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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #8 - Ribs - and the winner is:
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Cookoff 2.0 #8 - Ribs - and the winner is:

PostPosted: Mon Dec 08, 2008 8:25 pm
by DanC
Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan


Thanks, Pixie, I can find out where you live... I may come repossess that couch.

ok, the Mrs. disagrees, but I usually get what I want, so,
Cookoff #8 will be ribs.

I was going to make it anything but pork ribs, actually I was gonna make it beef ribs,
but in my older age, I've learned the art of compromise.

Bring on your best rib recipe.
I will try the ones I like, but this one needs to run past the first of the year since I'll be gone a week during Christmas...
although I'll be in Colorado and might get some good wild animal...

is that ok? carla, are ribs sustainable?

Ok, Rib on.

and btw my standard rib treatment is no backyard ribs, so those will be discounted.

Re: Cookoff 2.0 #8 - Ribs

PostPosted: Mon Dec 08, 2008 10:28 pm
by mhalbrook
DanC wrote:and btw my standard rib treatment is no backyard ribs, so those will be discounted.


Step one move grill to front yard :D
Step Two proceed with your standard grilling :D

Re: Cookoff 2.0 #8 - Ribs

PostPosted: Mon Dec 08, 2008 10:30 pm
by Slamdunkpro
DanC wrote:and btw my standard rib treatment is no backyard ribs, so those will be discounted.


What's a backyard rib?

Re: Cookoff 2.0 #8 - Ribs

PostPosted: Tue Dec 09, 2008 7:48 am
by DanC
Slamdunkpro wrote:
DanC wrote:and btw my standard rib treatment is no backyard ribs, so those will be discounted.


What's a backyard rib?


AB's recipe from the original book. page 168, i think.

PostPosted: Thu Dec 11, 2008 5:43 pm
by DanC
so, um, I was thinking about picking up some ribs for the weekend...
anyone got a good recipe/method I could try?

carla?

:lol:

PostPosted: Thu Dec 11, 2008 6:25 pm
by moonablaze
I like to baste baby back ribs with JD sauce while they're on the grill, then cut them up and drizzle the remaining sauce on top before serving.


Jack Daniel's Sauce
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 1 tablespoon Tabasco sauce
* 1 cup pineapple juice
* 1/2 cup JD
* 2 cups brown sugar
* 2 beef bouillon cubes
* 4 tablespoons worcestershire sauce

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on a grilled meat.

PostPosted: Fri Dec 12, 2008 6:13 pm
by Unknown Foodie
Before I begin, I remove the membrane on the back of the ribs. Then I rub my baby back or St. Louis style ribs with a 50/50 mix of Lawry's Seasoned salt & Emeril's SW Essenece and smoke them over hickory for an hour. I them wrap them tightly in HD foil, place 'em on a sheet pan and bake 'em for 2 1/2 hours at 225. I then open up the foil, apply Sweet Baby Ray's Spicy BBQ sauce and broil for 3 - 5 minutes each side.
Mmmmmm.......... :D

PostPosted: Fri Dec 12, 2008 11:15 pm
by carla
Hey DanC!
Ain't TOUCHING this one! :P :oops: :lol: :oops:

Sorry, apologies, mea culpa.
Signed:
A Thread Killer.

DanC wrote:so, um, I was thinking about picking up some ribs for the weekend...
anyone got a good recipe/method I could try?

carla?

:lol:

PostPosted: Tue Dec 16, 2008 1:13 pm
by KittyFixer
Best Ribs on Earth:

1) Buy case of St Louis style ribs
2) Give ribs to Slam
(subroutine of starting the smoker, peeling membranes, and dusting w/King Leo's Butt Rub begins)
3) Make margaritas and sit on deck till ribs are done.

See? Easy. :)

PostPosted: Thu Dec 18, 2008 10:43 am
by DanC
anyone get the new Cook's Illustrated?

someone post the recipe for boneless braised ribs, because i'm trying them tonight.

PostPosted: Thu Dec 18, 2008 10:56 am
by DitsyD
DanC wrote:anyone get the new Cook's Illustrated?

someone post the recipe for boneless braised ribs, because i'm trying them tonight.


BRAISED BEEF SHORT RIBS
serves 6

Make sure that the ribs are at least 4 inches long and 1 inch thick. If boneless ribs are unavailable, substitute 7 pounds of bone-in beef short ribs at least 4 inches long with 1 inch of meat above the bone. To remove the meat from the bone, see the illustrations in the magazine. They recommend a bold red wine such as Cabernet Sauvignon or Cotes du Rhone. The test kitchen’s preferred brand of beef broth is Pacific. Serve with egg noodles, mashed potatoes, or roasted potatoes.

3-1/2 pounds boneless short ribs, trimmed of excess fat
Kosher salt and ground black pepper
2 tablespoons vegetable oil
2 large onions, peeled and sliced thin from pole to pole (about 4 cups)
1 tablespoon tomato paste
6 medium garlic cloves, peeled
2 cups red wine
1 cup beef broth
4 large carrots, peeled and cut crosswise into 2-inch pieces
4 sprigs fresh thyme
1 bay leaf
¼ cup cold water
½ teaspoon powdered gelatin

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned., 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.

2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2-1/2 hours.

3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture, season with salt and pepper. Pour sauce over meat and serve.

