One of the most common method for cooking BBQ pork ribs, called "low and slow," requires cooking them in a very low temperature oven for three hours or longer. If in a time crunch, use an acceptable alternative that will cook the ribs in half the time or less and still provide tender, tasty ribs for dinner. Alternatives include one method for the oven and one for the hob.
- Skill level:
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Things you need
- 1/4 cup flour
- Cooking bag
- 9-by-13-inch pan or large pan
- 2 cups barbecue sauce
- 1/2 cup chopped onion
- Sharp knife
- Meat thermometer
- 1 tbsp vegetable oil
- 1/2 cup brown seasoning sauce
- 1 tsp smoke flavouring
Preheat the oven to 177 degrees Celsius. Shake 1/4 cup of flour in a large cooking bag and place in a 9-by-13-inch baking pan.
Add 2 cups of barbecue sauce and 1/2 cup of chopped onion to the bag. Cut the ribs into serving size pieces with a sharp knife and add those to the bag.
Turn the bag several times to coat the meat evenly. Spread them out flat in the bag in the baking pan. Close the bag with the nylon tie provided, and cut six slits in the top to let the steam escape.
Bake for 60 to 75 minutes. Use a meat thermometer to check for an internal temperature of 71.1 degrees Celsius.
Cut the pork ribs into thirds with a meat saw or sharp knife. Heat 1 tbsp of vegetable oil over medium-high heat in a large pan, and brown the ribs in batches to seal in the juices.
Drain oil from the pan. Add 1/2 cup of brown seasoning sauce to the pan, along with 1 tsp of smoke flavouring. Cover and simmer until an internal temperature of 71.1 degrees Celsius is reached in approximately 90 minutes.
Baste with warm barbecue sauce before serving.
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