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.

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

David