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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: 831
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 # 33.

#29. To: abraxas (#0)

If you want tender ribs, try a pressure cooker sometime.

I pressure cook mine for fifteen minutes, just before they start to fall of the bone.

Then, take them out and baste them in your favorite sauce, and throw them on the BBQ for 6 to 8 minutes on each side, basting as you go to caramelize the sauce.

Also, if you don't have a pressure cooker, make a simple brine and soak your ribs for at least an hour before you put your sauce on them. This causes them to stay moist when they hit the BBQ.

Brine: 1/2 C sale, 1/2 C sugar, add fav spices (granulate garlic, red pepper, etc.). Whisk in 1 gal WARM water. Brine meat for an hour. WORKS GREAT FOR CHICKEN ALSO!

Method #3 - Place ribs in pot of boiling, seasoned water (2 bay leaves, granulated garlic, Cayenne pepper. Turn the heat down and simmer for 40 minutes, just before the ribs fall of bone or shrink off of bone tips. Take out, lay in deep baking pan, and put your fav sauce over ribs. Bake one hour.

EAT!

HAPPY2BME-4UM  posted on  2010-09-06   19:47:38 ET  Reply   Untrace   Trace   Private Reply  

Brine: 1/2 C sale,

What is that?

James Deffenbach  posted on  2010-09-06   19:57:19 ET  Reply   Untrace   Trace   Private Reply  

#55. To: James Deffenbach (#33)

Brine: 1/2 C sale,

=========================

Sorry. 1/2 C SALT

Basic brine. Softens the connective tissue and moistens the meat.

HAPPY2BME-4UM  posted on  2010-09-06 21:53:14 ET  Reply   Untrace   Trace   Private Reply  

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