File: 20260606_152248.jpg (1.5 MB)

Seasoned and going in for a couple hours. These are supposed to end up nice and tender.

Those are country style ribs. Just cook them slow at about 300 covered with foil. Take a knife and poke them, if they go through, uncover them and paint some sauce on them and increase the heat up or even broil and keep flipping them

Dis gonna be some good ribs mmh.

sounds like you’re going to overcook them at those temps. i would just throw them into the slow cooker on low for 8 hours and be done with it

File: 20260606_173913.jpg (1.1 MB)

Uncover and drain. Already seeing some separation form the bone.

File: 20260606_174314.jpg (1.0 MB)

Adding bbq sauce and back to the oven uncovered, down to 275. Hopefully they will darken up.

you need your oven grill to give them color as a finish

File: 20260606_185507.jpg (1.3 MB)

I am happy with the color.

File: 20260606_185644.jpg (1.2 MB)

Happy with the tenderness as well.

>>22054368

If I have to make them in the oven, I usually try to keep the temp around 250-275. They will turn out good at 300, just a bit quicker. But low and slow on these is ideal. Even better is on a weber over charcoal, wrap halfway through, then bbq and set the sauce over a high heat.

>>22054545
Shoulda woulda coulda put em under the grill for a bit longer but I'd eat it.

>>22054604
you were warned

you were warned

I tried spicing ribs and bbq sauce at the end was just as good anyway. Should only take 2h at 250 though. Then broil the sauce if you want.
Just did pork shoulder for 6 hours and it tastes just like ribs.

>>22054629
I’ll have to try doing a pork shoulder, sounds like a good use of it