/ck/ - Food & Cooking

I need suggestions on this /ck/.

So I tried making “low and slow” pork ribs (800 gr) in the oven starting from a piece of rib I already had.

The problem is that I can’t tell what kind of ribs are (baby back, etc..) but apart from this I definitely know that it’s not what I eat at the restaurant or see on the web since the bone inside was like 1-2 cm and then there were “white stripes” of bone like cartilage, the kind of you can cut when cooked. I hated it.

However I need suggestion on the technique, so this is what I did in sequence:

>trimmed most of the fat from the ribs
>patted the meat dry
>rubbed a mix of sweet paprika, salt, black pepper, cane sugar (brown sugar substitute)
>covered everything in film with rosemary
>in fridge for 4-5 hours then took outside at room temperature to rest

At this point the ribs were wet but I didn’t dry them because I was afraid of removing the rub so I let them rest over a rack dripping. Still moist/wet after 30 minutes.

>oven at 130C
>put meat in a casserole over a baking sheet and covered the top of the casserole with tin foil, literally sealing everything
>couldn’t fit the rack inside the casserole so the ribs cooked in contact with the bottom of the casserole
>let it cook for 2:15 hours
>removed from the oven
>inside the casserole there was a lot of liquid, so I placed the ribs on the rack and put again them in the oven with the broiler for 10 minutes (5 per side)