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Title: Who has the best baked spare rib recipe?
Source: Ab's house
URL Source: http://http:ab
Published: Sep 6, 2010
Author: Ab
Post Date: 2010-09-06 17:48:20 by abraxas
Keywords: None
Views: 904
Comments: 59

Who has the best baked spare rib recipe? No, I'm not manning the BBQ. I only like to bbq skewered turtle, but I have none of that today. : )

PLEASE RESPOND ASAP!!! The babies are going in the over within 20 minutes. I'm throwing on the salt, pepper, seasoning, beer and a bit of BBQ sauce. Wrapping them in foil and throwing them in at 275 for about three hours. My intuition tells me that this will be very tasty.

This is the plan if I don't hear from a more experienced rib cooker with a better plan for the holiday meal.

PS: THANKS IN ADVANCE FOR ALL OF OUR WONDERFUL AND YUMMY IDEAS!!!

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Begin Trace Mode for Comment # 11.

#3. To: abraxas (#0)

DONT WRAP THEM IN FOIL!!!!

It destroys the flavor!

PSUSA  posted on  2010-09-06   18:11:35 ET  Reply   Untrace   Trace   Private Reply  

Thanks PSUSA.

I opted for dropping them in a glass pan with a lid on top and no foil, so I must have been tuned into this dire warning somehow. Whew.....it would be a mess to have to go back in and move them around.

I also opted to add a little honey to the mix.

abraxas  posted on  2010-09-06   18:14:28 ET  Reply   Untrace   Trace   Private Reply  

You don't need a lid, it's just as bad, but YMMV. A lid will act like foil.

It's just that wrapping them in foil is like blaspheming the Rib Gods. You don't want the Rib Gods pissed off at you.

,

PSUSA  posted on  2010-09-06   18:17:47 ET  Reply   Untrace   Trace   Private Reply  

You don't need a lid, it's just as bad, but YMMV. A lid will act like foil.

What is YMMV?

What about this line of thinking--A lid keep this marinade coating the ribs and makes certain that it doesn't dry out/evaporate, thus keeping the ribs coated, moist, full of flavor and fall off the bone good. It also keeps the cooking temp consistent in the pan, even when AB opens the oven door for rib inspection.

I do this with chicken all the time, then remove the lid for the last half hour......all de parts of de chicken are always very yummy, meat falls right off the bone all saturated in marinade.

abraxas  posted on  2010-09-06   18:26:40 ET  Reply   Untrace   Trace   Private Reply  

What is YMMV?

Your Mileage May Vary.

It doesn't dry out. What covering it does, and I learned this the hard way, is it removes the flavor. It's like eating tasteless mush, and I only had it covered for about 1/2 hour. If you only do it for 10 minutes or preferably less, it helps to finish them off. It's best not to do it at all.

I prefer to put a rub on them and slow grill them on a gas BBQ. It's a 3 burner grill, and I only light the middle burner, and just lay the meat on the top shelf. It slow cooks for about 3 hours at more or less 275.

.

PSUSA  posted on  2010-09-06   18:33:03 ET  Reply   Untrace   Trace   Private Reply  

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