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Old 02-08-2009, 05:38 PM   #11
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They will be fine - don't go to the trouble. I often cover my short ribs completely!!
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Old 02-08-2009, 05:51 PM   #12
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Quote:
Originally Posted by kitchenelf View Post
They will be fine - don't go to the trouble. I often cover my short ribs completely!!
Ok - should I just do the standard procedure when it's done: reduce the liquid to make a sauce, and maybe toss the ribs under the broiler for a few minutes to make em look crispy and pretty?

I assume they'll look kinda gnarly after being in liquid for 24 straight hours....

(2nd time using crockpot, and 1st time making ribs - woot!)
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Old 02-08-2009, 05:59 PM   #13
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I sometimes find that what you cook the ribs in may be too greasy to reduce and make a sauce. You could make up a new batch (small) and apply as you broil them to crisp them up a bit. You could also put them in a 500 degree oven for a few minutes. Personally, that's what I would do. Since you have these beautiful Asian flavors going on, unless you just want to brighten those same flavors, nothing else but a bit of crisping up is needed.

Now, if you like spicy hot you can add a bit of chili garlic paste to your sauce - - sparingly!
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Old 02-08-2009, 06:04 PM   #14
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It's funny you ask this today because I just did ribs yesterday. They were boneless so I covered them. I'm going with bone in next time because, more flavor for sure.

Sheri ~ your marinade sounds good. I was lazy and used doctored bbq sauce and it wasn't as good. Crossing Jack Daniels bbq off the list of go to premades. I wasn't happy.
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Old 02-08-2009, 11:37 PM   #15
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zomg - the ribs were soooo good!

I dumped in some tabasco with about 3 hours to go on em to add a little bit of zing - excellent choice! (or for the hoity toity: the spiciness of the chili sauce providided an excellent counterpoint to the sweetness of the marinade liquid)

I took them out of the cooker, leaving about 1/2 of the bones behind - lol! Then I put em in the broiler to crisp up a little bit on the outside. I ate them with buttered corn, sprinked with jalepeno bacon salt.

YUM!

Thanks for the suggestions, folks!
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Old 02-09-2009, 10:40 AM   #16
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Glad they came out so good. I should try the broiler thing next time.
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Old 02-11-2009, 02:34 PM   #17
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I was in China last year and remembered what I forgot about good meat, the fat. They trim no fat and favor lots of marbling over there. We had ribs cooked dry served with no sauce, just a rub, which were so tender they melted in your mouth. Thick cuts of meat we were able to cut with a fork and so easy to digest. None of us had that after beef stomach lump. At home I now have my butcher do his best with the genetically changed meat we get here to find those cuts which are ,marbled and can be cooked with no additional liquids using just the natural fats.
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