I don't want to start a war, I just want to make some ribs. Can anyone
offer a VIABLE alternative to boiling the ribs first ? It is a little
too cold (-5 to +10 degrees) to go outside and fire up the grill or smoker.

Thanks

"Ted Campanelli" > wrote in message
. com...
> I don't want to start a war, I just want to make some ribs. Can anyone
> offer a VIABLE alternative to boiling the ribs first ? It is a little
> too cold (-5 to +10 degrees) to go outside and fire up the grill or
smoker.
>
> Thanks

As easy as 1, 2, 3

1. Put your normal rub on the ribs
2. Lay a pan of water on the oven (flavored with liquid smoke optional)
3. Put the ribs on a rack above the water and bake @ 200 to 225 degrees
until tender.
3.a Baste in the last 30 minutes (optional)

Dimitri

>Ted Campanelli fornicated with himself thusly:
>
>I don't want to start a war, I just want to make some ribs. Can anyone
>offer a VIABLE alternative to boiling the ribs first ? It is a little
>too cold (-5 to +10 degrees) to go outside and fire up the grill or smoker.

How about firing up your kitchen stove's oven? Ribs can be dry roasted, also
braised. Duh!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On 1/15/2004 10:02 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Thanks

> "Ted Campanelli" > wrote in message
> . com...
>> I don't want to start a war, I just want to make some ribs. Can anyone
>> offer a VIABLE alternative to boiling the ribs first ? It is a little
>> too cold (-5 to +10 degrees) to go outside and fire up the grill or
> smoker.
>>
>> Thanks
>
> As easy as 1, 2, 3
>
> 1. Put your normal rub on the ribs
> 2. Lay a pan of water on the oven (flavored with liquid smoke optional)
> 3. Put the ribs on a rack above the water and bake @ 200 to 225 degrees
> until tender.
> 3.a Baste in the last 30 minutes (optional)
>
> Dimitri
>
>

Ted Campanelli wrote:

> I don't want to start a war, I just want to make some ribs. Can anyone
> offer a VIABLE alternative to boiling the ribs first ? It is a little
> too cold (-5 to +10 degrees) to go outside and fire up the grill or smoker.

Rub them with whatever dry seasoning you like and be generous. Put
them into a roasting pan bones side down. No liquid. Cover the pan
tightly so the vapors will stay in; use foil if you have to. Two hours
at 225F on the top shelf of the oven and test with a paring knife. If
they're done, enjoy. If not, put them back in for a little more time.
Must stay covered the whole time. Don't even check them for the first
hour and a half.

They'll be tender, moist and still attached to the bones. Sauce or not
as you wish at service.

Pastorio

Ted Campanelli wrote:

> I don't want to start a war, I just want to make some ribs. Can anyone
> offer a VIABLE alternative to boiling the ribs first ? It is a little
> too cold (-5 to +10 degrees) to go outside and fire up the grill or smoker.

When I cook ribs, I rub them with salt, pepper and garlic powder, lay them in a
shallow pan, cover with foil and cook them in a low oven (300 degrees) for 1
1/2 to 2 hours, then uncover ad drain off juices, brush with sauce and cook
them a little longer. Just be careful that they don't get so tender that the
meat falls off the bone when you try to pick them up.

I made country-style pork ribs a couple of weeks ago and the family loved
it. Marinate overnight in any vinegar-based marinade (I use Scotts Barbecue
Sauce + orange juice for some sweetness + garlic). Roast at 250 for a couple
of hours, then broil for a few minutes to crisp it up. Mmmm mm.

Some say 2 hours is not enough, but it worked for me.

"Ted Campanelli" > wrote in message
. com...
> I don't want to start a war, I just want to make some ribs. Can anyone
> offer a VIABLE alternative to boiling the ribs first ? It is a little
> too cold (-5 to +10 degrees) to go outside and fire up the grill or
smoker.
>
> Thanks
>

My mistake, I cooked them at 300, not 250.


