Question about ribs

"Ted Campanelli" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or

smoker.

Quoted message said:

Thanks

As easy as 1, 2, 3

1. Put your normal rub on the ribs
2. Lay a pan of water on the oven (flavored with liquid smoke optional)
3. Put the ribs on a rack above the water and bake @ 200 to 225 degrees until tender.
4.a Baste in the last 30 minutes (optional)

Dimitri

Quoted message said:

Ted Campanelli fornicated with himself thusly:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or smoker.

How about firing up your kitchen stove's oven? Ribs can be dry roasted, also braised. Duh!

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

On 1/15/2004 10:02 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Thanks

Quoted message said:

"Ted Campanelli" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or

smoker.

Quoted message said:

Thanks

As easy as 1, 2, 3

1. Put your normal rub on the ribs
2. Lay a pan of water on the oven (flavored with liquid smoke optional)
3. Put the ribs on a rack above the water and bake @ 200 to 225 degrees until tender.
3.a Baste in the last 30 minutes (optional)

Dimitri

Ted Campanelli said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ?

WTF would you want to boil the ribs first unless you're making soup?

-sw

Ted Campanelli said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or smoker.

Rub them with whatever dry seasoning you like and be generous. Put them into a roasting pan bones
side down. No liquid. Cover the pan tightly so the vapors will stay in; use foil if you have to. Two
hours at 225F on the top shelf of the oven and test with a paring knife. If they're done, enjoy. If
not, put them back in for a little more time. Must stay covered the whole time. Don't even check
them for the first hour and a half.

They'll be tender, moist and still attached to the bones. Sauce or not as you wish at service.

Pastorio

precook them in the microwave.

--
read and post daily, it works! rosie

"Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever
happened to peace on earth?" ....................................Willie Nelson REGIME CHANGE BEGINS
AT HOME ****VOTE****

"Ted Campanelli" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I don't want to start a war, I just want to make some ribs. Can

anyone

Quoted message said:

offer a VIABLE alternative to boiling the ribs first ? It is a

little

Quoted message said:

too cold (-5 to +10 degrees) to go outside and fire up the grill

or smoker.

Quoted message said:

Thanks

Bob Pastorio said:

Ted Campanelli said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or smoker.

Rub them with whatever dry seasoning you like and be generous. Put them into a roasting pan bones
side down. No liquid. Cover the pan tightly so the vapors will stay in; use foil if you have to.
Two hours at 225F on the top shelf of the oven and test with a paring knife. If they're done,
enjoy. If not, put them back in for a little more time. Must stay covered the whole time. Don't
even check them for the first hour and a half.

They'll be tender, moist and still attached to the bones. Sauce or not as you wish at service.

What kind of ribs are you referring to? 2hours is not enough for spares or beef ribs.
Maybe babyback.

What is it with people and "ribs" today?

-sw

Ted Campanelli said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or smoker.

When I cook ribs, I rub them with salt, pepper and garlic powder, lay them in a shallow pan, cover
with foil and cook them in a low oven (300 degrees) for 1
1/2 to 2 hours, then uncover ad drain off juices, brush with sauce and cook them a little longer.
Just be careful that they don't get so tender that the meat falls off the bone when you try to
pick them up.

I made country-style pork ribs a couple of weeks ago and the family loved it. Marinate overnight in
any vinegar-based marinade (I use Scotts Barbecue Sauce + orange juice for some sweetness + garlic).
Roast at 250 for a couple of hours, then broil for a few minutes to crisp it up. Mmmm mm.

Some say 2 hours is not enough, but it worked for me.

"Ted Campanelli" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or

smoker.

Quoted message said:

Thanks

My mistake, I cooked them at 300, not 250.

"Peter Cook" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made country-style pork ribs a couple of weeks ago and the family loved it. Marinate overnight
in any vinegar-based marinade (I use Scotts

Barbecue

Quoted message said:

Sauce + orange juice for some sweetness + garlic). Roast at 250 for a

couple

Quoted message said:

of hours, then broil for a few minutes to crisp it up. Mmmm mm.

