The Best Dutch Oven Ribs Recipe 2024 - Clarks Condensed (2024)

FAQs

How do you cook Gordon Ramsay ribs in the oven? ›

Marinade ribs in the rub 3-4 hours before cooking in a roasting tray (you may need to cut the rack of ribs in half if too big) Cover marinated ribs with with baking paper and foil tightly (in the same tray) Preheat oven to 160°c and cook ribs for 3-4 hours or until soft and tender.

Wrapping the ribs in foil helps lock in the steam and moisture, keeping them juicy and preventing them from drying out.

We like to use olive oil, mustard, or even mayonnaise as a binder.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

Baked ribs can be cooked either covered or uncovered. Covering ribs can mean wrapping the racks tightly in foil or covering the whole pan with foil before sliding it into the oven. The benefits of covering ribs are that it helps to keep moisture in and allows a wider margin of error in your baking time and temperature.

Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.

The idea behind putting on a binder like mustard, oil, worcester sauce, etc is to add moisture and tackiness so the rub has something to stick to.

You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

Moist, gentle heat and a wet vinegary sauce can save dry ribs. Here's what to do: Make a 50/50 mixture of your favorite BBQ sauce and apple cider vinegar and coat the ribs in this mixture. Then wrap the ribs tightly in foil and put them in a low oven (say 300°F) for about an hour.

It's the best, easiest way to guarantee fall-off-the-bone tender ribs! I bake my ribs in a 275°F oven for two to three hours. This simple recipe guarantees tender ribs every time!

Should ribs be 225 or 250 in the oven? ›

What Temp Do I Cook Ribs On: Ribs are generally cooked between 225 – 275 degrees F. For this recipe, we are starting off low at 225 degrees F.

Yes. Believe it or not, you can overcook ribs in a slow cooker.

Preheat the oven to 250 degrees then unwrap the ribs and place them directly onto the foil. Cover the baking sheet tightly with another piece of foil then bake for 3-1/2 hours (see notes if your rib rack is larger).

The ribs need to be elevated to cook so that air can flow over and under the meat. This way, the ribs do not need to be flipped or turned during the cooking process. Line a large cooking tray or cookie sheet with aluminum foil (for easy cleanup) and place a large cooling rack on top of the foil.

Perfect with a marinade or dry rub and cooked on the BBQ or in the oven 180C for 40 minutes. No knives and forks allowed, get your fingers in and get dirty!

A Few Words on The 2-2-1 Method

The initial 2 hour step is where the smoke flavor gets into the meat, the middle 2 hour step is where the super tenderizing takes place. The last 1 hour step is where the crust develops on the outside.