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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: 567
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 # 34.

#2. To: abraxas (#0)

No invitation, no ressa peep. So there.

Cynicom  posted on  2010-09-06   18:06:31 ET  Reply   Untrace   Trace   Private Reply  

Come on over Cyni......grubs on the table at 6 tonight. : )

abraxas  posted on  2010-09-06   18:18:04 ET  Reply   Untrace   Trace   Private Reply  

Abraxas, where do you live? I'm HONGRY!

echo5sierra  posted on  2010-09-06   18:37:41 ET  Reply   Untrace   Trace   Private Reply  

I'm HONGRY!

Well, there is good news for you E5S. I am grilling some freshly imported fish o'fillets from the Gulf right now. YUMMY!

buckeroo  posted on  2010-09-06   18:43:24 ET  Reply   Untrace   Trace   Private Reply  

My supper will be home made Pesto with Linguine, and sauteed vegetables from the garden with Italian Sausage. Best with a fruity red. Beaujolais should be fine. With Ribs I would suggest a nice Bordeaux or Burgundy.

Original_Intent  posted on  2010-09-06   19:19:46 ET  Reply   Untrace   Trace   Private Reply  

Tofu ribs ingredients

•1 lb Firm tofu

•2 T Cold pressed oil

•8 Bamboo skewers

•BBQ sauce as needed

•1 c Soy sauce (marinade)

Cooking Tofu ribs

1. Slice tofu ½" thin, marinade in soy sauce minimum 8 hours in fridge.

2. Pre-heat oven to 300°F.

3. Cut the marinated tofu slices lengthwise into 3 strips per slice.

4. Brush the tofu slices on all sides with oil and lay them, side by side, in a dish.

5. The slices should not touch.

6. Bakei for 40 minutes.

7. Remove from the oven and let cool for 5 minutes.

8. Pass bamboo skewers carefully through the width of each slice.

9. Five to six slices will fit on one skewer without touching.

10. Cover with barbecue sauce and pre-heat the broiler.

11. Broili 6 inches from the heat for about 5 minutes, turn over, and repeat.

12. The tofu can become dark but scorching will make it bitter.

Ferret  posted on  2010-09-06   19:26:43 ET  Reply   Untrace   Trace   Private Reply  

Looks interesting, but I don't do Soy for health reasons - even though I used to like Tofu. The problem is that Soy Beans contain naturally occuring MSG which is an excito-toxin, and about 85% of all Soy Beans grown in the U.S. are GMO. Because of pollen contamination even organic Soy cannot really be trusted as not having GMO contamination. Tofu is alright eaten occasionally but not on a regular basis.

Original_Intent  posted on  2010-09-06   19:41:02 ET  Reply   Untrace   Trace   Private Reply  

I use the bragg.com vinegar and liquid aminos (generously) in most all my marinades and vinegar and oil salad dressings.

They've been around since 1912, so they must be doing something(s) right.

Lod  posted on  2010-09-06   20:04:18 ET  Reply   Untrace   Trace   Private Reply  

#47. To: Lod (#34)

The liquid aminos is a good substitute for Soy Sauce (although it still uses Soy) and I like the Vinegar. Trader Joe's Organic Cider Vinegar looks identical and is about a buck a bottle cheaper. I like the vinegar for my Potato Salad - with Piquillo Peppers (which Trader Joe's also has now).

Original_Intent  posted on  2010-09-06 20:49:07 ET  Reply   Untrace   Trace   Private Reply  

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