Anna Blume Posted February 23, 2010 Share Posted February 23, 2010 So, there's a topic established on baby back ribs, but I favor the bigger, meatier kind that come from the belly of the pig. Cedarbrook's Dave recommended a cooking method he just tried for the first time. It's from Alton Brown and can be found here. Basically, you coat the ribs w a dry rub, then seal them in heavy foil along w braising liquid to bake for a long time in a slow oven. Liquid is drained from pierced foil to reduce before it's brushed on the ribs to glaze under broiler. I'd like to experiment w the technique since I am starting to get sick of stove-top braises, figuring spareribs would probably require more time than baby back ribs. However, I have a question about adjusting the recipe without sacrificing the final glaze. Fresh sage, rosemary (might skip), black pepper, salt and garlic will be the main components of rub. For braising, I am combining apple cider w apple cider vinegar. Sides: braised cabbage w onion & apple. Mashed golden turnips. I am veering from an Italian braise by adding a sweet component (cider), but think brown sugar or even a little honey would clash with everything else. I might reduce the cider before baking, but in the meantime, welcome any further suggestions. Link to comment Share on other sites More sharing options...
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