Barbecue is great but we don't all have pits or grills;
most of us do have ovens. You can still enjoy homemade barbecue
right out the oven. What we'll do here is try to simulate as best we
can what happens when we barbecue on a conventional barbecue pit.
Give this process at least 2-3 hours.
We're going to do beef ribs, chicken, pork chops and sausage... the
regulars. Here we go...
Turn the oven on to broil. Season the meat with your favorite
spices. We'll start with the ribs because they'll take the longest
to tenderize. Remember, I said tenderize... not cook.
Put the ribs in a pan lined with heavy duty aluminum foil (makes
clean up easier) and put in
the broiler. Let the ribs brown lightly on both sides. Take them out
and put them in another baking (pan meat side up) large enough to hold all of the meat
(chicken, chops, etc.), and, will fit in your oven.
Now put the chicken in the broiler and do the same. While the
chicken is broiling take your favorite barbecue sauce and add a few
squirts of liquid smoke to it. Stir well and liberally coat the ribs
with the sauce. Add about a
1/2 cup of water to the pan of ribs, put it in the oven on the top
rack and let it cook.
Repeat the process of saucing
with the chicken and put it with the ribs. Repeat the entire process with the pork chops.
Don't put the sausage in the broiler, if it bursts you could have a
fire to deal with.
Let's stop here... we're only using the broiler to simulate some
of the browning that will take place on the pit and to get the
meat kick started quickly, but, it's not perfect.
After all the broiler browning is done lower the oven to 350ºF,
add the sausage and more water if needed and continue to cook the meat for about 45
minutes to brown a little more.
Take the meat out and sauce it some more and add some more water if
needed, cook for another 15 minutes Remove the meat again and cover the pan with heavy duty
aluminum foil lightly crimping the sides to seal it, lower oven to
275ºF and return it to
The water in the pan will
steam the meat thereby making it tender. The longer you keep it in
the oven (with water) the more tender and juicy it will get. Take
the pan out every 20 minutes and check the meat keeping an eye first
on the chicken because it will get to the point of falling apart
(you don't want that to happen, or, maybe you do...!). The chicken
will tenderize first usually, so, be ready to take it out and put it
in a holding pan. If you do take the chicken out just cover it with
You may wind up with a little sauce in the bottom of the pan. You
can lightly baste the meat with that when you take it out to check
You may have heard of people boiling ribs to get them tender.
Although this does work, precious flavors are lost in the boiling
water. Steaming does the same thing.
You can read more about conventional barbecue here.