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New Apple glazed beef ribs
This is going to be short on specifics because I didn't measure anything. When trying something for the first time, I just throw together something that sounds good, adjust the taste as I go, and see if I like the outcome. If I do, I'll pay more attention to measurements the next time.

[image|http://farm1.static.flickr.com/206/498840398_782ff10dda.jpg?v=0||||]
Note: That's a 14-inch oval platter hiding under there. Each rib is over two inches wide.

Rub a rack of beef ribs with a mix of six parts brown sugar, one part kosher salt, one part fresh ground black pepper. (I'm very unsure about these proportions.) Let rest, covered, for several hours to come to room temperature.

Dice (fine) one medium onion and one Red Delicious apple, mince two cloves of garlic, and saute them all together in a non-reactive pan. Add about a quarter-cup of red-wine vinegar. Simmer over low heat, mashing the apple with a wooden spoon until the whole mixture is about the consistency of a lumpy applesauce. Remove from heat and let cool a bit.

Lay a piece of heavy-duty aluminum foil on a baking sheet -- you'll want a good heavy one if you're doing a massive rack like that pictured above. Slice a second apple and lay several slices down the center of the foil. Spread half the apple mixture over them, then place the ribs meaty side down on top.

Wrap the foil over the ribs. Use a second sheet if you have to. Make sure to seal well all the way around, and pull it somewhat tight. You don't want it packed like it's vacuum sealed, but there shouldn't be much room either. The meat should stay in complete contact with the liquids.

Cook at 250 for two hours. Remove from the oven and open one end of the foil. Pour out all the liquid into a non-reactive pan. There will be significantly more liquid than you first added, so you might need a larger pan this time. Re-close the foil and return to the oven with the heat turnd off.

Place sauce over high heat, add a cup of brown sugar, and reduce until slightly thickened, stirring constantly. (This step will take one or two beers, depending on how many you went through doing the prep.) Remove the ribs, open the foil up, and turn the ribs over.

Turn the broiler to High. Brush some of the sauce onto the ribs and place under the broiler -- about six inches down -- until the sauce is bubbling. DO NOT leave at this point, unless you've already removed the battery from your smoke detector. Repeat with a second and third coat. On the last coat, leave under the broiler until the sauce starts to darken and remove immediately.

Serve with cold beer and plenty of paper towels.
===

Kip Hawley is still an idiot.

===

Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
New Try it with some good Apple Butter next time.
Good Amish Apple Butter.

Other than that, you just described my favorite Apple based Glazed Ribs.
--
[link|mailto:greg@gregfolkert.net|greg],
[link|http://www.iwethey.org/ed_curry|REMEMBER ED CURRY!] @ iwethey
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New Thought about that after I already had them in
And I've got Amish apple butter in the fridge.
===

Kip Hawley is still an idiot.

===

Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
New 250 is kinda low innit? woulda went for 325
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
New 250 for a long time is "in" right now.
High priced chefs are trying to cook as close to the bacterial danger zone as they can safely get.
[link|http://www.aaxnet.com|AAx]
New So, Drew is a High Priced Chef now?
High Priced... something else probably, but Chef... no!
--
[link|mailto:greg@gregfolkert.net|greg],
[link|http://www.iwethey.org/ed_curry|REMEMBER ED CURRY!] @ iwethey
PGP key: 1024D/B524687C 2003-08-05
Fingerprint: E1D3 E3D7 5850 957E FED0  2B3A ED66 6971 B524 687C
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New I thought it all died above 140
The first time I saw the technique it was actually 200 for 3-4 hours.
===

Kip Hawley is still an idiot.

===

Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
New at 200 you are making jerky not cooking meat :-)
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
New Mmmmmmmm ... jerky
===

Kip Hawley is still an idiot.

===

Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
[link|http://DocHope.com|http://DocHope.com]
New Actually, no . . .
When cooking at that low a temperature you're supposed to cook in a sealed package specifically to prevent making jerky.
[link|http://www.aaxnet.com|AAx]
New The USDA has admitted . . .
. . 146°F will do the common pathogens but they still recommend 165°F to make sure. There are, however, some pathogens that can survive well beyond beyond 212°F.
[link|http://www.aaxnet.com|AAx]
New if it aint boiled it aint dead :-)
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep

reach me at [link|mailto:bill.oxley@cox.net|mailto:bill.oxley@cox.net]
     Apple glazed beef ribs - (drewk) - (11)
         Try it with some good Apple Butter next time. - (folkert) - (1)
             Thought about that after I already had them in - (drewk)
         250 is kinda low innit? woulda went for 325 -NT - (boxley) - (8)
             250 for a long time is "in" right now. - (Andrew Grygus) - (7)
                 So, Drew is a High Priced Chef now? - (folkert)
                 I thought it all died above 140 - (drewk) - (5)
                     at 200 you are making jerky not cooking meat :-) -NT - (boxley) - (2)
                         Mmmmmmmm ... jerky -NT - (drewk)
                         Actually, no . . . - (Andrew Grygus)
                     The USDA has admitted . . . - (Andrew Grygus) - (1)
                         if it aint boiled it aint dead :-) -NT - (boxley)

She's just another ambitious slut from the prosecutor class.
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