Comments on: Barbecued Baby Back Ribs http://www.marketmanila.com/archives/barbecued-baby-back-ribs A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 06:10:52 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Devo23 http://www.marketmanila.com/archives/barbecued-baby-back-ribs/comment-page-2#comment-111149 Devo23 Sun, 01 Jun 2008 21:38:22 +0000 http://www.marketmanila.com/archives/barbecued-baby-back-ribs#comment-111149 did u cover the ribs when u baked them and what did u bake them in?? i was thinking about baking in a little beer for some flavor but im scared it will mess them up... what do u think?? did u cover the ribs when u baked them and what did u bake them in?? i was thinking about baking in a little beer for some flavor but im scared it will mess them up… what do u think??

]]> By: Marketman http://www.marketmanila.com/archives/barbecued-baby-back-ribs/comment-page-2#comment-110657 Marketman Fri, 30 May 2008 02:50:35 +0000 http://www.marketmanila.com/archives/barbecued-baby-back-ribs#comment-110657 Ellie, they have them at S&R branches Ellie, they have them at S&R branches

]]> By: Ellie http://www.marketmanila.com/archives/barbecued-baby-back-ribs/comment-page-2#comment-110651 Ellie Fri, 30 May 2008 02:16:30 +0000 http://www.marketmanila.com/archives/barbecued-baby-back-ribs#comment-110651 Where did you buy the huge racks of baby back ribs? Does Monterey have them? Thanks. Where did you buy the huge racks of baby back ribs? Does Monterey have them?

Thanks.

]]> By: quiapo http://www.marketmanila.com/archives/barbecued-baby-back-ribs/comment-page-2#comment-110491 quiapo Thu, 29 May 2008 12:18:44 +0000 http://www.marketmanila.com/archives/barbecued-baby-back-ribs#comment-110491 Here in Austrlia the barbeque is an established way of life and even flats have balconies which can accomodate a barbeque. Indirect heat is the way to go and long, slow cooking. Moving your charcoal to only one side of the Weber means that you get no flare ups and you get even direct heat all over the meat, no dry areas. You can get semicircular metal charcoal receptacles for Webers which enable you to put the charcoal in a tidy section so that there is no direct heat under the meat. I usually fire up the barbeque at about 9 am for lunch at 1 pm., using settings for the most minimal heat, and adjusting as the charcoal burns down. You can also get a smoke box,which is a metal container for liuids such as wine, or wood shavings such as Hickory to add extra flavour. A drip p[an can be place under he meat, and if you wish you can bake vegetables such as potatoes,corn (in its skin), pumpkin underneath the meat ( with the benefit of the drippings). The meat always turns out tender and succulent, full of the flavour that only a charcoal barbeque can provide. Using a kamado instead of a Weber takes you into another dimension, with a different flavour, and even more tenderness. My grandfather used a kamado, and so did my father, so I grew up with a preference for the Kamado taste. However the Weber is so much more convenient, I tend to use it most of the time. In those days you could not buy a kamado from Manila, so we had to arrange to import directly from Japan. After the meat is removed, I use the dying embers to roast eggplants and pimentos for future use. Here in Austrlia the barbeque is an established way of life and even flats have balconies which can accomodate a barbeque.
Indirect heat is the way to go and long, slow cooking. Moving your charcoal to only one side of the Weber means that you get no flare ups and you get even direct heat all over the meat, no dry areas. You can get semicircular metal charcoal receptacles for Webers which enable you to put the charcoal in a tidy section so that there is no direct heat under the meat. I usually fire up the barbeque at about 9 am for lunch at 1 pm., using settings for the most minimal heat, and adjusting as the charcoal burns down. You can also get a smoke box,which is a metal container for liuids such as wine, or wood shavings such as Hickory to add extra flavour.
A drip p[an can be place under he meat, and if you wish you can bake vegetables such as potatoes,corn (in its skin), pumpkin underneath the meat ( with the benefit of the drippings).
The meat always turns out tender and succulent, full of the flavour that only a charcoal barbeque can provide. Using a kamado instead of a Weber takes you into another dimension, with a different flavour, and even more tenderness. My grandfather used a kamado, and so did my father, so I grew up with a preference for the Kamado taste. However the Weber is so much more convenient, I tend to use it most of the time. In those days you could not buy a kamado from Manila, so we had to arrange to import directly from Japan.
After the meat is removed, I use the dying embers to roast eggplants and pimentos for future use.

]]> By: teny http://www.marketmanila.com/archives/barbecued-baby-back-ribs/comment-page-2#comment-103328 teny Sun, 27 Apr 2008 01:57:56 +0000 http://www.marketmanila.com/archives/barbecued-baby-back-ribs#comment-103328 ted wanna share your recipe? ted wanna share your recipe?

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