Should baby back ribs be boiled? Or slow cooked on a grill?
Maybe yahoo groups have one~ I prefer the Amarna period of Kemet- Ancient Egypt, so I don't know.
I think it's just a matter of finding your local groups and going to events( I haven't even noticed any on meetupcomthere may be in your area, butshrug) Sometimes there will be some yahoo groups(I'd start searching for yahoo groups for local ren fairesand see if they have listings of local SCA groups) I know all of our local faires have their own yahoo groups.
The only way to get fall-off-the-bone ribs is to slow cook themSure you could use your outdoor grill, but with an oven you have much more control over the environment where you cook your ribsIt's important to make sure you give your ribs enough time, because cooking ribs over high heat in a short amount of time will not yield the best results Step1 Place your ribs on heavy duty aluminum foil with the shiny side townCoat each side of the ribs with a generous portion of dry rubYou can either make your own dry rub using brown sugar and spices or use a commercially sold dry rubPull the sides of the foil up and fold together to sealRoll each end of foil up to seal Step2 Allow ribs to sit in the refrigerator for at least 1 hour, preferably overnight Step3 Preheat oven to 250 degrees F Step4 Prepare braising liquidIn a microwave safe container, add 1 cup white wine, 2 tablespoons white wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon of honey and a couple chopped cloves of garlicHeat the braising liquid in microwave using high heat for 1 minute Step5 Place rib packets onto a baking sheetOpen one end of each foil packet and pour half of the braising liquid into eachTo evenly distribute the liquid, tilt the baking sheetRe-seal each end of the rib packet Step6 Bake in 250 degree F oven for 2 and 1/2 to 3 hours Step7 Drain braising liquid from the rib packets into a medium sauce panBring the liquid to a low boil and reduce by at least half or it reaches the consistency of thick syrupUsing a brush, apply the braise syrup to the ribs Step8 Broil the glazed ribs until the glaze begins to caramelizeYou may also use an outdoor grill to do this Step9 Brush again, once ribs have lightly caramelized, with hot glaze and serve as desired.
Maybe yahoo groups have one~ I prefer the Amarna period of Kemet- Ancient Egypt, so I don't know.
I think it's just a matter of finding your local groups and going to events( I haven't even noticed any on meetupcomthere may be in your area, butshrug) Sometimes there will be some yahoo groups(I'd start searching for yahoo groups for local ren fairesand see if they have listings of local SCA groups) I know all of our local faires have their own yahoo groups.
The only way to get fall-off-the-bone ribs is to slow cook themSure you could use your outdoor grill, but with an oven you have much more control over the environment where you cook your ribsIt's important to make sure you give your ribs enough time, because cooking ribs over high heat in a short amount of time will not yield the best results Step1 Place your ribs on heavy duty aluminum foil with the shiny side townCoat each side of the ribs with a generous portion of dry rubYou can either make your own dry rub using brown sugar and spices or use a commercially sold dry rubPull the sides of the foil up and fold together to sealRoll each end of foil up to seal Step2 Allow ribs to sit in the refrigerator for at least 1 hour, preferably overnight Step3 Preheat oven to 250 degrees F Step4 Prepare braising liquidIn a microwave safe container, add 1 cup white wine, 2 tablespoons white wine vinegar, 2 tablespoons Worcestershire sauce, 1 tablespoon of honey and a couple chopped cloves of garlicHeat the braising liquid in microwave using high heat for 1 minute Step5 Place rib packets onto a baking sheetOpen one end of each foil packet and pour half of the braising liquid into eachTo evenly distribute the liquid, tilt the baking sheetRe-seal each end of the rib packet Step6 Bake in 250 degree F oven for 2 and 1/2 to 3 hours Step7 Drain braising liquid from the rib packets into a medium sauce panBring the liquid to a low boil and reduce by at least half or it reaches the consistency of thick syrupUsing a brush, apply the braise syrup to the ribs Step8 Broil the glazed ribs until the glaze begins to caramelizeYou may also use an outdoor grill to do this Step9 Brush again, once ribs have lightly caramelized, with hot glaze and serve as desired.
