With money so tight and the recession not showing any signs of easing up just yet we really have to count the pennies and pounds, finding new ways to save money so getting ride of some luxury items such as take away food or going out to dinner was one on the hit list, but just because its Friday night doesn't mean we are missing out, we still have the take away type food its just come a shorter distance from my kitchen.
There is 2 rules my husband has set with ribs and i whole heartedly agree with him we only have ribs if the ribs are marinated in Budwiser BBQ sauce and no other, and we have tried many different types of BBQ sauce even going as far as making a home made BBQ sauce but we have found nothing that either of us think hits the spot apart from this brand of sauce. The second rule which is a must is having a large cold beer to wash them down with.
The thing is with ribs you could just plonk them in a tray and chuck a bit of sauce on top and cook them but i find that the meat just tastes dry and chewy. When we have ribs i tend to put to put just a little bit of love into them and it really does prove to be a winner in the taste in the meat.
First off i use a big pan so each rack has its own space and is not covered by another rib, this is the same pan i cook my turkey in at Xmas. Next as you can see by my lovely sue chef we coat the ribs evenly with a brush and the sauce i finish the ribs facing downwards with the curve bit of the bone facing out so when these are cooked the backs of the ribs get the first sticky coating adhering to the meat and the warmth of the oven start to help the juice move downwards towards the meater part of the meat helping them to stay juicy and tender so you can just suck the meat off the bone.
I'm so proud of my Sophie who is 21 month now, not only does she enjoy cooking the nice things like cakes but she really does get involved in the preparation of food that some parents may think is a no no because it is raw meat but as you can see she isn't touching it and her brushing skills are actually really good and she is a perfectionist in making sure everything has been covered
When i cook ribs i tend to cook them on a low heat for a while anything from 1 hour 20 mins at 180 or 2 hours or a bit longer at 150, making sure that the ribs are turned every 20 mins with out fail and basted with more sauce, making them sticker and helping the juices to move around the meat to keep them tender and soft. Even though this is said with the timings of cooking the ribs they aren't finished cooking until i tell with my eye they look well marinated and have a deep dark sticky colour and my husband is drooling begging for the ribs to be on his plate, and i have to say because i'm completely bias the restaurant where the ribs seem to taste as if they are boil in the bag meat with sauce on top that these home made ribs do actually taste a lot nicer and didn't take much effort looking forward to Friday night grub yummy.
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