I was using a rib recipe I found on the Internet for pork loin back ribs.

According to the recipe, I cooked the ribs for 1/2 hour at 425 and then
lowered the heat to 275 and cooked them for an hour and 15 minutes.

I guess the marrow got burnt. It gave it an odd flavor. They weren't bad
though, with some salt.


W. Pooh (AKA Winnie P.)

In article >,
"Christopher M." > wrote:

> I guess the marrow got burnt. It gave it an odd flavor. They weren't bad
> though, with some salt.

I'm not sure why the marrow burnt. I cook beef and pork ribs for 4 hours
at 250 degrees Fahrenheit in a covered glass casserole. Salt and pepper
portions that fit the casserole, put in the casserole, put in the oven
and walk away. Marrow does ooze out but doesn't taste burnt.
I won't get into removing the parchment, because I've already beaten
that horse to death. Slather on your favorite sauce when done.
Oh, and if you fall asleep and don't get back to the ribs for five
hours, that's OK.

leo

In article >,
Omelet > wrote:

> Most modern ovens now have timers so they shut off automagically. :-)

Mine doesn't (1987).

> I'm wondering about a plug-in electric outlet timer to shut off my plug
> in roaster.

I'll give my time-stop at five hours max with the method provided. I've
never tried further. It's an easy cook for a delightful result. If the
glass casserole and contents fits your roaster, go for it. You won't be
disappointed. Add sauce directly to the meat after cooking. It ain't
barbecue. Some ribs may appear to be partially soaking in fat/juice when
done. They're all good. Don't ever drain or even look for four hours.
Works every time. QED. blah, blah, blah. Not barbecue.

leo