[CnD] rib cooking

Joseph Jammer j_jammer1966 at earthlink.net
Fri Aug 5 20:00:59 GMT 2011


Thanks much.  I bought some beef ribs the other day so wanted to know.  

-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Dale
Sent: Friday, August 05, 2011 5:20 AM
To: cookinginthedark at acbradio.org
Subject: Re: [CnD] rib cooking

Howdy All,
I use a dry rub on my ribs first if doing them in the oven.
First I broil on each side for about 10 minutes and then wrap in foil and
bake at 275 for about 20 to 25 minutes a pound.
Usually is about 2 hours.
Next I pull them out of the oven and open up the foil.
I add my barbecue sauce, wrap again, and let go for about another 90 minutes
.
For a great flavor change, add some sliced jalapenos and or apricot jam with
the barbecue sauce.
This second baking with the sauce will really tenderize the ribs.

My Grandma used to make what she called country ribs.
She would broil them as above, about 10 minutes on each side, then as Donald
does, slice them down into individual ribs.
She would lay these in a baking dish, sliced sides down, and add one cup o
water and cover the ribs with barbecue sauce.
She would then cover and back at 325 for  about 90 to 120 minutes.
Add some baked beans and close slaw and it is dinner at Grandma's!
Dale
then cover with a mixture of barbecue sauce and As At 10:17 AM 8/4/2011, you
wrote:
>What kind of seasoning do you use and when do you put it on?
>Joe
>
>-----Original Message-----
>From: cookinginthedark-bounces at acbradio.org
>[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Donald
>Sent: Thursday, August 04, 2011 6:42 AM
>To: cooking dark
>Subject: [CnD] rib cooking
>
>Well Joe,
>I do my pork back ribs with a store bought sauce that is put on the 
>ribs in the last 15 minutes of cooking.
>I precut the ribs when they are uncooked so that they are easier to 
>handle after cooking.  I put mine in a roasting pan coated with spray 
>oil and add water so that the ribs are just sitting in the water, NOT
floating.
>I do them at 325'F for 60 to 90 minutes depending on their thickness.  
>I leave the lid on the pan until the last 15 minutes when the sauce is 
>added and the water has evaporated off.
>OH, I forgot I put the ribs on a wrack in the pan so they sit just at 
>top of the water level.
>hth Donald
>
>
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