From the current "Grilling Issue" that arrived in the mailbox this morning:
If you don't want to bake [the ribs] for two hours, take a shortcut by popping your dry-rubbed ribs in an Instant Pot with 1/2 cup water. Cook them on high pressure for 10 minutes until just tender (not falling off the bone). Then firm them up in the fridge for an hour or so before glazing and grilling
This is an alternative cooking method to the primary recipe's description of oven-baked at 300 for 2 to 2.5 hours.
Liquid smoke in the BBQ sauce and in the glaze.
Put red food coloring in the braising liquid for a smoke ring.
I call this my mother-in-law ribs.
She asked, "Why does your dog keep staring at me?"
I replied, "Because you're eating out of her bowl."
Basically a home version of the same way many of the high volume "ribs" restaurants do them. Pre-cooked in large steam vessels and then sauced and finished in large salamanders. You know, the kind of places lots of tourists flock to when on vacation but most of the members here would avoid like the plague.
We think one aspect of the recipes in Bon App are that they try to provide guidance to reach the largest number of potential cooks possible. Not everyone who reads Bon App has a smoker or even a grill.... but practically everyone has an oven.
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