Wasssup guys! Happy 4th of July Weekend I hope most of you had off today

Anyways...My mom told me to look this up on the internet, but I figured who better to ask then you guys once again, since I noticed a few of you are pretty good cooks.

We are having a big get together tommorow, and my mom is cooking Baby Back Ribs (bone-in) in the oven. How long should she cook 7lbs of ribs slow-roasting?

I know this sounds like an unlikely recipe, but a friend showed it to me a couple
years ago and now its the ONLY way I do ribs!! No mess, no muss, no fuss .. and they're tender and delicious!! Seriously .. try it!

From the website:

1 cup KRAFT Original Barbecue Sauce or BULL'S-EYE Spicy Hot Barbecue Sauce

3 Tbsp. KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix

4 lb. pork spareribs


PREHEAT grill to medium-low heat. Mix barbecue sauce and drink mix until well blended. Place half of the ribs each in single layer in center of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

PLACE packets on grate of grill; cover with lid. Grill 1 hour and 30 min. or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs.


http://www.kraftfoods.com/recipes/Po...QPorkRibs.html

Cool Recipe

But didn't really answer my question

For 7# of Baby backs (2 racks correct), at 200F you could go for 3-4 hours (this will be falling off the bone-literally)and then toss them on the grill at the end.

Season the meat
wrap them in the foil packets as mentioned above and
add you favorite steaming liquid( I use bourbon)
place sealed foil packets in a baking sheet with sides
Once done you can grill or broil to achieve that crusty texture
(this is where you would add sauce)

Bon Apetite

2 cups ketchup
half cup brown sugar
2 tablespoons white vinegar
2 tablespoons minced onion
2 teaspoons minced garlic
2 teaspoons dry mustard
2 teaspoons cayenne
Salt and black pepper
1 4-pound slab baby back ribs


Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving.

The slower you cook it and lower the temp the better it is. 325 is a bit high but it gets the job done.

make sure you refrigerate the ribs properly. Dont wanna have an incident like last time.

If you wrap the ribs in foil packets like they describe and cook over a medium-low
heat (I put the BBQ as low as it will go - about equal to a 300F oven) 1hour 30 min
will be moist, tender falling off the bone.

huh

i great recipe i use similar to Edr0e's sauce is that after the sauce is done cooking. I sear the ribs quickly onto a charcoal grill or propane to get a nice crust, then use a deep aluminum pan and soak the ribs with the sauce (almost covering) for about 2.5 hrs at 300-325 degs., moving it around ever 30-40 min. so that all sides soak in the sauce. For 7 lbs., you might need two alum. pans, seems like a waste of sauce, but you use it for dipping at the end. Ive tried it for the last few years and its been a hit. If you try this recipe, every oven, etc. is different, just make sure its done. Tell me how it turns out.

btw, as everyone has been saying, the longer you cook them at about 300-325 degs. the better. It'll help them come right off the bone. So to make them a hit for your get together, try cooking them earlier in case something goes wrong, so you'll have time to make sure their done before eating. The lower temp, will help prevent burning or unexpected overcooking.

Ok guys, I have a question. How do I control/know how hot the grill is? I guess I may need to purchase a thermometer? I want to start grilling becuase Ive never been taught.

How'd they turn out and
what prep method did you use along with a cooking style?

i boil them with a cup of maple syrup until they are falling apart, then throw on the grill with some bbq sauce... extremely easy and you cant mess up with the heat since all you are doing is giving them the grill flavor...

They came out pretty good...They were put over water/burbon in the oven and cooked for 3 hours at 250 degrees (7 pounds, 3 racks) and at the end broiled and brushed with "Bone Suckin Good" sauce.

It was good, I think i had like 15 ribs alone!

Always put the sauce on last. It'll burn if you leave the ribs on the grill too long.

Glad to hear it turned out well.

Now you have the basic idea of tenderizing with a slow braise in the oven then finishing on high heat under a broiler or grill.
Play with the braising liquid (wasn't the bourbon an awesome flavor) and the finish and enjoy.
As for the sauce, I braise with sauce most of the time and it is OK, but certainly finish the high heat with the sauce on.