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

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

>Subject: slow cooking ribs
>From: (Clark)
>
>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

I do two racks of baby back ribs at 225-250F for about six hours. I usually rub
them with cider vinegar and then with a dry chile rub (about half chile and
half brown sugar, and some salt & freshly ground pepper, maybe a little ground
roasted cumin) and let them sit for an hour or so before going in the oven.
They go in a foil-lined roasting pan. I don't cover them.

For a few hours at this low temperature, you may wonder if they're going to do
anything at all, but after a while they start to sizzle gently and give off
fine smells. Sometimes I turn them; sometimes I don't.

You could glaze them with bbq sauce and finish them on the grill or under the
broiler, but I never do-- I like them plain.

Jen
San Francisco

Dog3 wrote:
>
> Nancy Young > deliciously posted in

> > I finish them off under the broiler, if that helps.

> I never thought of the broiler. How long do you leave 'em under? Do you
> turn them after a period of time?
>
> Michael

Geez, it's been a while, but not for very long, just to get the
outside texture a little more like grilled. I only do the meat
side, but I'm sure it wouldn't matter one way or another, so long
as you don't incinerate them, they are already cooked. Not that
you would.

nancy

>Nancy Young wrote:
>
>Dog3 wrote:
>>
>> Nancy Young writes:
>
>> > I finish them off under the broiler, if that helps.
>
>> I never thought of the broiler. How long do you leave 'em under? Do you
>> turn them after a period of time?
>>
>> Michael
>
>Geez, it's been a while, but not for very long, just to get the
>outside texture a little more like grilled. I only do the meat
>side, but I'm sure it wouldn't matter one way or another, so long
>as you don't incinerate them, they are already cooked. Not that
>you would.

Yep, order a portion of ribs at any Chinese Take-Out (10 minutes... whether one
bowl of rice or nine courses for fifty...everything takes 10 minutes) and watch
how a slab of pre-cooked ribs are retrieved from the reefer and slapped into
the salamander for no more than two minutes (broils both sides simultaneously).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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