Originally Posted by
cubbie
With a blizzard on the way, I made a big pot of Guiness beef stew last night. Today I'm slow-roasting some thick, meaty ribs in the oven (Alton Brown's "Who Loves Ya, Baby Back?" recipe). Many bbq aficionados would not approve of cooking ribs in the oven, but with all the snow and wind swirling around outside, we can't even see the grill, much less use it.
Sounds good!
You ignore them. My ribs are always what you might think of as Chinese style and are always slow braised in their sauce in the oven in foil until tender and beginning to fall off the bone, and then the foil taken off for their final bake! Lovely sticky moist ribs!
Some I made some time earlier .....
