Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
label. I have cooked pork ribs various times, but never beef, and I am not
familiar with different beef rib cuts.

Not sure how to go about cooking these in the oven. BBQ is not an option.

I have my desired home made sauce already, but I could use some help with
cooking instructions.

"Peter" > wrote in message news:GIuFg.11890$tP4.778@clgrps12...
> Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
> label. I have cooked pork ribs various times, but never beef, and I am
> not familiar with different beef rib cuts.
>
> Not sure how to go about cooking these in the oven. BBQ is not an option.
>
> I have my desired home made sauce already, but I could use some help with
> cooking instructions.
>

I've had very good results with a long slow cook, about 3 to 4 hours at 250.
Put them in a shallow pan as there will be some dripping.

Peter wrote:
> Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
> label. I have cooked pork ribs various times, but never beef, and I am not
> familiar with different beef rib cuts.
>
> Not sure how to go about cooking these in the oven. BBQ is not an option.
>
> I have my desired home made sauce already, but I could use some help with
> cooking instructions.

Cut the slab into manageable, (not individual), pieces.

Use a dry rub: brown sugar, paprika, fresh ground black pepper, (maybe
add onion and garlic if you like), in amounts that you think you'd
like, basically equal amounts. (I don't measure, I go by aroma).

Place a roasting rack in the bottom of a roasting pan or a disposable
foil pan and add a few splashes of white vinegar. Layer the slabs at
right angles and cover the pan tightly with heavy duty foil.

Bake at about 200-250 for about 2-3 hours.
Uncover.

Finish under a hot broiler with or without sauce, as you prefer.

Jimmy Tango wrote:
> On Sat, 19 Aug 2006 03:20:10 GMT, in rec.food.cooking, "Edwin
> Pawlowski" > hit the crackpipe and declared:
> >
> >"Peter" > wrote in message news:GIuFg.11890$tP4.778@clgrps12...
> >> Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
> >> label. I have cooked pork ribs various times, but never beef, and I am
> >> not familiar with different beef rib cuts.
> >>
> >> Not sure how to go about cooking these in the oven. BBQ is not an option.
> >>
> >> I have my desired home made sauce already, but I could use some help with
> >> cooking instructions.
> >>
> >
> >I've had very good results with a long slow cook, about 3 to 4 hours at 250.
> >Put them in a shallow pan as there will be some dripping.
> >
>
> Don't forget to boil the ribs foist! <G>



NEVER BOIL THE RIBS!!!

YOU'LL DESTROY MOST OF THE FLAVOR!!!

NEVER BOIL THE RIBS!!!

> Cut the slab into manageable, (not individual), pieces.
>
> Use a dry rub: brown sugar, paprika, fresh ground black pepper, (maybe
> add onion and garlic if you like), in amounts that you think you'd
> like, basically equal amounts. (I don't measure, I go by aroma).
>
> Place a roasting rack in the bottom of a roasting pan or a disposable
> foil pan and add a few splashes of white vinegar. Layer the slabs at
> right angles and cover the pan tightly with heavy duty foil.
>
> Bake at about 200-250 for about 2-3 hours.
> Uncover.
>
> Finish under a hot broiler with or without sauce, as you prefer.
>

This is almost exactly what I did to my beef ribs last weekend and they were
wonderful. Rub, bake (I did 300 for 2 hours), uncover and sauce. YUM!

Lynne

"King's Crown" > wrote in message
ink.net...
>> Cut the slab into manageable, (not individual), pieces.
>>
>> Use a dry rub: brown sugar, paprika, fresh ground black pepper, (maybe
>> add onion and garlic if you like), in amounts that you think you'd
>> like, basically equal amounts. (I don't measure, I go by aroma).
>>
>> Place a roasting rack in the bottom of a roasting pan or a disposable
>> foil pan and add a few splashes of white vinegar. Layer the slabs at
>> right angles and cover the pan tightly with heavy duty foil.
>>
>> Bake at about 200-250 for about 2-3 hours.
>> Uncover.
>>
>> Finish under a hot broiler with or without sauce, as you prefer.
>>
>
> This is almost exactly what I did to my beef ribs last weekend and they
> were wonderful. Rub, bake (I did 300 for 2 hours), uncover and sauce.
> YUM!
>
> Lynne


Straight forward enough, not really different than the pork ribs I usualy
do. Thanks everyone.

"Peter" > wrote in message news:GIuFg.11890$tP4.778@clgrps12...
> Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
> label. I have cooked pork ribs various times, but never beef, and I am
> not familiar with different beef rib cuts.
>
> Not sure how to go about cooking these in the oven. BBQ is not an option.
>
> I have my desired home made sauce already, but I could use some help with
> cooking instructions.


