Rack of Ribs recipe ideas needed

[CRSunrise]

My mom gave me a rack of ribs, and I'm not sure how to cook it. I've cooked Western ribs before in my oven, but never a rack.

Any ideas of what I could do?

[FisiaH]

Hey there! I'm not sure what time it is where your from? But it's kinda late where I am. I have a dry rub recipe lying around somewhere, it works great on everything and especially well on ribs lol. If your interested I'll try to find it tomorrow and post it to you.

~FisiaH~

[CRSunrise]

I've never used a dry rub recipe. Whenever I've cooked ribs in the oven, it's always been just dumping a bottle of BBQ sauce over them and cooking them.

[emili]

low and slow is how my husband cooks them covered on the grill with a bit of apple juice. then when they are just about done, on the grill with sauce. I would recommend going on pinterest or a cooking website for a recipe.

[WendyB]

It really depends on the ribs. Are they fully cooked already. Or not It really depnds on cooking time and is important.

[FisiaH]

Ohh the horror! jk jk. while bbq sauce can add a quick flavor boost to an otherwise naked piece of meat your cooking, dry rubs and marinades are the real flavour savers lol, smoking is awesome too, but not all of us have 16 hours to cook our meats with lol. Let me know if you want to try the rub and I'll post that recipe for ya.

~FisiaH~

[A_Lurker]

@FisiaH - I'll take the dry rub recipe.  I have a double rack of back ribs in the freezer that I keep meaning to thaw and cook.  I used to have a pretty decent rub (and slow cooking recipe) but I think it was a bookmark on a computer I no longer have.

[A_Lurker]

Well, pork back ribs were on special this week so I picked up a package of two large racks this morning and mixed up some dry rub (found the recipe I had):

1/2 cup paprika (used both hot and smoked)

3 Tb paprika (I used 2 Tb chipotle powder, 1 Tb paprika)

5 Tb ground black pepper (used white as that's what I had already ground)

6 Tb garlic powder

3 Tb onion powder

6 Tb salt (I only used 3 Tb)

2.5 Tb dried oregano

2.5 Tb dried thyme

This made a big batch, but I'll use it up.  Might go back and get more ribs tomorrow morning.

Anyway, pulled the silverskin off the two racks and rubbed a couple of tsps into each side of each rack.  Triple wrapped them in foil (want to keep all those juices in) and baked for ~ 4 hours at 275F.  I left them wrapped up for about another 90 mins (did them early as I wanted the oven for the side dish).  Then I unwrapped them and made a cut along each rib and pulled the ribs out.  I did this mainly so I could weigh the meat and freeze any leftovers in dinner portions.  A little high cal (a little over 100 calories and ounce) but just made a lower calorie side dish.

(roasted veggies for 2)

grape tomatoes (halved)

red onion (cut top to bottom, then sliced the same way)

cauliflower (pieces just bigger than the onion)

two large cloves of garlic, thinly sliced

1 Tb oil

salt & pepper

roasted for ~ 1hr at 400F.  They were ready at 45 mins, but I needed to reheat the pork. I did that by brushing a little bbq sauce on it and slipping it into the oven with the veggies.

[Stinkyfish97]

Summer makes it agonizing to be cooking in the kitchen, especially having the oven on.  

To keep it simple I use a slow cooker and then finish them off in the oven:

Recipe:

Salt

Pepper

1/3 cup of water/or beef stock

BBQ Sauce optional 

Directions:

Take 2 racks of pork ribs, cut into 4 equal portions so they can fit in the slow cooker. Salt and Pepper Ribs and place in slow cooker. Add 1/3 cup of water or stock to slow cooker. Cook ribs on high for 4 hours or low for 8 hours. Once finished cooking take ribs and place ribs on baking sheet, coat with BBQ sauce and cook in the oven for 20 minutes on 400 F. Done!