Ive seen people cooking ribs inside before but I have never really cooked them by myself. I actually think it may be sinful for me to do it this way but I have to cook some ribs for tomorrow and I am going to be without a grill. - Anyone have any advice? I have a few recipes but I have no idea if they are legit or not.
Marinate the hell out of them, with dry barbecue rub, fresh garlic, and parsely. Add a little bit of water in the pan. Id treat them like I was roasting a beef short rib.
FIRST, you gotta pull off the tendon sheet from the underside of the rack. Rub spice in hard like MM said. Start at 400 degrees for an hour then turn down to 200 degrees and let geaux for 3- 4 hours more, always covered. Add a sauce the last hour if desired. When done use a spoon to scoop out what is done, leave the bones. :hihi: I use a Greek seasoning for the rub but I just don’t want to step on any toes.
I use a bunch of different spices and dry rub. Cover them with tin foil like explained above. I actually take it off the foil the last 20 minutes in the oven. I have seen some use OJ as marinade as well but I do not go that route. I add the sauce with an hour or so left before they are done.
If you add a sauce during the last hour, then thats cheating, hell you already using an oven. I guess you dont mind stepping on real cooks toes:grin::hihi: PS: my ribs dont need any sauce.:rofl: "yes im starting some chit"
I mentioned sauce as an option. It is time for that Ribb Off! Much like your mud wrestler, I predict yet another victory!
Thanks for the advice guys. Basically thats how I had it planned out but I am not too comfortable around devices that dont have a flame.
