Pork back ribs $2.98/lb - May 7-13, 2020 (Ontario)

Two super easy recipes:

Season these with
1 tablespoon paprika
1 tablespoon cinnamon
1 tablespoon garlic powder (not salt)
1 tablespoon onion powder (not salt)
1 tablespoon brown sugar
1 tsp kosher salt (or Himalayan. Try to avoid regular table salt)
1 tsp pepper
1 tsp cayenne (optional)

Rub it in, and let it sit for at least 4 hours in the fridge, overnight ideally.

Instant Pot 20/5 + 8-10 min broil
Put a cup of apple juice (or OJ or Coke; all three I have done) in an Instant Pot. Put a metal steamer rack inside. I usually roll 3 foil balls and put the steamer rack on top, giving me about 1.5” elevation. Place the ribs rolled up along the IP walls and seal. Manually set for 20 minutes and let it go. Estimate 10 min to build to pressure plus the 20 minute cook. When it is done, leave it alone for 5 minutes, then manually release pressure. Carefully remove, baste with your favourite BBQ sauce (I like to use the leftover juice in the pot, mix in a little ketchup and brown sugar and make my own). Put under broil for 8-10 minutes.

Oven 300-325F @ 2.5hrs + 8-10 min broil
Alternatively, after seasoning and sitting in the fridge, a no fuss cook method is just to put into the oven at 300F for 2.5 hours covered with foil. Then remove the foil and broil 8-10 minutes.

The oven method will be tender but have more bite. The Instant Pot will be pull off the bone tender. If you want more bite, do it 19/5.

Can you explain the bolded part further?

HDawg wrote: ↑ Two super easy recipes:

Season these with a tablespoon each of paprika, cinnamon, a little (1 tsp) cayenne, garlic and onion powder (not salt), brown sugar, and 1 tsp kosher salt and pepper. Rub it in, and let it sit for at least 4 hours in the fridge, overnight ideally.

Instant Pot 20/5 + 8-10 min broil
Put a cup of apple juice in an Instant Pot. Put a metal steamer rack inside. I usually roll 3 foil balls and put the steamer rack on top, giving me about 1.5” elevation. Place the ribs rolled up along the IP walls and seal. Manually set for 20 minutes and let it go. Estimate 10 min to build to pressure plus the 20 minute cook. When it is done, leave it alone for 5 minutes, then manually release pressure. Carefully remove, baste with your favourite BBQ sauce (I like to use the leftover juice in the pot, mix in a little ketchup and brown sugar and make my own). Put under broil for 8-10 minutes.

Oven 300-325F @ 2.5hrs + 8-10 min broil
Alternatively, after seasoning and sitting in the fridge, a no fuss cook method is just to put into the oven at 300F for 2.5 hours covered with foil. Then remove the foil and broil 8-10 minutes.

The oven method will be tender but have more bite. The Instant Pot will be pull off the bone tender. If you want more bite, do it 19/5.

kwscott wrote: ↑ Can you explain the bolded part further?

@targa88 posted the pic exactly. Just try to make sure the meat doesn't touch the liquid or it'll just stew.

FWIW, the liquid in the Instant Pot doesn't matter too much so long as the hint of flavour is something you are going for. I have done this using Coke and in the picture I attached, I did it with orange juice. IMO, ideally you'll want something sweet, but even water or chicken, beef or veggie broth is fine. An acidic liquid though makes for a good base for home-made BBQ sauce though.

HDawg wrote: ↑ Two super easy recipes:

Season these with a tablespoon each of paprika, cinnamon, a little (1 tsp) cayenne, garlic and onion powder (not salt), brown sugar, and 1 tsp kosher salt and pepper. Rub it in, and let it sit for at least 4 hours in the fridge, overnight ideally.

Instant Pot 20/5 + 8-10 min broil
Put a cup of apple juice in an Instant Pot. Put a metal steamer rack inside. I usually roll 3 foil balls and put the steamer rack on top, giving me about 1.5” elevation. Place the ribs rolled up along the IP walls and seal. Manually set for 20 minutes and let it go. Estimate 10 min to build to pressure plus the 20 minute cook. When it is done, leave it alone for 5 minutes, then manually release pressure. Carefully remove, baste with your favourite BBQ sauce (I like to use the leftover juice in the pot, mix in a little ketchup and brown sugar and make my own). Put under broil for 8-10 minutes.

