[Quick]Pressure Cooking RIBS prior to Grilling
mystro
We need a speedy way of tenderising beef ribs before grilling...
no,this isn't *traditional* slow cooking for hour's over a controlled heat source,
.....we want the quicky method using a pressure cooker (not par-boiling)
How long should we pressure cook (15 lbs pressure) the ribs before we start
"smoke" grilling them to finish off the process using this method. BTW,we saw this
method used with great success at a world cookoff in austin.tx,we know it
can be done.
We want positive comments please,no flamer types wanted.
Ophelia
"mystro" <mystr...@hotmail.com> wrote in message
news:b13f7f22.01060...@posting.google.com...
Errrrrr dunno how to tell you this.. but NO ONE wants flamers.. but we get
em anyway:))
Hope you get what you need
Ophelia
Mike Cameron
"mystro" <mystr...@hotmail.com> wrote in message
news:b13f7f22.01060...@posting.google.com...
> HELP!!
>
>
Mystro
If you are just talking about the amount of ribs you could get into an
standard pressure cooker, I would suggest about 15 Min. Try that and then
you can adjust the time accordingly. I usually par boil mine adding
carrots, onions and sage, then use the leftover liquid as stock .
Ian Kentish
kettle (slightly higher press. than 7 lbs I think ) then he flamed the ribs
, grilling means radiant heat in commercial circles here flaming means gas
or wood flame directly in contact usually marinade is involved during the
flaming . Another process I have seen was a BBQ type grill where soft mushy
cast-iron (called red iron at some foundries) it is used because it is
dimentially stable after repeated heating ,. these covers cover the burner
which is long and puts out about 3 times the heat of the normal BBQ type
burner , 4 0f these units are placed under the griddle ( slotted cast iron
tiles) about 7 inches down ......you par boil the ribs then put them on the
griddle , as the fat melts it drips down on the covers and flashes to flame
and smoke ........works pretty good too .
Victoria
This is a super recipe, matter of fact it's on our menu tonight!
CAPTAIN CLANCY'S BARBECUED SPARERIBS
2-3 T. oil
5 pounds meaty ribs
2/3 cup cider vinegar
¼ cup soy sauce
½ up dry sherry
1 cup water
1 cup catsup
1 T. dry mustard
1/3 cup brown sugar
1 T. minced garlic
½ tsp. salt, or to taste
¾ tsp. freshly ground pepper
1 green pepper, seeded and diced
1 cup coarsely chopped onion
Heat 1 T. of oil in the cooker. Over high heat, brown the spareribs
well in several batches, about 3-5 minutes on each side to sear. Add
more oil if needed. In a bowl, combine the remaining ingredients for
the sauce. When all the ribs are browned, drain off any excess fat
and add the sauce into the cooker, taking care to scrape up any
browned bits that are sticking to the bottom of the pot. Add ribs,
and stir to coat well with the sauce. Lock the lid in place and over
high heat bring to high pressure. Adjust the heat to maintain high
pressure and cook for 12-15 minutes. Reduce pressure with a
quick-release method. Remove the lid, tilting it away from you to
allow any excess steam to escape. Check the ribs for doneness by
seeing in the meat can easily be separated from the bone when poked
with a fork, or desired tenderness. Transfer the ribs to a serving
platter and grill over hot coals, basting generously with remaining
sauce. Turn ribs frequently with BBQ tongs, basting often until
grilled to your satisfaction.
Keep the pressure up!
Miss Vickie
The Pressure Cooker Recipes Web Lady
Pressure Cooker Recipes
http://pressure.spinnaweb.com/
PENMART01
>
> Add ribs. Lock the lid in place and over high heat bring to high
This is exactly how JELLO begins.
Sheldon
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"Life would be devoid of all meaning were it without tribulation."
pieJean
"mystro" <mystr...@hotmail.com> wrote
> We need a speedy way of tenderising beef ribs before
grilling...
I would do beef or meaty (country-style) pork ribs about 10
mins - spare ribs, probably 5. Dry rub them and then place
them on a rack above the water. When finished, place in
fridge several hours/overnight to chill (keeps them from
falling apart). Baste with sauce and then grill until
throughly heated.
Jean