ribs in oven...... pernil hijack ;-)

can it be done? I have been craving some bbq ribs and was wanting to make them in the oven. i thought to myself, i make some really awesome pernil (puerto-rican style pork shoulder) in the oven, it gets an AWESOME bark on it...... soooo...can i get the same results with ribs?

what kind of ribs should i buy for oven cooking? I would assume timing is different because the shoulder is so huge and the ribs arent. Would the same slow cook method be used? rub? sugar? raw sugar?

oh and last but not least.......

how the heck can i get them "fall off the bone tender?"

Becky, I'd love to hear more about pernil; would you share your recipe?

Becky, I'd love to hear more about pernil; would you share your recipe?

Oh yes, please! Please share your recipe, Becky.

Take some babyback ribs, remove the skin, remove the small bones between the larger bones on the rack (not between everyone), then rub them down with your favorite rub. Put them into a large pan, with a rack on the bottom to keep the ribs from sitting on the bottom, add some water, then seal the pan with plastic wrap & then foil. Bake at 225 for about three hours. Take out, glaze with favorite sauce, and finish on the grill or in the broiler, just enough to glaze the ribs with the sauce. This works every time & they are moist, falling off the bone, and tender.

Show me some ribs that have been in the smoker for 12 hours & I'll show you some ribs that are tough & dry.

OMG!!!!! I sat here for over an hour typing out the way i make my pernil.... all in between afternoon baths for the boys, my girls coming home from school, afternoon snacks, etc etc.... and when i hit submit.... IT DISSAPPEARED!!!!!

i am most upset!!! i really do apologize.... jeez, i am really pissed. i wont get to post again until tonight.

again... sorry about that. dont know what i did to mess it up.... grrrrr

[Robin Garr]

OMG!!!!! I sat here for over an hour typing out the way i make my pernil.... all in between afternoon baths for the boys, my girls coming home from school, afternoon snacks, etc etc.... and when i hit submit.... IT DISSAPPEARED!!!!!

i am most upset!!! i really do apologize.... jeez, i am really pissed. i wont get to post again until tonight.

again... sorry about that. dont know what i did to mess it up.... grrrrr

Did you try using your browser's back arrow, Becky? Sometimes you can recover a boo-boo that way. And other times not.

nope that didnt work....

and i even had pictures of a traditional pilon ...sigh

Take some babyback ribs, remove the skin, remove the small bones between the larger bones on the rack (not between everyone), then rub them down with your favorite rub. Put them into a large pan, with a rack on the bottom to keep the ribs from sitting on the bottom, add some water, then seal the pan with plastic wrap & then foil. Bake at 225 for about three hours. Take out, glaze with favorite sauce, and finish on the grill or in the broiler, just enough to glaze the ribs with the sauce. This works every time & they are moist, falling off the bone, and tender.

Show me some ribs that have been in the smoker for 12 hours & I'll show you some ribs that are tough & dry.

This is how we used to make our ribs at a restaurant found in Brownsboro Plaza called JR's Place. (except we never put plastic wrap on them. ) It's how I make mine at home as well since I have no place for a grill.

Last night we hosted a couple of Ft. Knox soldiers just back from Afghanistan for the first BBQ of the season...

Ribs...4 racks...NOT "falling off the bone", smoked sausage, chicken breasts, pasta salad, cole slaw, baked beans, blueberry pie...Yummo.

Carla's situation aside, ya'll need to get away from this oven stuff. You can buy a nice little Brinkman "bullet smoker" which will turn out perfectly good "Q" for under 50 bucks (on sale)...

Steve...you're making Tim jealous...we are getting snow tomorrow. Maybe by May we'll be able to break out the Webers.

Carla's situation aside, ya'll need to get away from this oven stuff. You can buy a nice little Brinkman "bullet smoker" which will turn out perfectly good "Q" for under 50 bucks (on sale)...

(Heavy sigh) There's nuttin' like a good grill. Even a cheap one is better than none at all. Darn these condo fire codes!

<sigh>...Just a quick pix from the personal BBQ files. No oven and no falling off the bone. Not bad for an "amatuer expert"...wonder what a feller would have to do to get to "throw down" against one of the real "pros".

J-ville BBQ 021B-1.jpg

Yum mo, Steve-o!

I think we can classify that as "pig porn". And you are so naughty!

speaking as a non-professional.... my husband said he would love to have some of those.