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Hi , I have tried this recipe from the internet and for some reason it doesn't really as good as I expected. The meat is tender but for some reason it just lacks something.
1. The recipe askes to add water to the bottom of the baking pan, probably I add too much water, the meat turn out to be too "steam meat"
2. what is the difference between Maxi Broil and Econo Broil for baking ? If I want to get the crust (the outside) for the ribs, shall I use Maxi Broil or Econo Broil ?
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It's hard to suggest- does the instruction book for your oven tell you the difference? There is no definition for "Econo Broil", it means whatever the oven company made up.
In most ovens I know, "broil" means it is only using the top electric coils, and the bottom ones are shut off, while "baking" means it uses both.
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3. How can I make bake the ribs fall off the bone while able to keep it juicy (I know adding water can keep it soft but it isn't as juicy as the restaurant ribs) ?
Thank you
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I've never seen "juicy" restaurant ribs. Perhaps the restaurant used beef ribs instead of pork? Perhaps they brine them first? (I'd suspect the ribs you ate were brined, meaning soaked in a water/salt solution)
I make beef ribs on a gas barbeque grill, using indirect heat and a LOT of smoke. I put the ribs on an upper grill rack and smoke them for about 4-5 hours, then put them on direct heat for a few minutes for a little crust, and that's it. I've never had any luck with a rib recipe in a regular oven.
Cooks Illustrated did a rib feature a couple of months ago
Cook's Illustrated-Recipe Resource might have some information for you.