In article >,
"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
>
> This works very well. The flesh stays moist, the fat is cooked out and the
> marinade caramelises a little.
>
> Now SWMBO says this is very tasty and I have to do it regularly but can I
> please stop the splatter on the inside of the oven. A reasonable request.
> During the moist stage the tray can be covered with foil but during the
> drying stage it needs to be open to allow evaporation. What can I do? I am
> in rural Australia so a trip to a big store in the USA to buy some dandy
> device is not on.

Why not just lay a sheet of aluminum foil loosely over the baking dish?
This should greatly reduce the spattering without impeding evaporation.