That recipe has a big drawback though: it takes quite lots of time. Preparing the meat, the spices, let the meat spice for 30 minutes, cook it in the oven for 1h 40m (minimum), finishing it about 30 minutes more. Easily it goes to 3 hours of preparation. And if you were successful, about 5 minutes of eating.
I bring you a solution now. You can do the big work, froze them and whenever you want, just finish them off! How does that work? Let's just add some steps to the original recipe.
If I don't add anything, just follow exactly the original one.
Just start with: 1, 2, 3 and 4. No changes there.
4.1 Freezing the ribs
Let them rest for a while so they are not hot any more. Put them in a hermetic plastic bag, juices included and to the freezer they go!
Couple of weeks go by, now you feel like having ribs!
4.2 Unfreezing the ribs
Take them out of the freezer the day before and let them unfreeze in the frige.
5. Finishing off (just minor differences here)
Preheat the oven at 150 degrees. To place the ribs you can use here folio, or just a normal oven tray. Folio is practical because you need to do less cleaning afterwards.
All the juices are probably in jelly form (because of the cold). Don't let that disgust you. Spread them on the ribs! Add some bbq sauce as well and spread it, and to the oven they go.
Keep them there for 10 minutes at 150 degrees. Then crank it up to 200 degrees and that's it!
Remember to keep an eye on them at all times.
PS: actually, the pictures of the ribs before finishing and ready in the original post are done following this method of freezing them :)
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