Wolf Convection Steam Ribs Recipe

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This pork rib recipe is an easy way to make fall-off-the-bone ribs without all the fuss of foil packets or many hours of slow cooking. This is a great example of what makes the Convection Steam Mode so powerful. The ability to “open air braise” foods to tender juicy perfection in a fairly short amount of time is what makes the Convection Steam Mode perfect for pork shoulder, ribs or beef roasts.

 

BEFORE YOU START

 

Any dry rub recipe will work just fine, whether it is your own or purchased from the store. Make sure to score along each bone on the bottom of the ribs with a knife. The dry rub can be placed on the racks of ribs a day in advance if desired, but at least 2 hours is necessary.

 

MAKES: 5-6 Servings

 

RACK POSITION: 1

 

COOK TIME: 1 Hour and 30 Minutes

 

INGREDIENTS

 

3 racks of baby back ribs 

Preferred dry rub, from recipe or store-bought

 

PREPARATION METHOD

 

Place the racks of ribs on the solid steam oven pan or a large plate. Season liberally with the preferred dry rub. Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours. Remove from the refrigerator and place the racks of ribs, meat side up, onto the solid steam oven pan lined with 2 sheets of parchment paper. Place the solid pan into the steam oven on rack position 2. Turn the steam oven on by selecting the Convection Steam Mode set to 265°F. Set the timer for 1 hour, 15 minutes. After 1 hour and 15 minutes, check the ribs to see if they are tender; if they are, remove and serve. If continued cooking is needed, return the ribs to the oven and cook for an additional 15 minutes or until tender.

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