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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 ideal for pork shoulder, ribs, or beef roasts.

BEFORE YOU START: Any dry rub recipe will work just fine. 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.

KEEP SCREEN ON

Yield: Makes 5-6 Servings

Ingredients
Ingredients
3 racks of baby back ribs

Preferred dry rub, from recipe or store bought



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Preparation Method

  1. Place the racks of ribs on the solid convection steam oven pan or a large plate.
  2. Season liberally with the preferred dry rub.
  3. Cover with plastic wrap and place in the refrigerator overnight or for at least 2 hours.
  4. Remove from the refrigerator and place the racks of ribs, meat side up, onto the solid pan lined with 2 sheets of parchment paper.
  5. Place the solid pan into the oven on rack position 2.
  6. Select the Convection Steam Mode set to 265°F.
  7. Set the timer for 1 hour and 15 minutes.
  8. After 1 hour and 15 minutes, check the ribs to see if they are tender; if they are, remove and serve.
  9. 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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