"Peter Cook" > wrote in message
ink.net...
> I made country-style pork ribs a couple of weeks ago and the family loved
> it. Marinate overnight in any vinegar-based marinade (I use Scotts
Barbecue
> Sauce + orange juice for some sweetness + garlic). Roast at 250 for a
couple
> of hours, then broil for a few minutes to crisp it up. Mmmm mm.
>
> Some say 2 hours is not enough, but it worked for me.
>
> "Ted Campanelli" > wrote in message
> . com...
> > I don't want to start a war, I just want to make some ribs. Can anyone
> > offer a VIABLE alternative to boiling the ribs first ? It is a little
> > too cold (-5 to +10 degrees) to go outside and fire up the grill or
> smoker.
> >
> > Thanks
> >
>
>

Steve Wertz wrote:

> On Thu, 15 Jan 2004 14:28:59 -0500, Bob Pastorio
> > wrote:
>
>
>>Ted Campanelli wrote:
>>
>>
>>>I don't want to start a war, I just want to make some ribs. Can anyone
>>>offer a VIABLE alternative to boiling the ribs first ? It is a little
>>>too cold (-5 to +10 degrees) to go outside and fire up the grill or smoker.
>>
>>Rub them with whatever dry seasoning you like and be generous. Put
>>them into a roasting pan bones side down. No liquid. Cover the pan
>>tightly so the vapors will stay in; use foil if you have to. Two hours
>>at 225F on the top shelf of the oven and test with a paring knife. If
>>they're done, enjoy. If not, put them back in for a little more time.
>>Must stay covered the whole time. Don't even check them for the first
>>hour and a half.
>>
>>They'll be tender, moist and still attached to the bones. Sauce or not
>>as you wish at service.
>
> What kind of ribs are you referring to? 2hours is not enough for
> spares or beef ribs. Maybe babyback.

The first thing we start with is that it's different strokes for
different folks. Two, up to three hours is quite enough for how I like
them. Having owned a BBQ place where we did thousands of cases of
ribs, I know what I like.

I'm talking about pork spare ribs. I can't see any reason to do
babybacks. Note the "test with a paring knife" part of the sentence.
My preference is for the meat to stay attached to the bones and offer
a slight resistance to the bite. I don't like ribs that are falling
off the bone. Two hours likely won't be long enough, but I do this in
cold weather rather than do them outside where it's always windy
because we live on top of a hill. Did two plates for New Year's Eve
exactly this way and they took a bit under 2 3/4 hours.

> What is it with people and "ribs" today?

What is it with people and rhetorical "questions" today?

Pastorio

On 1/15/2004 9:30 AM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Thanks to all of you for your excellent suggestions and help.


> I don't want to start a war, I just want to make some ribs. Can anyone
> offer a VIABLE alternative to boiling the ribs first ? It is a little
> too cold (-5 to +10 degrees) to go outside and fire up the grill or smoker.
>
> Thanks
>

On Fri, 16 Jan 2004 02:18:40 -0600, Steve Wertz
> wrote:

>On Fri, 16 Jan 2004 01:31:49 -0500, Bob Pastorio
> wrote:
>
>>> What is it with people and "ribs" today?
>>
>>What is it with people and rhetorical "questions" today?
>jr
>There were three requests today for ribs, none of which specified
>which kind of ribs they're referring to. I like to think I'm not
>as anal as Mr Katz when it comes to defining ham, but there are
>three major rib cuts from 2 different animals, and each is
>prepared very differently.
>
>-sw


Dont you know that mr. pastureello has owned/run/worked in over 500
restaurants? He must have been very good at them, to be run off
and/or closed down so much, don't you think?

Fluggg wrote:

> On Fri, 16 Jan 2004 02:18:40 -0600, Steve Wertz
> > wrote:
>
>>On Fri, 16 Jan 2004 01:31:49 -0500, Bob Pastorio
> wrote:
>>
>>>>What is it with people and "ribs" today?
>>>
>>>What is it with people and rhetorical "questions" today?
>>
>>jr
>>There were three requests today for ribs, none of which specified
>>which kind of ribs they're referring to. I like to think I'm not
>>as anal as Mr Katz when it comes to defining ham, but there are
>>three major rib cuts from 2 different animals, and each is
>>prepared very differently.
>>
>>-sw
>
> Dont you know that mr. pastureello has owned/run/worked in over 500
> restaurants? He must have been very good at them, to be run off
> and/or closed down so much, don't you think?

<LOL> These little bites on the ankle are so interesting...

I don't know who "fluggg" is, but I do know that's the sound of a
freshly opened drain when everything suddenly goes down it. C'mon out
and say what's so distressing, fluggger, and we'll talk about it so
you can get more shots in. Looking in Google, I only found two posts
to this name. Who were you before?

Pastorio