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Posted: Thu Apr 06, 2006 7:19 am Post subject: |
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we parboil the ribs for a couple of minutes, before you bake low and slow with barbeque sauce of your choice, always comes out mighty fine...... |
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Guest
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Posted: Thu Apr 06, 2006 7:19 am Post subject: |
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I cook them for two hours in the oven with Emeril's Essence as a dry rub. Then slather on Tony Roma's barbeque sauce and throw them on the grill fro 10 minutes. Baking them with the dry rub really flavors them nicely! |
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Guest
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Posted: Thu Apr 06, 2006 7:19 am Post subject: |
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Even better cook the ribs 2 hours at about 250 using youre favorite sauce. Then take them out to the barbeque and finish cooking them using the same sauce for basting. |
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Guest
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Posted: Thu Apr 06, 2006 7:20 am Post subject: |
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I actually picked up the basics of that recipe from a newspaper article about 6 years ago. Instead of BBQ sauce, there was an apricot glaze using apricot preserves and the reduction of the braising liquid(white wine and the gelatin from the bone marrow as a thickener). I tried it the first time I made the oven ribs and failed miserably due to the constant stirring required. I am not a patient man and had globs of marrow gelatin in the pan.
It did sound good at the time though.
-Dan |
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Guest
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Posted: Thu Apr 06, 2006 7:20 am Post subject: |
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I think the pig wanted to be yummie! |
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Guest
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Posted: Thu Apr 06, 2006 7:20 am Post subject: |
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so i think that the rub is a great way to go if you like to fondle your meat before cooking it but as for us ladies that love the way the meat is try to not rub the meat first please ...............................
soak ( literally) in some great sauce and leave the meat in the oven but dont rub it and fondle it that is pure insanity... ty |
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Bindlestiff
Joined: 14 Oct 2005 Posts: 2 Location: Broodfield, WI
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Posted: Sun Jun 11, 2006 3:21 am Post subject: Slightly different approach to ribs |
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I brown the ribs under the broiler first, then into a slow cooker on low for 8 - 10 hours. About half an hour from the end I brush on the sauce. |
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Fretless Guest
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Posted: Mon Jun 26, 2006 12:13 pm Post subject: |
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Tried a variation on this recipe tonight. I used a rack of baby back ribs, a bottle of Sweet Baby Ray's original barbeque sauce, and the shredded pulp and juice of a whole fresh mango. Baked in a pan at 300 for 3 hours, flipping after 1 1/2. They came out the sweetest, most tender ribs I've eaten. No knife was required, I ate them with a fork, and they left no mess. I look forward to trying this again with some other variations on fruit. Next, I'm considering pineapple ribs... |
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checkpoint charlie Guest
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Posted: Mon Oct 09, 2006 2:13 am Post subject: ribs - two ways |
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don't bother listenin to them other comments. i tried your recipe and it is so-o-o good! two hours, o.j. and b.b.q. sauce - perfekt!
gross gut,
CCdesStasi-Allee |
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Guest
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Posted: Wed Nov 01, 2006 8:08 am Post subject: |
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I just tried your recipe tonight... i accidentally sauced it the night before (i'd been looking at too many recipes), so it sat overnight and marinated. I don't know if it made any difference, but they were *perfect*. I got all kinds of compliments on them, and will be making them again before the week is out. |
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Guest
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Posted: Wed Nov 08, 2006 11:55 pm Post subject: |
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What can be used as a non-alcoholic substitute for Sherry in the chinese ribs? |
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Guest
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Posted: Thu Nov 09, 2006 12:22 am Post subject: |
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How much meat should I buy for this recipe? |
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Guest
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Posted: Fri Dec 08, 2006 12:21 am Post subject: Best Ribs Ever! |
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Boil 2 cans beer, 2 cans water, and a teaspoon of smoke. Add salt pepper, 4 or 5 cloves of garlic, and one chopped onion. Boil ribs in pot till meat shrinks off the bone 3/4 inches to an inch.
Place ribs in broiler (they are totally cooked at this point from boiling so you just need to brown them)
Brown them till red brown. Cover in bbq sauce and carmalize.
Served best w/ a cold beer. |
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Guest
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Posted: Sun Dec 17, 2006 12:38 am Post subject: |
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Just tried these today. I put them in at 1:00, went to the kids basketball games and then ate at 5:00. The meat truely did fall off the bones. They were the best "home" ribs I've ever made. They are much juicier than my grilled ribs. I missed the crunchy bits from the grill. Next time I'll reserve some plain BBQ sauce for the end and broil em to perfection! |
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Lintballoon
Joined: 08 Oct 2006 Posts: 42 Location: Massachusetts
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Posted: Sun Jan 07, 2007 12:33 pm Post subject: Sherry Substitute |
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I have used wine vineger mixed with sugar as a substitute for sherry with some sucess. Of course it's not exactly the same flavor but it seems to work. |
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