Some say 2 hours is not enough, but it worked for me.

"Ted Campanelli" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE
alternative to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go
outside and fire up the grill or

smoker.

Quoted message said:

Thanks

Steve Wertz said:

Bob Pastorio said:

Ted Campanelli said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or smoker.

Rub them with whatever dry seasoning you like and be generous. Put them into a roasting pan bones
side down. No liquid. Cover the pan tightly so the vapors will stay in; use foil if you have to.
Two hours at 225F on the top shelf of the oven and test with a paring knife. If they're done,
enjoy. If not, put them back in for a little more time. Must stay covered the whole time. Don't
even check them for the first hour and a half.

They'll be tender, moist and still attached to the bones. Sauce or not as you wish at service.

What kind of ribs are you referring to? 2hours is not enough for spares or beef ribs. Maybe
babyback.

The first thing we start with is that it's different strokes for different folks. Two, up to three
hours is quite enough for how I like them. Having owned a BBQ place where we did thousands of cases
of ribs, I know what I like.

I'm talking about pork spare ribs. I can't see any reason to do babybacks. Note the "test with a
paring knife" part of the sentence. My preference is for the meat to stay attached to the bones and
offer a slight resistance to the bite. I don't like ribs that are falling off the bone. Two hours
likely won't be long enough, but I do this in cold weather rather than do them outside where it's
always windy because we live on top of a hill. Did two plates for New Year's Eve exactly this way
and they took a bit under 2 3/4 hours.

Quoted message said:

What is it with people and "ribs" today?

What is it with people and rhetorical "questions" today?

Pastorio

Bob Pastorio said:

Quoted message said:

What is it with people and "ribs" today?

What is it with people and rhetorical "questions" today?

jr There were three requests today for ribs, none of which specified which kind of ribs they're
referring to. I like to think I'm not as anal as Mr Katz when it comes to defining ham, but there
are three major rib cuts from 2 different animals, and each is prepared very differently.

-sw

On 1/15/2004 9:30 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Thanks to all of you for your excellent suggestions and help.

Quoted message said:

I don't want to start a war, I just want to make some ribs. Can anyone offer a VIABLE alternative
to boiling the ribs first ? It is a little too cold (-5 to +10 degrees) to go outside and fire up
the grill or smoker.

Thanks

Steve Wertz said:

Bob Pastorio said:

Quoted message said:

What is it with people and "ribs" today?

What is it with people and rhetorical "questions" today?

jr There were three requests today for ribs, none of which specified which kind of ribs they're
referring to. I like to think I'm not as anal as Mr Katz when it comes to defining ham, but there
are three major rib cuts from 2 different animals, and each is prepared very differently.

-sw

Dont you know that mr. pastureello has owned/run/worked in over 500 restaurants? He must have been
very good at them, to be run off and/or closed down so much, don't you think?

Fluggg said:

Steve Wertz said:

Bob Pastorio said:

>What is it with people and "ribs" today?

What is it with people and rhetorical "questions" today?

jr There were three requests today for ribs, none of which specified which kind of ribs they're
referring to. I like to think I'm not as anal as Mr Katz when it comes to defining ham, but there
are three major rib cuts from 2 different animals, and each is prepared very differently.

-sw

Dont you know that mr. pastureello has owned/run/worked in over 500 restaurants? He must have been
very good at them, to be run off and/or closed down so much, don't you think?

<LOL> These little bites on the ankle are so interesting...

I don't know who "fluggg" is, but I do know that's the sound of a freshly opened drain when
everything suddenly goes down it. C'mon out and say what's so distressing, fluggger, and we'll talk
about it so you can get more shots in. Looking in Google, I only found two posts to this name. Who
were you before?

Pastorio