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Old 12-30-2004, 09:38 PM   #1
 
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Pork Ribs Suggestions???

Am looking at baby back ribs for dinner New Years Day...

Have my own "tried and true" recipe for these, but I'd like to try "something different"...

Its only one full rack in quantity, and the "other restriction" is that its got to be "preparable" between a microwave and and electric oven and/or stove top.

Thanking you guys in advance, and, me being me, as much detail as possible, please?

Again, thanks!

Lifter

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Old 12-30-2004, 11:59 PM   #2
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Do you have a broiler in your oven???
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Old 12-31-2004, 01:02 AM   #3
 
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Of course!

Do go on!

Lifter
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Old 12-31-2004, 02:13 AM   #4
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Since you said you were going to do them in the oven. Preheat oven to 250. One hour prior to cooking take the ribs out of the refer and let them get to room temp but while waiting cut the membrane off the back of the ribs if you want them coat them with a thin coat of yellow mustard and put on the rub. Them turn them over and do the other side. Wrap them in foil and cook them for 3-4 hours. The bone will pull away from the meat when their done. If you want you can then put on some BBQ sauce or just serve it on the side. Here's one of the rubs I use:

1TBS Garlic Powder
1TBS Onion Powder
1 1/2 tsp Salt
1TBS Cayenne Pepper (less if you don't like it hot)
1TBS Black Pepper
1Cup Brown Sugar
1/2 Cup Paprika

Don't worry you won't even tast the mustard on the ribs but it does help you less rub and helps it stick to the ribs.
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Old 12-31-2004, 02:50 AM   #5
 
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Hey Cliff!

I'd just about "forgotten" about using "wet mustard" in a rub!

Thanks for the reminder!

Have never tried "ribs in foil", but, logically, it will work!

Any other ideas, folks?

(BTW, Cliff, you are showing a good deal of knowledge in cooking ribs by removing that back membrane!)(Supersmart concept!)

Lifter
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Old 12-31-2004, 04:34 AM   #6
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I like to start by peeling the membrane, too. My favorite way to cook them is to season them up with either rib spice or cajun seasoning and roast them in a low oven on a rack. I also like to mop them w/BBQ sauce towards the end, finishing them on broil. They're good in foil or braised, too, but I like the dry roast method best (of methods you can do in an oven).
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Old 12-31-2004, 07:58 AM   #7
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Quote:
Originally Posted by Lifter
Of course!

Do go on!

Lifter
Sorry...didn't get back to this in time...

My special rib recipe:

Soak ribs in enough apple juice to cover, at least one hour.

Rib Rub:

2 T Season Salt

2 T Black Pepper

1 c Brown Sugar

1 t Garlic

2 c Peach Preserves

Rub Peach on both sides of the slab, add generously and evenly brown sugar, and spices. Let sit for 1 hour. Put the rib back in the pan, cover pan with plastic wrap, and aluminum foil and braise at 275 for about 45-60 minutes until tender...

Pull ribs out of apple juice braise(save), let cool to room temperature. Turn on broiler. Grab your favorite BBQ sauce, add some of the braising liquid to the sauce, along with whatever makes your BBQ sauce taste great.

Broil til completely satisfied, mopping ribs with sauce to your liking.
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Old 12-31-2004, 01:35 PM   #8
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I'm making ribs today and will finally try the mustard method along with the rub. Figured I'd cook the ribs in the oven and then finish them off on the grill. I'll report back this evening!
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Old 12-31-2004, 01:44 PM   #9
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Sorry Lifter, any recipes we would have require cooking them outdoors.
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Old 12-31-2004, 04:36 PM   #10
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A bit of a deviation, but can someone recommend something for pork spareribs? I'll be cooking it outside on a gas grill. Assuming I can just use the same recipes as below?
I bought a slab of spare ribs and had the butcher cut it in half the long way. I figured this way I could make it two different ways.
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