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Do I put the ribs (and liquid) in the pan and seal the pan tightly with foil, or wrap the actual ribs and put them in the pan?

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I have a question about step 4 on the recipe "Seriously Delicious Ribs" from Jennifer Perillo. It says:

"Remove ribs from the refrigerator. Pour braising liquid over ribs, wrap tightly with heavy-duty foil and place in oven, side by side if possible. Cook for 2 ½ half hours. Alternate pans halfway through if cooking on separate racks in oven."

asked by adambravo about 6 years ago

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2 answers 2186 views
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pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Cover the whole pan with foil, they all have to swim together. The melting fat will add spunk to the sauce.

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Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

What Pierino said -- that's how we cooked them. Good luck!

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