I'm going to do some oven roast ribs this coming week. I got back
ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
about $14.00. Anyway, I don't keep much in the way of spice on hand,
so I was thinking of making a simple barbecue sauce. Ketchup,
Worcestershire sauce, and some lemon juice along with lemon shell;
simmered. I don't like sauces what's too sweet. Do you think the
above might work?

On Sun, 11 Sep 2011 12:51:18 -0700 (PDT), A Moose in Love
> wrote:

> I'm going to do some oven roast ribs this coming week. I got back
> ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> about $14.00. Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. I don't like sauces what's too sweet. Do you think the
> above might work?

Two questions...

1. are they pork or beef ribs?
2. have you looked at mustard & vinegar bbq sauces?

Here are a few examples of mustard based sauces
http://bbq.about.com/od/barbecuesauc...becuesauce.htm
the St. Louis style might appeal to you.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sep 11, 2:51*pm, A Moose in Love >
wrote:
> I'm going to do some oven roast ribs this coming week. *I got back
> ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. *Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. *I don't like sauces what's too sweet. *Do you think the
> above might work?

>
>
Sounds awfully bland; not much more than dumping a bottle of ketchup
on them.

On Sun, 11 Sep 2011 12:51:18 -0700 (PDT), A Moose in Love
> wrote:

>I'm going to do some oven roast ribs this coming week. I got back
>ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
>about $14.00. Anyway, I don't keep much in the way of spice on hand,
>so I was thinking of making a simple barbecue sauce. Ketchup,
>Worcestershire sauce, and some lemon juice along with lemon shell;
>simmered. I don't like sauces what's too sweet. Do you think the
>above might work?

Forget the worcestershire and lemon, use soy sauce and orange juice,
but you need some spices; white pepper is manditory, needs toasted
sesame seed oil too, and ginger, and garlic is a must... a little hot
mustard too. Marinate ribs in zip-locs in the fridge for three days,
turning each day, then grill on lowest setting for about three
hours... NO gloppy sauce.
Dessert:
http://hecooksshecooks.net/2009/07/g...hee-ice-cream/
Garnish with salacious kumquat:
http://photograzing.seriouseats.com/...x245-27050.jpg

"A Moose in Love" > wrote in message
...
> I'm going to do some oven roast ribs this coming week. I got back
> ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> about $14.00. Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. I don't like sauces what's too sweet. Do you think the
> above might work?

well, you are going to get lots of answers.

I would add cider vinegar, granulated onion, granulated garlic, and crushed
pineapple or mango.

I'd go light on the W sauce.

and brown sugar and/or molasses.

add more vinegar and less sugar to get the amount of sweetness/tartness
desired.


I would avoid soy and sesame.

On Sunday, September 11, 2011 3:18:05 PM UTC-5, sf wrote:
> On Sun, 11 Sep 2011 12:51:18 -0700 (PDT), A Moose in Love
>
> wrote:
>
> > I'm going to do some oven roast ribs this coming week. I got back
> > ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> > about $14.00. Anyway, I don't keep much in the way of spice on hand,
> > so I was thinking of making a simple barbecue sauce. Ketchup,
> > Worcestershire sauce, and some lemon juice along with lemon shell;
> > simmered. I don't like sauces what's too sweet. Do you think the
> > above might work?
>
> Two questions...
>
> 1. are they pork or beef ribs?
> 2. have you looked at mustard & vinegar bbq sauces?
>
> Here are a few examples of mustard based sauces
> http://bbq.about.com/od/barbecuesauc...becuesauce.htm
> the St. Louis style might appeal to you.
>
The only TRUE St. Louis Style BBQ sauce is Maull's. A lot of folks think it's awful, but Maull's Genuine is the only type of sauce unique to StL. It's not particularly expensive to order it on the internet, and it really is like nothing else. I like it best with added heat provided by adding Pure Cap in a saucing regimen that I came up with myself, but usually use it straight with another technique. Luckily it goes on sale cheap here because it is overly watery.

