People on the river always looked forward to the fireworks on July 4, but the ribs from Dad were what everyone talked about the next day. He has let me help him for the past few years, so I’m giving you his electric roaster oven recipe today. (with a few personal tweaks of course!).
Cooking pork ribs in an electric roaster delivers incredibly moist fall-off-the-bone ribs with minimal effort. With the right temperature timing and a few simple tricks, electric roasters can produce amazing results for ribs.
Electric roasters provide stable, even heat ideal for breaking down rib meat and collagen without drying. Follow this guide for foolproof electric roasted pork rib perfection.
Benefits of Electric Roasters for Ribs
There are a few advantages electric roasters have over ovens and grills for ribs:
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Large capacity to cook big batches
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Circular heating element cooks ribs evenly
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Lid traps in steam to keep ribs extra moist
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Easy to add and check ribs without heat loss
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Handy countertop appliance no need to tie up oven
Choosing the Right Rib Cut
The most suitable rib options for electric roasters include:
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Baby back ribs – Shorter and more tender, best for roasters
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St. Louis cut spare ribs – Leaner with bone cartilage trimmed
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Rib tips – Can hold up to longer roasting time
Avoid bony spare ribs with lots of cartilage. Opt for meatier, tender cuts that suit the roasting method best.
Properly Seasoning the Ribs
To maximize flavor with an electric roaster:
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Coat ribs all over with a salty, sweet and spicy dry rub
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Or lather with a sticky, savory barbecue sauce
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Let ribs marinate in sauce/rub overnight in the fridge
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Reserve some rub or sauce to brush on toward the end
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Spritz roasted ribs with apple juice or broth periodically
Temperature and Cook Time
Ideal roasting temp for ribs is between 250°F and 300°F. At this low heat:
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The fat renders slowly over time
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Connective tissues and collagen break down
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Ribs become incredibly tender without drying out
For 1-2 slabs, cook between 4-6 hours based on desired tenderness. Check often to avoid overcooking.
Liquid for Moisture
Adding some liquid to the electric roaster is crucial for tender ribs:
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Use water, juice, broth or beer in the bottom of the roaster
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This prevents ribs from sticking and provides steam
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Avoid too much liquid that can make ribs soggy
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Baste ribs with pan juices every hour for extra moisture
Signs of Doneness
It can be tricky knowing when ribs are done in a roaster. Check for:
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Meat contracting and shrinking back from bones
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Bend test shows slight flex but don’t break in half
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Juices run clear when pricked with a fork
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Meat tears cleanly from the bone when twisted
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Falling off the bone but not completely detached
Avoiding Common Mistakes
To prevent issues when cooking ribs in an electric roaster:
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Don’t cook at very high temps which can dry out meat
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Avoid opening the lid frequently, which releases steam
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Ensure sufficient liquid in bottom and baste during roasting
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Cut racks in portions to fit roaster before cooking
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Don’t overcrowd ribs in roaster or they may steam vs roast
Serving and Pairing Suggestions
Electric roasted ribs go great with classic BBQ sides like:
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Corn on the cob – Gets caramelized edges from drippings
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Coleslaw – Cool, crisp texture and tangy flavor
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Mac and cheese – Creamy, cheesy comfort
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Baked beans – Sweet and savory with a smoky taste
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Collard greens – Slightly bitter flavor
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Cornbread – Sweet crumbly goodness
Storage and Leftovers
Like most large cuts of roasted meat, leftover ribs keep well:
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Allow ribs to fully cool before storing.
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Separate individual ribs and refrigerate in airtight containers.
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Reheat gently in the microwave until heated through.
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Ribs also freeze well for longer term storage.
Achieving Electric Roaster Rib Perfection
Cooking ribs in an electric roaster yields amazing results when you:
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Choose tender baby back or St. Louis cut ribs
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Thoroughly coat ribs with flavorful rub or sauce
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Roast low and slow at 250°F-300°F for 4-6 hours
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Add liquid to the bottom and baste during cooking
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Check doneness early and often to avoid overcooking
With minimal effort, let the electric roaster do the work for outrageously tender, juicy, fall-off-the-bone pork ribs.
Ingredients For dad’s 4th of july ribs
- 2 to 4 pkg racks of ribs (beef or pork)
- 2 cups of chicken or beef broth and 1 cup of water (you could use 3 cups of water if you had to)
- 1 to 2 tsp red pepper flakes
- 1- 2 tsp ground cumin
- 1 to 2 teaspoons of garlic salt, or garlic from a jar
- 1 to 2 bottles of your favorite BBQ sauce (I like Kraft Sweet).
- 1 big bottle of barbecue sauce—I used heb’s molasses-garlic sauce, but you don’t have to use it.
- 2 to 4 zipper type plastic bags for marinating
- 1 or 2 metal/aluminum mesh type grill screens or racks
- foil for lining pans or non stick foil if desired
How To Make dad’s 4th of july ribs
- 1. Cut the ribs into three sections and remove any extra fat, either the night before or at least two hours before. Put the ribs in a large Ziploc bag with about a cup of BBQ sauce. Make sure to coat all the ribs with the sauce. Distribute ribs into several bags depending on your quantity. Refrigerate 2 to 12 hours. Must refrigerate while marinating. Note: You can also separate the ribs if you want to. They may cook more quickly this way. Great for appetizers in the single version.
- 2. Mix the spices into the broth or water and pour it into the bottom of the electric roaster. Preheat the electric roaster oven to 300 degrees. If you have a rack like the one in the picture, you won’t need an extra grill cover or screen. It just helps the meat stay off the bottom of the roaster.
- 3 Arrange ribs onto the rack youve decided to use. If possible, the ribs should not touch the water. Though they can touch the sides of the roaster, know that the ones that do will be more crispy and charred. You can layer another grill sheet in if you want. They are in the aisle with the grilling gear.
- 4. Turn down the heat to 275 degrees and roast for an hour. Check to see if there is still enough liquid in there after an hour. I put a liquid marinade I had on hand on top of the ribs here. (moistened ribs and added liquid to bottom of roaster. ) Cook an additional 1. 5 to 2 hours (basically until done) .
- 5. DO THE LAST STEP!! Your ribs are done now, but it’s very important that you do it. It adds more flavor and texture to the ribs. Take the ribs out of the oven and place them on a large cookie sheet with a lip (jellyroll pan) that has been lined with foil. I like to use non-stick quick release foil for this. Do not stack ribs, keep them in one layer. Paint more BBQ sauce on both sides of the ribs with a brush. Put the ribs in an oven set to 425 to 450 degrees for a few minutes, maybe five to ten, until the outside starts to get a nice glaze. It should be a little charred and crispy, but not burned. At this point, you need to keep an eye on them to know when to take them out. If you have a lot of ribs, you might need to use a different cookie sheet.
- The GREAT thing about this recipe is that it lets you use your oven and grill for other things! In the morning, I plug my roaster in on the PATIO, and it makes the pool area smell great and keeps the kitchen cool. The inside oven is only used for 5 to 10 minutes.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .
Electric Roaster Oven Ribs! Episode 120
FAQ
How long to cook ribs in an electric roaster?
What temperature do you cook ribs at in an electric oven?