Before you put your ribs on the grill or in the oven to finish them off, do you think it is better to boil or bake them?When making ribs, is it better to bake or boil them first?
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
Sunday, December 27, 2009
When making a chocolate sponge cake how much mixture should be in the tins?
How much needs to be in the tins? Should I fill all the way up or just a little bit at the bottom?When making a chocolate sponge cake how much mixture should be in the tins?
half the tin to allow to rise an cook properlyWhen making a chocolate sponge cake how much mixture should be in the tins?
bout 3/4 from the top..if u using self raising flour (it will rise up wen cooking) u dont want it flowing everywhere! unless u want 2 b in a gooey mess?
depending on how big the tin is.
But normally as much as you want to eat. Or half way full ish
LITTLE BIT LESS THEN HALF
half the tin to allow to rise an cook properlyWhen making a chocolate sponge cake how much mixture should be in the tins?
bout 3/4 from the top..if u using self raising flour (it will rise up wen cooking) u dont want it flowing everywhere! unless u want 2 b in a gooey mess?
depending on how big the tin is.
But normally as much as you want to eat. Or half way full ish
LITTLE BIT LESS THEN HALF
When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
What I look at is their guards. I think the better the guards the better team. I also like experience.
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
When making a chocolate souffle, how long do you whisk the egg whites?
And how do you add th sugar (gradually or not) and long doo wait until you add it to the rest of the souffle?When making a chocolate souffle, how long do you whisk the egg whites?
whisk them until soft peaks which usually takes a few minutes. it depends if you're doing it by hand or machine. the sugar shouldn't start to be added until you almost reach soft peaks then begin to add it gradually.
one great tip is when folding the egg whites into the rest of the mixture, first mix in one small spoon of the egg whites to the entire batter, and mix it well. this helps loosen the mixture and makes it easier to fold the rest of the whites in without losing too much air. then begin to add the egg whites in about 2-3 batches, folding very gently with a metal spoon.
good luckWhen making a chocolate souffle, how long do you whisk the egg whites?
whisk until you start to form the soft peaks and add the sugar slowly.
whisk them until soft peaks which usually takes a few minutes. it depends if you're doing it by hand or machine. the sugar shouldn't start to be added until you almost reach soft peaks then begin to add it gradually.
one great tip is when folding the egg whites into the rest of the mixture, first mix in one small spoon of the egg whites to the entire batter, and mix it well. this helps loosen the mixture and makes it easier to fold the rest of the whites in without losing too much air. then begin to add the egg whites in about 2-3 batches, folding very gently with a metal spoon.
good luckWhen making a chocolate souffle, how long do you whisk the egg whites?
whisk until you start to form the soft peaks and add the sugar slowly.
When making canned salsa, can lime juice be used for the acid?
All I have seen are recipes that use vinegar or lemon juice. I know you have to add acid to prevent botulism, so I was wanting to know if I could use lime juice instead of lemon juice.When making canned salsa, can lime juice be used for the acid?
In short: Yes.
From what I have seen, lime juice is more common in salsa than lemon juice or vinegar.
If you prefer lime, I don't see any reason why you shouldn't use it.When making canned salsa, can lime juice be used for the acid?
Just wanted to add that lime and lemon juices are MORE acidic then vinegar. You can always sub lemon or lime for vinegar, but not the other way. Lime juice tastes better anyway.
And always remember to use a safe, tested recipe and never increase the amounts of low acid foods:peppers, onions etc Report Abuse
Yes you sure can! Anytime a recipe calls for lemon juice and you prefer lime juice it is fine to use the lime juice.
sure you can
Yes- Actually it is preferred.skincare acne serum cream
In short: Yes.
From what I have seen, lime juice is more common in salsa than lemon juice or vinegar.
If you prefer lime, I don't see any reason why you shouldn't use it.When making canned salsa, can lime juice be used for the acid?
Just wanted to add that lime and lemon juices are MORE acidic then vinegar. You can always sub lemon or lime for vinegar, but not the other way. Lime juice tastes better anyway.