--Bryan

A Moose in Love wrote:
>
> I'm going to do some oven roast ribs this coming week. I got back
> ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> about $14.00. Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. I don't like sauces what's too sweet. Do you think the
> above might work?

If you don't like sweet, don't use ketchup.
As I recall, my favorite marinade for ribs
was 1/3 soy sauce, 1/3 red wine, and 1/3 apple
juice. I seldom use barbeque sauce, in the sense
of a sauce applied during or after cooking.

Unless you're planning to use equal amounts
of ketchup and Worcestershire, your sauce sounds
like it's mostly ketchup. I'd suggest replacing
the ketchup with tomato sauce and adding wine.
Also suggest some hot sauce. I bet Trader Joe's
habanero sauce would go well here.

On 9/11/2011 2:51 PM, A Moose in Love wrote:
> I'm going to do some oven roast ribs this coming week. I got back
> ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> about $14.00. Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. I don't like sauces what's too sweet. Do you think the
> above might work?


Here's the sauce use. You can cut some of the sugar (or in my case
sugar substitute due to diabetic DH) out, but 2 tbsp isn't sweet. I
developed this suace recipe with the help of afb so I named it after
them. It doesn't take long at all to make and it's way better than
anything made with ketchup, IMHO.

Use whatever spices float your boat. I get requests for this easy sauce
all the time. DH thinks it's the best he's ever had and we have been to
all of the BBQ hot spots in the country.


* Exported from MasterCook *

AFB BBQ Sauce

Recipe By :Janet Wilder
Serving Size : 24 Preparation Time :0:00
Categories : Sauces, Dressings & Gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon cumin seeds -- toasted
1 can tomato paste (6 oz.)
1 1/4 cups water
1/4 cup cider vinegar -- add an extra teaspoon if you want
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon dried onion
1 teaspoon granulated garlic
1/2 teaspoon ancho chili powder
2 teaspoons chili powder
1/4 teaspoon New Mexico red chili powder
2 tablespoons Splenda Granular

After toasting the cumin seeds in a dry skillet, grind them in a mortar
and pestle. Sift through a mesh strainer to remove the chaff.

With a small, wire whisk, mix all ingredients in a pot and simmer for 15
minutes until the flavors are blended.

Description:
"This recipe was developed with input from my friends at
alt.food.barbecue"




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sep 11, 2:51*pm, A Moose in Love >
wrote:
> I'm going to do some oven roast ribs this coming week. *I got back
> ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. *Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. *I don't like sauces what's too sweet. *Do you think the
> above might work?


No. Ribs in the oven never work and no sauce can make them taste
good.

In article >, Mark Thorson >
wrote:

> I bet Trader Joe's
> habanero sauce would go well here.

If you are going to buy habanero sauce at TJ's, I'd just buy their BBQ sauce,
which I found quite tolerable

On Sep 11, 5:57*pm, "Pico Rico" > wrote:
> "A Moose in Love" > wrote in ...
>
> > I'm going to do some oven roast ribs this coming week. *I got back
> > ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> > about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> > so I was thinking of making a simple barbecue sauce. *Ketchup,
> > Worcestershire sauce, and some lemon juice along with lemon shell;
> > simmered. *I don't like sauces what's too sweet. *Do you think the
> > above might work?
>
> well, you are going to get lots of answers.
>
> I would add cider vinegar, granulated onion, granulated garlic, and crushed
> pineapple or mango.
>
> I'd go light on the W sauce.
>
> and brown sugar and/or molasses.
>
> add more vinegar and less sugar to get the amount of sweetness/tartness
> desired.
>
> I would avoid soy and sesame.

The only BB sauce on ribs I've had was in restaurants, They tasted
good
when starting but after awhile it got sickening and tasted like baked
beans.

Lucille

"Christopher Helms" > wrote in message
...
On Sep 11, 2:51 pm, A Moose in Love >
wrote:
> I'm going to do some oven roast ribs this coming week. I got back
> ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> about $14.00. Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. I don't like sauces what's too sweet. Do you think the
> above might work?


