David Hare-Scott wrote:
> I am developing a method for cooking pork ribs in my oven that goes like
> this:
>
> - trim ribs
> - marinate
> - put in oven dish with oven on fan
> - cook and turn occasionally and add a little water to keep them moist
> - when nearly cooked stop adding water and turn on top element
> - cook turning now and then until the fat separates and the marinade
> thickens and adheres
> - drain off fat and serve
> [snip]
> I am thinking of making a cover out of fencing wire and metal insect mesh
> that exactly fits the tray. What do you think?
>
Fan, schman, I think you're cooking the ribs at too high a heat to
begin with. You shouldn't need water in the first place, nor should
you need to be turning them. Hold the heat under 250°F, remove when
done and eat. Or remove just before done and finish on a hot grill or
under your broiler, brushing with your sauce. -aem