Oven 300-325F @ 2.5hrs + 8-10 min broil
Alternatively, after seasoning and sitting in the fridge, a no fuss cook method is just to put into the oven at 300F for 2.5 hours covered with foil. Then remove the foil and broil 8-10 minutes.

The oven method will be tender but have more bite. The Instant Pot will be pull off the bone tender. If you want more bite, do it 19/5.

Do Chrissey Tigen's mom's Thai style deep fried ribs if you want easy and absolutely delicious.

https://cravingsbychrissyteigen.com/wat ... rner-ribs/

Ribs, soy, garlic, black pepper and coriander root if you got it - and oil to fry.

I didn't believe the short cook time [3-4 minutes] especially after reading some other thai deep fried recipes but it really does cook that fast. I did a few small mods and added some Korean style flair - fish sauce, corn starch/flour and a double fry.

PS make sure you take the temp of your oil because IMO sight and the asian chopstick isn't that accurate.


Second recipe....I cut some of the ends pieces and scraps off the rack because they don't look that nice and I make.

Bak kuh teh - Singaporean (Teochew) rib soup.

ribs, white and black peppercorns, garlic, water, salt

https://delightfulplate.com/bak-kut-teh ... -rib-soup/

Thank you kindly.

targa88 wrote: ↑

No no no

If you want to cook ribs do it right

https://howtobbqright.com/2020/04/02/malcom-style-ribs/

I'll be doing the 3-2-1 method on the pellet grill

https://heygrillhey.com/3-2-1-ribs-perf ... bone-ribs/

Takes 6 hours but minimum "cooking" involved

Thanks OP for the deal

Going to fire up the smoker this weekend.

flaming homer wrote: ↑ I'll be doing the 3-2-1 method on the pellet grill

https://heygrillhey.com/3-2-1-ribs-perf ... bone-ribs/

Takes 6 hours but minimum "cooking" involved

Thanks OP for the deal

This guy cooks!

I find these ribs to be abit large and they're always from the US.
I'd rather pay abit more and Canadian.

Ribfest and so many other festivals aren't happening this year.

targa88 wrote: ↑

Can you only do one set of ribs at a time? Could I roll a second rack inside the first one??

How many grams does a typical full rack weigh both precooked and then again cooked?

Wondering how much loss there is after cooking.

I had the opportunity to purchase smoked and precooked pork back ribs, each one weighing in at 680g each. After reheating in the oven for 30 minutes, each weighed just over 600g. Very little loss. The ribs i purchased cost me $11kg

At my local super expensive store, these were frozen. I could not find any fresh. I ended up getting some St. Louis style side ribs instead.

will888 wrote: ↑ At my local super expensive store, these were frozen. I could not find any fresh. I ended up getting some St. Louis style side ribs instead.

Bought mine at Scarborough Town centre location and they were frozen there as well. I can cook it whenever this way.

For anyone possibly entering this thread from Western Canada, Save-On-Foods has pork back ribs for $2.99/lb this week and they're from Canada.

rfd222222 wrote: ↑ How many grams does a typical full rack weigh both precooked and then again cooked?

Wondering how much loss there is after cooking.

I had the opportunity to purchase smoked and precooked pork back ribs, each one weighing in at 680g each. After reheating in the oven for 30 minutes, each weighed just over 600g. Very little loss. The ribs i purchased cost me $11kg

You can't compare a rib cooked at home (from scratch) compared to a precooked rib in a retail package, I once made the mistake of purchasing one precooked swiss chalet rib and they were complete garbage, I'm sure the other brands are the same.

If you purchased it from a restaurant and paid 11/kg, that's a very good price.

chemicalxv wrote: ↑ For anyone possibly entering this thread from Western Canada, Save-On-Foods has pork back ribs for $2.99/lb this week and they're from Canada.

they were weird at my store, they were frozen and like 2-3 inches wide. these strange skinny ribs.