No. Ribs in the oven never work and no sauce can make them taste
good.


Rubbish. low and slow. 250 degrees until done. Of course, smoke would
help, as would a finish over the grill.

what a total load of crap, in the oven they are ribs that are cooked in the
oven, NOT BBQ but just as valid, Lee
"Christopher Helms" > wrote in message
...
On Sep 11, 2:51 pm, A Moose in Love >
wrote:
> I'm going to do some oven roast ribs this coming week. I got back
> ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> about $14.00. Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. I don't like sauces what's too sweet. Do you think the
> above might work?


No. Ribs in the oven never work and no sauce can make them taste
good.

Ranée at Arabian Knits > wrote:

> Christopher Helms > wrote:

>> No. Ribs in the oven never work and no sauce can make them taste
>> good.

> Never? Not even slow cooked? Why not? I've successfully made ribs
> in the oven before and they were delicious.

Yes, there's no reason one cannot slow-cook pork ribs in a conventional
home oven. 200F for four to six hours is recommended, and I
find it works.

There may be an issue if your oven has excessive convection
however, or if for whatever reasons you oven tends to dry things
out.

Steve

On Sun, 11 Sep 2011 12:51:18 -0700 (PDT), A Moose in Love
> arranged random neurons and said:

>I'm going to do some oven roast ribs this coming week. I got back
>ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
>about $14.00. Anyway, I don't keep much in the way of spice on hand,
>so I was thinking of making a simple barbecue sauce. Ketchup,
>Worcestershire sauce, and some lemon juice along with lemon shell;
>simmered. I don't like sauces what's too sweet. Do you think the
>above might work?

Folks seem to like my barbecue sauce - and I say "my" barbecue sauce,
because it was from a recipe that I screwed up when I multiplied the
W-sauce:

@@@@@ Now You're Cooking! Export Format

Beef And Pork Barbecue Sauce

barbecue

3/4 cup chili sauce
1/3 cup lemon juice
1/4 cup onion; grated
2 tablespoons dry mustard
1/2 cup Worcestershire sauce
2 teaspoons salt
2 teaspoons paprika

Combine all ingredients. Store refrigerated.

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Sun, 11 Sep 2011 21:13:56 -0700, Ranée at Arabian Knits
> wrote:

> I've successfully made ribs in the oven before and they were delicious.

So have I.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 12 Sep 2011 04:22:28 +0000 (UTC),
(Steve Pope) wrote:

> Ranée at Arabian Knits > wrote:
>
> > Christopher Helms > wrote:
>
> >> No. Ribs in the oven never work and no sauce can make them taste
> >> good.
>
> > Never? Not even slow cooked? Why not? I've successfully made ribs
> > in the oven before and they were delicious.
>
> Yes, there's no reason one cannot slow-cook pork ribs in a conventional
> home oven. 200F for four to six hours is recommended, and I
> find it works.

I prefer 3 hours at 275°, because I'm impatient.
>
> There may be an issue if your oven has excessive convection
> however, or if for whatever reasons you oven tends to dry things
> out.
>



--
I love cooking with wine.
Sometimes I even put it in the food.

just put foil over for the first 75 percent of the cooking time then remove
foil and finish them, Lee
"Steve Pope" > wrote in message
...
> Ranée at Arabian Knits > wrote:
>
>> Christopher Helms > wrote:
>
>>> No. Ribs in the oven never work and no sauce can make them taste
>>> good.
>
>> Never? Not even slow cooked? Why not? I've successfully made ribs
>> in the oven before and they were delicious.
>
> Yes, there's no reason one cannot slow-cook pork ribs in a conventional
> home oven. 200F for four to six hours is recommended, and I
> find it works.
>
> There may be an issue if your oven has excessive convection
> however, or if for whatever reasons you oven tends to dry things
> out.
>
> Steve

