Smoked Spare Ribs

On Sun 03 Apr 2005 08:19:06p, Damsel in dis Dress wrote in
rec.food.cooking:

Quoted message said:

I remember my mom's spare ribs (probably pressure cooked) as being fatty
and disgusting. I've hated ribs my whole life because of the fat.
Recently Crash took me out to Applebee's for dinner, and I tried his
ribs. No fat! I could eat them blindfolded and have no concerns about
getting a mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally lose
their fat during the course of smoking? I'd prefer to have home smoked,
because Applebee's uses way too much black pepper in their rub.

Crash is getting the smoking/grilling itch, and I want to take advantage
of it! <G>

Thanks for any insight. We do have a Raichlen book with lots of good
recipes for rubs, etc.

Carol

Most of the fat is lost during slow grilling or smoking. That which isn't
is easily identifiable and removable. Some, of course, is absorbed into
the meat itself but would not constitute a fatty texture.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I remember my mom's spare ribs (probably pressure cooked) as being
fatty and disgusting. I've hated ribs my whole life because of the
fat. Recently Crash took me out to Applebee's for dinner, and I
tried his ribs. No fat! I could eat them blindfolded and have no
concerns about getting a mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally
lose their fat during the course of smoking? I'd prefer to have
home smoked, because Applebee's uses way too much black pepper in
their rub.

Crash is getting the smoking/grilling itch, and I want to take
advantage of it! <G>

Thanks for any insight. We do have a Raichlen book with lots of
good recipes for rubs, etc.

Carol

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
(from her tribune). But it can be turned to other sauces in a thrice, and
is very tasty...I'll look for it. But it's redeeming features is cooking
the ribs in 2 stages. First stage the ribs are cooked sealed up well with
minimum seasoning (that doesn't need to happen ...use a dry rub). for I
think 1 hour at 300F. Sealing them well causes the meat to steam in it's
own juices. Second stage the ribs are burried in onions and a sauce and
cooked an additional hour uncovered. Turn out well, very well extremely
tender and succulent.
The above was strictly from memory and my memory sucks.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I remember my mom's spare ribs (probably pressure cooked) as being
fatty and disgusting. I've hated ribs my whole life because of
the fat. Recently Crash took me out to Applebee's for dinner, and
I tried his ribs. No fat! I could eat them blindfolded and have
no concerns about getting a mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally
lose their fat during the course of smoking? I'd prefer to have
home smoked, because Applebee's uses way too much black pepper in
their rub.

Crash is getting the smoking/grilling itch, and I want to take
advantage of it! <G>

Thanks for any insight. We do have a Raichlen book with lots of
good recipes for rubs, etc.

Carol

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib
recipe (from her tribune). But it can be turned to other sauces in a
thrice, and is very tasty...I'll look for it.

{ Exported from MasterCook Mac }

Sweet and Sour Ribs

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
4 # country style ribs or spareribs (4 to 6)
Salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate thawed
1/2 cup cider vinegar
2 Tbsp. soy sauce
1 can crushed pineapple (15 1/4 oz.)
undrained
1 small onion sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.

‹‹‹‹‹
Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

Per serving (excluding unknown items): 1007 Calories; 1g Fat (1%
calories from fat); 8g Protein; 253g Carbohydrate; 0mg Cholesterol;
2123mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 3 Vegetable; 6 Fruit; 7 Other
Carbohydrates
_____
--

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Mister Chicken-Cheese said:

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
(from her tribune). But it can be turned to other sauces in a thrice, and
is very tasty...I'll look for it. But it's redeeming features is cooking
the ribs in 2 stages. First stage the ribs are cooked sealed up well with
minimum seasoning (that doesn't need to happen ...use a dry rub). for I
think 1 hour at 300F. Sealing them well causes the meat to steam in it's
own juices. Second stage the ribs are burried in onions and a sauce and
cooked an additional hour uncovered. Turn out well, very well extremely
tender and succulent.
The above was strictly from memory and my memory sucks.

