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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: 913
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 # 26.

#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  


#6. To: PSUSA (#3)

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  


#16. To: abraxas, PSUSA, *The Freedom4um Cook Book* (#6)

A ceramic roaster works particularly good for tougher cuts of meat, and while still being porous holds in moisture enough to keep the food from drying out.

And PSUSA is right about the foil. Most barbecue sauces have vinegar in them, which is an acid, which reacts with the foil to form Aluminum Oxides (toxic and don't taste that good). Don't use cooking bags either as they release volatile organic compounds. Gulf Ribs anyone?

Generally ribs are sympatico with tomatoes and brown sugar - base ingredients in most barbecue sauces. Spices are a matter of taste - a dash of Cayenne Powder adds a bit of Cajun zip, a dash (and I do mean dash - them buggers is HOT) of Habanero Powder or finely diced Habanero, adds a Carribean twist, and New Mexico Chili Powder (the deep red kind) adds a Southwest flavor.

Original_Intent  posted on  2010-09-06   19:16:39 ET  Reply   Untrace   Trace   Private Reply  


#26. To: Original_Intent, all (#16) (Edited)

I didn't use the foil with the sauce, but before I put sauce on. It just kills the flavor. A perfectly good rack, ruined.

I make a rub out of mostly paprika and sea or kosher salt, and lesser quantities (I never measure anything) of cayenne, cumin, garlic and onion powders not salts, chili powder and black pepper, and whatever else sounds good. I'd just sprinkle it on heavy, not saturate the whole thing with the rub, then let it set in the fridge for a few hours. Then when it's done I add sauce and let it caramelize for a bit.

WHen I first started doing that, I was worried that all of that salt would make it too salty. It doesn't.

I never had trouble with anything ever drying out. Meat is not juicy when raw. Cooking brings out the juices by dissolving some of the tissues. They're not all going to leak out unless you get stupid with a knife.

It also helps to remove the membrane before adding the rub. The easiest way I found to do that is to use a butter knife and slip it under the membrane at a corner, pry some of it loose, grab it while using a paper towel for traction, and pull it off in one motion.

PSUSA  posted on  2010-09-06   19:42:51 ET  Reply   Untrace   Trace   Private Reply  


Replies to Comment # 26.

#28. To: PSUSA (#26)

Got it. Thank you. Sounds like you've done this a time or two. I try to avoid using foil all together, although I have not gotten away from it completely. I wish someone would market an aluminum free foil such as "Tin" Foil - which we often call Aluminum Foil. Tin is not as reactive or as toxic.

Original_Intent  posted on  2010-09-06 19:47:20 ET  Reply   Untrace   Trace   Private Reply  


End Trace Mode for Comment # 26.

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