Pork Ribs (cooking and sauces - merged)

Ladyhawk

I would think that as tey are cured they should be fairly tender as they are, so I'd just follow the packs instructions.

Pink.

hotcookie101 wrote: »

Can I cook them at a low temp for about an hour before adding sauce and cranking the heat up?

Hi hotcookie,

That's exactly what I would do. If you cook them slowly and then turn the heat up for the last ten minutes or so they will be melt in the mouth but crispy on the outside.

These threads have lots of advice that may help:

Ribs (cooking and sauces - merged)

Ribs in slow cooker - please help

Bacon Ribs

Full rack of BBQ ribs, fries/coleslaw TGI Friday Style

bacon spare ribs

Pink

misskool

Yup, cook on a low heat for 1-2 hours. Sometimes I put some foil over and a drop of water/sauce to steam it so it doesn't dry out.

hotcookie101

Thanks, I really didn't want to follow the pack instructions-15minutes to cook them-I imagined they would be very chewy!
Have them in oven at 160, covered in foil, BBQ sauce cooking as we speak (well the onions are softening)
Looking forward to my dinner of ribs, jacket spuds and corn on the cob

uolypool

Hi all we have some pork ribs in the freezer and son has suggested taking them to his friends next weekend as he is staying there for the weekend for friends birthday and all have been asked to bring something.(was so looking forward to making pretty fairy cakes;) He wants to make them into sticky bbq ribs , but i have no idea about the sticky sauce for them.Any ideas please you lovely lifesavers (I can call you this as over last couple of years you have changed my whole outlook on living):)

curlytop12

uolypool wrote: »

Hi all we have some pork ribs in the freezer and son has suggested taking them to his friends next weekend as he is staying there for the weekend for friends birthday and all have been asked to bring something.(was so looking forward to making pretty fairy cakes;) He wants to make them into sticky bbq ribs , but i have no idea about the sticky sauce for them.Any ideas please you lovely lifesavers (I can call you this as over last couple of years you have changed my whole outlook on living):)

my mum does yummy ribs-the sticky sauce is just soy sauce mixed with tomato ketchup!she marinates them for 24 hours,the sauce thickens up more then ,then cooks in oven.
hope that helps.
G

richyg

The trick with these are that the sugar in the glaze can burn easily during the cooking process so I find it better to cook for the first 40 minutes unglazed in a covered pan at about 170C and then uncover and glaze them a couple of timesover the next 30 minutes or so keeping a watch so they dont burn and go bitter.


For a sauce you can do something like the following

1 cup Tomato ketchup.
Some dried mustard
Some Worcester sauce (and/or chilli sauce and/or brown sauce and/ or sweet chilli sauce)
Brown sugar or honey.
Some vinegar


Warm through to melt and sugar crystals and apply to the ribs with a pastry brush

Taste the sauce beforehand and adjust to your personal preference - sweet enough,spicy enough

The vinegar and sugar will give the sweet and sour balance and the sugar or honey the stickiness


For them to fall off the bone they need quite a long time maybe even 1.5 hours (or you can boil in water for 30 minutes first (instead of cooking them covered at the start) and they will really be melt in the mouth tasty a lot quicker.

I never seem to cook enough of these as the kids love them.

uolypool

richyg wrote: »

The trick with these are that the sugar in the glaze can burn easily during the cooking process so I find it better to cook for the first 40 minutes unglazed in a covered pan at about 170C and then uncover and glaze them a couple of timesover the next 30 minutes or so keeping a watch so they dont burn and go bitter.


For a sauce you can do something like the following

1 cup Tomato ketchup.
Some dried mustard
Some Worcester sauce (and/or chilli sauce and/or brown sauce and/ or sweet chilli sauce)
Brown sugar or honey.
Some vinegar


Warm through to melt and sugar crystals and apply to the ribs with a pastry brush

Taste the sauce beforehand and adjust to your personal preference - sweet enough,spicy enough

The vinegar and sugar will give the sweet and sour balance and the sugar or honey the stickiness


For them to fall off the bone they need quite a long time maybe even 1.5 hours (or you can boil in water for 30 minutes first (instead of cooking them covered at the start) and they will really be melt in the mouth tasty a lot quicker.

I never seem to cook enough of these as the kids love them.

This sounds good so will use this one I think.I am going to do a trial run on him and his brothers and sister just to get the thumbs up as they will be cooked out of my sight at his friends house.

Penelope_Penguin

I do my sauce a bit like this A tsp of powder ginger gives a nice kick, too :T

As this has fallen from the front page of OS, I'll add it to the existing thread to keep recipe ideas together.

Sentora

Combining several suggestions and you could boil them in Dr Pepper..... Yum... I will try that tomorrow as I too have ribs in the freezer.
(BTW we are having beef short ribs for tea tonight... yum!!)