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Discussion Overview
The thread centers around a new BBQ ribs recipe using the Deep Covered Baker, with participants sharing their excitement and personal experiences related to the recipe and the product. Many express their intention to try the recipe, while others discuss their preferences and cooking methods.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, expresses enthusiasm for the new BBQ ribs recipe and plans to make them soon.
- Several participants mention their intention to try the recipe, with one noting they printed it to share with their team.
- Another participant shares their excitement about using the Deep Covered Baker, stating it is their favorite cooking tool.
- One participant raises a concern about the recipe not being available in Canada and requests it be shared for others in the region.
- Some participants discuss the necessity of using the grill pan to achieve grill marks, with differing opinions on whether it is essential.
- One participant shares their experience of making the ribs and describes them as good and tender.
- Several participants express a desire to start using their Deep Covered Baker more often, with some noting they haven't used it yet.
- One participant mentions the popularity of the Deep Covered Baker in their cooking shows, highlighting its effectiveness in attracting bookings.
Areas of Agreement / Disagreement
Views differ regarding the necessity of using the grill pan for the recipe, with no clear consensus on whether it is essential for achieving the desired outcome.
Contextual Notes
Participants share personal experiences and preferences related to cooking ribs and using the Deep Covered Baker, reflecting a range of cooking styles and methods.
Who May Find This Useful
Consultants interested in exploring new recipes and cooking methods using the Deep Covered Baker may find the shared experiences and discussions beneficial.
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Will someine PLEASE post it here, for all the Canucks who get left out of the good stuff!!
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Barbecue Ribs
Our Deep Covered Baker allows you to prepare barbecue
ribs in the microwave, cutting their cooking time in half.
They’re hearty, delicious and the perfect recipe for quick
football season entertaining!
Ribs
1 rack (2½-3 pounds) pork loin back ribs (baby
back ribs)
1 teaspoon salt
¼ teaspoon coarsely ground black pepper
¼ cup water
Smoky Barbecue Sauce
1 cup ketchup
¼ cup packed brown sugar
2 tablespoons Smoky Barbecue Rub
2 teaspoons cider vinegar or white vinegar
For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs
with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut
side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes.
Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when
inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
Meanwhile, for sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt.) Saucepan.
Bring to a boil, stirring occasionally; remove from heat.
Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat.
Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill
marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
Serve immediately.
Yield: 4 servings
Nutrients per serving: Calories 590, Total Fat 38 g, Saturated Fat 14 g, Cholesterol 155 mg, Carbohydrate 30 g,
Protein 31 g, Sodium 1430 mg, Fiber 0 g
Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat.
Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack
meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a
paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat
along the underside of the rack.
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I am going to the grill pan for free once I get all of my point.
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Oh and here is a dumb cooker question..
What type of ribs should I buy? I dont like fat.?
thanks!!!
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Check out these sites:
Different Cuts of Pork Ribs
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=34&id=308
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I am so mad at myself right now!:cry: :grumpy: I went to the grocery store this afternoon (the one 40 minutes away that has the best meat, etc.) INTENDING to get some Baby-back ribs to make this recipe and I FORGOT to get them!:cry: :grumpy:
...I guess it'll be next week's new great recipe...
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I just found this recipe on CC and printed it out and showed my DH (asking if he'd like me to make it sometime) - he was like, "HECK YES!! MAKE THEM TOMORROW!!"
So, I'll be going to the grocery store and buying some ribs tomorrow, I guess!!
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So, I'll be going to the grocery store and buying some ribs tomorrow, I guess!![/QUOTE]:thumbup: ....Even our husbands love our job!!!
LOL
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janetupnorth said:
JANET! Use it!!!!
I am completely booked for October (10 Cooking shows, and 2 Fundraiser shows) because of the DCB! All of my shows (except the FR) are specifically because of the DCB! I have been doing the 30 minute Chicken for almost all of my shows - and people are so excited about the DCB! I promise you will get Oct bookings if you do the 30 Minute Chicken at your Sept shows!
I know alot of people do the pork tenderloin....but the chicken seems to be the winner here - I think because Pork Tenderloin is more expensive - the lowest it ever goes on sale around here is $3.99 lb.......and chicken is quite often $.79 a lb......I don't know, but I always give people the option of the pork, and they still choose the chicken.
Frequently Asked Questions
What ingredients do I need to make Tantalizing BBQ Ribs in the Deep Covered Baker?
To make Tantalizing BBQ Ribs in the Deep Covered Baker, you will need pork ribs, your favorite BBQ sauce, and optional seasonings such as garlic powder, onion powder, and black pepper. You may also want to have some apple cider vinegar or a marinade for added flavor.
How long does it take to cook BBQ ribs in the Deep Covered Baker?
The cooking time for BBQ ribs in the Deep Covered Baker is typically around 1.5 to 2 hours in the oven at 350°F (175°C). The exact time may vary depending on the thickness of the ribs and your oven's performance.
Can I use frozen ribs in the Deep Covered Baker?
Yes, you can use frozen ribs in the Deep Covered Baker. However, you will need to increase the cooking time to ensure they are fully cooked and tender. It’s recommended to thaw them in the refrigerator overnight for best results.
What is the best way to season the ribs before cooking?
For the best flavor, season the ribs with a dry rub or marinade before cooking. You can use a mixture of spices such as paprika, garlic powder, brown sugar, and black pepper. Let the ribs marinate for at least an hour, or overnight for more intense flavor.
Can I cook other meats in the Deep Covered Baker?
Absolutely! The Deep Covered Baker is versatile and can be used to cook various meats, including chicken, beef, and pork. Just adjust the cooking times and temperatures according to the type of meat you are using.
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