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Cooking Ribs

May 27, 2010
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Cooking Ribs is one of the skills most people do not have the patience for. Weather you smoke them for hours bake them, braise them or boil them or even cook them sous vide. one thing is for sure they have to be cooked for a long time.

Cooking for a long timeΒ  breaks down the tough interconnective tissue, make the meat tender, and also in some instances leaches out the fat. as in all wet cookery methods flavour travels from a higher concenntration to a lower concentration. This means the more flavour you have in the liquid that you cook them in the more flavour the end product

Beef Spare Ribs.
These are some of my favourite ribs to cook. Once cooked they have an enourmous amount of meat on them, and if done correctly it is litterally fall apart flesh. It has a slight gelatinous texture so you need to have some thing to cut through the richness. some lime or corriander will do.

I cook these in a mixture of chilli, corriander, roots, garlic, lime and beef stock, it gives the meat a slightly Thai flavour but I like it. cook for approx 3 hours covered in the oven in a tray with plenty of stock not submerged but not far off. serve with fresh lime, Corriander leaves and chargrill chilli (use long red finger chillies they have flavour but not much heat.

Lamb Ribs.
If not cooked correctly these can be very fatty. I slow cook them in lots of fresh rosemary, garlic, salt, black pepper and lamb stock for 1.5-2 hours in medium oven you need the heat to melt any fat in the ribs.cool and trim of excess fat( some people do not do this and it is revolting in my mind)

Then we top them with our BBQ Sauce which I am not giving you the recipe for but top with your favourite and they just come up a treat.

Pork Ribs

There are 2 main types of prok ribs spare ribs and USA baby back . Saper ribs are the individual ribs with lots of fat. USA has nothing to do with America other than itis the style most used for ribs there.

Spare ribs

I braise these in maple syrup, Coca Cola, orange juice, star anise, cinamon, and cajun spice. it gives the pork a sweet spice that enhances the natural pork flavour. after braising I cool these down, then chargrill for service. The 2 stage cooking helps get rid of most of the fat (this is a very fatty piece of meat). I reduce the cooking liquid and baste the ribs in it after they have been cooked.

USA Baby back Ribs this is the rib everyone loves and knows as Ribs. My recipe for this is simple simmer in salted water for 2.5 hours or untill meat is just leaving the bone. Portion up and let cool in BBQ sauce.

THe BBQ sauce for this one is easy 2 cups soy, 1/2 cup brown sugar, 1/2 cup sweet chilli, one chilli chopped, 1 cup tomato sauce, 2 cups water boil until thickens slightly.

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14 Comments leave one →
  1. May 27, 2010 11:03 am

    You’re right – most people (like me) don’t have the patience to cook ribs… which is why it is great that you do! πŸ˜‰

    • mumuland permalink*
      May 27, 2010 11:45 am

      Thanks can i use some of your beef and beer masterclass photos for this rib post?

      • May 27, 2010 8:36 pm

        Yea, which ones do you want?

      • mumuland permalink*
        May 27, 2010 8:53 pm

        already taken one from your site so it refrences you

  2. May 27, 2010 8:22 pm

    You can use some of mine too Craig: I’m uploading them now and will advise.
    Any chance you could add the beer salad (mascarpone, horseradish, radicchio, rocket etc) recipe I’d love to try it too.

    • mumuland permalink*
      May 27, 2010 8:52 pm

      Ill email you the recipes handed out at the class i wont blogg that one i want something left for people to learn at the Beef and beer masterclass

  3. May 29, 2010 3:03 pm

    i’d be in heaven trying all this meaty goodness! πŸ™‚ haven’t been free for the last 2 of these but one day if you’re still cooking them.

    • Jane permalink
      June 8, 2010 9:29 pm

      I was in heaven with all this meaty goodness – 1st State of Origin night – 7 incredible styles, all done to perfection.
      You’re the master Craig – thanks for satiating my cravings πŸ™‚
      (me wonders if there’s another one on the cards sooner rather than later?)

      • mumuland permalink*
        June 9, 2010 9:48 am

        Im glad you likes #ribfest the next one is July7th.
        The only reason we don’t have one in June, is we have Porkestra in Sydney and in Melbourne which will take up most of my time.

  4. June 3, 2010 12:02 pm

    Yeah, it’s good, very useful, thanks πŸ™‚

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