help with a spareribs recipe
I am cooking the cornmeal-green peppercorn spare ribs recipe from the cuurent issue of Fine Cooking magazine. Here's a link to the recipe:
However, the only ribs I could find were pre-cut. I packed them very tightly together and wrapped in multiple layers of foil. I am wondering if anyone can recommend how much I should cut down the cooking time. The recipe calls for the intact rack to be cooked over indirect (300 degree) heat for 3-3.5 hours, rested overnight, then reheated and crisped for 4-5 minutes the next day.
The cooking time is mostly to break down the collagen in there, so the cooking time shouldn't change much. You do have to worry a bit about them drying out, though... On the flip side, wrapping them tight in foil will result in steaming them, giving a decidedly different texture... I would probably cook them uncovered most of the time, and then cover them towards the end.