"Storrmmee" > wrote in message
...
> it seems to me that rather than blaming the ribs, anyone who can't do them
> in the oven ought to invest more time in learning how to cook rather than
> spending time blaming ingriedents or a cooking method, Lee

I have only ever done them once. I did them in the oven like it said to do
on the package. My husband liked them. I didn't try them. They don't look
or sound or smell appealing to me.

but you aren't dissing them either saying there is only one way to do it,
liking/not liking is not the issue, making a blanket staement like ONLY or
NEVER is what i was objecting to, i much preferr them smoked/done on the
grill, two sepeate methods, but in the oven provides a perfectly servicable
meal and while very different tasting is just as valid in its own right,
lol, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> it seems to me that rather than blaming the ribs, anyone who can't do
>> them in the oven ought to invest more time in learning how to cook rather
>> than spending time blaming ingriedents or a cooking method, Lee
>
> I have only ever done them once. I did them in the oven like it said to
> do on the package. My husband liked them. I didn't try them. They don't
> look or sound or smell appealing to me.
>

> "Ranée at Arabian Knits" > wrote in message
> ...
> > In article
> > >,
> > Christopher Helms > wrote:
> >
> >> On Sep 11, 2:51 pm, A Moose in Love >
> >> wrote:


> it seems to me that rather than blaming the ribs, anyone who can't do them
> in the oven ought to invest more time in learning how to cook rather than
> spending time blaming ingriedents or a cooking method, Lee

Hear, hear. That's the most intelligent response to this thread so far.
Please
God, just don't boil them. Thousands of folks make good ribs with a grill.
Others use an oven and still others smoke their ribs. I'll cook ribs with an

open wood fire if I have to and I'm pretty sure there won't be any
leftovers.
Since I have a smoker that works, I'll use that. There's
too many sauces and rubs to get into that. A hundred posts will get you a
hundred different suggestions for rub and/or sauce. Plain S&P is good. I use
something a little more complex. Wild Willy's Number One-derful rub is a
good choice if you don't already have your own favorite. I use a modified
version of Emeril's Bayou Blast. (Lo salt). You can Google either of those
for the details.

--
Brick(Too soon old and too late smart)

Julie Bove > wrote:
>
>"Storrmmee" > wrote in message
...
>> it seems to me that rather than blaming the ribs, anyone who can't do them
>> in the oven ought to invest more time in learning how to cook rather than
>> spending time blaming ingriedents or a cooking method, Lee
>
>I have only ever done them once. I did them in the oven like it said to do
>on the package. My husband liked them. I didn't try them. They don't look
>or sound or smell appealing to me.

They didn't sound appealing? By all means talk to your food
before eating it, appealing or otherwise. Like in Douglas Adams.
There are worlds to be learned.


Steve

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>>
>>"Storrmmee" > wrote in message
...
>>> it seems to me that rather than blaming the ribs, anyone who can't do
>>> them
>>> in the oven ought to invest more time in learning how to cook rather
>>> than
>>> spending time blaming ingriedents or a cooking method, Lee
>>
>>I have only ever done them once. I did them in the oven like it said to
>>do
>>on the package. My husband liked them. I didn't try them. They don't
>>look
>>or sound or smell appealing to me.
>
> They didn't sound appealing? By all means talk to your food
> before eating it, appealing or otherwise. Like in Douglas Adams.
> There are worlds to be learned.

There is just nothing appealing about ribs to me which is why I have never
tried them. My daughter tried them once after the restaurant we used to eat
at discontinued her favorite gluten free teriyaki. The owner said the ribs
were of the same tenderness. Which they might have been but she didn't like
them at all. Said they were just too much trouble to eat and too messy.

On Sunday, September 11, 2011 6:07:51 PM UTC-5, Christopher Helms wrote:
> On Sep 11, 2:51*pm, A Moose in Love
>
> wrote:
> > I'm going to do some oven roast ribs this coming week. *I got back
> > ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> > about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> > so I was thinking of making a simple barbecue sauce. *Ketchup,
> > Worcestershire sauce, and some lemon juice along with lemon shell;
> > simmered. *I don't like sauces what's too sweet. *Do you think the
> > above might work?
>
>
> No. Ribs in the oven never work and no sauce can make them taste
> good.

