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Old 08-04-2006, 02:58 PM   #1
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Help! Ribs too dry/tough!

I bought some pork ribs from the grocery store
-boiled them for 35-40 minutes
-basted with bbq sauce
-cooked on medium on a skillet (no oil) for 7 minutes per side

they turned out great!

However, I bought a bunch of pork ribs from sam's club and I can't get them to come out good anymore ! i've tried boiling for 35 minutes and i've tried boiling for 1 hour, and they come out dry and tough. i'm wondering if it's b/c of the meat:
-this set of ribs is a lot leaner. also noticed certain parts of the meat are lighter than others, and i think the darker meat is coming out tender while the white meat is tough.

what am i doing wrong? thanks!

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Old 08-04-2006, 03:04 PM   #2
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What kind of pork ribs did you buy? Did you buy the same kind both times?
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Old 08-04-2006, 03:07 PM   #3
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Quote:
Originally Posted by tjhsu
I bought some pork ribs from the grocery store
-boiled them for 35-40 minutes
-basted with bbq sauce
-cooked on medium on a skillet (no oil) for 7 minutes per side

they turned out great!

However, I bought a bunch of pork ribs from sam's club and I can't get them to come out good anymore ! i've tried boiling for 35 minutes and i've tried boiling for 1 hour, and they come out dry and tough. i'm wondering if it's b/c of the meat:
-this set of ribs is a lot leaner. also noticed certain parts of the meat are lighter than others, and i think the darker meat is coming out tender while the white meat is tough.

what am i doing wrong? thanks!
I boiledmine years ago but found that it takes away much of the flavour and pork fat rules. Now I cook them slow and low in the oven or in my smoker adding sauce occassionally. Cook them at 220 F for about 3 1/2 hours for baby backs and 4 1/2 for the St. Louis cut. I cook the regular spare ribs for up to 5 1/2 hours. Add plenty of sauce during the last half hour.
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Old 08-04-2006, 03:42 PM   #4
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Since I live on the 5th floor, I do mine like Bangbang.... I cover them and bake them in a slow oven after having rubbed them with my personal seasoning mixture. When they're almost done, I remmove the ribs to a broiler tray, brush them with sauce and finish them in the oven, uncovered.
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Old 08-04-2006, 03:48 PM   #5
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What BangBang said. Bake wrapped in foil low and slow. In my opinion, Sam's and costco have the best pork products available.
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Old 08-04-2006, 03:55 PM   #6
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Ribs is not ribs... they come in a great variety of cuts and from different parts of the animal. Different parts of the country call them different things too.

In any case- country, St.Louis, spare, K.C. Memphis, loin, baby back, short, etc... low and slow. Watch to see if the meat pulls back from the bone end. That is just the beginning signal that doneness is getting near- but it takes more then just that.
Par boiling has not been a favorite of rib cookers lately- just low, slow, with smoke....
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Old 08-04-2006, 04:38 PM   #7
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I wrap mine in foil also. Bake at 325-350 ( depending on how my oven is acting). Marinate them for an hour or so, then either back in the oven or onto the grill. Don't forget to remove the silverskin.
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Old 08-04-2006, 04:59 PM   #8
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Quote:
Originally Posted by Loprraine
I wrap mine in foil also. Bake at 325-350 ( depending on how my oven is acting). Marinate them for an hour or so, then either back in the oven or onto the grill. Don't forget to remove the silverskin.
How do they come out. Thats to high and fast IMO. I would put the rub on and place in a marinade the night before.
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Old 08-04-2006, 05:07 PM   #9
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Thanks for the responses! I didn't realize the wide variety in "ribs", so your questions/insights are spot on


1st time I bought them from a regular supermarket. They were on on sale, and very fatty - some bone but not a lot.

2nd time I bought them from Sam's club - much leaner and looked much higher quality. they were boneless, too.

i may give the foil method a shot. however, i really liked the relative ease of the boil method. seems to only work with the fattier kinds of ribs, though.
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Old 08-04-2006, 05:08 PM   #10
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I could never make ribs that didnt turn out like shoe leather until I tried this way. The second bake is short, 10 - 15 minutes. I don't like really sticky ribs. The meat falls off the bones. I think wrapping them in foils keeps them tender. But then, what do I know? I'm a banker, not a Chef!
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