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Ribs and Boiling [split from Ontario]

[Note: This thread was split from the Ontario board discussion on finding great ribs in Toronto at: http://www.chowhound.com/topics/40005... -- The Chowhound Team

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Thanks to all for the information. I will just go to a couple of places and see what looks best.

Another question: does anyone boil their ribs first? I know that I have done this in the past and a lot of cooks I know do boil them before, and it makes them more tender, but I think that it also removes a lot of the "porky" flavour? What do you think?

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  1. I used to do the boil first method but have since changed over to a marinade (usually beer based) for a day or two, followed by dry rub and sauce to finish. Better consistency and flavour without boiling.

    One note about the No-Frills ribs. They tend to be vaccum packed and in a watery solution and I find that a dry rib works better for absorbing flavours. That's not to say I don't buy them at No-Frills when they are on sale, but for a contest you probably want the good dry ribs. Good Luck !

    1. When boiling, you lose a lot of the flavour into the water. I find that a little patience and a long low heat will prep the ribs much better, though you have to make sure you keep the ribs moist. For varations, there are some great recipes in the Carpenter/Willoughby books.

      1. For making ribs for 30 or more people, I've quite doing it all on the grill/BBQ. Instead:

        1. Boil and then BBQ, with sauce applied near the end (for around 30 people); or more commonly
        2. Sear and color in my BIG pots and then braise in the sauce, in the same pots (for large groups).

        1. I don't boil, but I get tender ribs 95% of the time using the 3-2-1 method on an indirect heat smoker at 250f (would work the same in an oven, but without the smoke flavor).
          I remove the membrane on the inside side and rub them with a dry rub. Cook for 3 hours. Foil them and cook for another 2 hours. Remove foil and add a rib glaze or bbq sauce, then cook unfoiled for 1 more hour.

          4 Replies
          1. re: Spencer

            Mila-----Take it from me> I boil my country style pork ribs in pineapple juice for
            1 hour. take them out drain off the juice. baste them with your sauce. place them in the
            broiler for 2-3 minutes, take them out and baste the other side return to broiler for
            another 2-3 minutes. then take them the third time and baste them a third time and
            let them set for 5 minutes. they are now ready to serve. and if you don`t think you
            need a spatula to pick them up they will fall apart on you. try it and see. what do
            you have to lose. you will see what I mean. i get six ribs, without bones and a
            28oz can of pineapple juice. and then your sauce.

            1. re: bigjimbray

              Thanks for the tip Big Jim. I like the idea of pineapple juice which will provide the enzyme to tenderize. Will try your recipe.

              1. re: Mila

                Throw some garlic and/or onion in there with it.

                DT

                1. re: Mila

                  Actually, the application of heat will neutralize the pineapple enzyme. That's why you can use cooked pineapple in gelatin desserts, but not fresh. On the other hand, the pineapple should add some nice flavor to the pork.

            2. Jfood used to boil the ribs before BBQ but stopped. He did not like the texture of the boil abd grill and the flavor was not as full. Now jfood just grills then low and slow.