I agree, but good luck convincing folks of that.

--Bryan

On Sep 11, 10:20*pm, "Storrmmee" > wrote:
> what a total load of crap, in the oven they are ribs that are cooked in the
> oven, NOT BBQ but just as valid, Lee"Christopher Helms" > wrote in message
>
> ...
> On Sep 11, 2:51 pm, A Moose in Love >
> wrote:
>
> > I'm going to do some oven roast ribs this coming week. I got back
> > ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
> > about $14.00. Anyway, I don't keep much in the way of spice on hand,
> > so I was thinking of making a simple barbecue sauce. Ketchup,
> > Worcestershire sauce, and some lemon juice along with lemon shell;
> > simmered. I don't like sauces what's too sweet. Do you think the
> > above might work?
>
> No. Ribs in the oven never work and no sauce can make them taste
> good.

I don't agree with that. I've had ribs done in the oven before, and
they were very good.

On Sep 12, 12:58*am, Terry Pulliam Burd > wrote:
> On Sun, 11 Sep 2011 12:51:18 -0700 (PDT), A Moose in Love
> > arranged random neurons and said:
>
> >I'm going to do some oven roast ribs this coming week. *I got back
> >ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> >about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> >so I was thinking of making a simple barbecue sauce. *Ketchup,
> >Worcestershire sauce, and some lemon juice along with lemon shell;
> >simmered. *I don't like sauces what's too sweet. *Do you think the
> >above might work?
>
> Folks seem to like my barbecue sauce - and I say "my" barbecue sauce,
> because it was from a recipe that I screwed up when I multiplied the
> W-sauce:
>
> @@@@@ Now You're Cooking! Export Format
>
> Beef And Pork Barbecue Sauce
>
> barbecue
>
> 3/4 cup chili sauce
> 1/3 cup lemon juice
> 1/4 cup onion; grated
> 2 tablespoons dry mustard
> 1/2 cup Worcestershire sauce
> 2 teaspoons salt
> 2 teaspoons paprika
>

This is pretty nice and simple. I've got all the ingredients on hand
except for the chili sauce.

> Combine all ingredients. Store refrigerated.
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> To reply, remove "spambot" and replace it with "cox"

A Moose in Love > wrote:

>On Sep 11, 10:20*pm, "Storrmmee" > wrote:
>> what a total load of crap, in the oven they are ribs that are cooked in the
>> oven, NOT BBQ but just as valid, Lee"Christopher Helms" > wrote in message
>>
>> ...
>> On Sep 11, 2:51 pm, A Moose in Love >
>> wrote:
>>
>> > I'm going to do some oven roast ribs this coming week. I got back
>> > ribs in a vacuum pack for $2.59 per pound. I can get 2 racks for
>> > about $14.00. Anyway, I don't keep much in the way of spice on hand,
>> > so I was thinking of making a simple barbecue sauce. Ketchup,
>> > Worcestershire sauce, and some lemon juice along with lemon shell;
>> > simmered. I don't like sauces what's too sweet. Do you think the
>> > above might work?
>>
>> No. Ribs in the oven never work and no sauce can make them taste
>> good.
>
>I don't agree with that. I've had ribs done in the oven before, and
>they were very good.

I cook ribs in the oven all the time and they turn out as good as
grilled, even better and with less tending to as there are no
flare-ups. Oven cooking IS bbqing, just use lower temps over longer
times. The only reason I don't cook ribs in the oven all the time is
because mostly I cook ribs during warm weather so why heat up the
house. During winter I'll mostly make oven braised ribs, those turn
out perfect. Chinese restaurants cook ribs in an oven, refrigerate,
and reheat portions with a broiler, and as far as I'm concerned they
are the masters of rib cookery. That one can't cook ribs well in an
oven is a typical statement of a keyboard kook.

