Smokerless ribs

[hookjunior]

I want to make pork spareribs this weekend but all the recipes I found on here were using smokers. Can any one help me with a recipe only using an oven and grill?

[goblueM]

just do the exact same recipe but put it in the oven instead of on the grill.

[Mike89]

using my weber, I bank the coals on opposite sides, then cook the the ribs indirectly ubtil done. They are great this way!

[ThunderLund78]

There's an AWESOME Spare Rib Recipe that I found somewhere in this forum that's cooked in the oven and finished on the grill (not the smoker). I copied it and saved it down to my computer hard drive once I tried because it's so good. This is not my recipe but THANK YOU for whoever originally posted it...

2 racks of Spare ribs, or if you prefer, babybacks

1 bottle of Italian Dressing

Lawry's seasoning salt

liquid smoke

pepper

Favorite Bar B Q Sauce

Line pan with aluminum foil with enough hanging over to roll together to form a seal.

Cut racks into 4ths and place in pan. Pour dressing over the top allowing it to form a pool on the bottom of pan.

Sprinkle ribs with about 1 tsp of liquid smoke. Sprinkle Lawry's and black pepper to taste.

Roll excess foil on top to seal in ribs. Bake for about 1 and 1/2 to 2 hours, opening and turning ribs 2 to 3 times until fully cooked.

Remove from oven and put on gas or charcoal grill.

Smother with favorite sauce and grill for about 20 minutes

[Swimbait2009]

Here's an interesting alternative if you can come across the tea. Chinese cooks have been smoking food over tea leaves for generations, and this borrows that method. This is not my recipe, but it comes from Cook's Illustrated which is an amazing reference for any home cooks out there!

To make this recipe, you will need a baking stone, a sturdy baking sheet with a 1-inch rim, and a wire cooling rack that fits inside it. It’s fine if the ribs overlap slightly on the rack. In step 1, removing the surface fat keeps the ribs from being too greasy. And, removing the membrane from the ribs allows the smoke to penetrate both sides of the racks and also makes the ribs easier to eat. Note that the ribs must be coated with the rub and refrigerated at least 8 hours or up to 24 hours ahead of cooking. Be careful when opening the crimped foil to add the juice, as hot steam and smoke will billow out.

INGREDIENTS

Rub

6 tablespoons mustard (yellow)

2 tablespoons ketchup

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

2 teaspoons ground black pepper

1 tablespoon sweet paprika

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 1/2 tablespoons kosher salt

3 tablespoons brown sugar

Ribs

2 racks St. Louis-style spareribs , 2 1/2 to 3 pounds each, trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half

1/4 cup Lapsang Souchong tea leaves (finely ground)—from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)

1/2 cup apple juice

INSTRUCTIONS

1. For the Rub: Combine mustard, ketchup, and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt, and sugar in separate small bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours.

2. Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temperature to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 1/2 hours. (Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cooking time.)

3. Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5 to 10 minutes. Flip ribs meat side up and cook until well browned and crispy, 5 to 7 minutes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with barbecue sauce, if desired.

[JollyT]

Alton Brown did a show on ribs in the oven. I bet you can find it. I know the recipe is on the networks site.

[Dusty]

This is what I do,

cut ribs into two rib sections. put into a dutch oven and sprinkle with lipton onion soup mix. Bake for 90 min. Remove from oven and cool, Put into a plastic ziplock bag and pour in your favorite BBQ sauce. Put them on the grill for about 20 min turning once.

[hoggs222]

I usually marinate them in cider vinegar, overnight if possible.

Rub them down with whatever rub you like.

Set them in a rib rack in one of the foil pans with cider vinegar in the bottom, cover with foil and bake at 175-200 for 4 hours or until they're done.

Finish slow cooking on the grill for 30-40 minutes and add some sauce for the last few turns.

[Chef]

Google Tyler Florence ultimate ribs recipe. I am a smoked rib bigot but these are the best oven cooked ribs I've had hands down.