Cooking For Engineers

south texas · Guest

i made then for my brothers birth day and he loved them thanks

RedHotCard · Guest

If you fear using alcoholic beverages in recipes you don't know much about cookery. The alcohol boils off. What remains is the wonderful flavor added to the dish. Sherry and Marsala wines don't have a shelf life. If they are stored tightly capped they are good for years. They add wonderful flavor.

HOGRYDER · Guest

Haven't tried this yet, but was told for about the 3rd time, to put the Rub on the ribs, wrap in Saran Wrap (or some clingy wrap) then wrap in tin foil, put in fridge for about 8 hours then put in oven and bake (250-300) for about 3 hours. Can't believe the Clear Wrap wouldn't melt all over the ribs. But I keep hearing about how great they are done this way. Any thoughts on this????

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Princess Fictoria · Guest

I am a great cook... but I have little experience cooking ribs. I have pork ribs... don't know if they are baby back or old hog back... I took them, frozen mind you because I forgot to remove from deep freeze last night, and put some sea salt, ground black pepper, paprika, and California pepper powder and placed them in a 300 degree grill on a Pam'd cookie sheet. Then I came here and found this thread... so I grabbed a 3/4 full bottle of Barbecue Sauce and, since I did not have any OJ, some lemonade... hey its still citrus juice! I mixed them together and poured over my ribs. I then took a couple sheets of no stick foil and laid them over the top and did my best to tuck them in. I figured a 4 hour cooking time since I started frozen... and the ribs are about 9.4 pounds. So in 2 hours I will check on the ribs and turn the pan so as to insure even cooking. The last 15 minutes or so, I will remove from pan and foil and turn up the heat so the outside will get nice and brown/crisp... if needed. I hope this works and I will let you know if my stumbling attempt is edible! Thanks for all your wonderful comments! Sincerely, Princess Fictoria

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

quote: Can't believe the Clear Wrap wouldn't melt all over the ribs. But I keep hearing about how great they are done this way. Any thoughts on this????

no, it doesn't melt - wrapped inside the foil, the moisture in the ribs keeps the internal temp below melting.

otoh, you can remove it and just use foil. actually I rub/foil them from the start - skipping the cling wrap altogether.

Guest · Posted: Sun Sep 04, 2011 12:15 pm Post subject:

I had never cooked ribs before but tried this recipe and received may compliments from my guests. The ribs were tender and delicious.

Guest · Posted: Wed Sep 21, 2011 9:39 pm Post subject:

These Ribs came out fantastic,I used the B sauce and orange juice one,I also used baby back pork ribs......Ate a half rack and saved some for later.Cook time I used was 3 hours.

Molock67 · Guest

This one is easy. Massage the ribs in Extra Virgin Olive oil. Put a heavy rub on each side. Take half a stick of butter and cut into thirds and place evenly throughout the ribs on the bone side. One on each end and one in the middle. Wrap in aluminum foil and cook for 3 1/2 hours on 250 in the oven. Make sure you put a cookie sheet underneath just for insurance. Also, make sure you remove the thin skin on the bone side, or else they will be tough. This recipe is about 5 minutes prep.

Enjoy

Guest

I'm cooking the recipe right now, but why oh why do the tiny minority of the world's population, or even much less than half of the world's English-speaking population forget to include metrics ie. also temperatures in Celsius?
In 2012 I don't just call that ignorance, I call it arrogance.
It's even more ironic when this website calls itself Cooking for Engineers.
One would imagine American engineers have met the the metric system.

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

I think all temps should be posted in K.

then we'll find out how many engineers are hanging around here.

did I tell you about the "architectural / engineering" /quote "firm" / unquote in Las Vegas that bragged on and on about their extensive CAD capabilities, yet when given a floor plan in meters.decimals thereof they put up a structure that was several inches short on one side?

the only expertise they demonstrated was how to cut rather large I-beams apart and weld in sections to "make them long enough" . . .

so, have American engineers met the metric system? don't bet your building on it !

Penelope · Guest

Tried the recipe. It is excellent. I went with the four hours and the ribs were perfect.

Sincerely,
Penelope
An engineer who can convert measurements either way Smile

Rib Man · Guest

Fantastic recipe. Made these about two weeks ago, and they were great. Went the four hours, and yes, they were falling off the bone. I am making these again today. This time I think I'll reduce the time to three hours or so, so you can actually pick up a bone with out the meat falling off. For the last half hour or so, I'll crank up the heat (maybe 425-450) to try and get some bark on them this time. My wife and kids absolutely love these ribs. Highly recommend this recipe.

RibFan · Guest

Great tips, too bad the nuts with crappy comments are in here. I wish I didnt have to read around the people who didnt want to learn anything.
Thanks All who posted great tips.