- Joined Aug 25, 2009
/img/vbsmilies/smilies/lol.gif too much....but you hit the nail on the head !
well, draining & reserving the juices because -- there's a LOT. that was my point ... not just a bit, but 'peeking' in the tent, my ribs were *swimming*. i added NO initial braising liquid, and after 1 & 2 hour tent 'checks', i was darn near the 'cover to braise' stage. i feared i was on the verge of boiling my ribs ...Originally Posted by Gunnar
curious, why are you draining and reserving juices? and I would say , yes, a bit over fussy but hey it's what you like to do. I usually add my liquids in the front and retain juices under the tent during the first half of a dish like this and allow to roast off during the final phase. turning meat at least twice. this helps even temp, moisture and flavor absorption. In the end I am left with a nice pan sauce that has been reduced either perfectly (IMO) or needs a bit of water (or wine , i'm not fussy) to loosen up.
otherwise, I am going to have to insist you ship me some of those ribs for further analysis. feel free to pm me for my address.