Alton Brown's recipe uses a dry rub, following which the ribs are tightly
sealed in foil, a braising liquid is added, and the ribs are braised. Then
the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
which are then broiled to get those crispy edges we all love. This is a
*very* good recipe.

Alton Brown's Pork Ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder

{Using the 8 - 3 - 1 ... + 1 ratio. The following may be altered
significantly, as long as it adds up to 1 tablespoon (3 teaspoons) }

1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby
back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle
each side generously with the dry rub. Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour.

Preheat oven to 250 degrees.

In a microwavable container, combine all ingredients for the braising
liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and
pour half of the braising liquid into each foil packet. Tilt the baking
sheet in order to equally distribute the braising liquid. Braise the ribs in
the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. [He simply slits the
foil and drains the liquid into a pot.] Bring the liquid to a simmer and
reduce by half or until of a thick syrup consistency. Brush the glaze onto
the ribs. Place under the broiler just until the glaze caramelizes lightly.
Slice each slab into 2 rib bone portions. Place the remaining hot glaze into
a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can
be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Bob

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

Most of the fat is lost during slow grilling or smoking. That which isn't
is easily identifiable and removable. Some, of course, is absorbed into
the meat itself but would not constitute a fatty texture.

Sounds like a plan! Thanks, Wayne. 🙂

Carol
--
Coming at you live, from beautiful Lake Woebegon

Monsur Fromage du Pollet <[email hidden]>, if that's their real name,

Quoted message said:

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.

This sounds like a good alternative to smoking during the winter months.
Thanks for originally posting it, Barb, and for re-posting it, Chicken Man.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Bob' virtualgoth@die_spammer.biz said:

Alton Brown's recipe uses a dry rub, following which the ribs are tightly
sealed in foil, a braising liquid is added, and the ribs are braised. Then
the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
which are then broiled to get those crispy edges we all love. This is a
*very* good recipe.

Another good indoor recipe! Since I discovered ribs I actually like, I
know we'll be making them fairly often. 🙂

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress said:

I remember my mom's spare ribs (probably pressure cooked) as being
fatty and disgusting. I've hated ribs my whole life because of the
fat. Recently Crash took me out to Applebee's for dinner, and I tried
his ribs. No fat! I could eat them blindfolded and have no concerns
about getting a mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally
lose their fat during the course of smoking? I'd prefer to have home
smoked, because Applebee's uses way too much black pepper in their
rub.

Crash is getting the smoking/grilling itch, and I want to take
advantage of it! <G>

Thanks for any insight. We do have a Raichlen book with lots of good
recipes for rubs, etc.

Carol

Carol, when you guys decide to do ribs, call us! We'll talk you through it!
Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
much of the fat is lost during the smoking process. If you do beef, it's
pretty much all meat.

kili

Damsel in dis Dress said:

Is this a matter of finely trimming the ribs, or do they naturally
lose their fat during the course of smoking? I'd prefer to have home
smoked, because Applebee's uses way too much black pepper in their
rub.

Crash is getting the smoking/grilling itch, and I want to take
advantage of it! <G>

Carol

Were they regular ribs or baby-back? They do lose the fat during smoking
but I'm not sure Applebee's actually smokes their ribs (?)

Jill

In article <[email hidden]>, Monsur Fromage du
Pollet <[email hidden]> wrote:
(snippage)

Quoted message said:

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
(from her tribune). But it can be turned to other sauces in a thrice, and
is very tasty...I'll look for it. But it's redeeming features is cooking
the ribs in 2 stages. First stage the ribs are cooked sealed up well with
minimum seasoning (that doesn't need to happen ...use a dry rub). for I
think 1 hour at 300F. Sealing them well causes the meat to steam in it's
own juices. Second stage the ribs are burried in onions and a sauce and
cooked an additional hour uncovered. Turn out well, very well extremely
tender and succulent.
The above was strictly from memory and my memory sucks.

You rang, Sir?