On Monday, September 12, 2011 8:01:21 AM UTC-5, [no name] wrote:
>
> Oven cooking IS bbqing, just use lower temps over longer
> times.

I've seen some STUPID statements before, but, "Oven cooking IS bbqing," is as idiotic as saying, "A chicken IS a duck." No wonder why you don't want anyone to know your name.

--Bryan

On Sun, 11 Sep 2011 16:07:51 -0700 (PDT), Christopher Helms
> wrote:

>No. Ribs in the oven never work and no sauce can make them taste
>good.

Bull. This has been thoroughly discussed several times before.

My tea-smoked, slow-cooked Kansas City ribs, finished under the broiler, are as
good as anything I've ever made outdoors. And, if you like, you can make them
moister than anything produced outdoors.

-- Larry

Bwrrrryan wrote:

>On Monday, September 12, 2011 8:01:21 AM UTC-5, [no name] wrote:
>>
>> Oven cooking IS bbqing, just use lower temps over longer
>> times.
>
>I've seen some STUPID statements before, but, "Oven cooking IS bbqing," is as idiotic as saying, "A chicken IS a duck." No wonder why you don't want anyone to know your name.

What do you think all those STUPID rednecks fabricate out of
sheetmetal in every configuration and call barbecues, OVENS, you dumb
POFaggotS.

BBQing hasn't a lick to do with the appliance used (don't need any
appliance, a hole in the ground is *best*), has only to do with the
method.

On Mon, 12 Sep 2011 05:31:43 -0700 (PDT), A Moose in Love
> arranged random neurons and said:

>This is pretty nice and simple. I've got all the ingredients on hand
>except for the chili sauce.

Here's a cheat for chili sauce - isn't perfect, but it'll work for the
BBQ sauce:

1 cup tomato sauce
1/4 cup brown sugar
2 tablespoons vinegar
1/4 teaspoon cinnamon
1 dash ground cloves
1 dash allspice

Terry "Squeaks" Pulliam Burd

--

To reply, remove "spambot" and replace it with "cox"

On Mon, 12 Sep 2011 06:09:58 +0000 (UTC),
(Steve Pope) wrote:

> Julie Bove > wrote:
> >
> >"Storrmmee" > wrote in message
> ...
> >> it seems to me that rather than blaming the ribs, anyone who can't do them
> >> in the oven ought to invest more time in learning how to cook rather than
> >> spending time blaming ingriedents or a cooking method, Lee
> >
> >I have only ever done them once. I did them in the oven like it said to do
> >on the package. My husband liked them. I didn't try them. They don't look
> >or sound or smell appealing to me.
>
> They didn't sound appealing? By all means talk to your food
> before eating it, appealing or otherwise. Like in Douglas Adams.
> There are worlds to be learned.
>
Sounds like they were pre-everything and all she did was take them out
of a package to throw them in the oven. It was her bad choice.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 12 Sep 2011 05:31:43 -0700 (PDT), A Moose in Love
> wrote:

> > Beef And Pork Barbecue Sauce
> >
> > barbecue
> >
> > 3/4 cup chili sauce
> > 1/3 cup lemon juice
> > 1/4 cup onion; grated
> > 2 tablespoons dry mustard
> > 1/2 cup Worcestershire sauce
> > 2 teaspoons salt
> > 2 teaspoons paprika
> >
>
> This is pretty nice and simple. I've got all the ingredients on hand
> except for the chili sauce.

Here's another one

½ cup cheap brown or yellow hot dog mustard (buy the least expensive
one you can find - brand doesn't matter)
¼ cup cider vinegar
2T brown sugar
½ t cayenne
½ t black pepper
¼ t liquid smoke or ½ t smoked paprika
½ t Worcestershire sauce
2T prepared red barbecue sauce, like Bullseye (or substitute 1T each
ketchup and molasses)

Mix everything together and set aside.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sep 11, 12:51*pm, A Moose in Love >
wrote:
> I'm going to do some oven roast ribs this coming week. *I got back
> ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> so I was thinking of making a simple barbecue sauce. *Ketchup,
> Worcestershire sauce, and some lemon juice along with lemon shell;
> simmered. *I don't like sauces what's too sweet. *Do you think the
> above might work?

