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Registered: 01/19/07
Posts: 156
Pork Spare Ribs
    #11180774 - 10/04/09 04:26 PM (8 years, 9 months ago)

Had them sitting drenched in zip lock with a somewhat improvised dry rub.They were in the fridge for two days instead of the usual one, and at first it tasted like I added way too much black pepper to the dry rub. As you can see they look like a fried dog turd, but they taste really damn good.

Cooked them this morning for about 4 hours alternating between grilling and broiling in my oven.

I have more pictures but I can't upload them all. Not sure if it's mandatory to post the recipe but if anyone wants it let me know. My dad is picky(read: has bitch taste buds) and he enjoyed it so it definitely came out decent enough despite the fact that it looks like a turd.

Edited by Anarleaf (10/04/09 04:30 PM)

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Re: Pork Spare Ribs [Re: Anarleaf]
    #11199103 - 10/07/09 10:26 AM (8 years, 9 months ago)


Anarleaf said:
As you can see they look like a fried dog turd.


I has secrets. 

But you must do them all exactly.

Remove the membrane from the back side of the ribs(youtube it)
Dry rub em
Broil (not Boil) just enough to sear or brown the outside. Pan sear is ok.
Wrap TIGHT in Tinfoil, I mean AIR tight.
In the oven at 250 or so for about 4 hours.
Unwrap from tinfoil.  DIP in BBQ sauce(homemade I hope) and 5 minutes or so at 375 to glue the sauce to your ribs.

Your welcome.

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Re: Pork Spare Ribs [Re: Anarleaf]
    #11200149 - 10/07/09 02:00 PM (8 years, 9 months ago)

well done man

appreciate the pictures

This is also another food i've considered making, but never had the balls to prepare ribs in the oven.

Looks very solid though, u got a great carmelization going there...

"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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General Interest >> Culinary Arts, Gardening and Brewing

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