What's the best way to cook fall-off-the-bone baby-back ribs?
If you are only concerned with tenderness, boil the heck out of them, then sauce them and put them on the grill. They don't get smoky that way, though.
My dad's first experiment with his smoker was a pile of baby back ribs. Here is what to do:
Specific decisions on anything general in the above instructions may be controversial. I am just a Yankee who loves BBQ, FWIW. I have no horse in any regional BBQ argument. It is all delicious.
I rarely ever recommend boiling the heck out of meat. You are washing away all of the flavor. Remember water is a solvent and remove everything from the meat if it is left to boil long enough. For the most tender ribs I would recommend a braise. The slow, low, moist cooking of a braise is perfect for breaking down connective tissue in the ribs without drying them out or washing away natural flavor. Even in smokers I haven't had great luck with baby back ribs as they have a tendency to dry out.
Please avoid boiling your meats, you will be so happy with other methods, even if they do take a bit longer.
The secret is simple: Cook them slowly, at lower temperatures.
The key is to slow-cook them on low heat, and keep the lid/door closed for at least two hours. Here's my fool-proof method for fall-off-the-bone baby back ribs that anyone can do...
This works every time, and the meat really falls off the bone! The key is really to get good meat, though. If you are cooking ribs that have been frozen for many months, they obviously aren't going to be as good.
For ribs or for that matter most anything you need to go to "the source" for food related questions: Harold McGee
He did an excellent post in the New York Times about cooking ribs: http://www.nytimes.com/2010/06/30/dining/30curious.html?scp=1&sq=Curious%20Cook&st=cse
Here is his recipe for Smoky Oven Spare ribs: http://www.nytimes.com/2010/06/30/dining/30curiousrex.html?ref=dining
The basic idea is slow taking about 6 hours. Start initially at 200 for the first 4 hours then reduce to 175 for the final 2 hours.
You have to do them low and slow. By going slow, you allow the fat and connective tissue to turn into tender awesomeness.
Here is what I do:
The best way is very involved, but here are the cliff notes:
Guaranteed to be extremely tender. Keep in mind that "falling off the bone" is a marketing term, and ribs that tender are very overcooked.
What I do is peel of the skin, then boil in a mix of 75% Pepsi / 25% water until almost cooked. Let rest for a couple of minutes and smother them in sauce and under the grill they go.
Awesome every time!
Since you specified the 'bbq' tag, I'm assuming you're asking about barbecue. I use what's called a 3-2-1 method, and it produces amazing results, every time.
Try this method:
When you boil ribs, the terrorists win.
I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and quasi-braised in apple/pineapple juice. Basically it goes like this: (1) trim, apply rub, and grill at 300'F indirect heat 30 mins, (2) wrap in foil with apple juice for 30 mins (which is supposed to quasi-braise the meat), (3) finish grilling apply bbq sauce. Unfortunately I don't have apple or pineapple juice. On the other hand, I do have vanilla Coke, Pepsi, Dr. Pepper, iced tea, Sierra Mist, margarita
All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different type of animal. They are individually smaller pieces (my ribs are sawed in chunks), and they are fairly fatty, with a big bone. What should I do? Should I pan-sear them first, do I need some liquid in the dish? Should I cover them? Thanks, JDelage
as the deep fryer goes). Time such that deep fryer is heated by the end of the 3 hours. Drain now-cooked chicken wings Deep fry (while still hot) for 4 minutes, flipping half way through. These came out good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin. However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath. I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them
), some matches, aluminum foil, access to an outdoor grill (but no charcoal), lots of paper, and assorted other things you might find in a moderately, but not well, stocked kitchen, what's the best way... could turn on the burners and use a pair of tongs to take the ribs over the flame and start the reaction that way, however the stove here is a glass top stove. I'm hesitant to do the reaction in a pan...Two months ago I made a homemade sous vide cooker and I've had great luck so far. Last night I started a batch of 72 hour ribs and I'm really looking forward to eating them in a few days. Until I
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help
I just got a squash from a coworker (he grows it) and it occurs to me that my wife likes to use fresh vegetables for making our own baby food. It also occurs to me that she's out of town for the next two weeks. What options do I have to preserve this squash in such a manner that she can make baby food when she gets back? If it can sit on the counter for three weeks and be just fine, that works for me. Otherwise, what can I do to cook it that won't render it unusable for baby food? I don't really know what goes into baby food other than I think she steams the veggies so they're soft for our
I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then cut in ~2" wide strips. They are not "flanken" ribs. As far as I can tell this cut doesn't really exist. In short they look like long strips of pork spare ribs, but are beef. I was intending to grill them, but with the way they are cut I think they will be too tough. Should I braise them? Should I remove the bones and just braise the intercostal meat?
So the other day, while baking off excess water after washing, I spaced out and forgot it was there and headed upstairs for say, an hour. When I got back down the pan had a white-ish ring in the center. After cooling and scrubbing it down it appeared that the seasoning had been vaporized in the area that has the ring. I oiled the pan to prevent rusting and haven't gotten back to it in a week or so. My question is: Should I remove the seasoning from the rest of the pan or should I just re-season the whole thing? If I should remove the seasoning, what is the best way, I think I read
I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country style ribs (pork) and was only able to insert the probe about half-way into the rib. It wasn't touching any bone and when I calibrated it, it still read true. Anyway, when the alarm went off on the pork (I set the alarm for 160 expecting... into a problem like this before. All I can think is that the heat from the oven was being read off the back side of the probe. The tool is so useful that I would hate to regulate it to roast only duty but I