I have a question about the ingredient "8 pounds baby back pork ribs" on the recipe "Ian Knauer's Sticky Balsamic Ribs" from Genius Recipes. Can I use Beef ribs?
Kristen is the Creative Director of Food52
Hi Hildee, I've never tried this with beef ribs before -- I'm not sure now they would take to the high heat cooking method, since they're bigger and not as tender as pork ribs (especially the baby backs that this recipe calls for). I'm afraid they might toughen up.
It might be better to try cooking them longer in the oven at a lower temperature -- say 300 F for about 2 1/2 hours, or until tender (then glaze and grill).
If you have a favorite beef ribs recipe, I would follow that method, but try using these flavors in your marinade and glaze.
Hiya Kristen: I have yet to cook beef ribs and have them come out as amazing as in restaurants. Perhaps I need to troll the internet for beef rib recipies and then take your advice for the marinade & glaze. If you hear of anything please lmk.
Please enter a valid email address.
Well played. You deserve a cookie.
By way of its staple protein sources: pulses!
5 Indian Pulse Recipes
About French Country Cooking
What Grocery Staple Makes a Cameo in 'Carrie'?
Smarter Party Prep
Recipe of the Day
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.