Prep 10 mins
Cook 2 hrs 15 mins
Very easy recipe since you can use your favorite bottled sauce. This is a Pampered Chef recipe that I "tweaked" to our liking. I use the PC deep dish baker with the baking bowl as the cover. But I'm sure that a covered roasting pan or tightly covered metal baking pan would work fine.
- Preheat oven to 450°F.
- Cut ribs into serving size pieces (2 to 3 ribs).
- Place ribs in 9x13-inch pan and pour beer over top.
- Cover tightly and bake 1 hour 30 minutes.
- Remove ribs from oven and transfer to a platter.
- Drain grease and beer from pan.
- Place ribs back in pan and coat with sauce (as little or as much as you like) cover again tightly.
- Reduce oven temperature to 250°F.
- Bake additional 45 minutes.
- After cooking at a high temperature you may think that you have burned up your ribs, but after baking again at low temp with the sauce you will see how tender and juicy they turn out to be!
Grilled ribs are still the best, but when there is torrential rain, you need an alternative. These turned out really tender, juicy and fall off the bone. The second time I made them, I thinned the bbq sauce and dipped the ribs in to coat more evenly, and then poured over the remainder. What is particularly great is that this requires very little hands-on time, a plus on a busy day. I used a baking pan with foil cover, worked just fine.
A fantastic way to get tender, "fall off the bone" ribs in the oven. I used this recipe more for the cooking method as I already had my ribs rubbed from Costco and ready to go. I did not use the beer because I did not want to dilute the rub. I used my new PC Deep Dish Baker, and was able to fit two racks of ribs by cutting them into sections of 3 ribs each. After draining out the fat, I layered the ribs back in the baker, coating each layer with a generous amount of the BBQ sauce. DH went nuts over them!
I made this recipe a while ago, actually forgot to rate and review. I have "definitely do not make again". I can't complain about the preparation and cook time, but the flavor was a definitely no, no (for us anyway).