Oven baked ribs at 12 am, 4 hours on 280. Have a blessed Friday :3
Im going to pick up a milkshake. I can't decide between Slim Chicken or Culvers
>>21677318God bless
>>21677318Garlic ribs?
>>21677331Fucking comics. Is that Ennis?
>>21677318bless
>>21677357Ellis's Supergods
>>21677361Ah, the pseudo-Morrison babble in the third bubble is total Ellis.
>>21677322I went to Culvers
>>21677420I could tell you're pretty dull mentally.
Looks good anon
>>21677322Never been, what flavors they got ?
OP is my (boy)wife btwThanks for the delicious ribs hun
>>21677354Gotta get the minced garlic in olive oil and slather it on with BBQ sauce. Find at your local Walmart :p
>>21677318Plated up. When will God end my suffering
>>21678513Embrace your suffering. God will show you some highs to match those lows.
>>21677318Why not put it on a rack instead of on the tin foil? Won't it get a little soggy at the bottom?
>>21678579Won't that make them dry out?
>>21678649Grills do it all the time. As long as the meat is fatty as ribs are and you're cooking the proper way, I'd imagine it'd end up fine. Instead of just the top being crispy, both the top and bottom are. The inside should be juice.It also probably depends on oven temp. Low and slow is the norm to get it this way, and I don't know how good higher oven temps would be.Also, in the last couple minutes, brushing some sauce over the ribs to get the sauce to dry out is a great tip too if you're a saucy rib person. Some people in texas don't like this I think
>>21678710>Grills do it all the timeExcept you're going even slower and lower on a grill. And you should be wrapping in the last hour anyway
I cook them wrapped in foil and only pour off the grease at the end when I broil some bbq sauce on them for a few minutes. 4h seems too long to me. 2-3h at 250F is lots.
