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I like to cook spare ribs on the outdoor grill.  It's not like grilling a steak though, where the heat is intense.  Instead I like to throw some soaked wood chips on the coals, and close the top so that it becomes like a low oven.  I sear the side of ribs on both sides and then close the top so that it cooks slowly on low heat for about 45-55 minutes.  They are wonderfully tender and smoky this way.

If I don't want to bother with the oven I put them in a 500degree oven for 15 minutes and then cover with foil and lower the heat to 300 for another hour.

stella..it's 260 celsius 

Ed: i marinate my ribs overnight then throw them in the oven with the marinade and some water added  > http://www.jamieoliver.com/foodwise/art … hp?id=2977 ..it keeps the ribs lovely and moist and you can turn up the heat towards the end of cooking to get a stickier sauce if you prefer 

Last edited by Allora Andiamo (Mon 19 Oct 09 3:16pm)

Allora Andiamo wrote:

stella..it's 260 celsius 

My oven doesn't go up that high either  

climbingbaker wrote:

I bought some gorgeous pork ribs from the market this morning and have marinated them in a sticky sauce. I have never actually cooked ribs before however - should i stick them in the oven? They are pretty thick and have a lot of meat on them- almost like chops.

First  thing I  would  do  is  wash the remains of that  sticky sauce off. Reason being is you  do  not  need  all that  sugar at  the beginning of the cook  as all  it  will  do  is  make it  easier to  burn.  Sugar  also  clogs the meat and will  not  permit your flavors /seasonings to  penetrate thus  defeating a large percentage of the  reason for  marinading.

Question-   when you   got the ribs home bid you   give them a good trim and remove the membrane on the back of the rack?

I  most often do  ribs on the grill or smoker but  oven ribs are  great  also. Give your  ribs a good hearty  rub and really get it into  the meat. Cook  the ribs in a low heat  such  as say  around 275 F for  about  two  hours then  wrap  the ribs in foil and return to  oven for  another hour. When that  time is  up   take them out of the foil and begin to brush on your  sauce. When checking  the status of the ribs add a bit you  want to  see that  the sauce has caramelized and set.  Your  ribs will  turn out  with  a beautiful  texture and a lovely glaze from the  sauce without  having an overly powerful burnt sugar taste.

http://i33.tinypic.com/aviv5i.jpg   

Last edited by DrSweetsmoke (Tue 20 Oct 09 10:20am)