Laura, thanks for these directions. I'm assuming you do not need to cover the pan? Sharon
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Lora Leggett Sent: Monday, May 30, 2011 6:08 PM To: [email protected] Subject: Re: [CnD] George And Lora's Oven Barbecued Ribs Detailed I was way off on the amount of water. I have never measured. You need 4 to 5 cups of water, much of that will cook out of it. ----- Original Message ----- From: "Lora Leggett" <[email protected]> To: <[email protected]> Sent: Monday, May 30, 2011 5:34 PM Subject: [CnD] 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. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
