Cooking BBQ Ribs and Sauce
The Secret to making Slabs of Pork Ribs without expensive special equipment.
Baking And Broiling Pork Ribs Instructions
Note: Use heavy duty; large size tin-foil 18'' wide
Method
Water rinse slab/slabs of pork ribs then pat dry with paper towels, place rib slab with bone-side down on a torn off, large sheet of aluminum foil then slightly lift tin foil sides to make a pocket. On top side of rib slab, pour 2 tablespoons Red Wine Vinegar then sprinkle on 1/4 teaspoon Cumin Powder then pour 1 cup of water on sides.
In small fold amounts, fold tin foil top and both ends, crease each fold tightly, do this several times as you do not want the juices or steam to leak out during the baking. Place each rib bundle on a long enough baking pan sheet.
Bake each slab at 375-F for 45-60 minutes. You will have to increase cook time if more then one bundle of ribs are in oven but do not bake more then 3 bundles at a time if you do not have a commercial oven. To check for doneness, pierce tin foil top with a fork to see if meat is very tender between the bones.
After rib slab/slabs are baked tender, being careful of the hot escaping steam, spread wide open the whole top of tin foil including the sides just enough to display the whole rib slab but maintain a pocket so juices do not run out. Do not remove the juices. Put some sauce in a cup and brush and dab plenty of sauce all over the top side of rib slab, then the sides and exposed bones.
Note When using an oven broiler make sure oven door is cracked to avoid oven splattering and baking the Ribs.
Turn your oven dial to broil and after pre-heated broil Ribs for several minutes until outer sauce sizzles to a rich reddish brown (DO NOT BURN SAUCE BLACK, A FEW BLACKEND SPOTS ARE NORMAL AND TASTY), do this 2-3 times, carefully turn rib slab over with a pair of kitchen tongs trying not to break Ribs apart but if it does it will not hurt anything, brush that side by spreading the sauce all over as you did the first side, broil that side the same then brush it and broil it again for several minutes. When satisfied to your liking, remove and let ribs cool a little before serving. Before serving you can cut each slab between the bones into 2 pieces (half slab) or 3 pieces or individual single pieces.
*To avoid serious salmonella contamination sickness (sometimes fatal), never let a brush or your hands that has touched raw meat come into contact with the main batch of sauce as you will want to save any leftover sauce for another time. Always pour some sauce in a separate cup or bowl. After touching raw meat, poultry and raw egg, soap wash and dry your hands immediately before touching anything else such as counters, towels, clothing, spice bottles, ingredients bottles, etc. and NEVER re-use the same plate that had raw meat on it come in contact with any anything to be consumed.
If you enjoy a sweet sauce on Pork Ribs; try this Secret Recipe Sauce for Oven Baked then Broiled Ribs, print out the recipe and use it as a shopping list for the ingredients you will need. The taste is worth the investment.
Make a double batch if you want. Leftover sauce can be saved and refrigerated for several weeks in a tightly covered clean glass jar or the empty ketchup bottles. The sauce can also be frozen for long periods of time between uses.
MainRecipe.com Secret BBQ Cooking and Sauce Recipe
Fork tender oven baked Ribs which were tightly sealed in tinfoil.
Pork-Ribs were oven baked; then broiled or grilled after homemade BBQ sauce was applied.
