How do I make Boneless Ribs so the meat just falls apart??

[Icanburnwater]

Hi All,

Someone out there must know how to make boneless ribs so the meat just falls apart with no cutting required?? My wife and I have tried and tried to do this and have had little to no success.. We can make them so they are good but still require to be cut with a knife.. We were at a small cafe that I had ordered boneless ribs and the meat was just falling apart and sooooooo good.. I tried to ask the kitchen how this was prepared and they said that it was a trade secret and left it at that.. We would love to find out how..

[cakerookie]

This may seem way out there. But if you season your ribs has normal. Then stack them on your grill or in your oven. After about 2 hours reverse the order. The best way to cook ribs is SLOW,SLOW. You will find wrapping them in foil also helps because it helps retain a lot of the meats natural juices and you do not loose it all in the bottom of your pan. After all you can take the excess juices and make a mango reduction or something...Hope that helps some...

[KAYLINDA]

We cook ours overnight in a 250' oven. But then, we do a lot at a time. For two people...I would suggest you use a crockpot.

[Botanique]

I'm going to get some shin kicking on this, I know (but I can take it ;-).

Boil them. I was so against it and my husband (who is my best critic) made me do it one night. We boiled the suckers then BBQ'd them with sauce. They were amazing. No knife needed. Grill was a bit to scrape after though ;-)

[rph]

Slightly off subject, I've parboiled beef back ribs for years, then barbequed them. It speeds things up a bit; but the best part for me is reducing the resulting stock and making French onion soup the next day.

[Chef Kaiser]

hi,

from a professional point of view, i do agree with the option boil / simmer first, especially when the ribs are from an older animal. When they are soft, meaning they still dont come off the bone easaly you chill them and later marinate them in what ever flavor you like.

thereafter grill or roast them or just panfry them if you have no grill or oven to roast.

regards

Originally Posted by Botanique

I'm going to get some shin kicking on this, I know (but I can take it ;-).

Boil them. I was so against it and my husband (who is my best critic) made me do it one night. We boiled the suckers then BBQ'd them with sauce. They were amazing. No knife needed. Grill was a bit to scrape after though ;-)

[Ma Facon]

Season the rib meat any way you want, Brown them, Place them in a shallow roasting pan in a single layer, Cover them with a liquid of choice ( preferably a viscous one ) cover tightly and place in oven @250 degrees for 3 1/2-5 hours or more if they don't fall. Add liquid if needed, Defat and reduce cooking liquid to desired consistency. I left this method vague so you can add your own flair/color/taste etc...

[shahar]

I agree with the precooking in low heat oven. With the liquid you can make a good glaze. Just mix it with some vinegar and molasass(tamarind and palm sugar, maple and malt vinegar, etc.).

Brush on the meat and then grill.

[blueschef]

I do the layered in a pan method (actually I shingle them), however I do not cover them all the way with water, furthermore, I season them with a rub (be sure to include some smoked salt if at all possible). Then I finish them on the grill with some wood and a mop. If I am doing them at home (not as many). I do them in a smoker with a water bath.

[Icanburnwater]

Hi All,

I just wanted to thank those of you that had replied to my post about the bone ribs and the meat just falling apart.. We have tried one way so far of cooking the boneless ribs and let me tell you you guys were right on the money as far as having the meat just fall apart.. Absolutely to die for.... We are going to try another of your methods next week so we dont get sick of the boneless ribs and I am sure it will turn out just as good.. I want to know why I didnt find this forum years ago, I know I would be a few pounds heavier.. It just amazes me that just changing your method or technique in cooking can make all the differance in the world when it comes to the end product.. So give yourselves a good 'pat' on the back and my wife and I thank you..

Hi Icanburnwater !
I agree with just about all that has been said before ....slow is the way to go!
Steven Raichlen has some great books out on the subject of "BBQ". Try to looking into dry rub spice mixtures....to impart flavor in the meat. Braising is the art of slow cooking a tougher cut of meat in liquid or stock in a covered pot in the oven.
There are books out on this too. One by Molly Stevens comes to mind . Breast of veal,osso bucco(shank), lamb shanks ,goulash(pork and beef) and Short ribs and brisket to name a few make braising a wonderful alternative cooking method! Great for a lazy Sunday when you're around the house all day anyway ! All or most of these muscles are used more by the animal and tend to be tougher but more flavorful . The options are endless !
foodi

[MikeLM]

"We have tried one way so far of cooking the boneless ribs ... right on the money... Absolutely to die for...."

Ummm...'burnwater

Nice to hear your unbounded enthusiasm.

Now, is there any chance you would share with us WHICH ONE IS IT?

Thanks so much,

Mike

[elakin]

what the heck cut of meat is boneless ribs, anyway?

Originally Posted by elakin

what the heck cut of meat is boneless ribs, anyway?

It's called intercostal meat...Beef short rib meat off the bone is the best example in my mind . It is just loaded with marbling and grreat flavor ! This meat is very versatile and can be used for stews ,goulash,stir fry,pounded out into steaks for grilling and if handled properly beef roulades....The meat between the bones from frenching lamb and veal racks is great for stuffing

in most supermarkets that I've seen what they call "Country style bonelees pork ribs" are really just boneless porkloin cut into 1" cross sections of the loin ....And then there's always McRibs ....lol

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