LMJ
Senior Cook
Mothers Day is fast approaching, and since it'll almost be the weekend I come home from college, I've decided to make baby back ribs for my mother, a long-deprived rib fan who can't grill to save her life, god bless her. Coincidently, the local Acme has baby back ribs (two racks in a cryovac bag) for $3.99/lb. More than I'd usually spend for any meat, but this is a gift, after all.
Now, I was going to follow Alton Brown's broiler-braised recipe from "Pork Fiction"... But it came to my attention today that the family oven's broiler no longer works. Thanks, dad...
This leaves me with five methods of applying heat to the meat:
1. Ol' Smokey, a flare-up prone but nonetheless reliable Charbroil propane grill. Does a beautiful job of carmalizing meat with those flare-ups, actually, especially if you've got a good amount of garlic and herbs on the surface to carmelize. Can't take your eyes off it, though.
2. A pair of Farberware open-hearth broilers. They do the same job as the grill, but indoors. No way to control the heat.
3. The gas stovetop, with the usual assortment of stock pots, saucepans, and skillets, both iron and stainless.
4. The oven. Gas again, and quite reliable.
5. A collection of slow cookers dating to the early '70s, in varying sizes.
There's also a complement of blowtorches and welders in the garage, and the fireplace, but I'm kind of fond of my eyebrows and forearm hair.
And so I put this question to you, my fellow foodies: How the hell am I going to cook these ribs? :?
Now, I was going to follow Alton Brown's broiler-braised recipe from "Pork Fiction"... But it came to my attention today that the family oven's broiler no longer works. Thanks, dad...
This leaves me with five methods of applying heat to the meat:
1. Ol' Smokey, a flare-up prone but nonetheless reliable Charbroil propane grill. Does a beautiful job of carmalizing meat with those flare-ups, actually, especially if you've got a good amount of garlic and herbs on the surface to carmelize. Can't take your eyes off it, though.
2. A pair of Farberware open-hearth broilers. They do the same job as the grill, but indoors. No way to control the heat.
3. The gas stovetop, with the usual assortment of stock pots, saucepans, and skillets, both iron and stainless.
4. The oven. Gas again, and quite reliable.
5. A collection of slow cookers dating to the early '70s, in varying sizes.
There's also a complement of blowtorches and welders in the garage, and the fireplace, but I'm kind of fond of my eyebrows and forearm hair.
And so I put this question to you, my fellow foodies: How the hell am I going to cook these ribs? :?