No matter how I cook marinaded ribs - medium to high heat (always on a rack in tin), they lose their juices. I'm left with burnt marinade AND meat juices, all useless and wasted, on base of tin. I always drizzle the ribs with oil just before baking (in an attempt to seal in flavour). I even "decant" the juices half way through cooking, (and have added a cup of water to base), but still the burnt juices are there at the end.
Even when I just oil the ribs (no marinade) they still lose more juice that gets black on tin base. What am I doing wrong?
(I know there's a method of boiling them first [to make them tender] but feel the flavour is lost to the water this way. Anyway, have found a way of tenderising them, making light slashes along the ribs before marinading them and baking - on rack - below centre Mk. 5 for about 75 mins.)
HOW CAN YOU RETAIN THEIR JUICES IN THE RIBS?
Even when I just oil the ribs (no marinade) they still lose more juice that gets black on tin base. What am I doing wrong?
(I know there's a method of boiling them first [to make them tender] but feel the flavour is lost to the water this way. Anyway, have found a way of tenderising them, making light slashes along the ribs before marinading them and baking - on rack - below centre Mk. 5 for about 75 mins.)
HOW CAN YOU RETAIN THEIR JUICES IN THE RIBS?