I cannot think of many meats that I like better than some tender messy ribs. You know the ones where the meat just falls off the bone. I’ll be the first to say that I have not had good luck with ribs until I watched this how-to video with Sarah Carey. I just love this girl. You can bet that I’m going use her expertise in my classroom this year. What a great resource for my students!! Anyway back to these ribs. They are fabulous!!! It’s really the cooking method that makes them so good. Add whatever rub and sauce that is your favorite. Personally I really liked the one here. I did think that the amount of salt was way too much so I reduced it by half. This is easy, easy! I mean anyone can do this!!! There is one step that cannot be eliminated and that is to remove the membrane. You will have the worst ribs ever if you fail to do this small step. Turn the ribs to the bony side. Take a knife and lift a small bit of the membrane. Holding the membrane with a piece of paper towel pull the membrane as if you were removing cellophane tape from the meat. You might get lucky and get it in one big piece, but that is not likely. With that one step and low heat you will have the most tender ribs ever!
Tag Archives: Oven
Why don’t we bring the pulley bone back? I had such fun with this little piece of fried chicken when I was growing up. Many of my dreams went in and out of the window with the pull of this bone at the dinner table. Today my students have never heard of the pulley bone. It’s too bad they’re missing out on making wishes come true and some quality family time at the dinner table.
My mother could make really good fried chicken. I loved her fried chicken! It was perfectly seasoned, had a crispy crust ,and it was tender and juicy inside. I don’t fry chicken and not many people I know do either. It makes a huge mess and I don’t want to deal with the grease, so this is my way of having my chicken fried. I use the oven. You have some prep on the backside, but it will really pay off when you taste this wonderfully tender and juicy chicken.
If you are looking for a really crispy crust this is not the recipe for you, but it is more of a Maryland fried chicken with a great flavor. And if you are lucky enough to have leftovers, they are easily reheated by placing in foil. Don’t completely cover the chicken. Warm in a 325 degree oven for about 10-15 minutes depending of the thickness of the breasts.