Dry Ribs
 

Hi Karen

Back in England and depressed that the holiday is over so I'm trying to stretch it out with recipes for food we had in Vancouver.

While we were there at several places (Moxie's, Urban Well, Yaletown Brewing Co) we had dry ribs or salt and pepper ribs (which I'd never had before and were awesome) which were small pieces of ribs but not in a sauce.

Do you know how these are made and whether it's possible to do these at home.

I imaging they're deep fried but wondered if there was a way of doing them in the oven.

Thanks

Tony

Never baked them, but you have to get a specific cut of meat. We order them in for staff meals sometimes and the name of the actual cut escapes me right now. I'll find out what it is tomorrow.

Karen

I'd be interested in this recipe/prep methods too. When I was in Banff in June, I ordered a dry rib appetizer at Tony Roma's (desperately trying to find something LC on the menu!) They were very good. Thanks!

I make baby back ribs that sound like what you're looking for -- just salt and pepper them heavily on both sides and roast them in a 425 degree oven about an hour, turning them halfway through. They turn out very crispy. I love them that way, although my husband likes them better with a dry rub -- a mixture of stuff like chili powder, cayenne, cumin, thyme, pepper and a touch of splenda.

You might be looking for Danish ribs although in the US, most of what is sold is called baby back.
I would go with a salt and pepper rub, consisting of salt, ground szechuan peppercorns and a little 5 spice powder for extra flavor. If you like a little more bite, you can add some black pepper as well. I like mine spicier but not everyone does.
Rub the ribs then wrap them in plastic and refrigerate overnight.
The next day, unwrap them, and smoke or bake them at 250F until the meat pulls away from the ends of the bones, or about 45 min to an hour per pound. Meatier ones will take a little longer than others.

Hi Tony,

OK, the cut is called rib ends or rib tips. They're sawed off the ends of the ribs.

To make the dry ribs, toss the ribs in Kosher salt and black pepper, then deep fry. For oven cooking I think you might get close by broiling them with very high heat, say around 500 F.

Here's a sight with some advice for grilling them.

http://bbq.about.com/cs/ribs/a/aa092003a.htm

There's a picture of button ribs on this page that you could prepare in the same way.

http://www.hormel.com/templates/kno...text=rib%20ends

Karen

i've worked in numerous restaurants that serve such dry ribs. we usually marinate them overnite in a sauce and then deep fry them, then immediately after pulling them out of the deep frier, toss them with S & P.

Thanks Karen and everyone for all the tips!

Tony