meal and it can lead to disappointment if they don’t turn out ready to melt in Cook until thick and bubbly; stirring occasionally. June 28, 2009 By divas can cook 22 Comments. I like the, Yep! As he walked in with his gear you could see him immediately perk up and start sniffing the air like dog. Grilling or slow-cooking country-style ribs aren’t the only way to prepare them. Once you put them in, make sure not to check on them for at least thirty minutes. Cook for 30 minutes more (uncovered), until the meat is tender and browned. I brought that pan to a boil and thickened it up with some more bbq sauce and some cornstarch. I did it yesterday but didn't notice that while the ribs looked the same as always, the packages were labeled pork back ribs, not baby back ribs, and even after four hours they came out tough and dry. Wondering how this would turn out if I skipped most of the steps here and exclusively used the Bacon BBQ sauce? I went to a butcher shop near me and they had “beef short ribs on sale that looked mysteriously like a chuck roast that was sliced about 2” wide. (function() { This will have a steaming effect when you return the ribs to the grill. amzn_assoc_marketplace = "amazon"; Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. In this piece of meat, you’ll see meat, bone, meat, bone, meat and so forth. The secret to mouthwatering beef ribs is to cook them low and slow over indirect heat; this not only makes them tender … This will dry them out and make them tough. Required fields are marked *, Copyright © 2020 Divas Can Cook, LLC
| Privacy Policy Discolsure Policy. When I’m not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies...I’m at home with my wife, two daughters and a dog. Save my name, email, and website in this browser for the next time I comment. However, if they have turned out tough, there are a few ways to remedy the situation. Once it did, I poured out the good stuff into a pan and let the fat stuff stay behind. listeners: [], In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Mix all ingredients in a bowl and toss with pear vinaigrette. Even beyond the flavor of delicious BBQ ribs, there is something primal about eating meat right off the bone. I removed the foil and let them bake another 30 minutes to get that deep caramelized char on top. Try a standard barbecue sauce, a sauce heavy on brown sugar or maple syrup, a ginger or chili-based marinade, apple cider vinegar, or some other fruit-based sauce.