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August 2012 Moms
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cooking question

TapthathankTapthathank member
in August 2012 Moms
I have made this recipe a few times - Japanese spare ribs.  It's 3lbs of boneless country style pork ribs "braised" in a sauce of low-sodium soy sauce, garlic, brown sugar, pepper, vinegar, ketchup & lemon juice.  My recipe says to cook them covered at 350 degrees for 1.5 hours.  They always come out dry and kind of tough.  Some pieces are more tender than others.  What should I change?!  I'm making them for Saturday night when DH's family comes for the weekend.  Lower temp for a longer period of time?  Help!  I've had my cousin's - same recipe (need to verify temp & time) but hers are fall apart tender!

 

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Re: cooking question

  • cedentoncedenton member
    I am no cook expert by any means. Maybe @Baker_Bride will be able to help. But I would think you're on the right track with the lower temp/longer time. Also, maybe google other similar recipes and come up with a sort of average.
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  • TapthathankTapthathank member

    Yep, I'm googling recipes and how to oven cook country style ribs.  I guess it's not technically braised, since I'm not browning it first or cooking it in a dutch oven.

     

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  • rp-chicago-momrp-chicago-mom member
    I'd do 300 for 2-3 hours. If that doesn't work, try the crockpot. My guess is longer and slower.
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  • rp-chicago-momrp-chicago-mom member
    It sounds delicious!
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  • rp-chicago-momrp-chicago-mom member
    Oh and how much liquid is there? Does it come up to at least halfway up the ribs? Does that make sense? The size and shape of your pan may contribute.
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  • piphigirlpiphigirl member
    I would do longer and lower.
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  • TapthathankTapthathank member
    Baker_Bride said:
    Oh and how much liquid is there? Does it come up to at least halfway up the ribs? Does that make sense? The size and shape of your pan may contribute.

    There is plenty of liquid - the majority of the ribs are completely covered in liquid.  It's a rectangle glass pan - not a 9x13 or 8x8....not sure of the dimensions.  Very deep sides.

    Thanks for the tips!  I'm going to try 300 degrees for 2-3 hours!  And they are sooo delicious.  I'm going to thicken the juice after it cooks for a nice sauce.  I'll post the exact recipe later!

     

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  • BatDaughter4EvaBatDaughter4Eva member
    Browning the sides first can help as well. It kind of helps to hold in the juices. I made a similar recipe in the crockpot recently. It was amazing.
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  • Msbean22Msbean22 member
    edited December 2013
    Yeah, the heat doesn't need to be that high for so small a meat. They would be cooked to temperature after 30 minutes at freaking 350. I would say keep your time the same and drop the heat to 325. 

    edit: I just looked up a few other recipes, and they all say the sameish. Most recommend taking the cover off at the last 15 minutes and redistributing the sauce to get a nice glaze.
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