I use the Reynolds oven bags... follow directions or experiment.

I surrounded my beef ribs with chopped onion and then let them soak in a
nice layer of Jack Daniels, then slowly roasted them to perfection.

It was the hit of the meal!



--
Practice safe eating. Always use condiments.
http://dwacon.blogspot.com

"Peter" > wrote in message news:GIuFg.11890$tP4.778@clgrps12...
> Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
> label. I have cooked pork ribs various times, but never beef, and I am
> not familiar with different beef rib cuts.
>
> Not sure how to go about cooking these in the oven. BBQ is not an option.
>
> I have my desired home made sauce already, but I could use some help with
> cooking instructions.

Just to report back. We did a dry rub, cooked for 1 hour at 350 (by
mistake, been drinking, haha), reduced temp to 250 for another 90 minutes.
We then added some home made BBQ sauce, very light coating, and uncovered.

After taking it out at 3 1/2 hours, it was "medium" in the middle and
deffinitly not fall off the bone goodness, still light red/pink. After
cutting off a couple ribs and eating them we decided it needed more cooking,
so back in the oven they went, covered again. They are still in there, and
hopefully they will come out OK.

The beef ribs are a learning experience for me, thankfully they did not sit
long before re-entering the oven.

> wrote in message
oups.com...
>
> Jimmy Tango wrote:
>> On Sat, 19 Aug 2006 03:20:10 GMT, in rec.food.cooking, "Edwin
>> Pawlowski" > hit the crackpipe and declared:
>> >
>> >"Peter" > wrote in message
>> >news:GIuFg.11890$tP4.778@clgrps12...
>> >> Have approx 10 pounds (on one slab) of beef "grilling back ribs"
>> >> per the
>> >> label. I have cooked pork ribs various times, but never beef, and
>> >> I am
>> >> not familiar with different beef rib cuts.
>> >>
>> >> Not sure how to go about cooking these in the oven. BBQ is not an
>> >> option.
>> >>
>> >> I have my desired home made sauce already, but I could use some
>> >> help with
>> >> cooking instructions.
>> >
>> >I've had very good results with a long slow cook, about 3 to 4 hours
>> >at 250.
>> >Put them in a shallow pan as there will be some dripping.
>>
>> Don't forget to boil the ribs foist! <G>
>
> NEVER BOIL THE RIBS!!!
>
> YOU'LL DESTROY MOST OF THE FLAVOR!!!
>
> NEVER BOIL THE RIBS!!!

Yeah, I was wondering.

"King's Crown" > wrote in message
ink.net...

> This is almost exactly what I did to my beef ribs last weekend and
> they were wonderful. Rub, bake (I did 300 for 2 hours), uncover and
> sauce. YUM!

Please tell me how to make the sauce.

Jimmy Tango wrote:
> On 18 Aug 2006 22:14:15 -0700, in rec.food.cooking,
> hit the crackpipe and declared:
> >
> >Jimmy Tango wrote:
> >> On Sat, 19 Aug 2006 03:20:10 GMT, in rec.food.cooking, "Edwin
> >> Pawlowski" > hit the crackpipe and declared:
> >> >
> >> >"Peter" > wrote in message news:GIuFg.11890$tP4.778@clgrps12...
> >> >> Have approx 10 pounds (on one slab) of beef "grilling back ribs" per the
> >> >> label. I have cooked pork ribs various times, but never beef, and I am
> >> >> not familiar with different beef rib cuts.
> >> >>
> >> >> Not sure how to go about cooking these in the oven. BBQ is not an option.
> >> >>
> >> >> I have my desired home made sauce already, but I could use some help with
> >> >> cooking instructions.
> >> >>
> >> >
> >> >I've had very good results with a long slow cook, about 3 to 4 hours at 250.
> >> >Put them in a shallow pan as there will be some dripping.
> >> >
> >>
> >> Don't forget to boil the ribs foist! <G>
> >
> >
> >
> >NEVER BOIL THE RIBS!!!
> >
> >YOU'LL DESTROY MOST OF THE FLAVOR!!!
> >
> >NEVER BOIL THE RIBS!!!
>
> Everyone knows that. No need to scream.


Sorry, but I'm fanatical when it comes to ribs

Everyone doesn't know it. Most people I know start out a recipe by
boiling ribs. They turn out okay, but they'd be better if the ribs were
cooked slowly, by any method other than boiling.