How to cook short ribs in the oven without special equipment
Ribs are a “project” dish. Or you have that reputation. Perhaps it’s their intimidating appearance: a large rack of bones. If you’re used to doing all your cooking indoors or don’t have a grill it can be overwhelming. It must be delicious.
Oven-baked ribs won’t taste exactly the same as charcoal-smoked ribs, but that’s okay. There are ways to mimic that smoky flavor (even pink rings), but simply sweet, gooey ribs, tender, supple meat that peels cleanly from the bone are just fine.
To mimic grilled smoked ribs, you’ll need liquid smoke and Prague powder.can read AmazingRibs.com Guide As for how you utilize these ingredients, again, there’s nothing wrong with making tender ribs that taste just like pork and your favorite rab (and BBQ sauce). is.
There are three stages to cooking ribs in the oven:
- Foil-wrapped roast (keep tender without drying)
- Bare roasting (prevents it from getting wet and mushy and promotes bark development)
- Roast (caramelize the sauce)
The first two steps each take 2 hours. The last takes 5 minutes. But before we get to that, we need to do a little preparatory work.
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how to prepare ribs for the oven
First you need to remove the membrane that runs along the back of the rack. Unless you want to spend your precious mouth time chewing tough membranes. (You don’t.) wrap upthis membrane is easy to find and even easier to remove (no knife required).
If you look at the leaner side of the rack of ribs, you might notice that it’s a little shiny, like a thin gauze stretched over the meat and bones. It’s a membrane (called the peritoneum, hmm!), and unlike collagen or connective tissue, it doesn’t soften when cooked… All you need to remove the rib membrane is your hands and a paper towel. Flip over so the meat side is facing down. Then, starting at the smaller end of the rib, use your fingernail to separate the glossy membrane from a series of meaty bones. Once the small piece is peeled off, grab the paper with a towel and use your other hand to hold the small end of the rack and pull.
Once that’s done, move on to seasoning.
how to season oven ribs
Unless you’re following the liquid smoke and Prague powder method, you only need two things to flavor your ribs. Rubbing and sauce. Both can be purchased over the counter, but if you love mixing little powders or liquids to create a bespoke rib experience, be my guest.
For the rub, I used Meathead’s Great smoked pork seasoning and drivelineFor the sauce, I used another excellent product, Sweet Baby Ray’s.
Shake the rub across the ribs to create an opaque layer. Skip the salting of the ribs if the rub contains salt. If not, season each side of the rack with a teaspoon of coarse kosher salt before rubbing.
If your oven can’t accommodate a full rack of ribs, cut the rack in half. Wrap each section (or the entire rack) in foil and it’s ready to roast.
how to cook ribs in the oven
Heat oven to 225 degrees Fahrenheit. Place foil-wrapped ribs on sheet pan and roast for 2 hours. Unwrap ribs, return to pan (meat side up), and roast for an additional 2 hours. To test doneness, grab the center of the rack with tongs and rock gently. When the surface cracks and he exposes an inch or so of meat, it’s ready (learn more about the rib bend test here). here).
When the meat cracks, pour the sauce over it. Brush the bones with your favorite sauce and bake for 2-5 minutes until the sauce is bubbly and caramelized. Flip over and repeat on the other side. There. Just made a delicious rack of ribs without stepping outside.
How to cook short ribs in the oven without special equipment
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