And always remember to use a safe, tested recipe and never increase the amounts of low acid foods:peppers, onions etc Report Abuse
Yes you sure can! Anytime a recipe calls for lemon juice and you prefer lime juice it is fine to use the lime juice.
sure you can
Yes- Actually it is preferred.
When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
What I look at is their guards. I think the better the guards the better team. I also like experience.
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
Anyone got any good websites that is great for filling out college basketball brackets?When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
I'd say rebounding. It's the only thing you do on both ends of the court and it does 2 things:
1. Maximizes your team's opportunities.
2. Minimizes your opponent's opportunities.
Also, Pat Sumitt (Tennessee Lady Volunteers Coach, 8 time National Champion, including 2008) says..
';Offense sells tickets, defense wins games, rebounding wins championships.';When making selections in the NCAA tournament basketball bracket, whats the most important stat of a team?
Look for how well their playing at the end of the season and how well they matchup to other teams
Wins against ranked teams.
i think it is defense so opponents points against that team!
or known as opp. points
When making ribs, is it better to bake or boil them first?
Before you put your ribs on the grill or in the oven to finish them off, do you think it is better to boil or bake them?When making ribs, is it better to bake or boil them first?
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
BAKE!!!
I have 2 huge slabs in the oven right now at 300, covered with foil. They've been in there for an hour, and will stay there for 2 MORE hours before I throw them on my charcoal grill.
GREAT eatin' at my house tonight!!
FYI, do your chicken in the oven too- boiling makes for tough meat--and it looks gross, too.When making ribs, is it better to bake or boil them first?
The boil ones are much easier to prepare and it taste great.
Baby Back Ribs
Preparing ribs
3 lbs. pork baby back ribs - cut in 2-4 sections
1 Tbls. Garlic powder
1 tsp liquid smoke
1 Tbls Salt
SAUCE:
2 cups ketchup
1/2 cup apple cider vinegar
6 Tbls. dark brown sugar
6 Tbls. Worcestershire sauce
1 Tbls. liquid smoke (see Notes below) or more to your liking
1 tsp. salt
Or you can substitute for your own sauce or any store bought sauce.
Instruction:
Season ribs with garlic powder, 1 tsp liquid smoke and 1 tsp salt. Place ribs in a large pot and fill pot with enough water to cover ribs.
-Bring water to a boil, reduce heat, cover and simmer for 45 mins to 1 hour, or until ribs are fork tender.
-While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
-Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
-Place boiled ribs, meat side down, on a broiler pan.
-Brush with half the sauce mixture and broil 4';-5'; from heat for 6-7 minutes.
-Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
You can also omit the broiler and put the ribs on your grill..
Notes: Liquid Smoke is a natural flavoring used to add a smoky flavor to foods. The product is produced by burning hardwood chips and condensing the smoke into a liquid form. It is readily available in the U.S. in the spice or condiment aisle of a grocery store. There is no substitute for this ingredient; if you don't have it, simply omit it
It's better to start them in the oven. Boiling meat is gross!! It turns grey, you get no carmelization and it toughens the connective tissue.
I always boil them first, with salt and a garlic.
If you are using beef ribs, I would definitely boil them first. I don't boil the pork ribs, although you need to make sure you don't cook them too fast.
I don't cook beef ribs.
For St Louis baby back style pork ribs, I like to microwave them partially, then throw them on medium hot coals to brown up nicely, These are good with a glaze of molasses, mustard, and soy.
