Blasphemy for Texans

I’ve crossed the line.  I’ve finally done her in ribs in the oven.  And they were pretty awesome.

And they were tender and  juicy on the inside, and crusty on the outside…  😛   I felt like a goddess!

I read up on ribs the other day at Amazing Ribs.    Had picked up a slab of baby backs on sale.  Yay sale!

So what did I learn???   Hmmmmmm????

A LOT.  😀

After rubbing the meaty side only of the ribs with olive oil, I made a crust of dried thyme and New Mexico chili powder, and coated the rack liberally.  Only on the meaty side.

Then, not having the suggested broiler rack, but having been given a heads up by The Queen on some kitchen innovation, I balanced a cookie cooling rack on top of a deep baking pan.  I’d have used a roaster if I had one!

They suggest that you keep an inch of water in the pan below the ribs, so the baking sheet barely cut it!  🙂

After broiling with the bony side up for about 8-10 minutes with the oven door open a bit, I pulled out the entire thing and flipped it over.  Turned the oven down to 225F and put it back in, meaty side up.

Then I slathered it in BBQ sauce.  I realize this is heresy to some, but we are a saucy bunch.  BBQ isn’t fun if you don’t get to suck your fingers!  😛

The result was some delicious ribs, done in the great indoors, looking and tasting like grilled ribs, while I went to yoga!  🙂

And didn’t have to clean the grill.

Hard to ask for more than that on a busy day.

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2 Comments (+add yours?)

  1. The Queen
    Oct 12, 2011 @ 12:12:11

    I’m glad it worked for you! Yay!
    I agree about ribs being saucy and sticky…. but then I am not a TX native…. one of those pesky transplants!

    Reply

  2. LC Aggie Sith
    Oct 12, 2011 @ 13:46:00

    I do mine in the crockpot, and ZOMG!! they come out awesome.

    As far as the whole blasphemy thing, as long as they are good, Texans don’t care how ribs are cooked 😀

    Reply

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