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.
@targa88 posted the pic exactly. Just try to make sure the meat doesn't touch the liquid or it'll just stew.
Do Chrissey Tigen's mom's Thai style deep fried ribs if you want easy and absolutely delicious.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.
This guy cooks!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
Bought mine at Scarborough Town centre location and they were frozen there as well. I can cook it whenever this way.
Depends on the size of you IP and the amount of ribs.
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.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
they were weird at my store, they were frozen and like 2-3 inches wide. these strange skinny ribs.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.
