I got a big rack of pork side ribs, and I'm wondering if any gourmands here would like to share their rib-roasting secrets. The info I have found online is contradictory, with some sources saying you should simply roast them low and slow all day, while others say you should start with a very high heat and then turn it down to medium for a while. Some recommend using a covered roaster while others say to use an open baking sheet. Some say to use a slow-cooker, but the last time I did that the ribs were a bit tough. Outdoor BBQ is not an option on this cold, rainy day. How would you go about roasting up the most tender ribs ever?
If you have to do them inside I'd go shallow dish, low and slow, keep a little moisture in the pan (chicken stock as needed), and although I prefer a dryrub only with this cooking method I'd baste with sauce every 20-30 mins starting halfway through in addition to my dryrub spices.
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I've never done it because I always cook them outside slow & low, but you can boil your ribs for a little bit (in beer, cider vinegar, water or a combination) before seasoning them & putting them in the oven. Buddy of mine used to make some thai-style ribs like this that were outstanding.
Try this: Marinate the ribs in cola for about an hour and then slow roast them. The carbonation and acid in the cola helps to tenderrize the ribs while the cola will carmelize around the ribs when you cook them giving them a sweet taste.
this is the highest rated pork rib recipe on food.com and it seems very easy to make, I'm gonna try it out today
I have heard boiled ribs are very good, but I've never tried them. This looks too easy to not give a try.
That looks like a disaster. Liquid smoke? Boiling? Ugh. Please try this out and share how it was. I can't imagine it being good.
Cold and rainy... where in the hell do you live? 70 degrees, light breeze, and clear skies in Austin, TX. The pads are going to be poppin' tonight...
Classic french way to braise ribs. Season ribs. Sear on medium-high heat in appropriate pot. Meanwhile, cut mirepoix (2:1:1 onion, carrot celery) and other veg if you like such as garlic, jalapenos and leeks. After Searing both sides, drain excess fat liquid from pot leaving some. Cook mirepoix in remaining fat till onions translucent. Add tomato paste to lightly cover veggies. Add red wine, reduce by half. Add any kind of stock, preferably a meat stock. Add any aromatics. Bring up to a boil, add ribs back, liquid should almost cover but doesn't have to. Throw into 350 F oven for 2 hours, moving ribs around half way through. When ribs are tender, strain liquid and reduce that liquid in a pot. This is your sauce, add to ribs, done.
There are two camps when it comes to boiling ribs : the first group says that boiling ribs does get them more tender and takes less time to cook them. I've had ribs that have been boiled and can't say they were really bad or anything, but they weren't great. That could've just been the cook's fault. The other group says boiling ribs is a sin simply because they lose flavor when you do this. I've had lots of non-boiled ribs that tasted great. :grin:
So.... Ended up pulling off the membrane and using a nice dry rub, then refrigerated for 5 hours or so. Took them out and double-wrapped up each rack in aluminum foil. Put a bit of orange juice into two of them, some cola into another, and a soy/worcestershire sauce mixture into the fourth one. Then, put the foil packages onto a big pan and roasted in the oven at 275 for 3 hours. At that point, took 'em out of the foil, slathered them with BBQ sauce and baked at 400 for 3 minutes on each side. They turned out tremendously tender. Falling off the bone, baby, which was what I was hoping for. Also, we did not notice any difference in flavor between each of the four racks. Nothing beats a nice, tender rack of ribs. Perfecto!!
See if you can get Franklin's in Austin to tell you what they do. Last time I had their ribs, the meat just fell off the bone. They were delicious.
