Post # 16 “Pork Ribs: Help Needed”

Post # 16 “Pork Ribs: Help Needed”

Sorry, it’s been a while. Hope you all are still there! It being April 15th tomorrow, I’m sure you can guess what I’ve been up to. Yep, you’re right.

I don’t have a crock pot or an electric slow cooker, and at the moment I’m not planning to get either of these. On the other hand I want to try some slow cooking recipes. I seem to learn and retain ideas faster by doing than reading, so I started by trying the following:

You all know of Lawry’s salt. Well, I spotted a general use marinade put together under the same name – Lawry’s Marinade.

I cut 4 pounds of boneless pork ribs into single serving sizes (about 3x2x1″). I think there were 8 of these.
Using large freezing storage bags, I marinaded the ribs overnight with Lawry’s.
Then I wrapped them tightly by twos in aluminum foil, and in a shallow baking pan I baked them at an oven temperature of 225 degrees F for 10 hours.

On checking them, I could tell visually that they were not done, but the texture was very tender, and a nibble had a good flavor.

So I unwrapped them and froze them as single servings in storage bags.

I tried one experiment. Taking one frozen serving, I covered it generously with “The Original Australian Hot and Spicy Barbecue Sauce” (a favortie of mine – available on line), wrapped it again in aluminum foil and baked it at 350 degrees F for 90 minutes. (I’ve learned since that one should bring the meat temperature to about 147 degrees F to be assured that cooking is complete).

The pork rib serving was fully cooked, very tender, and very good, IF you like things HOT.

Here’s where I need help. How can I sweeten up these ribs a bit? What good ideas do you have to finish these tender and partially cooked pork ribs?

Thanks for any help.

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