Barbecue is the quintessential American way of life. We simply love barbecue and we'll barbecue hot dogs, burgers, chicken, ribs, corn, everything! While not all of us are fortunate to have grills, there is still alternative methods to making delicious ribs in the oven. I split the pack of ribs into two so that I could experiment with two styles of cooking ribs.
Preheat oven to 350 degrees. In cup, mix ginger, lemon peel, salt, and garlic until combined. Rub ginger mixture all over ribs.
Place ribs in large roasting pan (15 1/2-inches by 11 1/2 inches), overlapping slightly. Pour 2 cups boiling water into roasting pan. Cover pan tightly with foil. Steam ribs 1 hour.
Carefully remove foil from roasting pan (escaping steam is very hot). Remove ribs from roasting pan; discard water.
Ribs can be grilled immediately, or refrigerated up to 2 days before grilling.
Prepare grill. Place ribs, meat side up, on grill over medium heat; cook 5 minutes, turning once.
Turn ribs over; brush with some barbecue sauce and grill 5 minutes.
Turn ribs over again, brush with more barbecue sauce, and grill 5 minutes longer.
Cut racks into 2-rib portions; serve with remaining sauce.
Makes 6 servings. Per serving: 615 calories; 44 g fat (16 g saturated fat; 64 percent calories from fat); 16 g carbohydrates; 172 mg cholesterol; 760 mg sodium; 36 g protein; 1 g fiber.
Oven Baked Spare Ribs recipe from http://www.cookingforengineers.com
Barbeque sauce 1 bottle BBQ sauce whisk together 1/2 cup orange juice
The recipe is quite simple: mix 18 oz. of barbeque sauce (1 bottle) with 1/2 cup orange juice. Pour into a 9x13 pan. Place ribs in pan and flip using tongs so ribs are coated. Cover tightly with aluminum foil and bake in a 300°F oven. Total cooking time can be as short as 2 hours or as long as 4 hours. Flip ribs over halfway through cooking.
Cooking the ribs for 2 hours will result in meat almost falling off the bones. If you cook for four hours, the ribs may be hard to lift out of the pan because the meat will be on the verge of falling off the bones under slight pressure. The cartilage will also be soft and practically melt in the mouth.
After the ribs are done cooking, remove the aluminum foil and continue to cook for about 10 min. per side to thicken the sauce.
The orange juice/barbecue sauce was delicious but the sauce didn't quite penetrate the meat entirely which left it a little bit dry. The first method however left the meat so tender that when I tried to pick it up it would literally just fall off the bone. PERFECTO! Both of course were tasty, you can't quite fail with ribs, and I think I'm off to eat the leftover ribs now....jealous?