Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
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



RATE THIS RECIPE

Based on 239 ratings

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.

; ; ;