Best way to cook tender ribs
06 June 2009, 10:30 AM
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Best way to cook tender ribs
I always enjoy a good rack of ribs out but never managed to do it well at home. What successful methods do you SN'ers use to cook a nice rack of ribs thats tender and falls off the bone?
Did some googling and some say to precook in water, others say deffo not as takes away flavour.
Last weekend I tried a slow cooking technique in the oven at 105c with 1hr in tray, 2hrs wrapped in foil and 1 more out coated in sauce. Didnt work at all as meat was tough.
Must be an easier and quicker way for tender ribs as Im sure restaurants dont precook for hours.
Simon
Did some googling and some say to precook in water, others say deffo not as takes away flavour.
Last weekend I tried a slow cooking technique in the oven at 105c with 1hr in tray, 2hrs wrapped in foil and 1 more out coated in sauce. Didnt work at all as meat was tough.
Must be an easier and quicker way for tender ribs as Im sure restaurants dont precook for hours.
Simon
06 June 2009, 11:06 AM
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Season well, 30mins at200C, then another 90/120mins at 120C or more...
Falls off the bone!
But decent raw materials are essential!
Get down the butcher, not the supermarket!
Wouldn't boiling them boil off some of the tasty fat?
Falls off the bone!
But decent raw materials are essential!
Get down the butcher, not the supermarket!
Wouldn't boiling them boil off some of the tasty fat?
Last edited by nixxon; 06 June 2009 at 11:08 AM.
) for the first part, using a good stock to cook it in.
06 June 2009, 03:42 PM
#5
Funnily enough a mate was telling me how he had bought some in a chinese supermarket this week .(the butchers section ,who chopped a full rack up for him .)
He cooked them in water first till tender ,then covered them in the sauce he got from chinese supermarket also ,then in the oven on quite high till the sauce when all thick and gooey .
He said they were fantastic .Fell off the bone. I am off to the chinese supermarket tomoz to get the stuff myself !!!!!
He cooked them in water first till tender ,then covered them in the sauce he got from chinese supermarket also ,then in the oven on quite high till the sauce when all thick and gooey .
He said they were fantastic .Fell off the bone. I am off to the chinese supermarket tomoz to get the stuff myself !!!!!
07 June 2009, 01:33 AM
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omeone told me to simmer them gently in cola for a while first... havent tried it yet tho
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07 June 2009, 08:58 AM
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I often cooken gammon joints in coke rather than water/stock. Gives ther meat a lovely subtle sweet flavour. Give it a try.
For ribs I get them from my butcher, simmer in coke or stock for 15mins to get cooking, then in oven for 1.5 hours in whatever sauce you want. I make sure the meat is well covered so it doesnt dry out.
Also works great with belly pork slices.
Chop
07 June 2009, 05:20 PM
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Hmm good shout with the coke. Tried that method albeit with some not so meaty ribs from Tesco as local butcher was sold out by 11am sat morning. Good results so precooking in liquid deffo seems to be the best move.
Used ainsley harriots sticky ribz sauce and must say it was pretty damn tasty
Simon
Used ainsley harriots sticky ribz sauce and must say it was pretty damn tasty
Simon
07 June 2009, 05:43 PM
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Chinese Style Sticky Ribs.
Thick BBQ sauce makes a great base for your glaze—it’s thickened with pectin so it really sticks to the ribs and it contains sugar, which promotes caramelization. Cinnamon and apple jellies are also suitable.
Oven braising proves to be the best cooking method for me. Slowly cooked in a flavorful sauce, my ribs are tender, most of the fat is rendered out, and the Asian flavors in the braising liquid permeated the meat.
Just before serving to 'his Lordship', I glaze to outsde of the rack with a kitchen blowtorch, this gives the edges a crisp texture and an almost burnt taste.
When cooking Chinese, I buy all my produce from the TaiPan Chinese supermarket, its is simples.
Try it, he loves em !
SB.x
Thick BBQ sauce makes a great base for your glaze—it’s thickened with pectin so it really sticks to the ribs and it contains sugar, which promotes caramelization. Cinnamon and apple jellies are also suitable.
Oven braising proves to be the best cooking method for me. Slowly cooked in a flavorful sauce, my ribs are tender, most of the fat is rendered out, and the Asian flavors in the braising liquid permeated the meat.
Just before serving to 'his Lordship', I glaze to outsde of the rack with a kitchen blowtorch, this gives the edges a crisp texture and an almost burnt taste.
When cooking Chinese, I buy all my produce from the TaiPan Chinese supermarket, its is simples.
Try it, he loves em !
SB.x
