Culinary, Arts, Thread.

#3,480
#3,480
I was busy, bish. Haha. I've been cooking ribs in the oven for 30 years in restaurants, I approve of your method. I season them with granulated garlic, salt and pepper, score the backs and sear them really good on the grill. Put them on a pan, wrap the whole thing in plastic wrap then aluminium foil and put them in the oven at 225 for 4 hours.

I don't like that BBQ sauce, but that's just personal taste.

I like confectioners sugar on corn fritters too. I'd rather tarter or ketchup for hush puppies, but the sugar is a nice change for them too.
 
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#3,481
#3,481
Behr said:
I was busy, bish. Haha. I've been cooking ribs in the oven for 30 years in restaurants, I approve of your method. I season them with granulated garlic, salt and pepper, score the backs and sear them really good on the grill. Put them on a pan, wrap the whole thing in plastic wrap then aluminium foil and put them in the oven at 225 for 4 hours.

I don't like that BBQ sauce, but that's just personal taste.

I like confectioners sugar on corn fritters too. I'd rather tarter or ketchup for hush puppies, but the sugar is a nice change for them too.
Click to expand...
No sauce is best!
 
#3,482
#3,482
Behr said:
I was busy, bish. Haha. I've been cooking ribs in the oven for 30 years in restaurants, I approve of your method. I season them with granulated garlic, salt and pepper, score the backs and sear them really good on the grill. Put them on a pan, wrap the whole thing in plastic wrap then aluminium foil and put them in the oven at 225 for 4 hours.

I don't like that BBQ sauce, but that's just personal taste.

I like confectioners sugar on corn fritters too. I'd rather tarter or ketchup for hush puppies, but the sugar is a nice change for them too.
Click to expand...
Nasty ketchup. Yuck.
 
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#3,490
#3,490
Behr said:
I was busy, bish. Haha. I've been cooking ribs in the oven for 30 years in restaurants, I approve of your method. I season them with granulated garlic, salt and pepper, score the backs and sear them really good on the grill. Put them on a pan, wrap the whole thing in plastic wrap then aluminium foil and put them in the oven at 225 for 4 hours.

I don't like that BBQ sauce, but that's just personal taste.

I like confectioners sugar on corn fritters too. I'd rather tarter or ketchup for hush puppies, but the sugar is a nice change for them too.
Click to expand...
How do you feel about removing the membrane on the underside? Everything I've read says it makes the ribs more tender, but I honestly can't tell a difference either way.
 
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#3,493
#3,493
Souce said:
How do you feel about removing the membrane on the underside? Everything I've read says it makes the ribs more tender, but I honestly can't tell a difference either way.
Click to expand...

No, I leave it on and I score the backs with a knife 3-4 times. It keeps them from falling apart.
 
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#3,500
#3,500
HBPW seent a commercial for Dickey's BBQ today. They claim to have "real" Texas BBQ. Umkay.
The pictures on their website look good. Guess we'll be trying this soon.
 
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