[MikeLM]

2. what is the difference between Maxi Broil and Econo Broil for baking?

Well, for openers, those settings are not for baking. They're for... well, you know.

As far as KitchenAid electric ovens are concerned, the Maxi Broil turns on all the top heating elements, while the Econo Broil only turns on the middle one of the (presumably) three. Use it for something that doesn't require full heat/power or is small enough to fit easily in the center of the oven where you don't need heat coming down from the entire top of the oven..

I've seen the KA electric ovens criticized for not having powerful enough top heating elements, though I think mine has been adequate over the years. It won't do to a steak what a grill will do, so that's why I use the grill unless it's raining pitchforks or the grill is snowed in. I have been known to shovel my way out to the grill when I really need to use it.

Mike

[Frankie_B]

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.

[duderinow]

If you want ribs like the restaurants make, there are a couple of good restaurant recipe guides you can find. In fact, one of the best is in my signature. I know it has a great recipe in there. Cheers!