Originally Posted by legend_018
I might be making some Spicy Beer Brined Country Ribs today. It says to keep in brine for 6 hours, but I'm going to have to cut it down to 4 hours. I'm going to cook them in a shallow pan of water covered in foil at 275 for about 4 hours. Than I'm going to baste them with bbq sauce and put back in the oven uncovered for another hour.
what degrees should i have the oven on for the last hour? Same 275?
I also want to make corn bread and I'm nervous about taking the ribs out and baking the cornbread, possibly having to wait for oven to heat up more before putting corn bread in and waiting 20 minutes for the bread to be done. I'm nervous about the Country Ribs getting cold. Is that something I should be concerned about?
FYI: I'm only buying 1 package since it's for me and DH only.
I don't have time to have them cooking for 8 + hours if I do make them today. If I make them tomorrow, than I might have more time. So 4 hours plus another hour will have to cut it for today. I'm sure it will still come out good.
Legend_018 - Brining is a good thing in many cases as it pretty much ensures that flavoring and moisture will be infused. My concern is why you are using "water" to cook the meat in?? When you use water to braise or otherwise boil meat, you loose a good deal of flavor. If you want to braise, look into using broths, wines, or other techniques. Just using water will leech away the flavor.
Often times, a recipe will call for you to cook something either a long time and slow, or someother way, but if you do not post the actual recipe, it is difficult for others to make suggestions.
In my case, I would never use "water" to cook any meat in. Water is a component of anything we consume, but if you use H2O to cook in (in my opinion) it's either becasue you are cooking "root" vegitables, or pasta.