I used the Kitchn's recipe and method, recommended by Rebecca.
The flavor was fantastic, but (there are so many buts) the ribs were really tough even after 3 hours in the oven. Furthermore, so much fat and bone went into the trash; I didn't think even my cleaning method could get that fat clean enough for soap and even though my family thought barbecued stock from the bones was funny-cool, I didn't save the bones for stock. Plus, I used a lot of ingredients to get that fantastic flavor and because of all the stuff in the trash and the toughness of the end product, I'm unwilling to try that again.
I did not order ribs again from the butcher, and maybe I'll become one of those people who actively seeks out professional rib joints because it's such a rigamarole at home.
Hmm, the recipe you posted was for pork ribs; I usually think of beef ribs as a completely different animal (pun intended!) At least in the midwest, when people say 'ribs' they usually mean pork. I think beef ribs really benefit from a long moist cooking like a braise, possibly finished by a quick broil to caramelize. That would automatically give you a nice stock too! That said it's not my favorite cut of beef either.
ReplyDeletehttp://amazingribs.com/recipes/beef/BBQ_beef_ribs.html - If it's helpful
ReplyDeletewell, darn. My research did not reveal a difference between pork and beef ribs, and when I discussed it with Rebecca, I thought it was fine to go ahead with the Kitchn's version. Thanks for the extra information, AP and Foo Bar. Maybe I should try again!
ReplyDeleteWe love ribs, but I rarely attempt them at home. I do know they need to cook all day - I used to live across the street from one of the best rib joints in the entire state of Alabama. Slow and low is the way to go.
ReplyDeleteI never cook ribs or order them while out, because, as you found out, they ARE mostly bone and fat! Much like bacon, I categorize them as fat, not meat. This is a useful distinction that I learned when I was pregnant with #1 and had gestational diabetes.
ReplyDeleteI always boil beef ribs for 2 hours of so. Then I bake them in a moderately hot oven 325 of so for a couple of hours with foil covering them. Then I baste them with bbq sauce and continue to bake them, uncovered for 20 mins or so. Usually this results in tender beef ribs. Good luck Penny S.
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