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Recipe By : posted yet again by Barb Schaller to r.f.cooking 4-4-05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 # country style ribs or spareribs -- (4 to 6)
Salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate -- thawed
1/2 cup cider vinegar
2 Tbsp. soy sauce
1 can crushed pineapple -- (15 1/4 oz.)
undrained
1 small onion -- sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

_____
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"kilikini" <[email hidden]>, if that's their real name,

Quoted message said:

Carol, when you guys decide to do ribs, call us! We'll talk you through it!

Will do!

Quoted message said:

Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
much of the fat is lost during the smoking process. If you do beef, it's
pretty much all meat.

I like both, so we'll just see what the best deal is when we go shopping
(I'll take the larger size of the beef bones into consideration).

Carol
--
Coming at you live, from beautiful Lake Woebegon

jmcquown' said:

Damsel in dis Dress said:

Is this a matter of finely trimming the ribs, or do they naturally
lose their fat during the course of smoking? I'd prefer to have home
smoked, because Applebee's uses way too much black pepper in their
rub.

Crash is getting the smoking/grilling itch, and I want to take
advantage of it! <G>

Carol

Were they regular ribs or baby-back? They do lose the fat during smoking
but I'm not sure Applebee's actually smokes their ribs (?)

Oh, duh! Babybacks!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Got it! As Alan mentioned, I may want to use a different sauce, and he had
that right (I'm not a sweet and sour type). But I'd like to try the
technique sometime when it's cold or rainy/windy. Thanks. 🙂

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article <[email hidden]>,

Quoted message said:

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Got it! As Alan mentioned, I may want to use a different sauce, and he
had
that right (I'm not a sweet and sour type). But I'd like to try the
technique sometime when it's cold or rainy/windy. Thanks. 🙂

Carol

Note that the recipe is for country ribs, not spare ribs. And in the
last couple years, I've been woefully disappointed when making this with
boneless country ribs. The meat has been dry and stringy, not what I
remember.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Mon 04 Apr 2005 11:38:40a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Quoted message said:

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Got it! As Alan mentioned, I may want to use a different sauce, and he
had that right (I'm not a sweet and sour type). But I'd like to try the
technique sometime when it's cold or rainy/windy. Thanks. 🙂

Carol

Note that the recipe is for country ribs, not spare ribs. And in the
last couple years, I've been woefully disappointed when making this with
boneless country ribs. The meat has been dry and stringy, not what I
remember.

Perhaps you should go back to the country ribs with the bone. I've not had
that problem with them.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

Note that the recipe is for country ribs, not spare ribs. And in the
last couple years, I've been woefully disappointed when making this with
boneless country ribs. The meat has been dry and stringy, not what I
remember.

I used to grill country style ribs regularly. Not anymore. I wonder what
happened?

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Mon 04 Apr 2005 12:03:16p, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

Melba's Jammin' <[email hidden]>, if that's their real name,

Quoted message said:

Note that the recipe is for country ribs, not spare ribs. And in the
last couple years, I've been woefully disappointed when making this with
boneless country ribs. The meat has been dry and stringy, not what I
remember.

I used to grill country style ribs regularly. Not anymore. I wonder what
happened?

Carol

Pigs got leaner. Try the ones with the bones. They're better.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright <[email hidden]>, if that's their real name,

Quoted message said:

On Mon 04 Apr 2005 12:03:16p, Damsel in dis Dress wrote in rec.food.cooking:

Quoted message said:

I used to grill country style ribs regularly. Not anymore. I wonder what
happened?

Pigs got leaner. Try the ones with the bones. They're better.

They were beef. For now, I'm going to experiment with the babybacks. The
ones I've had have been very good (except too much pepper - I like my food
fairly bland).

Carol
--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Note that the recipe is for country ribs, not spare ribs. And in
the last couple years, I've been woefully disappointed when making
this with boneless country ribs. The meat has been dry and stringy,
not what I remember.

Worked well with the spare ribs all 4 times I tried it. Perhaps your
sealing was poor?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban