Family Chef Talk Forum banner
  • Welcome, guest! Are you ready to join the discussion? Click here!
1 - 20 of 28 Posts

Founding Member
Joined
257 Posts
Discussion Starter · #1 · (Edited)
I have to admit, my much preferred ribs are backs done in my smoker.

I hate winter so rarely if ever smoke outdoors between November and April. Having said that, I do get rib urges during these "off months". I usually use my Instant Pot as I can do a 3-4 lb rack in about an hour--15 min to come to pressure, cook for 14 minutes and natural release for about 30 minutes.

Under the broiler to get some colour, some sauce applied and 5 min later, chow.

I found this recipe the other day and as it had a lot of spices I like, well it was time to try it.

The only alterations made were:
1)used honey instead of apple jelly and
2)added 3/4t sambal oelek instead of tabasco

Got 2 2.5lb fresh backs (one pkg), prepared and applied the rub and let it sit for about 4 hr.

Well, they turned out so good: if my smoked ribs are a 10, these were 9.5 (only missing the smoke). I try not to use liquid smoke but will on occasion. Not today though.

So without further ado, here they are after some caramelizing of the sauce under the broiler
Food Ingredient Unagi Cuisine Dish


and then plated with some slaw and additional dipping sauce. Cold 馃嵑 was used to wash this mess down 馃槈

Food Tableware Ingredient Recipe Staple food



 

Founding Member
Joined
185 Posts
I like ribs and like you I don't use my grill during cold months. So its it the oven for us during winter. They come out pretty good.
I bake them in foil at 250掳f for 2 hours. I then pour the drippings (there could be as much as a cup) into a sauce pan and make my BBQ sauce with it. I have liquid smoke but I'm always afraid to use it for some reason. I do reduce the drippings before I make the sauce.
I then broil and baste with sauce until nicely browned.
I like to make potato salad and baked beans to go with them. And soft warm rolls.
Good job on your ribs. They look great.
 

Founding Member
Joined
904 Posts
Yes on the good looking ribs. They appear to be very meaty. Are that Baby Back Ribs or just Back Ribs and is there a difference?
@Roll_Bones that is what I like to have with all BBQ, potato salad and baked beans/coleslaw or both.
 
  • Like
Reactions: Roll_Bones

Founding Member
Joined
257 Posts
Discussion Starter · #5 ·
Yes on the good looking ribs. They appear to be very meaty. Are that Baby Back Ribs or just Back Ribs and is there a difference?
@Roll_Bones that is what I like to have with all BBQ, potato salad and baked beans/coleslaw or both.
Did that here 馃榿
 

Founding Member
Joined
185 Posts
Yes on the good looking ribs. They appear to be very meaty. Are that Baby Back Ribs or just Back Ribs and is there a difference?
@Roll_Bones that is what I like to have with all BBQ, potato salad and baked beans/coleslaw or both.
I use Bush's Original baked beans.
I chop some bacon and fry it in a sauce pan. When almost crisp I add onion and a little chopped red bell. Saute until soft. Do not add any salt!
Add canned beans and bring to a simmer. Turn off burner and allow to sit covered until you are ready to serve them. It may need to be reheated. These beans are fully cooked and the reason I turn off the burner as soon as they are simmering. If you don't the beans can fall apart. The residual heat finishes it off.
 

Founding Member
Joined
257 Posts
Discussion Starter · #11 ·
Haven't found a canned bean I haven't liked--probably because I add this n that and something else to them. I've tried Bush--ok but nothing special.

BUT yes, I do prefer home-cooked vs canned when I have the time.

Instant Pot eliminates the overnight soak as well.

AND you have to have slaw with these.
 

Founding Member
Joined
185 Posts
Bush's Baked Beans are first choice if I don't have homemade baked beans.
I have made homemade maybe a couple times in my life. Canned beans are high quality and as we both know they can be dressed up anyway you like.
My father swore that Cuban style black beans must be cooked from dry. So when I made some with canned beans he remarked at how good they were. I didn't say a word. But later he saw one of the empty cans in the trash can.
Off topic but I am having trouble finding cannalinni beans around here. Dry or canned. Are they easy to source for you?
I want to start using them in place for great northern.

Instant Pot eliminates the overnight soak as well.
How so?
 

Founding Member
Joined
904 Posts
Local Walmart has Great Value and Bush's in store and can ship Goya and Cento brands also dry cannellins. Cannellini beans are known as white kidney beans.
 

Founding Member
Joined
257 Posts
Discussion Starter · #14 ·
Off topic but I am having trouble finding cannalinni beans around here. Dry or canned. Are they easy to source for you?
I want to start using them in place for great northern.


How so?
Just doesn't need it (soaking that is). Here's one example for N White's.

Note: no salt as it toughens them.
 

Founding Member
Joined
185 Posts
Just doesn't need it (soaking that is). Here's one example for N White's.

Note: no salt as it toughens them.
I don't have a pot like that. For me there are two ways to prepare dried beans. Soak overnight or bring beans to a boil covered then allow to sit covered for one hour before proceeding. Then drain and add new water or stock.
My wife never soaks at all. She just proceeds with the dry beans. They come out just fine.
I guess soaking is how I have always done it.
 

Founding Member
Joined
904 Posts
I don't have a pot like that. For me there are two ways to prepare dried beans. Soak overnight or bring beans to a boil covered then allow to sit covered for one hour before proceeding. Then drain and add new water or stock.
My wife never soaks at all. She just proceeds with the dry beans. They come out just fine.
I guess soaking is how I have always done it.
I used to soak beans then cook, still do if I'm going to can them. Otherwise I just put them in a pot with liquid and start cooking adding seasonings after they are almost cooked.
 
  • Like
Reactions: Roll_Bones

Founding Member
Joined
257 Posts
Discussion Starter · #17 ·
Doing it all over again today as ribs still at pre-covid prices.

5 pounds trimmed/membrane removed/rub on. Only thing that will be missing is the smoke ring :cry:
Food Ingredient Cuisine Dish Fast food


Wrapped up nice and cozy (and then in for a 2 hr @ 325o roast)

Foil Aluminium foil Automotive lighting Automotive exterior Bumper
 

Founding Member
Joined
904 Posts
Doing it all over again today as ribs still at pre-covid prices.

5 pounds trimmed/membrane removed/rub on. Only thing that will be missing is the smoke ring :cry:
View attachment 1073

Wrapped up nice and cozy (and then in for a 2 hr @ 325o roast)

View attachment 1074
How do you remove the membrane? I've never been able to. I just score between the ribs on both sides before cooking.
 
1 - 20 of 28 Posts
Top