question about pork ribs

flatferenghi · 03-11-2009, 05:25 AM

do u cut them into individual ribs before slow cooking, or after they are done.I would like to make my own, instead of ordering out. Love & Profits: FLATFERENGHI

lindaokc · 03-11-2009, 06:21 AM

I always leave the slab together until I am ready to eat them. Mmmm, ribs. They do a body good.

The Chicken Lady · 03-11-2009, 07:07 AM

I put mine in the smoker and get a good dose of smoke on them and then put them in a foil covered pan and stick them in a 275° oven for about 3 hours. They are sooooo good!!!

Leo41 · 03-11-2009, 07:32 AM

The ones I bought yesterday were already cut apart (4 large ones). I made them in my slow cooker with a quickie sauce of Heinz low carb ketchup mixed with balsamic vinegar. Came out great--succulent and meaty.

Kisal · 03-11-2009, 06:25 PM

I make them in a covered casserole in the oven. I just cut them up enough to fit in the dish I use. Most often, that just means cutting the slab in half. I slow cook them at 325º for about 2 1/2 hours, then I mop on my homemade sauce, and let them finish cooking uncovered, for about another half hour.

SNUGGS11 · 03-11-2009, 07:02 PM

I leave them all together and put them in the crockpot with a rub or a sauce I've made. no water. Their nice because you can let them go all day--even a long day at work and they are sooo yummy. I love coming home to food cooking in the crockpot. The smell is worth it all.

bethjoyce55 · 03-12-2009, 09:11 AM

Quote:

Originally Posted by SNUGGS11

I leave them all together and put them in the crockpot with a rub or a sauce I've made. no water. Their nice because you can let them go all day--even a long day at work and they are sooo yummy. I love coming home to food cooking in the crockpot. The smell is worth it all.

I do the same thing with mine, and yes, they are yummy. Leave them all together, and they will just fall apart after cooking all day in the slow cooker. I also put the sauce on top, along with some sliced onions. delic!

flatferenghi · 03-12-2009, 10:45 AM

is it necessary to boil the slabs prior to roasting??? i.e. is there any advantage to doing that like making them more tender??? FF

tk1963 · 03-12-2009, 10:47 AM

Just fixed some ribs lastnight! Keep them all together, put 1 can of diet 7-up in the bottom of the pan (ribs are up on a rack), cover and bake at 275 for 3 hours. Uncover, brush lc bbq sauce on and put back in oven for another hour, uncovered. OMG - SO good!!

lindaokc · 03-12-2009, 10:54 AM

Quote:

Originally Posted by flatferenghi

is it necessary to boil the slabs prior to roasting??? i.e. is there any advantage to doing that like making them more tender??? FF

It was explained to me that boiling would take a lot of the fat out of them before roasting. I could never tell the difference myself. Others might feel differently, but I just stick right into the oven raw, or the crockpot.

flatferenghi · 03-12-2009, 12:22 PM

i want the fat. FF

Kisal · 03-12-2009, 12:43 PM

Way back when I was a kid, my grandmother told me that she parboiled ribs so they wouldn't take so long to cook on the outdoor grill. That was before there were fancy gas grills, though. In fact, our old charcoal grill didn't even have a cover.

I have never found it necessary to parboil ribs before roasting them in the oven.

Charski · 03-12-2009, 02:26 PM

I went to the trouble of parboiling ONCE and won't ever do it again. We didn't like the finished product as well. If you ask me - it boils some of the flavor out!

Patt3 · 03-12-2009, 02:58 PM

Are we talking spare ribs or country style????

(Hi LInda!)

JunkInMyTrunk · 03-12-2009, 05:30 PM

I used to parboil, but now I don't. I'm with Charski, I think it removes some of the flavor. I just put them in the oven, uncovered on a low heat (275 or 300 degrees) for about 2 1/2 -3 hours. I like to have some crunchy spots on the meat.

