Cooking Resources

Kayelle · 05-02-2014, 03:28 PM

Quote:

Originally Posted by PrincessFiona60

I like dry rubs, not too sweet, any will do. Apply rub to rib rack, Wrap in plastic and chill overnight. Unwrap and place in/on a baking pan/dish. Cover with plastic wrap, enfold in foil, cook in oven until tender (timing depending on size of rib rack). Unwrap, return to oven and roast until nicely browned. Serve with your favorite BBQ sauce for individual dipping/slathering.

I do mine like yours PF but you use plastic wrap under the foil??

Quote:

Originally Posted by Aunt Bea

I have used a similar method and then finished them in the oven and finally under the broiler for a few minutes. I like to use a pot of white rice to soak up the leftover sauce and braising liquid, sort of a barbequed fried rice. Top the rice with some chopped scallions.

In the fall try using fresh apple cider for your braising liquid, it adds a nice extra layer of flavor. If you feel the need for a little acid add some apple cider vinegar to keep the apple theme going.

I'm starting to get hungry!

I really like these ideas Bea!

I just bought some nice pork ribs so guess what's for dinner tomorrow?

Chief Longwind Of The North · 05-02-2014, 03:41 PM

Quote:

Originally Posted by Kayelle

I do mine like yours PF but you use plastic wrap under the foil??

I really like these ideas Bea!

I just bought some nice pork ribs so guess what's for dinner tomorrow?

Swordfish kabobs?

Seeeeeeya; Chief Longwind of the North

**PrincessFiona60** · 05-02-2014, 10:50 PM

Quote:

Originally Posted by Kayelle

I do mine like yours PF but you use plastic wrap under the foil??

Yes, I learned that when I worked in the kitchens at the college cafeteria, keeps the pork nice and moist until you are ready to sauce it.

Cooking Goddess · 05-03-2014, 12:38 AM

Rarely make ribs these days, but when I did them regularly I would rub and plastic wrap the night before, then bake them in the oven on 500 for half an hour to an hour - again depended on the size of the ribs and rack. That would cook most of the fat off, at which point Himself would throw them on the grill to finish them off, basting with a bit of sauce. Extra sauce on the table for those of us who liked them sloppy.

Aunt Bea, I forgot all about ribs and kraut! My Mom would do that when I was a kid. I'll have to remember that come this next winter. Thanks for jogging my memory - it's the only part of my body that goes jogging anymore.

Kayelle · 05-03-2014, 02:35 PM

In addition to savory ribs in the oven or on the grill, I like them with Kraut something like Aunt Bea's recipe. I add white beans and tomatoes to the mix just like Daddy used to make.
He also used boiled pork ribs to make delicious "no scrap" Scrapple.

I think I'll cut off some ribs I have planned for dinner to make some of his wonderful Scrapple.

Roll_Bones · 05-04-2014, 01:32 PM

We talked about this at length not long ago. I got some good ideas for cooking ribs inside. The weather was very cold and I wanted to make ribs in the oven. Here is what I learned on this forum.

Dry rub ribs, wrap with foil and refrigerate overnight.
Bake ribs in same foil (folded side up) at 250F for 3 hours.
Remove from oven and pour drippings into a small sauce pan.
Add about 1/2 cup bottled BBQ sauce to the drippings liquid and stir well.

Broil ribs and brush liberally with sauce.
Serve remaining sauce at the the table.

This technique provides very tender and maybe too tender ribs for some. My wife prefers these to real outside smoked ribs.
They are quite good for inside cooking. I would even do it in the summer if its to hot outside. The broiler will be tough to handle in the summer though.