Thursday, March 6, 2008

Ribs, Ribs, Ribs

Not your ordinary ribs I guess. Meaning summertime BBQ or a grilled rack.
But Steamed Ribs.
I've been playing around this past weekend with various cooking techniques, and steaming has really become an eye opener.

Simply season, let marinade for 15 minutes (In essence, you can pre-marinade with anything), and sear on a hot pan (cast iron preferably) and set aside.
In a large pot (with cover), throw in chopped cabbage and onions, pour in a cup or two of chicken stock making sure it does not cover the vegetables, place ribs on top of veggie bed and bring the liquid up to a boil, cover and place in a 270 degree oven for 3 hours.
The chicken stock vapors penetrate the ribs and the end product is an amazingly tender, flavorful pork ribs that literally falls off it's bones.
The vegetable bed is key in giving off extra flavoring... not to mention the support your ribs need to stay off the liquid.

The next time you are thinking to make some ribs, give this method a try.
I'm convinced you will cook the tenderest ribs you've ever made.

1 comment:

Athos said...

Know what else makes very tender ribs? And delicious, too? Slow cooker. Turn it on before you go to work, and come home to wonderfully and truly fall-off-the-bone ribs.