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Failed at My First Attempt Making Ribs - Can I save them today? (Update)
Posted on 5/29/18 at 7:32 am
Posted on 5/29/18 at 7:32 am
Made spareribs yesterday for Memorial Day and they were pretty much a fail. They were really tough on the bone and probably needed at least another hour wrapped in the oven. Here was my recipe:
9 lbs of spare ribs (3 racks) (purchased at CostCo if it matters)
Dry rubbed overnight
Oven at 250°F
1.5 hours in the oven on a sheet pan
1.5 hours wrapped in foil with apple juice and apple cider vinegar
30 minutes unwrapped on sheet pan
30 minutes with vinegar-based sauce
Can I repeat the process again today to have them as leftovers, or is it a lost cause?
9 lbs of spare ribs (3 racks) (purchased at CostCo if it matters)
Dry rubbed overnight
Oven at 250°F
1.5 hours in the oven on a sheet pan
1.5 hours wrapped in foil with apple juice and apple cider vinegar
30 minutes unwrapped on sheet pan
30 minutes with vinegar-based sauce
Can I repeat the process again today to have them as leftovers, or is it a lost cause?
This post was edited on 5/31/18 at 8:09 am
7
Posted on 5/29/18 at 7:51 am to StringedInstruments
i dont think you cooked them long enough... spare ribs will usually go 6 hours
Posted on 5/29/18 at 7:53 am to StringedInstruments
Looks like you'll be fine cooking it some more.
LINK
As part of your preparation process, did you remove the membrane, or at least perforate it really well?
LINK
As part of your preparation process, did you remove the membrane, or at least perforate it really well?
Posted on 5/29/18 at 8:11 am to BitBuster
I didn’t mess with any silver skin or membrane because the guy at CostCo said they were ready to be cooked as is. I noticed some silver skin on them but hoped it would melt in the oven.
I’ll rewrap them this afternoon and cook them for two-three hours more at 250.
I’ll rewrap them this afternoon and cook them for two-three hours more at 250.
Posted on 5/29/18 at 8:22 am to StringedInstruments
Did you pull a membrane off the bottom side of the racks?
It runs over most of the bottom of the ribs and can be pulled off in one slow tug using a paper towel to grip it.
It runs over most of the bottom of the ribs and can be pulled off in one slow tug using a paper towel to grip it.
Posted on 5/29/18 at 8:22 am to StringedInstruments
3-2-1 method never steered me wrong. 3 hours unwrapped, 2 hours wrapped, 1 hour unwrapped with and sauced for the last 30 minutes. But I usually cook mine at 225. Still, I don't think you cooked them long enough.
Posted on 5/29/18 at 8:40 am to StringedInstruments
Anytime I've done ribs in an oven, which is not very often, I've put my rub on them, placed them in a rack in a Dutch oven and put a bit of liquid in the bottom. Not enough to touch the ribs, but enough to steam a bit and keep the meat moist as it cooks.
225 degree oven and put the lid on the pan to keep some steam in and let them cook for about 3 hours. then I take them out to my pit and finish them off with a good sear and slathering of whatever sauce I'm up to. I've never had them come out less than falling off the bone tender
225 degree oven and put the lid on the pan to keep some steam in and let them cook for about 3 hours. then I take them out to my pit and finish them off with a good sear and slathering of whatever sauce I'm up to. I've never had them come out less than falling off the bone tender
Posted on 5/29/18 at 1:46 pm to StringedInstruments
I have found that my ribs are better after they have rested a long time, put back on the grill wrapped in foil for about an hour, then unwrap and baste sauce on till I think they have enough.
By a long time I mean overnight in the fridge or even frozen for weeks. We also do eat them the day they are cooked.
I don’t cook them in the oven but I doubt if that would matter.
The initial cook is ~ 4 hrs at 200-225.
I think you will be ok.
I have tried the 3-2-1 method but they tend to fall off the bone and I like ‘em with a little pull/chew. I usually cook BB but do spare ribs occasionally.
By a long time I mean overnight in the fridge or even frozen for weeks. We also do eat them the day they are cooked.
I don’t cook them in the oven but I doubt if that would matter.
The initial cook is ~ 4 hrs at 200-225.
I think you will be ok.
I have tried the 3-2-1 method but they tend to fall off the bone and I like ‘em with a little pull/chew. I usually cook BB but do spare ribs occasionally.
Posted on 5/29/18 at 2:09 pm to StringedInstruments
I notice you didn't mention what temp they cooked to. If you don't have a good meat thermometer, get one. A good ballpark for internal temp for ribs is roughly 195-200 or when they're tender enough that the bone will easily pull away from the meat.
There are too many variables to just have a blanket cook time and ignore temp or feel.
There are too many variables to just have a blanket cook time and ignore temp or feel.
Posted on 5/31/18 at 8:08 am to StringedInstruments
Update - Cooked them yesterday wrapped with a little apple juice for 3 hours. 2 hours at 250 and then an additional hour at 200.
They were fall off the bone tender!
They were fall off the bone tender!
Posted on 5/31/18 at 9:43 am to StringedInstruments
Glad you saved them from ruin. Time is everything w/ribs. I did a rack for Memorial Day and let them go about 1/2 hour more than they needed. A bit too "fall off the bone" to cut. I ended up w/a pile of bones and a separate pile of meat!
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