Raining Today Made some in House Rids...

**KENCO** · #1 08-18-2012, 06:56 PM

All set up to get the grill on. Then the rain started.......................All Day

Took the ribs and pan fried in veg oil, put in the pressure cooker loaded them up with seasoning and honey and other secret stuff, Then put them under the in household broiler at 500 for about 15-20 min, here you go..........................

I meant RIBS not RIDS

**wax** · #2 08-18-2012, 07:18 PM

Can those be hooked up to an IV drip or made in Patch form?

**David_S** · #3 08-19-2012, 10:38 AM

Those look great!

I do my indoor ribs a little differently. I make a packet/pouch of parchment paper inside of aluminum foil & slide the rack of ribs in.

I then pour in a generous helping of something along the lines of Dinosaur BBQ "Mutha" sauce.

http://www.food.com/recipe/dinosaur-...a-sauce-167485

Seal the open ends of the packets, and chuck 'em in a 300 degree oven for 2 hours (putting the packets in a pyrex or metal baking pan/dish).

After 2 hours, I split open the packets & dump the ribs & sauce into the baking dish & let them go another hour uncovered to let the sauce & juices reduce.

At this point, they don't so much fall off the bones, it is more like the bones sometimes just float to the top.

**KENCO** · #4 08-20-2012, 03:23 PM

Quote:

Originally Posted by David_S

Those look great!

I do my indoor ribs a little differently. I make a packet/pouch of parchment paper inside of aluminum foil & slide the rack of ribs in.

I then pour in a generous helping of something along the lines of Dinosaur BBQ "Mutha" sauce.

http://www.food.com/recipe/dinosaur-...a-sauce-167485

Seal the open ends of the packets, and chuck 'em in a 300 degree oven for 2 hours (putting the packets in a pyrex or metal baking pan/dish).

After 2 hours, I split open the packets & dump the ribs & sauce into the baking dish & let them go another hour uncovered to let the sauce & juices reduce.

At this point, they don't so much fall off the bones, it is more like the bones sometimes just float to the top.

Sounds good! Do you brown them at all?

**David_S** · #5 08-21-2012, 10:14 AM

Quote:

Originally Posted by KENCO

Sounds good! Do you brown them at all?

I've tried it both ways. When I used a super hot broiler to give a good sear, I quite liked the outer texture with its crips toughness. Frankly? I found the ribs so good without the browning that I've skipped it almost every time.

Haven't done ANY ribs this year, as around my neck of the woods/mountains, the cheapest I've seen baby back ribs is about $4/lb... Call me a tightwad.