Have some 2 inch thick country style pork ribs in the oven I found on a fantastic special at the store today.  After an hour braising with Memphis Style BBQ seasoning, they are braising in their own juices and tough as leather.  

Ok...note to self.  When meat is under a buck a pound, think twice before buying it...there may be a DAMN good reason why.

oh Pegg those are still salvageable. Place in pan, add a little water, cover tightly with aluminum foil and bake them very slowly at about 275 degrees for about 5 hours. Don't uncover until you're ready to take them out of the oven.

with warm regards,
Tony

What Tony said but use half a tin of Coca Cola instead of water.

Damn, do you have a back-up plan?

Otherwise, Tony's plan will work if your still up at midnight to eat dinner.

What Tony and Brian said! All is not lost.

Jimmers

Sauerkraut instead of water would be good too.

pressure cooker

I've covered it with the foil from the start...and they are juststarting to get tender.  

It's never taken this much time for my meats to tenderize, but FINALY they are looking like they may be eatable in another hour or two.

Redd wrote on Feb 13^th, 2009 at 7:10pm:

It's never taken this much time for my meats to tenderize, but FINALY they are looking like they may be eatable in another hour or two.

:-X .........I'm Baaack! LMAO!  ;D

Only YOU Jonny.....lol.

Welcome home.

Redd wrote on Feb 13^th, 2009 at 7:33pm:

Only YOU Jonny.....lol. Welcome home.

I know, Sweetie!

Thank you!  :-*

Well.. it's too late for this.. but - next time you get a special, try pureeing some pears (without the skin) and smothering the meat in that with your seasoning or marinade. Pear is a natural tenderizer..I've used this method and it works great (instead of artificial tenderizers).

Hope your meal turned out..

Pepp

Making an inexpensive meal here too, Redd. Spaghetti casserole....just went to grab it, and had a hole in my oven mitt, got a big OUCH, and dropped it upside down on my oven door. DAMMITT! [smiley=ohjez.gif]

Scooped it back in....oven doors are germ free, aren't they? [smiley=undecided.gif]

oven doors are germ free, aren't they?  

Hell yes the heat keeps em COMPLETELY  germ free!!! ;D ;D

Joe

Geez, Pegg.......I KNOW the feeling.............................
I actually find myself shopping in DOLLAR DAYS for groceries...................UEI sucks, but hey, we may get more $ and an extension on our benefits................
Keep the "faith" , and I hope those ribs came out ok.................
debs
xo

Pegg the only time I can afford to cook ribs is when they are on special like that.  I've learned the best way to ensure tender, juicy, fall of the bone ribs is to either simmer them all day, or boil them for a couple of hours before I put my home made honey garlic sauce on them and stick them in the oven.

We had honey garlic ribs for dinner here too, that was Alex's b'day dinner request :)

Hope they turned out for ya!

Cat

p.s. another great way to tenderize any meat is with pineapple juice.

Well ....it took this long, but as it so happens, the ribs re-absorbed much of the juices they had first expunged, and ended up fall apart tender and delish.  Kids are just finishing up right now.

I never added a drop of water, as they juices were over an inch deep to begin with.  

Thanks for the tip on the pears Patti.  I've marinated some venison in pears before to tenderize, and also in pineapple as that works nicely as well.  I'd only read about them for use on the wild game though it should work with most any cut of meat.

Thanks for understanding guys and gals.

Eat more beef.

    Potter

Meow.