All I've ever done with ribs is Last Meal style: ribs, rub, sauce. Love 'em, it's what I think of when I think of BBQ. But since I am linked to Amazing Ribs through Facebook, and Meathead was using VPC as push content, and hey: who doesn't like trying something different?, I decided to get on board the VPC train through the fall foliage!
Looking through the recipe, I see two places for possible problems. The first one is the tight wrap of foil: ribs can poke through the wrap and I could lose the apple/rib juice mix that I will need for the glaze. Easy fix, use heavy duty foil and be careful.... The second is when heating and reducing the glaze, the risk that it could turn into hard candy: I've never worked with sugar syrups. How likely is that to happen?
Anything else? It looks pretty straightforward.
Looking through the recipe, I see two places for possible problems. The first one is the tight wrap of foil: ribs can poke through the wrap and I could lose the apple/rib juice mix that I will need for the glaze. Easy fix, use heavy duty foil and be careful.... The second is when heating and reducing the glaze, the risk that it could turn into hard candy: I've never worked with sugar syrups. How likely is that to happen?
Anything else? It looks pretty straightforward.
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