help with spear ribs ?

lou693

well im really a plain jane when it cmes to cooking im more of a baker any who this moth ive brought stuff in the shopping ive never tryed or just smthing different well ive never eatin spear ribs let alone cook them do they cook fast , slow over ? boiled ? pan fryed ? steamed ?
it would help alot bec im having it for tea to nite lol

Pandorian

if it's spare ribs.. which are on my mind because that's dinner that I've got to eat, I love 'em done in the slow cooker... dump your ribs in, pour your marinade over them and let them cook from morning to night.

besides that... I dunno I need to find a few more ways to make em

Icewolf_The

*cracks knuckles* Food... my favorite subject on the planet... My favorite subtopic is pork... Porky pork pork pork.. oh how I love thee.. *gurgles*

So it depends on how you want to finish them off. There are at least half a dozen ways to cook ribs. I'll try and be quick. If you want more info, just ask. I can help all you want when it comes to cooking.

So there's dry rub, then wet marinade. First dry rub is a collection of herbs or seasonings that you rub on the meat usually 24 hours in advance of cooking to allow it to penetrate the meat. Salt, pepper, hot chili seasonings, brown sugar, cumin, paprika, oregano, just about anything you like the flavor of here, can be crushed up (by hand, by mortar and pestle, or by trusty food processor) and then literally _rubbed_ into the meat with your fingers. Wrap it up in saran wrap (cling film) and store air tight in fridge overnight for seasoning.

Conversely, you can do a wet marinade. Which attacks the meat fibers on a different level. It serves to pre-breakdown the proteins and tougher fibers of the meat before you begin cooking. Usually done if you intend to have a quicker cook time such as grilling or broiling, or even baking. These wet marinades also will usually add to the caramelization and flavor of the meat as well as helping to retain moisture. ... Of note, alcohol in marinades can be used but you should always burn off the actual alcohol content as it will 'cook' the outside surface of your meat and prevent the marinade from seeping deeper into flavor the meat. Once you burn off the alcohol, also that means you need to cool the liquid to room temperature before you place your meat in it, or you risk the chance of allowing nasty bacteria to grow, and also the heat will cook the outside of your meat, also preventing the marinade from seeping into the meat.

Phew.

Okay so now you have your meat seasoned. So you can now decide are you going to smoke, or not to smoke. That is the question. Most of the time you smoke with a dry rub. And if you do it right a cold smoke is best because that doesn't cook the meat but imparts the most flavor. Now cold smoking is complex and difficult and frankly a pain in the *kitten* because you have to worry about the meat heating up and getting bacteria and yadda yadda yadda. But look online there are lots of people that will be happy to show you how to do it. Hot smoke is another dragon. It basically smokes and cooks the meat all in the same step. Basically this is used in conjunction with a grill, or with another open pit type of device. I don't recommend trying to smoke your meat inside your oven... Did that once. not pretty. not not not pretty. :)D I don't care how good you think that exhaust is, it isn't.

So rubbed, smoked, and now to cook if you still have that to do. BBQ is low and slow, grillin' is hot and fast, baking is in the middle and dry heat, and of course braising (what your slow cooker does) is slow and wet.

I personally. After years of manipulation. Prefer to dry rub my ribs 24 hours in advance, wet down the mesquite chips, get 'em lit. Smoke 'em inside the grill for about an hour to give 'em a basic smokyness. I then pull the ribs out and bring them into the house. At this point I get out a sheet pan with edges. A big piece of good old aluminum foil. A cup of orange juice (Or pineapple) some spices (juniper, bay leaves, thyme, and usually some rosemary). Lay the foil across the pan, lay the ribs across the foil, place the herbs on top of the ribs if they're dry, and if they're wet (fresh) underneath the ribs. I fold up the 'long sides' of the foil sealing it down to the ribs. I then fold up the left end sealing it tightly. Then I pour the juice into the packet through the open right end, and then roll that end tightly downward. Depending upon the size of the ribs, usually at least 1.5 - 2.5 hours. I have a temperature probe that I'll jam into the ribs at about 1.5 hours to see how done they are. They usually end up braising at least 2 hours.

This usually results in fall off the bone meat.

When you remove the ribs. Drain the liquids into a saute pan and simmer it until reduced by half where it makes a nice glaze you can then coat the ribs with. Eat happy.

No it usually isn't considered low calorie Oh well.