2007-09-03 05:20:48 · 9 answers · asked by odellmr@sbcglobal.net 1 in Food & Drink ➔ Cooking & Recipes
Because they are boneless they will be tender enough without boiling. As a matter of fact if you boil them then you will lose 50 % of the size. It would be way better to cook the ribs the low and slow method. If I was to boil them at all I would get some salted water to a rolling boil and drop in the ribs, cover with lid and wait till it comes back to a rolling boil and then shut it down and let it steep for an hour.This works well for chicken also.
2007-09-03 05:33:38 · answer #1 · answered by Anonymous · 1⤊ 1⤋
For the best flavor and tenderness you should use a slow cooker (crock-pot) just put the meat and sauce in the pot cover and let go on low heat for the whole day (6hours at least) then they will be the best most tender ribs ever!
2007-09-03 05:35:36 · answer #2 · answered by Walking on Sunshine 7 · 1⤊ 0⤋
I basically boil if cooking them on the grill. put in a advantageous sized baking dish (line with foil first for elementary freshen up)so as that the facets do no longer touch. Use a mesquite rub or make a rub of your own. gently coat ribs with olive oil and rub to coat. Then unfold rub over all, upload water to gently conceal backside of pan. conceal with foil and bake at 500 for quarter-hour to sear. Then bypass into opposite to 350 and prepare dinner for an hour or so till mushy. while carried out do away with foil for quarter-hour to brown up.
2016-12-31 10:52:44 · answer #3 · answered by starrett 4 · 0⤊ 0⤋
NEVER boil ribs--it toughens them!
BAKE them a couple hours at 300 degrees with a little water.
Don't add salt, that will also make them tough & dry.
You don't need top season them at all if you are putting sauce on them later.
2007-09-03 06:01:38 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Pressure cook or crock pots work very well for tenderizing ribs.
2007-09-03 05:25:16 · answer #5 · answered by Anonymous · 0⤊ 0⤋
I precook all ribs before baking or grilling, a little water, bay leaf, onion, salt & pepper. Simmer about 1/2 hour.
2007-09-03 05:25:42 · answer #6 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
30 minutes
2007-09-03 05:52:08 · answer #7 · answered by ♥Jen♥ 7 · 0⤊ 1⤋
depending on how thick the are 20/30 minutes should help do the trick i always to mine beef or pork its just faster
2007-09-03 05:28:36 · answer #8 · answered by infoman89032 6 · 0⤊ 0⤋
cook them on low heat and covered do not boil
2007-09-03 05:23:45 · answer #9 · answered by lek 5 · 0⤊ 0⤋