Most of the time I agree with the mainstream of cooks that believe low-and-slow is the best way for ribs. Occasionally, with backribs, I like to cook it relatively quickly. Because the meat on the back is more tender and lean, hot oven or hot grill are good for it. Here it seasoned a rack with dry herbs and spices and then baked in a 400F oven. The result after half an hour or so is a fresh, tender (but not fall-apart) and tasty.
Tuesday, June 02, 2009
Fast Ribs
Most of the time I agree with the mainstream of cooks that believe low-and-slow is the best way for ribs. Occasionally, with backribs, I like to cook it relatively quickly. Because the meat on the back is more tender and lean, hot oven or hot grill are good for it. Here it seasoned a rack with dry herbs and spices and then baked in a 400F oven. The result after half an hour or so is a fresh, tender (but not fall-apart) and tasty.
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