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

post #1 of 22
Thread Starter 
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..
post #2 of 22
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...
post #3 of 22
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.

"THE BEST IS YET TO COME"

      JUST US BUFFET

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"THE BEST IS YET TO COME"

      JUST US BUFFET

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post #4 of 22
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 ;-)
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
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Life is a banquet, and most poor suckers are starving to death! Auntie Mame
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post #5 of 22

parboiling ribs

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.
post #6 of 22
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
post #7 of 22
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...:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #8 of 22
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.
post #9 of 22
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.
"Laissez Le Bon Temps Roule"
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"Laissez Le Bon Temps Roule"
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post #10 of 22
Thread Starter 

Thank you Everyone!!!

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..
post #11 of 22
"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 :rolleyes:
travelling gourmand
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travelling gourmand
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post #12 of 22
what the heck cut of meat is boneless ribs, anyway?
eddie
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eddie
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post #13 of 22

Their are 2 ways I know work well for making boneless ribs .on the grill fall off the bone here is #1

 

Boil ribs in beer , apple vinager and garlic and black pepper and salt plus add a little pepricka.  Boil on medium for about 2 hours.

remove ribs and let dry. ( remember ribs are already cooked we just want those grill marks and grill taste.) After drying ribs for 20 minutes or so add any store bought rib rub. then heat grill to 350 or so then add ribs and turn freqently. Cook only until desired look then 5 minutes before takeing them off the grill add bbq or desired sauce then serve.

 

#2  This is the kicker for boneless or bone in ribs on the grill it will sound nuts but a few good ol boy southerner showed me how to make the juicey fall of the bone ribs in the grill. O.k here we go so you take the ribs (beef or pork, boneless or a rack) Add desired rib rub to ribs make sure you add rub thouroughly and evenly dispersed. Then wrap meat in plastic wrap , then seal it by wraping it in tin foil. (dont worry the plastic wrap wont melt on meat or inside the tin foil , it will create a steam vac inside the oven keeping all flavor) put tyhe wrapped meat on cookie sheet and bake on 300 for 2 hours , remove then cut out ribs fron steam pac and add to a hot grill , instant fall off the bone ribs, always remember add bbq sause 5 minutes before serving , you dont want it to burn,

good lucch and good grilling. 

post #14 of 22

Nice digging up of a thread from 2006.... lol.gif

post #15 of 22

Boneless ribs.

 

Eggless omelet.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #16 of 22
Quote:
Originally Posted by teamfat View Post

Boneless ribs.

 

Eggless omelet.

 

mjb.

 

Aporetic cooking.

post #17 of 22

I steam then first

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #18 of 22

Falling apart and tender are not the same, IMHO.

 

The meat fibers can fall apart from each other, but they can still be tough.

 

High heat, (Pressure cooker) can easily have the meat fall apart, but not really tender.

 

Very low heat very long cooking time (crock pot simmering, or sous vide) will make the meat very tender, "fork tender" but not falling apart. 

 

 

dcarch

post #19 of 22

I can tell you that cooking it on the bone will make it more tender and taste better too.  

 

KFC has new "boneless chicken" have you seen it?  It's not boneless breast, it's like boneless drumstick but still in the shape of a drumstick.... very creepy.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #20 of 22
Quote:
Originally Posted by Koukouvagia View Post

KFC has new "boneless chicken" have you seen it?  It's not boneless breast, it's like boneless drumstick but still in the shape of a drumstick.... very creepy.

Baskin Robins has an ice cream desert to go with that: 

 

post #21 of 22

I've had the KFC jobbies.   They're very tasty, I'll have them again.   As for the meat ... I guess that would be the whitest drumstick meat I've ever seen.   The pieces were whole pieces, nothing processed together.  The ones I had also were not at all uniform in size or shape.   They were all "white meat" though, to the best of my guess. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #22 of 22

I braise boneless ribs along with

meatballs and sausage all day long

in my ‘Sunday Gravy’ as they call it

on the tv show The Soprano’s

(and I'm Hawaiian)

BADA BING!

delizioso!  mangiamo!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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