hmmm, not sure if eggs or ribs have more ways to cook them . . .
on business trip, got dined (no wine…) at a famous Memphis rib place.
they did only one way ribs - dry. with only vinegary ‘sauces’ . . .
left hungry.
I do ribs sealed/wrapped in foil, low&slow in the oven - like 4+ hours.
to the fall off the bone point.
a bbq ‘sauce’ is only employed post bake, as a condiment . . .
. . . and I have a lot of trouble finding a bbq sauce I like. still on the hunt . . .
I do a lot of Asian stuff with the trimmings when I cut a slab of spares down to St. Louis ribs, and there are two that seem to be top of mind the most often. For both, cut the trimmings into pieces that would be about two bites worth. For Shanghai-style sweet and sour ribs, scatter the pieces in a roasting pan and put in the oven at about 450F for 20-25 minutes, turning the pieces about halfway through. While the more traditional method calls for frying, roasting them in the oven is less messy. While the pork bits are done take them out of the oven. Pour about 1/2 to 3/4 cup of Chinese black vinegar into a 12" pan, add an equal amount of plain ol’ white sugar, and heat over medium heat. When the vinegar/sugar has reduced by about half and gets syrupy, add the pork bits to the pan and stir/toss to coat in the syrup. Sprinkle a little kosher salt and serve.
For dim sum-style spare ribs, soak a couple of tablespoons of salted black beans in an equal quantity of hot water. Let the beans soften a bit - it takes less time if the water is boiling, but hot tap water works fine if you don’t mind letting it sit on the counter for an hour or so. When the beans are softened, add a tablespoon of minced ginger, a couple of cloves of minced garlic, about half a teaspoon of sugar, add half a teaspoon of cornstarch, and just enough soy sauce to make a nice paste. Toss the pork bits in the paste and marinate in the fridge for an hour or so, or even overnight if you want. If you like a little heat, slice up a jalapeno and throw that in. Prepare a steaming rig and steam the bits in a shallow bowl/dish for 20-25 minutes. Eat as is, or add to your favorite veg stirfry (I like broccoli or bok choy in this application).
Thanks!
Done! Pulled after about 5 hours, about 199, higher than recommended by Thermoworks, but just briefly.
A piece off the edge was a bit dryer than I would have liked, and my rub was a bit too spicy, but still enjoyed.
A longer pork rib thread here:
Ok, let’s flip over all the cards and tell us which Memphis place…
Sounds like Rendezvous
long time ago, made a not-good impression . .
regrets, do not recall the name.
Rendezvous is the place where most tourists to Memphis are taken. Locals eat there too. …
Their VERY famous sign says “Charcoal Ribs.” The term ‘bbq’ does not appear on the menu, except for the bbq potato chips which are sold in a typical potato chip bag.
True. Although, their literature about their history describes the ribs as barbecue. “The standard for “Memphis style” barbecue ribs was set over half a century ago in a basement restaurant in Downtown Memphis.” The debate about whether it is barbecue or grilling will continue forever in the bbq community.
