http://www.foodfunk.ca/recent-delights-vol-8-i-shot-my-lunch/ Just eyeball it. Measuring kills kittens. Fri, 21 Sep 2012 06:43:19 +0000 hourly 1 https://wordpress.org/?v=3.9.39 http://www.foodfunk.ca/recent-delights-vol-8-i-shot-my-lunch/comment-page-1/#comment-270 Fri, 16 Apr 2010 12:40:47 +0000 http://www.foodfunk.ca/?p=488#comment-270 That would be about the total time, yeah. I make a dry rub of spices and herbs and brown sugar, coat the ribs, wrap it up tight on a baking sheet and put it in the oven for 90 minutes at 300 F. It’s basically cooked and tender at this point and a lot of the fat has rendered off. Then mix some barbecue sauce with vinegar to thin it a bit and zest up the flavour and brush that on to both sides of the rib. Bake at 350 F uncovered for another hour, applying another layer of sauce to the ribs every 10 to 15 minutes as it carmelizes and gets tacky. Let cool for a bit, slice and serve!

]]> http://www.foodfunk.ca/recent-delights-vol-8-i-shot-my-lunch/comment-page-1/#comment-269 Thu, 15 Apr 2010 23:14:37 +0000 http://www.foodfunk.ca/?p=488#comment-269 Just wondering what temp and how long for the ribs in the oven – about 275-300F for ~3 hours?

]]> http://www.foodfunk.ca/recent-delights-vol-8-i-shot-my-lunch/comment-page-1/#comment-266 Wed, 14 Apr 2010 12:49:53 +0000 http://www.foodfunk.ca/?p=488#comment-266 Sure. As long as it doesn’t get all awkward.

]]> http://www.foodfunk.ca/recent-delights-vol-8-i-shot-my-lunch/comment-page-1/#comment-265 Wed, 14 Apr 2010 11:16:12 +0000 http://www.foodfunk.ca/?p=488#comment-265 … will you be my daddy?

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