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Redd

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I should have known...
Feb 13^th, 2009 at 6:43pm

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.

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Artonio CH.com Alumnus Offline I Love Posts: 604 New Castle, Pa Gender:	Re: I should have known... Reply #1 - Feb 13^th, 2009 at 6:52pm 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
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AussieBrian CH.com Hall of Famer Offline CH - It's all in your head! Posts: 3851 Cairns, Qld, Australia Gender:	Re: I should have known... Reply #2 - Feb 13^th, 2009 at 6:58pm What Tony said but use half a tin of Coca Cola instead of water.
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barry_sword CH.com Alumnus Offline Mountain Biking Keeps Me Sane Posts: 3947 Bracebridge, Canada Gender:	Re: I should have known... Reply #3 - Feb 13^th, 2009 at 6:59pm Damn, do you have a back-up plan? Otherwise, Tony's plan will work if your still up at midnight to eat dinner.
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jimmers Ex Member	Re: I should have known... Reply #4 - Feb 13^th, 2009 at 7:01pm What Tony and Brian said! All is not lost. Jimmers
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Blue_eyes CH.com Junior Offline One day at a time Posts: 70 Minneapolis, MN. Gender:	Re: I should have known... Reply #5 - Feb 13^th, 2009 at 7:03pm Sauerkraut instead of water would be good too.
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karma CH.com Hall of Famer Offline I love YaBB 1G - SP1! Posts: 937 St. Maarten/Neth. Antilles Gender:	Re: I should have known... Reply #6 - Feb 13^th, 2009 at 7:03pm pressure cooker
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Redd CH.com Sponsor Offline Posts: 8457 Stevens Point USA Wisconsin Gender:	Re: I should have known... Reply #7 - Feb 13^th, 2009 at 7:10pm 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.
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Jonny Ex Member	Re: I should have known... Reply #8 - Feb 13^th, 2009 at 7:14pm 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. .........I'm Baaack! LMAO!
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Redd CH.com Sponsor Offline Posts: 8457 Stevens Point USA Wisconsin Gender:	Re: I should have known... Reply #9 - Feb 13^th, 2009 at 7:33pm Only YOU Jonny.....lol. Welcome home.
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Jonny Ex Member	Re: I should have known... Reply #10 - Feb 13^th, 2009 at 7:41pm Redd wrote on Feb 13^th, 2009 at 7:33pm: Only YOU Jonny.....lol. Welcome home. I know, Sweetie! Thank you!
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Peppermint CH.com Alumnus Offline Work it out baby! Posts: 2908 New York\|USA Gender:	Re: I should have known... Reply #11 - Feb 13^th, 2009 at 8:31pm 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
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KJ CH.com Alumnus Offline Posts: 596 Indianapolis, IN Gender:	Re: I should have known... Reply #12 - Feb 13^th, 2009 at 8:48pm 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! Scooped it back in....oven doors are germ free, aren't they?
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Guiseppi CH.com Moderator CH.com Alumnus Offline San Diego to Florida 05-16-2011 Posts: 12063 SAN DIEGO, CALIFORNIA USA Gender:	Re: I should have known... Reply #13 - Feb 13^th, 2009 at 8:49pm oven doors are germ free, aren't they? Hell yes the heat keeps em COMPLETELY germ free!!! Joe
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debOUCH CH.com Old Timer Offline ..&^%%$(&^&^%.. Posts: 481 x0\|Holbrook\|USA\|\|0\|0\|NY,New_York Gender:	Re: I should have known... Reply #14 - Feb 13^th, 2009 at 8:50pm 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
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catlind

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Weaverville NC
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Re: I should have known...
Reply #15 - Feb 13^th, 2009 at 8:51pm

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.

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Redd

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Stevens Point USA Wisconsin
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Re: I should have known...
Reply #16 - Feb 13^th, 2009 at 8:55pm

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.

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Potter CH.com Alumnus Offline Team MOOSE DROOL Stinky Stuff on a Hook Prostaff Posts: 3600 Blgs.Mt. Gender:	Re: I should have known... Reply #17 - Feb 14^th, 2009 at 4:25pm Eat more beef. Potter
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notseinfeld CH.com Hall of Famer Offline Enough is Enough. Vote Libertarian Posts: 789 x1\|Atlanta\|USA\|usa\|425\|226\|GA,Georgia Gender:	Re: I should have known... Reply #18 - Feb 14^th, 2009 at 7:35pm Meow.
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