I have to be honest here and agree with this. I just think that the flavor is so lacking cooking them in or over wet heat...(well except for beef short ribs but that's sooo much different).
Wolfgang Puck does a rib recipe that is pretty awesome. It's been a family favorite for a long time. You marinate the ribs and bake them then finish on a hot grill.
The recipe is called Spareribs Chinois by Wolfgang Puck and you can find it online by googling.
But for real honest to goodness ribs I just think there is no sub for cooking/smoking dry in a wood and charcoal environment. Low and slow till tender. Then you remove and wrap in foil for a bit. Then serve with sauce on the side. All you have to do on the ribs is pull off the silver skin on the back of the ribs and salt them. Then onto the pit.
If I'm completely going for baking then I will do a country style pork rib. My family loves them...Again I cook them very slowly in a 300 degree oven. You can even cook them at 250 for a longer amount of time, too. Here's what I do:
Country Style Pork Ribs, washed and dried
Country style Dijon Mustard
Garlic Powder
Salt
Fresh Black Pepper
Flour
Olive Oil
Season ribs with garlic, salt and pepper. Slather liberally with mustard and dust with flour. Shake off excess flour and lightly brown on all sides over medium heat in olive oil. Remove from heat and place in baking pan. Bake on 250-300 degrees until tender. Cook them uncovered.
How long this will be depends on how big the ribs are and how tough they are to begin with. I usually will cook them for about 4 hours or more even!  |