Spare ribs rubber, over or under cooked?

Silver Member Joined: Feb 19 2006 Posts: 728

this came out unbelievable last time... but who can remember how to do stuff?

spare ribs not fully defrost, cooked in water, than coated with sauce and broiled. if its rubbery is it too late to fix, or can I save face for dinner?

btw BEST SPARE RIB SAUCE EVER: if u can get the meat soft....

mix half and half of : (gefen) original recipe chicken sauce (sweet and sour and zesty)
: (mikee) sesame teriyaki sauce

works unbelievable together! but plz help me get the Rubber out!

Posted: Thu, Jan 15 2009, 8:12 pm Post subject:

it has nothing to do with over or under cooked ... but the fact that it was not defrosted ... NEVER cook frozen meat/chicken ...
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don't wonder why people go crazy ... rather wonder why we don't
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NUTso but cute ~ things balance out Nervous

Posted: Thu, Jan 15 2009, 8:35 pm Post subject:

I finally cracked the code. Fill a pan with water to cover the frozen globs. Cover the pan with silver foil. Bake on 500 for 30 minutes. Spill the water. Add your sauce, cover and bake on 350 for like a millennium. Okay, 3-4 hours. YUM EVERY TIME!
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�Floss only the teeth you want to keep.�

Silver Member Joined: Feb 19 2006 Posts: 728

thanks ShakleeMom! Greenfire got me discouraged there...
I actually did bake on high in water covered and spilled the water!
then on broil uncovered. looked ready but was not.
its back in the oven till the year 3000!

Posted: Thu, Jan 15 2009, 8:47 pm Post subject:

You're my kinda gal!

Diamond Member Joined: Nov 11 2007 Posts: 3789

I was told by a caterer that the secret to great fall off the bone ribs is to first boil them, then slow cook them. I stopped doing the boiling part because I found it works just as well to go straight to the oven to braise them a long time at about 300 degrees. I put them on a rack in a roasting pan so a good amount of the fat drips out.

I usually don't boil ribs in water, as the package I get from the butcher already comes smothered with sauce. I found the trick is to broil on high heat (like 375) for 15-20min, then lower heat and cook for a loooong time. 2-hrs or so probably.

WARNING: spare ribs are quite fatty. You'll need to drain fat at least 2 or 3 times in-between. Oh, and don't drain in the sink as it congeal and will block the sink. I usually drain it off in a plastic cup then throw it away once it solidifies. Also BBQ sauce tends to burn so you'll probably have to cook it covered loosely with a piece of foil once you lower the oven temperature.