short ribs

NewShadow

Evenin' Folks.

Anyone know how to make really nice short ribs/pig ribs?

They're cheap, but it seems really tough to get the flavour to actually penetrate the meat - I sendup with a slow cooker full of pork juice and bbq sauce, and ribs that just taste like pork.

Happy to be told I'm buying the wrong kinda rib, but really can't afford to keep up my Chinese takeout addiction (£6 a pop!)

ATM I'm soaking the ribs all day and overnight (32 hrs ish) in bbq sauce (ketchup, honey, Worcestershire sauce, vinegar, chilli, garlic, paprika and mustard powder).

Then I'm cooking everything in the slow cooker (ribs and sauce) for about another 12 hours.

Then I'm fishing out the ribs and drying/crisping then in the oven with more sauce.

asparagus1968

my mum does fab ribs- marinade over night over night in a mix of ketchup mixed with soy sauce , cook in oven for about an hour

asparagus1968

sorry, only one night!!

happy35

I have roasted them rather than slow cooker, I think you always end up with a lot of liquid when you use a slowcooker

krlyr

Are you peeling the membrane off before adding your marinade? There's a thin skin on one side, if you remove then it's meant to absorb the flavour better.

You might find a dry rub works better too - adding a BBQ sauce later in the cooking stage or when serving.

Also, while a slow cooker is great for making them tender, I do always find slow cooker food a bit lacking in flavour - as the moisture just kind of recirculates rather than cooks off, I find sauces etc. don't reduce and the flavour just seemed a bit watery. I tend to finish off on the hob or in the oven just to reduce the sauce down and intensify that flavour. So you could try cooking the ribs in the slow cooker for a while and then finishing them in the oven for a little longer than just 'drying' time.

NewShadow

I was told to slow cook them...

Do you keep the oven low? I assume it's hot if it only takes an hour.

Do you foil them, or just roast in a pan?

NewShadow

krlyr wrote: »

You might find a dry rub works better too

Any idea of ingredients, or do you buy off the shelf?

krlyr

My recipes tend to be a mix of different websites I find online and I can never replicate them again..really need to start writing them down!

I think last time I mostly did the rub from here
http://www.plainchicken.com/2011/06/fall-off-bone-ribs.html

With the cooking method from here
http://www.thekitchn.com/how-to-make-great-ribs-in-the-oven-cooking-lessons-from-the-kitchn-96973

melanzana

I personally think ribs need the heat of the oven and the dryness of it to make the ribs melty and gorgeous and sticky with the sauce/marinade.

The slow cooker is probably not the best for them in my experience anyway.

I'd use the conventional oven for ribs any day over the sc.

AnnieO1234

Put a teatowel under slow cooker lid to reduce moisture xxx

NewShadow

It's very pleasing to know I'm not the only one that thinks ribs are finger lickin' good :cool:

Thank you kindly for the help and advice so far - Payday on thursday, at which point a trip to the butchers will be on the cards.