Pit Stop Baby Back Ribs I Made It

Pit Stop Baby Back Ribs

pointsevenout 15 years ago

Recipe by Daisey11: Pit Stop Baby Back Ribs

Not exactly fall off the bone tender. Probably needs more boil time in the sauce. It's a little labor intensive, having to baste every 15 minutes during bake.

I thought the basting sauce was a little thin, compared to other sauces I've used for ribs, so I thickened it up a little with corn starch.

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jimrug1 15 years ago said:

Hi Points, like Julia, I hate to be the bearer of bad news all the time but that recipe is all wrong for doing baby back ribs in an oven. Its a shame to do that to the best ribs on the pig. Your assesment is essentially correct. Here is what's I would do to fix that recipe.

1. The oven temp is too high.. Lower it to 250
2. The cooking time should be doubled 2 - 3 hrs
3. The ribs should not be uncovered.

4. There is no dry rub. Season the ribs with a dry rub. (Plenty of recipes on GR for rubs) Place them on a large piece of foil and wrapped them up..

5. WAY TOO much liquid. Cut the 4-5 cups of broth (I would use wine or beer) down to about a 1 - 1 1/2 cups. You want to braise them not boil them. Open up one end of the foil, pour it in and seal it back up. (You should not have to baste at all.)

6. When ribs are tender. Pour the remaining liquid into a sauce pan, reduce it down to a syrup or glaze, paint it on the ribs and stick them under the broiler for a few minutes.

Bingo!!! you will have some great tasting Baby back ribs.

Hope this helps you out Points....

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notyourmomma 15 years ago said:

I concur with Jim. I've made some baby back ribs, low and slow in the oven, dry rubbed *double wrapped in frig, over night* and then roasted very slow with a scant amount of liquid sealed in foil for the cooking. They were tender and moist, flavorful and delicious. He is exactly correct in the methodology.

The ribs I made were being critiqued by a certified pit master and he didn't believe I had done them in the oven. So success can be achieved with a bit of sleight of hand and proper instructions.

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wynnebaer 15 years ago said:

You guys are so great......Not only do I find great recipes here, I love that I learn something new everyday about cooking too......Love it.....:)

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sparow64 15 years ago said:

Ditto, Wynne!!! This is all stuff I didn't learn from my Mom, I'm thrilled to find it here. I have always had compliments on my cooking, but, I have to say, my cooking skills have improved 1000% since joining this site, because I have learned so much, and expanded my horizons, too!

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pointsevenout 15 years ago said:

This is my 3rd rack of ribs recipe. First two turned out well. This one had a slightly different technique that I thought I'd try. The first two had guidelines along your rhetoric. I have bookmarked a lot of rib recipes to try to walk through.

I seem to be picking a lot of dud recipes lately.

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juels 15 years ago said:

Thanks, Jim, very nice tips here!

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lilliancooks 15 years ago said:

I wish I could say, 'I seem to be picking a lot of dud recipes lately'...to make you feel better Points!...but I've been on a winning streak! I hope I didn't just jinx myself! ;)

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jimrug1 15 years ago said:

Points, Don't feel bad at all. Because of you and others putting forth the time and effort to try and review different recipes, we ALL learn which recipes on GR work and which don't. I look forward to your recipe reviews. Hell, after you try 3 or 4 more bake bean recipes, we will all be able to make a gourmet pot of baked beans with our eyes closed.........;-)~~ Have a great Sunday...

Guess I took to long to type this... You can all just start calling me "BUCKO" !!!!!

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lilliancooks 15 years ago said:

Hey BUCKO!...What, no more gas jokes? I was waiting for one of those!!! LOL!

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pointsevenout 15 years ago said:

I try to contain myself with the gas jokes. There are some on this site whom do not appreciate the untoward humor, this being a food site and all. Could be putting a bad taste in their mouth. I can see the point. The gastric giggles should be beneath us, until the hot air starts to rise. The eternal adolescent in me lets one slide every so often. My apologies to those holding their nose.

I'm done now.

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lilliancooks 15 years ago said:

Wow!... You really let that one rip!

Okay...I'm done now too!;)

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juels 15 years ago said:

This is better than watching Comedy network, you all! I needed a good chuckle, thanks! Laughing so hard, glad I haven't eaten any beans lately!

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jimrug1 15 years ago said:

Points!!! Don't go PC on us now....;-)~~ I saw your house floating over mine like a hot air balloon... I am sure you have blown your mother into the next state by now.....;-)~~ Ya know that gas line that is coming into your house... Unhook it and back up to it..... I can assure you, They will end up owing you money............ ;-)~~

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pleclare 15 years ago said:

You two are so entertaining!

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lilliancooks 15 years ago said:

I have to keep checking back here to see the next episode!!! You guys are better than Cheech and Chong!!!

I keep scaring my dog by laughing so hard!!!

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lunasea 15 years ago said:

Too funny and full of giggles - Points and Jim - you rock! I needed those laughs - keep it up! Cooking with gas....how fun! ;)

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