These sound good.
Becky From: Lora Leggett Sent: Monday, May 30, 2011 5:35 PM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] George And Lora's Oven Barbecued Ribs Detailed George And Lora's Oven Barbecued Ribs Detailed (George and Lora Leggett 2011.05.30) 1 or 2 strips spareribs or 1 pound country ribs or short ribs 2 cups water or enough to cover ribs 1 cup Open Pit or your favorite barbecue sauce salt and pepper to taste Open ribs and rinse under water. If your strip is too large to fit on the bottom of a broiler pan, cookie sheet,or casserole you may have to cut the strip in half to make it fit. The spareribs or other ribs usually have bones in them. The country ribs or short ribs are usually separated and have very little or no bone in them. But there is more meat and they cook the same way. The separated and almost boneless ones may be easier for you to manage the first time. Place the ribs on the bottom of a broiler pan, deep cookie sheet or casserole. Pour 2 cups water over the ribs,or enough to completely cover them. Very carefully place the pan in oven. If keeping it level is too heavy or too difficult, place the pan with only the ribs on the oven rack without it preheated and just pour in the water over them. Then shut the oven and heat to 350 degrees. You can start it with a cold oven because it is going to cook in the water for some time anyway. So preheating or cold oven is up to you. I am used to preheating for everything. These things have come up in discussion with George about cooking for people with cerebral palsy or other disabilities. Cook the ribs at 350 degrees for at least an hour and a half to 2 hours. It depends on how full your pan is, if you have one or two strips and the consistency or thickness of the meat. Ribs come in a variety of shapes and styles. You will know because it will start smelling good and as the water evaporates you will hear more sizzle. When you think it is time, take the pan out of the oven with oven mitts. Drain off any excess water. If you fear dropping them in the sink place the ribs on another pan while you take the original pan and dump it. You do not really need to rinse the pan out. Return the ribs to the pan if you have moved them. Pour 1 cup of Open Pit or other barbecue sauce over the ribs. Move them around to coat evenly. Season with salt and pepper to taste or you can do that when you eat them. Return to oven and cook at 350 for about a half hour. You can then just cut power on the oven. The ribs will continue to cook and absorb the sauce but will not get tough and burn that way. You can continue to make other courses and enjoy the company. It is easier when the pan is cooled to remove and cut the ribs. Yes, you can get your hands a little messy doing that, just be near the sink and hope no one who criticizes is around! Ribs are meant to be a bit messy and fun. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
