Tender Ribs
Senior Member
Joined: Mar 2002
Posts: 417
Likes: 0
From: SouthWest Ohio
[QUOTE]Originally posted by Fast Gator
[B]I've never tried MROLDV8's reciept for ribs..........but boiling for 2 1/2 hrs doesn't seem right to me. (Maybe he forgot to say he reduces the heat)
The 2 1/2 hours is right...but do turn down the heat. Sorry for the confusion. After the 2 1/2 hours, they are VERY fragile! If you are lucky enough to come across good quality baby backs...the thin ones...you can cut this time down. I've had it work with only 1 1/2 hours in the pot. Some of the prepackaged ribs that I've gotten lately have required more time. It's a judgement call, and you have to do it a number of times to get it right. When done right, you don't need teeth to eat em.
The alternate basting with THOSE two sauces is key! You should use 1/2 to 3/4 of each bottle per rack to do it right. They be sloppy, but your lips will be smackin when you're done.
Let me know if you try it.
MR
[B]I've never tried MROLDV8's reciept for ribs..........but boiling for 2 1/2 hrs doesn't seem right to me. (Maybe he forgot to say he reduces the heat)
The 2 1/2 hours is right...but do turn down the heat. Sorry for the confusion. After the 2 1/2 hours, they are VERY fragile! If you are lucky enough to come across good quality baby backs...the thin ones...you can cut this time down. I've had it work with only 1 1/2 hours in the pot. Some of the prepackaged ribs that I've gotten lately have required more time. It's a judgement call, and you have to do it a number of times to get it right. When done right, you don't need teeth to eat em.
The alternate basting with THOSE two sauces is key! You should use 1/2 to 3/4 of each bottle per rack to do it right. They be sloppy, but your lips will be smackin when you're done.
Let me know if you try it.
MR