PostPosted: Fri Dec 19, 2008 9:57 am
by DanC
ok, the braised boneless beef ribs were to.die.for... but it took way longer than I expected...

we ate after 7:30 last night, which is about an hour late for us. :oops:


I (we- Patrick and I) even ate 2 carrot pieces each)

PostPosted: Mon Dec 22, 2008 6:28 pm
by eye4got
on 12/88, DanC wrote:anyone get the new Cook's Illustrated?

someone post the recipe for boneless braised ribs, because i'm trying them tonight.

on 12/19, DanC wrote:ok, the braised boneless beef ribs were to.die.for... but it took way longer than I expected...

:think:
So does DitsyD win because she posted the recipe that DanC said he wanted to see in the cookoff?

PostPosted: Mon Dec 22, 2008 7:01 pm
by DitsyD
eye4got wrote:
on 12/88, DanC wrote:anyone get the new Cook's Illustrated?

someone post the recipe for boneless braised ribs, because i'm trying them tonight.

on 12/19, DanC wrote:ok, the braised boneless beef ribs were to.die.for... but it took way longer than I expected...

:think:
So does DitsyD win because she posted the recipe that DanC said he wanted to see in the cookoff?


Disclaimer: I did not post the CI recipe hoping to win. I posted because Dan asked. I really do not want to win because we will be out of town until January 5 and I didn't do anything worthy of a win.

PostPosted: Mon Dec 22, 2008 9:15 pm
by DanC
no, I'm not going to pick D to win... well, i might, but i just wanted to do beef ribs.

now that's out of my system, I can test the other 2 recipes.

PostPosted: Tue Dec 23, 2008 10:12 pm
by SFB
Asian style braised short ribs

I make these the day before so I can thenskim the fat off the top of the pot before finnishing when ready the next day. You can use a 5 qt dutch oven or a crockpot.

5 lbs beef short ribs (bone in)
1 c soy sauce
1/4 c rice wine vinegar
3 cloves garlic peeled and smashed
1 stalk lemon grass halved and smashed
1 1inch piece peeled and minced ginger
1/2 c light brown sugar
1 qt. water
1/2 c sliced green onion white part only (use green as garnish)
3/4 t crushed red pepper flakes
1/4 c orange juice
1/4 c hoisin sauce
Juice of half a lemon
2 T orange zest (as an additional garnish)

preheat oven to 350

Combine the ribs, soy, vinegar, garlic, lemongrass, ginger, b sugar, water, green onion bottoms, red pepper flakes, and 2 T orange juice. Make sure ribs are submerged.
Bake covered for 3 hours or till ribs are tender. Remove ribs, cover and set aside. Increase oven temp to 425.

Discard fat from liquid. (I do it to this point then in the fridge overnight covered and just skim the fat off the top the next day and continue)

Place the juices in a sauce pan with 1/4 c hoisin sauce, bring to a boil and reduce to 1 1/4 cups remain. strain the remaing liquid and stir in the remaing 2 T orange juice and the lemon juice.

Return the ribs to the liquid and cook 10 minutes till warmed thru and glazed. Garnish with green onion and orange zest.

This is easier than it looks.

PostPosted: Sat Dec 27, 2008 2:22 pm
by DanC
dave, I'm doin yours today/tomorrow...

you don't brown the ribs before the braise? any reason why or not?

PostPosted: Sat Dec 27, 2008 5:09 pm
by SFB
You can brown them if you like, not really needed but you certainly may.

PostPosted: Sat Dec 27, 2008 5:16 pm
by SFB
One more tip on these ribs. Once you have them cooked and cooled, remove the bones (if they haven't fallen out already), and snip off the connective tissue before the finish in the sauce. Don't sweat it if you don't have the lemon grass.

BTW, you've seen pictures of these in my sunday cooking threads.

PostPosted: Sun Jan 04, 2009 6:55 pm
by DanC
last call on rib recipes...

I will be doing pork ribs tomorrow, so a winner will be forthcoming.

fess up recipes if ya got em...

PostPosted: Thu Jan 08, 2009 8:14 am
by DanC
ok, here we go again...

I had the day off Monday and was being domestic, so I did the Great American Rib Off, too. Pork flavor.

I had a 3 pack of ribs so I decided to do #1 as a standard AB method,
rub#9, wrapped in foil, reduced sauce after, then broiled

#2 was done with rub #9, smoked 1 hour, then wrapped 2 1/2 hours, then broiled with moonablaze's JD sauce.
I used beef stock instead of bullion cubes, so it took about an hour to reduce.

#3 was unknown foodies Lawry/Essence/Sweet Baby Ray's, smoked 1 hour, wrapped 2 1/2, then broiled.

I kept the smoker at about 250 the whole time...
and used pecan because that's what I had.

Image
unknown foodie's top back, moonie's top front, AB's bottom.

Image
moonie's to the left, unknown foodie's to the right.


so we ate each one and discussed...

and the winner is!







moonablaze



the JD sauce was awesome, sweet with a back bite of cayenne.
the added side benefit from buying a quart of pineapple juice,
pineapple sorbet! :)

unknown foodie's was very good too, but we thought it was a tad salty.
I'd have to give dave's asian ribs and unknown foodies Sweet Baby Ray's a tie for 2nd.


so moonablaze, you're up!

congrats!

PostPosted: Thu Jan 08, 2009 4:15 pm
by moonablaze
ah the golden sweetness of jdsauce!

alright! lets see... how about we have some.... CITRUS!