Anyone out there doing pork ribs this weekend?

[michael-in-phoenix]

That's what I do, Lisa. I put whatever seasonings I'm using (dry, not sauces)...

...on the ribs and put them in roasting pan on a rack, covered with foil. Into a slow oven (275 degrees) for 2 to 4 hours, until the meat starts to pull back from the ends of the bones. Then out to the grill for finishing. I sauce them in the last few minutes so they don't burn.

Very tender meat and wonderful flavor.

Michael

 

[michael-in-phoenix]

You know, it may be blasphemous as you say, but my extended family...

...prefers them done this way.

I used to use a water smoker and a dry rub. I'd let the ribs go for a good 4 to 5 hours in that cooker. They were really good that way, and I loved them myself, but more than a couple of family members thought the method produced too strong of a smoke flavor.

So I switched, and everyone's happy!

Michael

 

[mariadnoca]

SS says no. Here's a link to the product where you can read more...

My big drawback was that it's expensive, and though I haven't tasted this new 1-1 ratio version, the old one was so spot on with taste I could stick my finger in it and get no aftertaste or weird taste, just yummy sweet like sugar taste.

http://www.suzannesomers.com/somersweet-all-natural-sweetener/

 

[mariadnoca]

And a link where SS compares her sweetner to others

http://www.suzannesomers.com/Blog/post/Sweeteners-e28093-Still-a-Sticky-Topic.aspx

 

[curious1]

Janet, a quick search here didn't bring it up but is this the online Southern Living recipe?

http://www.southernliving.com/food/how-to/how-to-grill-baby-back-ribs-00417000068267/page8.html

 

[Marg CDN]

Was talking yesterday about how we used to smoke back ribs for hours & then just eat them cold. They

really were not completely cooked but it was too difficult to wait for a meal to fully honour them in the oven. The rub was perfect, the smokiness exquisite and we became gluttons, unable to resist the not fully-cooked pork that slipped easily from its bones. I am ashamed.

(looking around for a friend with a smoker)

 

[sallybr]

Last minute decision, I'm making Ribs with Tomatillo-Glaze... (more)

from The Best Thing I Ever Ate, by Mary Sue Milliken - hope it will taste great, I am in a serious tomatillo kick these days

 

[janet-in-nc]

That's the very one. I usually cut one rib in thirds and do the same thing. Three racks of ribs

is a lot for the 4-5 people I usually have on the patio. Give it a try, I have never done it another way since I read this one. Thanks for finding the illustrated method.

 

[janet-in-nc]

sorry, meant one "rack" in thirds, not "rib"

 

[lisainla]

Thank you - it looks interesting.

 

[lisainla]

Thanks Michael. I'm going to give similar a try.

 

[charlie]

Susan--I just got one of those Weber's where the charcoal is lit with a butane cylinder, do..

you think I might need an extra extinguisher.

 

[susankentfieldca]

Torchman, it's a must. Don't want to scare your new neighbors!

 

[steve2-in-la]

I prefer to buy spareribs, do a St. Louis trim on them myself, use the leavings in Green Chile Stew.

 

[steve2-in-la]

Not to besmirch your memories but I don't think under-cooked ribs would "slide easily off the bone."

 

[curious1]

Lol, I was thinking that also.

 

[curious1]

Just a thought, sometimes slow-cooked meat stays pink, could that be what happened?

 

[melissa-dallas]

Great idea. I still love your Korean ribs.

 

[melissa-dallas]

Smoke makes a pink ring/layer in meat.

 

[Marg CDN]

No actually, our directions always said not to confuse smoking with cooking so we considered them

to be not done and that they should spend 20 minutes in the oven.

But unbesmirched as I am, the bone really did release them.

And now I really must stop talking about them since I don't have a smoker any longer. : (

But back to more heavenly sablefish tonight. And still no smoker. : (