For country style port ribs, par-boil (to soften and remove fat) then cook over slow coals until interior temp reaches 160 degrees then slather with an asian ginger/soy sauce or sweet and sour.
i always boil them 1st
Oven Baked BBQ Ribs
Ribs of your choice
Pre heat oven to 325
Place ribs on cookie sheet or pan wrap in foil (easier to clean afterwards)
Seasoned ribs with your desired seasoning
Cook 30 minutes and turn
Seasoned with your desired seasoning
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on Honey 陆 to 1 cup
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Cook 30 minutes and turn
Brush on BBQ sauce of your choice
Slice and serve鈥?. Never no leftovers!
bake them after rubbing them with olive oil, this holds all the juices in and they dont drip on the grill...if you boil them you take out alot of the flavor, but if you have to boil them do it in beer, it holds the flavor in more and doesnt let the oils go out as much...hope it helps
i personally like to boil them around 3 hrs then i put my bbq sauce on them and leave them for another 2 hours and then put them on grill and cook the best ever
yes!! boiling them first will help with the overall texture of the ribs and it will degrease them a bit.
I would recommend boiling them before grilling/ roasting them
for great ribs!.
I either boil them first or you can wrap them in aluminum foil and bake them like that for 20-30 minutes and then unwrap them and bake them on low for a while. I really like to boil them, then put them in my slowcooker with bbq sauce..... for a few hours... YUMMY
After trying both, I say par-boil them first.
This helps to reduce the amount of fat.
It also ensures that meat is cooked through.
This is a safety concern with beef or pork.
You can then transfer them to grill or oven.
On the grill, be sure to keep heat low, %26amp; brush with sauce.
In the oven, you can broil first to sear the outside.
Then slow cook in a pan of sauce if desired.
don't boil- the best way sounds weird, but really works- season and wrap ribs VERY tightly in plastic wrap, about 3 layers, and then in foil, about three layers... then bake for 3 hours. this oven 'steams'; the ribs without boiling the taste away- and the wrap does not melt if you cover with enough foil and cook at 350 degrees. Take out and then grill for a few minutes wiht your favorite sauce- yum.
I would recommend to bake them, I use saran wrap and aluminum foil, season them and bake them at 300 for 45-60, the plastic wrap traps the moisture in and the foil keeps them from falling apart.
I then grill them for 15-20 minutes, then at the last 5-10 minutes I add my sauce, if it is warm it is best, it will not burn and the meat will not dry out.
I also put a few hickory or mesquite chips in a foil pouch to add a smokey feature, I have had some experience with spare ribs and pork products, in the 20 yrs I spent in Canada, Asia and Jamaica as a chef in various hotels.
neither, put them in a smoker for 3-4 hours at 250 degrees slow and low thats proper BBQ boiling and baking is not BBQ. So don't call it that. Just because you put BBQ sauce on it does't make it BBQ,even the backyard grill is not a BBQ grill its just a grill.
Bake them first on a low oven, and then when they are almost done switch to broil.
At this time you can also add some more sauce .
I like to steam them, I put about an inch or two of some kind of liquid like water or broth or my personal favorite beer, which you would put 1 to 2 cans into a large pot, put your ribs in and bring just to a boil, turn the heat down to simmer, simmer about 20 minutes{depending on how many ribs you are cooking}then put on the grill to finish them up. make sure that you don't simmer all the liquid out, keep an eye on it.they will come out real tender, but make sure you cook them slow, simmer not boil.
Don't boil! You can cook them on the grill only if you'r fire is not too hot. Or bake for a little while, but PLEASE don't boil!
bake of course!
on the grill is so much better than boil ( ew )
put some bbq on it too
Neither. For grilling pork ribs over charcoal: Make a pile of charcoal on each side of your grill, leaving enough space in the middle for a disposable 9x13 aluminum pan. Lower the charcoal pan to it's lowest position in the grill. Light the charcoal and let it get white-hot. Set the aluminum pan in the middle and fill half way with hot water. Put dry rub on the ribs, it won't take a lot. Put the grill rack(s) on and put the ribs, bone side down, on the rack over the pan of water, not over the charcoal. Close the lid and DON'T PEEK for an hour. Then brush sauce on the ribs on the top side. Close the lid and let cook another 15 minutes. Turn the ribs over and put sauce on the other side. Close the lid and cook another 15 minutes. They should be done, but if not to your liking, put more sauce on, if desired, and cook another 15 to 30 minutes. You might want to wrap the ribs in foil for the last 15 to 30 minutes to keep them from drying out.
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