![]() ![]() You can tell when the ribs are done when they pull away a little from the tip of the bone, and you can see a fifth of an inch of the bone and a fork goes into the meat easily. Remove when you’re ready to cook, and preheat your oven to 375 degrees – make sure it’s hot! Bake the ribs for 1 ¼ hours, take the foil off the top, and let the slab brown in the oven for 25 minutes. Wrap the ribs tightly in foil and refrigerate for 24 hours. Then, lightly drizzle the ribs with the grenadine syrup, across the entire top surface of the slab. Spread out a double layer of foil, and place the rack on the foil and sprinkle it with the spices. Wash the rack of ribs with water and pat it dry. When cooking at home, Desiree Robinson recommends using an untrimmed rib, with the tip still on it, so there’s plenty of meat for the whole family and nothing goes to waste.ġ slab ribs, uncut (approximately 2 3/4 pounds)ġ/4 teaspoon Goya Adobo all-purpose seasoning Use real maple syrup in the sauce – imitations just don’t work. If the ribs are done, the meat will break away from the bone. ![]() ![]() Grab the rack with tongs and twist it a bit. You can learn to tell when ribs are done by looking and touching. Buy good-quality ribs and keep in mind that every rack of ribs is different and cooks in a slightly different way, so take the time to look after each rack individually. Slather sauce on 2 slabs of ribs or serve it warm on the side. Then, lower the heat and simmer for 30 minutes. Stir over medium heat until all the ingredients are well blended, and bring to a boil. Add the vinegar, molasses, and maple syrup and stir until dissolved, then add the rest of the ingredients. Ingredients 1/4 cup maple syrup (preferably Grade A) 1/4 cup spicy brown mustard 1/4 cup apple cider vinegar 1/4 cup ketchup 1/4 teaspoon cayenne pepper (optional) 4 pounds pork or beef ribs 1 tablespoon salt Instructions If cooking in an oven, preheat oven to 350. Sauté the onions until they’re translucent. Melt butter in a large saucepan, and add in the oil. Summer Pages for the Mind, Heart and Tastebuds ![]()
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