I've seen recipes that say cook the ribs first-boil or braise-and others
that say don't. I've seen recipes that say smoke them first-I don't have
current access to a smoker.

Any help would be appreciated.

On Sun, 6 Sep 2009 13:17:05 -0400, Kswck wrote:

> I've seen recipes that say cook the ribs first-boil or braise-and others
> that say don't. I've seen recipes that say smoke them first-I don't have
> current access to a smoker.
>
> Any help would be appreciated.

I would suspect that any deep fried baby back rib is going to be
pretty dry. If you insisted on pre-cooking them before frying, why
not just bake them? Why is everybody so hung up on boiling ribs?
If you bake them you're just concentrating the flavor, not washing
all the flavor off.

-sw

Kswck wrote:
>
> I've seen recipes that say cook the ribs first-boil or braise-and others
> that say don't. I've seen recipes that say smoke them first-I don't have
> current access to a smoker.
>
> Any help would be appreciated.

Just a suggestion - keep it simple. When I cook ribs inside, I rub the
ribs with my favorite spices/seasonings, put them on a rack+pan into the
oven at 400F for the first 10-15 minutes, then turn the heat down to
about 325F. I usually start cooking with the bone-side turned upwards
then turn over about 20-25 minutes into the cooking time. Total cooking
time is about more or less about 45-60 minutes, just depends. When I
use a sauce for, I'll crank the oven back up to 400F and slather on the
sauce, then cook for an additional 10 minutes. Don't forget the
"ultimate kitchen rule." <G>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
"Kswck" > wrote:

> I've seen recipes that say cook the ribs first-boil or braise-and others
> that say don't. I've seen recipes that say smoke them first-I don't have
> current access to a smoker.
>
> Any help would be appreciated.

I used to work at a restaurant that had smoked hot wings. Commercial
chicken rub, 4 hours of hickory smoke, portioned and refrigerated. To
serve, drop in deep fry to reheat and crisp, drop in bucket with scoop
of hot suace, cover, shake to coat, plate with celery sticks and ramekin
of blue cheese or ranch.

I would order mine reheated in microwave instead of fryer. The frying
killed off most of the smokiness, the microwave preserved it.

I can't imagine the value in flavor deep frying ribs would bring. the
frying oil would carry much of the flavor put to the outside (rub or
sprinkled seasonings, pending how it was cooked) away in the oil.

jt