In article .com>,
"aem" > wrote:

> 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
>

I just cook ribs outside where spattering does not matter. ;-)
And I get a nice smoked flavor that way.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson