Ribs

Quick look__________

Everyone loves ribs. By slow cooking these, most of the work is done by the oven. Just sauce it, go to work, re-sauce, and then serve. Slow cooking in the oven makes the ribs fall right off the bone.

Prep time: 30 mins -1 hr
cook time: 1.75 hrs- 10 hrs
Difficulty level: intermediate/easy
Labor Intensity: could do alone.

Ingredients__________

30lbs of ribs ($1.69/lb smart and final)

BBQ sauce (I like Cattlemens Smoky at Costco, 2pack for $8)

brown sugar or honey

few spoonfuls of gochujang (korean pepper paste)
Total: $58

Directions__________

There are 2 ways to cook these ribs. One way is to slow roast it for 10 hrs and the other way is to boil them. If you have the time and oven space, I would prefer slow roasting.

Preheat oven to 190

Place 2 sides of ribs on an aluminum tray in a tent formation.

Brush with sauce

You could add brown sugar and gotchujang/tabasco to sauce to taste.

Pour 1 cup water into the tray

Place ribs in oven before you leave for work (8:30am)

Take out ribs after work (5:30pm) and brush on more sauce. Turn oven to 400F.

Cook in oven for 30 minutes and brush on more sauce.

Broil for 5 minutes, rotate bottom tray to top and vice versa. Broil for 5 more minutes. Check broiler every minute. In one minute it can turn from blackened tips to burnt. Also, make sure the food is at least 4-6 inches from broiling coil

Leave for 7pm small group (@ 6:20pm)

2nd method

Fill a large stock pot with hot water and place on stove on high heat

Cut ribs into 2-bone pieces

Boil all meat for 1 hr 45min

Brush on sauce and place in oven for 30 minutes at 400F

Recoat with sauce

Place under broiler for 10 minutes at a time, rotate trays from top rack to bottom rack

Check broiler every minute. In one minute it can turn from blackened tips to burnt. Also, malke sure the food is at least 4-6 inches from broiling coil

Tom's Tips and Tricks__________

An aluminum tray can hold 1 side of spare ribs or 2 sides if they are leaning on each other in a triangle formation. Arrange so the tips of the bones are on the outside and the curved, brisket section are inward. It will be an upside down V formation. Each side is about 5lb, meaning you can cook about 20lbs per oven. You may need to cook the other half at someone else's kitchen

By roasting it at 190-200F, you keep it under boiling temperature, preventing it from drying out. The temperature also allow the tough meat to become very tender when cooked for longer than 5 hrs. I like to add some water to the pan. I adapted this from a southern cooking style called "beer can chicken." The basic idea is that the top of the ribs will dry and form a nice crispy skin. The water underneath will evaporate and rise. The meat is arranged slanted and will trap the steam and absorb moisture. It will be crispy on the outside and moist inside from the steam. You can take a brush and baste the meat with the juice, like you would a thanksgiving turkey, adding extra flavor.

[Possible side dish] mashed potatos, corn, corn bread, Potato wedges