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Safety Question on Cooking Pork Ribs

2K views 10 replies 8 participants last post by  falcon 
#1 ·
Wondering if one of the gurus here ..... or more than one of the gurus....could help me out with a food safety question.

Here's what I plan to do:

Cut some pork ribs into 1 or 2 inch pieces.  Marinade in a spicy asian citrus marinade for 4 to 6 hours.  Then place the meat along with the marinade into a baking dish and bake at 325 degrees for 2 to 3 hours.  Stir the meat every 30 mins or so.  Then crank up the broiler to 500 and cook for another 30 mins or so, stirring every 10 mins or so.

The thought process here is that the meat braises, bastes and glazes itself (well, with me mixing) in a single operation.

The safety question - is it safe to cook the meat in the marinade as described above, or do I run the risk of making people sick????

Your advice would be much appreciated!  Thank you.
 
#6 ·
Another grammar geek here.

I just checked in my copy of the Shorter Oxford English Dictionary and it does, indeed, list "marinade" as a verb.

I am shocked.

I would have bet my life that Marinate was the verb form and Marinade always a noun.

Still, in actual usage in kitchens and cookbooks, I agree, that Marinate is generally used as the verb and Marinade is generally used as a noun. As Pete says, "Marinate the meat in a marinade."

Teamfat" OT but how do you feel about the upcoming changing dictionary definition of "literally?" 
 
#7 ·
Yes, it's probably safe, but it's not good food handling. If, for some reason, you want to braise in the same liquid you used as a marinade (completely unnecessary), you should strain the marinade, boil it separately for a few minutes at a hard boil, reduce to a simmer for a few more minutes, then re-introduce it to the food.

Neither, for several reasons, is your method good braising technique. For instance, there's simply no need to marinate meat before braising. Braising is enough. In fact, that's kind of the point. Also, the meat and aromatics should be browned before liquid is introduced.

On top of that, your temps and times are pretty much guaranteed to turn the ribs into mush.

Finally, if a liquid is loose enough to use as a marinade, it's usually not tight enough to make a good glaze, unless it's applied very thin.

Here's a better way to go about it:
  • Make the marinade, reserve some if desired.
  • Trim the slab(s). Remove the membrane from the back of the ribs. Place the ribs in the marinade.
  • Drain the ribs, discarding the marinade. Season with dry seasoning (if necessary) and place the trimmed slab in a large roasting pan back side up. Cover with foil.
  • Cook covered at 300F for 90min.
  • Meanwhile reduce the marinade (if you'll be using as a mop and sauce) until it reaches a sauce consistency.
  • Remove the cover, baste the ribs on both sides with the reduced marinade or with some other sauce.
  • Return the ribs to the oven, uncovered, and front side up. Continue basting every 15 minutes.
  • Remove the ribs when they are tender, probably another 30 to 45min after uncovering. Rest, portion and serve with the basting sauce.
BDL
 
#9 ·
BDL - than you very much for your detailed response.

I ended up doing something in between what I initially suggested, and what you suggested.  I did marinade the ribs, and then cooked them in the marinade.  Before adding the marinade to the ribs, i kept some aside to use as glaze.  I boiled and thickened this separated marinade and used it as a glade.  The ribs turned out well....dark and sticky and spicy.  Best of all, no one got sick!!

But your point about food handling is well taken.  I will follow your procedure next time.  Thanks again for your input.
 
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