This one always gets raves.

http://www.hizzoners.com/recipes/mea...style-bbq-ribs

On Sep 11, 11:22*pm, (Steve Pope) wrote:
> Ranée at Arabian Knits > wrote:
>
> > Christopher *Helms > wrote:
> >> No. Ribs in the oven never work and no sauce can make them taste
> >> good.
> > Never? *Not even slow cooked? *Why not? *I've successfully made ribs
> > in the oven before and they were delicious.
>
> Yes, there's no reason one cannot slow-cook pork ribs in a conventional
> home oven. *200F for four to six hours is recommended, and I
> find it works.
>
> There may be an issue if your oven has excessive convection
> however, or if for whatever reasons you oven tends to dry things
> out. *
>
> Steve


They never taste right in the oven. Fast, slow, whatever.

"Christopher Helms" > wrote in message speaking of
ribs

They never taste right in the oven. Fast, slow, whatever.

==========

I've never found that to be true.

Cheri

Christopher Helms > wrote:

>On Sep 11, 11:22*pm, (Steve Pope) wrote:

>> Ranée at Arabian Knits > wrote:
>>
>> > Christopher *Helms > wrote:
>> >> No. Ribs in the oven never work and no sauce can make them taste
>> >> good.
>> > Never? *Not even slow cooked? *Why not? *I've successfully made ribs
>> > in the oven before and they were delicious.
>>
>> Yes, there's no reason one cannot slow-cook pork ribs in a conventional
>> home oven. *200F for four to six hours is recommended, and I
>> find it works.
>>
>> There may be an issue if your oven has excessive convection
>> however, or if for whatever reasons you oven tends to dry things
>> out. *

>They never taste right in the oven. Fast, slow, whatever.

This is a possible sign of a poorly-performing oven. I recommend trying
out other ovens (at friends' homes, while in a vacation rental, etc.)
and maybe, over time, you can make a determination of whether your oven
is inferior. And if so, consider replacing it.


Steve

On Mon, 12 Sep 2011 12:45:56 -0700, "Cheri" >
wrote:

> "Christopher Helms" > wrote in message speaking of
> ribs
>
> They never taste right in the oven. Fast, slow, whatever.
>
> ==========
>
> I've never found that to be true.
>
I learned that just a drop or two (don't overdo it) of liquid smoke
gives it all the outdoor flavor I'd ever want.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 12 Sep 2011 12:28:42 -0700 (PDT), ImStillMags
> wrote:

> On Sep 11, 12:51*pm, A Moose in Love >
> wrote:
> > I'm going to do some oven roast ribs this coming week. *I got back
> > ribs in a vacuum pack for $2.59 per pound. *I can get 2 racks for
> > about $14.00. *Anyway, I don't keep much in the way of spice on hand,
> > so I was thinking of making a simple barbecue sauce. *Ketchup,
> > Worcestershire sauce, and some lemon juice along with lemon shell;
> > simmered. *I don't like sauces what's too sweet. *Do you think the
> > above might work?
>
> This one always gets raves.
>
> http://www.hizzoners.com/recipes/mea...style-bbq-ribs

It does look good. I've never put beer in mine, must try that
someday.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sep 12, 1:16*pm, Ran e at Arabian Knits >
wrote:
> > This one always gets raves.
>
> >http://www.hizzoners.com/recipes/mea...style-bbq-ribs
>
> * *OOOOOHH! *You will get smacked for that one! *It looks good, though.
>
> * *I have your Creole daube cooking on my stove right now, btw. *Thank
> you for posting it.

Yay! please let me hear your critique and how your family liked it !!