A Moose in Love wrote:
> Has anyone ever tried side ribs this way? At the restaurant where I
> worked when I was going to high school, the ribs were put into an
> electric smoker. A few times per week, maybe three times per week or
> so. When an order came in, they were put over charcoal (briquettes,
> not lump) sauced and served. They were a real hit.
> The manager, the general manager at the time though was a degreed
> asshole who didn't have the respect of anyone.
> I think that this method of cooking is great for restaurants, because
> you don't have to worry about ribs that are 2 days old. Just grill
> em' up. I wish I had their bbq sauce recipe though.
> The sweet rib recipe I know though. Through trial and error.
> They were smoked like their regular ribs. The sauce was this:
> Brown sugar, apple juice, and ginger ale. This was cooked down for
> about 30 minutes or so until it got a bit syrupy. When an order for
> sweet ribs came in, the ribs were dumped into this sauce and simmered
> for quite a while, about 15 to 20 minutes or so. We didn't get very
> many orders for sweet ribs. On a busy Saturday night, perhaps 5
> orders if that. They were pretty good though. In their own right.
> You see what they did though. They braised their pig tails in brown
> sugar, apple juice and ginger ale. Then they used that liquid to do
> their sweet ribs.
This is a commonly used technique in restaurants. Par cook it with
smoke, then finish on a grill right before service.
Only done for the convenience of the server. If you're cooking it
yourself you may as well do it right.