What we do at my restaruant and a couple others that I have worked at in the past is to braise the ribs in whatever liquid you like. We use chicken stock w/ some barbecue spices added. You can fit like 6-9 racks in a deep hotel pan. Stick it in the convection at 300 for around 2.5 hrs. By this time they should be extremely tender. Next remove the liquid and place the pans in the walk in to cool. To serve place the ribs on a 1/2 sheet pan w/ parchment and stick them in a 500 degree oven until the ribs are thouroghly heated (usually the parchment is dark brown). Baste the ribs in sauce and stick under the salamander to caramelize. We have had multiple people say these are the best ribs they have ever had.
Most restaurants use this braise, heat, sauce, caramelize method for ribs and that could be what your missing.
Last edited by Frankie_B; 07-26-2007 at 02:58 AM.
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