Dino Ribs, Plate Ribs, 123A Ribs- same product different names!
1. Trim the ribs of excess fat and remove the silver skin (the tough membrane that covers the top of the meat) with a sharp knife. Leave the skin on the bottom (rib) side.
2. You can cook the ribs as a full slab, which looks impressive, or you can cut them into two-rib sections. The benefit of cutting them is shortening the cooking time and exposing more meat to be browned.
3. Season the meat with salt at least 2 hours in advance and up to 24 hours.
4. Before cooking, apple more salt or rub like SRF Roast or Steak Seasoning.
5. Heat oven to 225°F.
6. Place ribs on a rimmed baking sheet lined with foil for easier cleanup. Use a wire rack insert, if you have one. Set ribs, bone side down, on the rack. Do not cover, as this will create a “pot roast” like texture.
7. Place ribs in the oven and cook until the internal temperature reaches 203 °F at the center of the thickest part of the ribs using a thermometer. For a full set of ribs, this can take 8 to 10 hours. Two-bone sections will cook faster, about 6 to 8 hours. Of course, these cook times can vary depending on your oven, climate, altitude, etc. so rely on a thermometer and not time alone.
8. When the ribs reach 203 °F, remove them from the oven. They can rest for up to an hour, but they can be served right away.
If desired, serve with your favorite barbecue sauce although “Texas style” ribs are usually served straight up. Enjoy!
