Kate's Cuisine

Oct 20 2009

Kate’s Ribs: Review

Before I came up with this recipe I had tried to cook ribs just about any way that you could imagine. I had put them on the grill and cooked them from fleshy pink masses to dried up, shriveled up rectangular hockey pucks. I would boil them and then put them on the grill and they’d be a little better. But not much. And I put them in the slow cooker, which will never again be repeated. Finally, I threw my hands up in frustration and just started cooking them this way. Not only are they delicious but it’s also the easiest way I’ve ever found to make ribs.

If you want to make it even easier, you don’t need to wash the ribs. The only reason I ever wash my meat is truthfully, because every chef does it on the Food Network. And so does Martha. Some people think that it cleans the meat and makes it safer to eat while others say that rinsing it won’t get rid of any of the really bad stuff that can make you sick, if that’s present in the meat to begin with. But, I have only recently started washing my meat before drying it and I’ve never gotten sick over it. But you must absolutely dry your meat. This is because the meat is wet when you first take it out of the package (I’m sure you’ve noticed that) and it will cook much crispier on the outside if you rinse it dry first. Wet meat not only takes longer to cook but it also isn’t as crispy on the outside – which is one of the best parts of ribs!

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