Yes and no for the last 15 minutes you should take it off
Bake the ribs at 215 degrees for 3 hours and then check them to see if they are tender. If they aren't tender enough, bake them longer. You may need to bake them 4 hours.
Some people would bake them until they are almost done, then finish them the last several minutes or so by broiling them to brown them on top. If one tries to broil them the whole way through, they may burn on top before they get done in the middle, which is why they bake most of the way, then just FINISH with the broiling.
For both spareribs and loin back ribs, you should expect 11-14 bones in a whole slab.
I have never seen foil turn any meat green.
12 whole racks of ribs
You need to add the barbecue sauce before sealing the ribs inside the foil. If it is sealed tightly, the sauce will not evaporate and the meat will cook in the sauce.
Yes - without a doubt!
One tasty way to cook spare ribs is to simmer in a marinade and then grill. This is great for barbecued pork, because it is a way to add flavour, ensure they are fully cooked and keep them moist and juicy but with a crispy grilled finish.
If they are frozen you should thaw and boil them with seasonings. Then put a little sauce on and bake for aroun 30- 50 minutes and add some more sauce. Now matter what, grilled ribs are always a better alternative.
this is the only way I make ribs. only i bake them for approx 6 hours, that's plenty long enough. theyre falling off the bone good! finish them on the grill with your favorite barbque sauce or under a broiler if it's cold outside...these come out perfect everytime!
I could eat a whole rack of beef ribs! My uncle ribs me all the time about my red hair.
You can. I would start the ribs and in the last 30-40 minutes of baking I would put in the crumble. Check the temp. of the oven so it is good for the crumble. You should be able to pull both out at the same time when the crumble is done.