I want my ribs to be good where the meat nearly falls offkind of like the ones they have at chilis and fridaysAny tips?
The melting point is irrelevantYou can even boil water in a paper cupAs long as the melting point is well above that of water and the can is full it doesn't matterBy the way, tin cans are made of steel for the largest part and aluminium burns before it melts.
Makes no differenceNeither will start melting until long after the water has boiled awaySee the metal will first transfer heat to the water which boils at 100 C.
this one is really teasty BARBECUE SHORT RIBS 3 to 4 pounds beef short ribs 1/4 cup dark brown sugar 1/2 cup cider vinegar 2 cups chicken stock 2 cups water 1/2 cup ketchup 3 tablespoons tomato paste 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon red pepper flakes 1 tablespoon dry English mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon ground cloves 1 teaspoon chili powder 1/2 teaspoon ground cayenne Combine vinegar and sugar in a large saucepan and simmer until mixture thickens to a syrupy consistency, about 10 to 15 minutesAdd water, stock and seasoningsBring to a boil and add ribs, simmering for 20 minutesAllow ribs to cool on a dish lined with aluminum foilAfter 15 minutes, wrap ribs in foil and refrigerate overnightSimmer the remaining liquid in the saucepan, reducing until it becomes thick enough to coat the back of a spoonCool and refrigerateReserve this sauce to baste the ribs while grillingThe following day, grill ribs 30 to 40 minutes turning once or twice, and basting every 10 to 15 minutes with the reserved sauceSubmitted by: CM
