think 300 is better.

Recipe:

Ginger-Orange Barbecued Beef Back Ribs Ribs



Ingredients
6 lbs. beef back ribs
1 cup orange juice
1/3 cup lemon juice
1/3 cup honey
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, peeled and grated
1 Tbsp. garlic, peeled and minced
2 tsp. lemon zest, grated
1 tsp. salt
hot chili oil to taste
Instructions
Trim excess fat from back ribs.

Combine all other ingredients. Mix well and pour over ribs. Cover and
marinate in refrigerator overnight but no longer than 24 hours.

Preheat oven to 425°F.

Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a
rack over a pan of hot water in oven.

Roast 1 hour, turning once halfway through the cooking until browned and
crisp.

Reduce marinade to a glaze-like consistency (about 1-1/2 cups).

Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn,
brush with glaze and roast 15 minutes more.



Dimitri

In article
>,
wrote:

> On Apr 22, 9:03*am, Omelet > wrote:
> > I bought some "fingerling" beef ribs for a good price earlier this week
> > and plan to roast them over the weekend.
>
> Pray tell, what are fingerling ribs?

Just a rib rack. :-) That is how they are labeled tho'.

>
> > .....
> > I want to slow roast these with a light rub.
> >
> > I'll be doing some googling for this of course, but am interested in
> > advice for the time and temp to roast them at for tenderness. I *know
> > they'll need to be slow roasted. *I was thinking around 125 for a couple
> > of hours?
>
> 225F for a couple hours works for me for pork spareribs that I then
> finish for a few minutes on a hot grill.
>
> >.... I'll be using the table top roaster.
> > ....
> > Some time during the roasting, I want to toss in some veggies (carrots
> > etc.) to roast with them.
>
> Won't those need a higher temp? How about 2 hours at 225F for the
> ribs, remove them and tent with foil to keep warm, crank the roaster
> heat up, put in veggies, then add back the ribs to heat (and maybe
> char just a tad) when the veggies are nearly done? -aem

Not a bad idea. Thanks.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Omelet > wrote:
> >
> >> I was thinking around 125 for a couple
> >> of hours?
> >
> > Make that 225, sorry!
> > --
> > Peace! Om
> >
> > Life isn't about waiting for the storm to pass.
> > It's about learning to dance in the rain.
> > -- Anon.
>
> This is an excellent recipe.
>
> However if you are going to slow roast IMHO 225 to 250 is great for pork -
> For beef I think 300 is better.
>
> Recipe:
>
> Ginger-Orange Barbecued Beef Back Ribs Ribs
>
>
>
> Ingredients
> 6 lbs. beef back ribs
> 1 cup orange juice
> 1/3 cup lemon juice
> 1/3 cup honey
> 2 Tbsp. soy sauce
> 1 Tbsp. fresh ginger, peeled and grated
> 1 Tbsp. garlic, peeled and minced
> 2 tsp. lemon zest, grated
> 1 tsp. salt
> hot chili oil to taste
> Instructions
> Trim excess fat from back ribs.
>
> Combine all other ingredients. Mix well and pour over ribs. Cover and
> marinate in refrigerator overnight but no longer than 24 hours.
>
> Preheat oven to 425°F.
>
> Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a
> rack over a pan of hot water in oven.
>
> Roast 1 hour, turning once halfway through the cooking until browned and
> crisp.
>
> Reduce marinade to a glaze-like consistency (about 1-1/2 cups).
>
> Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn,
> brush with glaze and roast 15 minutes more.
>
>
>
> Dimitri

Sounds delicious and I've saved this for future use, but I'm still low
carbing at the moment. :-) I'll more likely use a savory soy based
recipe for now.

I'll do them then at 275 and report what happens.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,
> Omelet > wrote:
>
>> I was thinking around 125 for a couple
>> of hours?
>
> Make that 225, sorry!


If the grease will be dripping away and the ribs won't be boiling in it, I'd
say 275-300 for about 3 hours.
These are standard beef ribs, eh?

TFM®

In article > ,
TFM® > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Omelet > wrote:
> >
> >> I was thinking around 125 for a couple
> >> of hours?
> >
> > Make that 225, sorry!
>
>
> If the grease will be dripping away and the ribs won't be boiling in it, I'd
> say 275-300 for about 3 hours.

I'll put them on a rack, yes.

> These are standard beef ribs, eh?
>
> TFM®

Yes they are, thanks!

A google really was not that helpful! All I could find were
instructions for roasting prime rib, and these ain't. <g> Most of the
other rib googles turned up babyback etc. and BBQ instructions.

I want to roast them.

Cheers babe. :-) I'll be sure to take pics.
I appreciate the help.
The package instructions are for braising, and I don't want to do that.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news

<snip>

>
> A google really was not that helpful! All I could find were
> instructions for roasting prime rib, and these ain't. <g> Most of the
> other rib googles turned up babyback etc. and BBQ instructions.


Common Google reference is "Beef Back Ribs"

Dimitri

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news >
>
> <snip>
>
> >
> > A google really was not that helpful! All I could find were
> > instructions for roasting prime rib, and these ain't. <g> Most of the
> > other rib googles turned up babyback etc. and BBQ instructions.
>
>
> Common Google reference is "Beef Back Ribs"
>
> Dimitri

Thanks! I'll give that a try. I'll likely go with the suggestions from
here tho'. ;-) I trust y'all!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.