Oven Ribs with Whiskey Sauce

[Len Dennis]

Nothin' to write home about. I don't smoke in the winter (WSM can handle it, I don't do cold very well) so I had an urge for some back ribs. On sale this week at $3/lb so they were on today's menu.

In the oven .

I needed the smoke to bear some semblance to a warm-weather smoke so I found a bbq sauce that used liquid smoke. Ya, I know any self-respecting smoker shuns that stuff but as Jim Lampe says (and I paraphrase) : once in a while, its ok.

Used a "chef's rub" I had left over and in the oven at 250o for 5 hr. Naked for 2 hr, foiled for 2 hr and then naked for 1 hr. Then sauce/broil/sauce/broil etc for 30 min.

They came out as tender as the WSM and the "smoke" got added with the whiskey sauce

I took a pic of the cut ribs but with no ring, well no point in posting it.

EDIT-->forgot to add: recipe doesn't call for it but I put about an inch of HOT water in another flat roasting pan and set that on the lowest rack right above the coils. After 5 hr, there was just enough water left to make the bottom wet. It provided a moist environment. I don't necessarily believe it helps (I use a saucer in the WSM) but I thought I'd do it this way for a change. Who knows if it helps (that's a rhetorical question folks ).

 

[Cliff Bartlett]

Those are some tasty looking ribs Len. Thanks for the Whiskey Sauce Recipe. I missed it when you posted it yesterday.

 

[Michael C.]

Ribs looks good I bet they tasted great!!!!!

 

[Sam D]

Great job on the oven ribs.

 

[ChuckO]

Nice Ribs Len, I bet the house smelled amazing. I'm hoping to use that sauce in today's rib cook

 

[Rich Dahl]

May give that a try, they look really good. With my meds I don't do the cold well ether, once I get chilled it takes me hours to warm up again.
So during the winter we limit the outside cooks to quickies like burgers or chop, steaks etc.
I'm sure you've seen my red inside weber (slow cooker) that gets used a lot in the winter.

 

[Barb D]

Those are some awesome looking ribs Len. The sauce sounds delicious will have to get Rich to try it.

 

[Len Dennis]

May give that a try, they look really good. With my meds I don't do the cold well ether, once I get chilled it takes me hours to warm up again.
So during the winter we limit the outside cooks to quickies like burgers or chop, steaks etc.
I'm sure you've seen my red inside weber (slow cooker) that gets used a lot in the winter.

I have (but I can't get one. Wife says no more toys until I get rid of one )

Those are some awesome looking ribs Len. The sauce sounds delicious will have to get Rich to try it.

And the best part is, the ribs (prior to sauce/caramelizing) look just like they came from the smoker (sans ring). Aroma starts to percolate through the house about 90-120 min in the cook.


EDIT-->forgot to add (and I've modified my original post): recipe doesn't call for it but I put about an inch of HOT water in another flat roasting pan and set that on the lowest rack right above the coils. After 5 hr, there was just enough water left to make the bottom wet so it did provide a moist environment. I don't necessarily believe it helps (I use a saucer in the WSM) but I thought I'd do it this way for a change. Maybe it helped, I don't know. The ribs did come out tender and juicy so ...............

 

[Bill Schultz]

Good winter grub Len, I would love a plate of that