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    You are in: Home / Community Forums / Cooking Q & A / Question: Need Recipe for boiling and baking- pork Ribs
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    Question: Need Recipe for boiling and baking- pork Ribs

    Fuzzyoldguy
    Sun Feb 17, 2013 9:07 pm
    Newbie "Fry Cook" Poster
    I have heard that boiling pork spare ribs helps tenderize them. How long do you boil ribs before oven baking them, and how long do you bake them?
    Chicagoland Chef du Jour
    Sun Feb 17, 2013 9:19 pm
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    double post icon_rolleyes.gif


    Last edited by Chicagoland Chef du Jour on Sun Feb 17, 2013 9:21 pm, edited 1 time in total
    Chicagoland Chef du Jour
    Sun Feb 17, 2013 9:19 pm
    Food.com Groupie
    Fuzzyoldguy wrote:
    I have heard that boiling pork spare ribs helps tenderize them. How long do you boil ribs before oven baking them, and how long do you bake them?


    icon_eek.gif Never boil them, you will drain them of all their flavor.

    Use this recipe. I swear buy it. icon_arrow.gif Sarasota's Pork Baby Back Ribs
    DrGaellon
    Sun Feb 17, 2013 10:08 pm
    Food.com Groupie
    I vaguely recall a Cook's Country episode where they par-cooked the ribs by steaming them... but I can't locate the recipe.
    duonyte
    Sun Feb 17, 2013 10:37 pm
    Forum Host
    I vaguely remember a recipe in Joy of Cooking that called for a brief boiling - to get rid of some excess fat, I think - before baking. I will see if I can find my cookbook.
    Chicagoland Chef du Jour
    Sun Feb 17, 2013 10:44 pm
    Food.com Groupie
    Here is a link that suggests boiling:

    http://www.livestrong.com/article/444954-how-to-boil-pork-spare-ribs-to-make-them-tender/


    Personally, using the correct seasonings and cooking on low for along period of time, then finishing off on the grill cannot be beat.
    Rit
    Mon Feb 18, 2013 1:22 am
    Food.com Groupie
    I like to put on the desired seasoning rub, put them in a baking dish that has sides and adding a small amount of liquid. My preference is beer but you can add water, stock etc. Cover with foil and bake about 325 till about fork tender. You don't want them falling apart.
    At this point you can remove and put in oven or better yet throw on the grill and baste with your favorite BBQ sauce. I have also done them ahead of time, refrigerated for later or next day, and then baked or grilled them.
    This method is more steaming them and I think that it keeps more of the flavor unlike boiling them which I think takes some of the flavor away.
    I'm ready for grilling season! icon_smile.gif
    Zeldaz
    Mon Feb 18, 2013 10:18 am
    Food.com Groupie
    Boiling seizes up the protein strands in meat, toughening it. A gentle poaching (or steaming, as mentioned) would work much better.
    Chicagoland Chef du Jour
    Mon Feb 18, 2013 10:27 am
    Food.com Groupie
    Zeldaz wrote:
    Boiling seizes up the protein strands in meat, toughening it. A gentle poaching (or steaming, as mentioned) would work much better.


    Many years ago I did tis, not knowing any better. In fact, I think the butcher may have mentioned boiling.

    Anywho, glad to know I am on track here.

    Steaming in beer (recipe above) is amazing. You just cannot speed up the process of they will not be tender.
    Rit
    Mon Feb 18, 2013 10:59 am
    Food.com Groupie
    Chicagoland Chef du Jour wrote:
    Zeldaz wrote:
    Boiling seizes up the protein strands in meat, toughening it. A gentle poaching (or steaming, as mentioned) would work much better.


    Many years ago I did tis, not knowing any better. In fact, I think the butcher may have mentioned boiling.

    Anywho, glad to know I am on track here.

    Steaming in beer (recipe above) is amazing. You just cannot speed up the process of they will not be tender.


    Your right when you said, you just can not speed up the process, that is a definite fact.
    I too used to boil them till I found out the other method and what a difference it made in flavor and texture. Do need to watch so they don't get too done that they are falling apart before you grill or bake them. Had that happen once and that wasn't so good...
    551944
    Mon Feb 18, 2013 11:10 am
    Newbie "Fry Cook" Poster
    Here's a recipe I have used for over 20 years and have never had a complaint!

    6 pounds pork spareribs or country style pork rib cutlets (I like the country style because there is more meat)

    1 1/2 cups ketchup
    3/4 cup packed brown sugar
    1/2 cup vinegar
    1/2 cup honey
    1/3 cup soy sauce
    1 1/2 tsp ground ginger
    1 tsp salt
    3/4 tsp ground mustard
    1/2 tsp garlic powder
    1/4 tsp pepper

    Cut ribs into serving size pieces; place with the meaty side up in two greased 9x13 pans. Cover tightly with foil. Bake at 350 deg for 1 1/4 hours or until meat is tender. Drain, and return ribs to pan.

    Combine remaining ingredients; pour over ribs. Return to the oven, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium heat for the last 35 minutes instead of baking.

    Hope you like this, I always do in the oven all the way through. icon_biggrin.gif
    Chef Shadows
    Tue Feb 19, 2013 3:37 pm
    Food.com Groupie
    Try Jim's Country Ribs it is the best rib recipe I have ever used!
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