03-11-2009, 05:25 AM	#1
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	question about pork ribs do u cut them into individual ribs before slow cooking, or after they are done.I would like to make my own, instead of ordering out. Love & Profits: FLATFERENGHI

03-12-2009, 10:45 AM	#8
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	thanks for all the advice... one more question... is it necessary to boil the slabs prior to roasting??? i.e. is there any advantage to doing that like making them more tender??? FF

03-12-2009, 12:22 PM	#11
flatferenghi Way too much time on my hands! Join Date: Nov 2007 Posts: 13,803 Gallery: flatferenghi	in that case, i won't boil. i want the fat. FF

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

03-11-2009, 06:21 AM	#2
lindaokc Very Gabby LCF Member!!! Join Date: Mar 2004 Location: OKC, OK Posts: 3,124 Gallery: lindaokc Stats: 196/170/140? WOE: atkins/hcg/learning Start Date: Feb, 07	I always leave the slab together until I am ready to eat them. Mmmm, ribs. They do a body good.

03-11-2009, 07:07 AM	#3
The Chicken Lady Major LCF Poster! Join Date: Jul 2008 Location: Texas Gulf Coast Posts: 1,087 Gallery: The Chicken Lady Stats: Type 2 Diabetic WOE: High Fat Low Carb Diet Start Date: July 5th 2008	I put mine in the smoker and get a good dose of smoke on them and then put them in a foil covered pan and stick them in a 275° oven for about 3 hours. They are sooooo good!!!

03-11-2009, 07:32 AM	#4
Leo41 Senior LCF member Join Date: Nov 2007 Posts: 8,425 Gallery: Leo41 Stats: 340 then/145 now WOE: Low carb/calorie cycling	The ones I bought yesterday were already cut apart (4 large ones). I made them in my slow cooker with a quickie sauce of Heinz low carb ketchup mixed with balsamic vinegar. Came out great--succulent and meaty.

03-11-2009, 06:25 PM	#5
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	I make them in a covered casserole in the oven. I just cut them up enough to fit in the dish I use. Most often, that just means cutting the slab in half. I slow cook them at 325º for about 2 1/2 hours, then I mop on my homemade sauce, and let them finish cooking uncovered, for about another half hour.

03-11-2009, 07:02 PM	#6
SNUGGS11 Senior LCF Member Join Date: May 2007 Location: Lansing, MI Posts: 154 Gallery: SNUGGS11 Stats: 165/117/110? WOE: ATKINS Start Date: JANUARY 2003-maint.	I leave them all together and put them in the crockpot with a rub or a sauce I've made. no water. Their nice because you can let them go all day--even a long day at work and they are sooo yummy. I love coming home to food cooking in the crockpot. The smell is worth it all.

03-12-2009, 10:47 AM	#9
tk1963 Junior LCF Member Join Date: Mar 2009 Posts: 13 Gallery: tk1963 Stats: 207/203/150 WOE: Atkins induction Start Date: 3/5/09	Just fixed some ribs lastnight! Keep them all together, put 1 can of diet 7-up in the bottom of the pan (ribs are up on a rack), cover and bake at 275 for 3 hours. Uncover, brush lc bbq sauce on and put back in oven for another hour, uncovered. OMG - SO good!!

03-12-2009, 12:43 PM	#12
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	Way back when I was a kid, my grandmother told me that she parboiled ribs so they wouldn't take so long to cook on the outdoor grill. That was before there were fancy gas grills, though. In fact, our old charcoal grill didn't even have a cover. I have never found it necessary to parboil ribs before roasting them in the oven.

03-12-2009, 02:26 PM	#13
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,804 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I went to the trouble of parboiling ONCE and won't ever do it again. We didn't like the finished product as well. If you ask me - it boils some of the flavor out!

03-12-2009, 02:58 PM	#14
Patt3 MAJOR LCF POSTER! Join Date: Aug 2002 Location: Up North Posts: 2,385 Gallery: Patt3 Stats: 173/167/150 WOE: South Beach/Low fat/low carb	Are we talking spare ribs or country style???? (Hi LInda!)

03-12-2009, 05:30 PM	#15
JunkInMyTrunk Senior LCF Member Join Date: Apr 2008 Posts: 480 Gallery: JunkInMyTrunk	I used to parboil, but now I don't. I'm with Charski, I think it removes some of the flavor. I just put them in the oven, uncovered on a low heat (275 or 300 degrees) for about 2 1/2 -3 hours. I like to have some crunchy spots on the meat.