Yesterday, I grabbed a falt of ribs and did a search for a good ribs recipe. I found (what appears to be) a great one over at food.com for "Applebee's style ribs" I sent the link to him and he replied with "I Love you" so I was confident that I had a winner. :)
So - the recipe says:
1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
I cut the ribs into smaller pieces and tossed them into the roaster covered in water.
I put the sauce together to boil. It said to boil/simmer till it thickened...but it was already pretty thick so I didn't really pay much attention to that part - I just boiled/simmered it till I was ready.
My kitchen assistant sat nearby, waiting hopefully...
When they were done boiling - I pulled them out of the pot and layed them on a broiler pan - meat side down. (Like the recipe says)
Then I slapped it all over the ribbs - flipped them and slathered with more sauce (cuz I made a double batch that's why) :) I like saucy things. :)
I took them out of the oven - flipped them over and slapped on more sauce (I saved some, though, for hubby cuz he always wants extra). Because it was the meaty side cooking this time, though, I raised the rack so that they'll actuall be about 4" away from the heat source. crossing my fingers that it's not a mistake to do this (*insert pretty please dance here*)...
and now...they're flipped over and saucy - sitting pretty darn close to the broil element and I've got my fingers crossed (which makes typing a real pain to be honest). :)
The ribs turned out "great" according to hubby. :) I thought they were yummy too. I've never really had ribs before (cuz they're not my preference) but they were prerty good. (But I don't have anything to compare it to.)
Since we have all enjoyed the ribs (and my kitchen assistant has since realized she is not getting any) she has changed her position and giving quite a thoughtful look. :) As mentioned before - I'm no rib expert...but hubby (who is) gives this recipe a solid thumbs up, so it looks like I'll be making them more often.