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Jun 17, 2007 05:39 AM

spare ribs -using plastic wrap while cooking


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  1. not a good idea. why would you....?

    3 Replies
    1. re: toodie jane

      You can use cling wrap, you just cover it with tin foil, the reason to use it is to get a tighter seal than just tin foil. There is an amazing braised short rib recipe in Susan Goin's Sunday Supers At Lucques cookbook that calls for this method.

      1. re: bubbles4me

        I tried it after reading a lot of suggestions on the "boiling ribs" post. Most referring to using a smoker for ribs that I do not have. Too a combo of suggestions-I did a dry rub then grilled on gas grill and used a pre-soaked can of wood chips -low for an hr. THen wrapped in plastic wrap then foil in oven for an hr at 325. Then back on grill with very light bbq sauce on it. Don't know if am fooling myself-but the can of wood chips gave a touch of smoke to it and I think the plastic wrap made them very tender.. First attempt at spareribs and dry rub-anxious to try again. Maybe a brisket...
        Thanks to all on the post for all the info

        1. re: dklipscomb

          Plastic wrap is not designed for cooking. I wouldn't want the toxins....

    2. I've used that technique, using the recipe in the link below. Anybody who likes their ribs fall-off-the-bone tender have asked for the recipe. No smoker, so instead I skip that step and finish them on a grill (and cut down on the sugar).

      Chef Neal's Baby Back Ribs with Orange-Chipotle Glaze

      1. I've seen Emeril use it...covered with foil also and cooked very low & slow...haven't tried it, though.

        1. You may as well steam your ribs.

          1. The original comment has been removed
            1. thanks for all the input. Have to say-I did hesitate about the plastic wrap-but have seen that mentioned so often. Think I will try the ribs again with all else I did try-but double wrap in foil for that step. I was happy with reading so many posts on bbq-to give me the push to try!