Indoor Outdoor Ribs Recipes

INDOOR-SMOKED SALT-AND-PEPPER BEEF RIBS

Steps:

• Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it. Peel off the membrane and discard.
• Mix the salt, pepper, brown sugar, paprika and a pinch of red pepper flakes to taste, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
• Place a stovetop smoker on a burner. (Alternately, you can make one by lining the inside of a large wok with wide, heavy foil.) Place the wood chips on the bottom of the smoker, toward the center. Cover with the drip pan. Set the grate over the drip pan. (If using a homemade wok smoker, place the wood chips on the bottom of the foil-lined wok. Make a drip pan by placing a heavy piece of foil over both the chips and the bottom of the wok, but do not let it rise up the sides. Set a small, round baking rack, about 9 inches in diameter, over the drip pan.)
• Cut each rib rack in half. Place two rib pieces, meat-side down, on the baking rack, then set a second baking rack - about 11 inches in diameter, if using a wok - over the ribs and place the remaining two rib pieces, meat-side-down, on top. Cover tightly with foil, making sure there is at least 1 inch of space between the foil lid and the ribs. Set the heat to high. When smoke appears, lower the heat to medium-high and smoke for as long as you can stand the smoke, no more than 2 hours. (The tighter the lid, the less smoke will be released.) Transfer the wok outdoors before removing the lid.
• Preheat the oven to 200 degrees. Set the rib racks on a rimmed baking sheet. Place in the oven and cook for 5 hours. The meat will darken.
• Cut into individual portions. Serve with napkins and, if you choose, barbecue sauce.

SHORTCUT SMOKY INDOOR RIBS

Steps:

• Preheat oven to 300 degrees F. If necessary, remove silver skin from the back of spare ribs with a paper towel.
• In a small bowl, mix to combine dark brown sugar, paprika, onion powder, cayenne, cumin, dried oregano, garlic powder, 3 tablespoons salt, and 2 teaspoons peppercorns. Place spare ribs on a large piece of tin foil. Rub smoked paprika into the ribs first, followed by the spice mix. Fold tin foil around ribs, crimping to secure.
• Transfer to oven and cook until meat has pulled back from the bones, about 2 hours and 15 minutes.
• Meanwhile, whisk to combine liquid smoke barbecue sauce in a small bowl.
• Remove foil from ribs and pour any accumulated cooking juices into barbecue sauce. Whisk until smooth. Begin basting ribs with barbecue sauce and continue to bake, basting ribs every 15 minutes, for an additional hour, raising temperature to 400 degrees F for the final 15 minutes, until ribs are very tender and bones are nearly falling from the meat.
• Slice ribs into pieces and serve with barbecue sauce.

INDOOR BBQ RIBS

Steps:

• Coat slow cooker with cooking spray, arrange the ribs, sliced onion and chopped garlic in the cooker. Pour pineapple juice over the ribs.
• cover and cook for 6 hours.
• drain the cooking juices. Remove onions from slow cooker, and discard them. In a small bowl, stir together the barbecue sauce and the plum jam. Pour over the ribs and spread to that the ribs are evenly covered with sauce.
• Cover and cook another 30 minutes.