• TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
  • Follow
    • Follow
    • facebook
    • twitter
    • google+
    • instagram
    • youtube
Hearst Corporation
  • TV
  • MOVIES
  • MUSIC
  • SHOWBIZ
  • SOAPS
  • GAMING
  • TECH
  • FORUMS
Forums
  • Register
  • Login
  • Forums
  • General Discussion Forums
  • Food and Drink
Baked Ribs - Retaining Their Juices?
amyawake
01-04-2012
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?
LaChatteGitane
01-04-2012
I always cook mine in the marinade (150 - 160°C), never on a rack and covered with tinfoil.
When they are tender I crisp them up under the grill.
It never fails.
4smiffy
01-04-2012
Originally Posted by LaChatteGitane:
“I always cook mine in the marinade (150 - 160°C), never on a rack and covered with tinfoil.
When they are tender I crisp them up under the grill.
It never fails.”

I do this as well. I cook them for about two and a half hours. When I put them under the grill I put some sweet chilli sauce on them which gives them a lovely flavour.
amyawake
01-04-2012
Thanks for the tips - will try that then...hallelujah!!!
Lainiomonkio
01-04-2012
You can always boil the ribs first - it makes the meat super tender. I do this all the time in summer for BBQs - http://www.nigella.com/recipes/view/...-spareribs-620
Bunny82
02-04-2012
Gah - don't boil them, they'll lose their tasty juices.

Put them in a roasting tray with the marinade and a splash of water and cover it tightly with foil. Whack in t'oven for 45 minutes (baste the ribs at least once) then take the foil off and turn the oven up for the last 15 minutes to get the marinade sticky. I guarantee this will work.
big_hard_lad
02-04-2012
I always do ribs in the slow cooker, personally. Then if I want, I'll crisp them up on the BBQ or under the grill. But 99% of the time I don't bother with that.
degsyhufc
02-04-2012
I marinade them then grill them on high on both sides.
http://www.degs.co.uk/wordpress/archives/205

I then put them in a baking dish on a trivet (usually slices of onions & or carrots).
Add a little water/stock/cider/beer, cover with foil and cook on low (100-150c) for 2 hours.

The final part is to brush with the sauce and grill or bbq the ribs.
Lainiomonkio
02-04-2012
Originally Posted by Bunny82:
“Gah - don't boil them, they'll lose their tasty juices.

Put them in a roasting tray with the marinade and a splash of water and cover it tightly with foil. Whack in t'oven for 45 minutes (baste the ribs at least once) then take the foil off and turn the oven up for the last 15 minutes to get the marinade sticky. I guarantee this will work.”

No, it doesn't - it does if you boil the pork until tough but if you put on a gentle boil, especially if you flavour the water, it really doesn't - they end up tender and then they suck up all of the marinade and become really flavoursome.

I use this method as well as roasting them with foil then take the foil off to reduce the marinade and get them all good and sticky and they're both great. The meat is softer with boiling but the roasting method gets them all good and sticky with those yummy chewy caramelised bits on.
Iggy's Boy
02-04-2012
I'm another advocate of poaching in a vegetable stock

Let them simmer in a large saucepan together with garlic cloves, a quartered onion and a halved carrot for an hour and a half.

Then take them out and put them in a roasting dish and cover with your marinade of choice.

Finally, roast them for 30 minutes, keeping an eye on them to avoid them burning or drying up.

You'll never get a dry, juice-free rib this way!
amyawake
02-04-2012
Again, thanks for your posts/methods - have more ways to try it now.
springtimelover
03-04-2012
I put them into the slow cooker with the marinade, no water, then into the oven to crisp and stickiefie
degsyhufc
03-04-2012
Originally Posted by springtimelover:
“I put them into the slow cooker with the marinade, no water, then into the oven to crisp and stickiefie”

Good word
4smiffy
03-04-2012
I marinade them overnight.
orangebird
03-04-2012
Originally Posted by Lainiomonkio:
“No, it doesn't - it does if you boil the pork until tough but if you put on a gentle boil, especially if you flavour the water, it really doesn't - they end up tender and then they suck up all of the marinade and become really flavoursome.

I use this method as well as roasting them with foil then take the foil off to reduce the marinade and get them all good and sticky and they're both great. The meat is softer with boiling but the roasting method gets them all good and sticky with those yummy chewy caramelised bits on. ”

^^ this. But if you simply refuse to simmer them first, then cook in the marinade long and slow... 140/150c max.
VIEW DESKTOP SITE TOP

JOIN US HERE

  • Facebook
  • Twitter

Hearst Corporation

Hearst Corporation

DIGITAL SPY, PART OF THE HEARST UK ENTERTAINMENT NETWORK

© 2015 Hearst Magazines UK is the trading name of the National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.

  • Terms & Conditions
  • Privacy Policy
  • Cookie Policy
  • Complaints
  • Site Map