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Ribs emergency - help me?


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Ribs emergency - help me?

Peter | | Jul 27, 2008 03:41 PM


Looking for a quick answer on some ribs. My aunt, who always makes them with this recipe, isn't handy.

Baby Backs. Slather with sauce. Roughly 3 hours in the oven at 325 -- until fork tender/falling off the bone.

Then slather in sauce again and put on charcoal until nice and crispy.

Here's the thing. One of the roasting pans in the oven was overcrowded and ended up with a couple inches of liquid in it. When the others seemed ready, those ribs in the liquid were still kinda tough.

I drained the liquid and then put them back for another 30 minutes. Still tough. Added some liquid back from the other pans and just put back in the oven.

So... will more time eventually get them there? Will they eventually braise? Or are they tough forever now?

A quick answer appreciated -- guests get here in 2 hours and they're in the oven NOW. :)

Books so good they'll keep you up past your bedtime. ;)

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