Kalbiqui Korean Spiced Barbecued Beef Ribs 2 lbs beef short ribs, cut into 3 inch lengths (with bone is tastiest, but not absolutely necessary) 1 T sesame seeds, toasted and crushed 4 T soy sauce 4 green onions, white & light green parts only, finely sliced 3-6 garlic cloves, crushed & finely chopped 1 1/2 T sesame oil 1 inch chunk of fresh ginger, peeled & grated freshly ground black pepper (I like lots!) 2 t rice wine or dry sherry (I have used dry vermouth or even once, whiskey when I didn't have the rice wine, to good effect.) 2 t sugar Slash each rib in several places to let the marinade soak in really well. This is important as the marinade will tenderize otherwise tough meat. Mix all the ingredients & pour over the meat, spending a little time to work the marinade into all the meat surfaces & the slashes. Marinate for at least 3 to 4 hours, preferably over night. Heat up your barbecue & grill the beef, brushing occasionally with the leftover marinade for about 12-15 minutes on each side. Timing, of course, depends also on the heat of your grill and air temperature, but the meat should be nicely brown with just a bit of char. Also, though I generally am a rare beef gal, they really shouldn't be any more rare than medium. These ribs are richly flavored, and a bit salty so they really need to be served with a bland side dish such as plain rice or boiled potatoes. The Koreans eat them with kimchi, rice and a couple of fresh salads, and, having developed quite a taste for kimchi myself, so do I. The amount of sugar can be increased, which will make the sauce into a sort of garlicky teriyaki, but more care with the cooking will be necessary as the sweeter marinade will burn more easily.

Posted by foodonastump "So couldn't this "potential difference for more energy to transfer" have an effect on not just the braising liquid, but also on the meat that's in the vessel? Or was America's Test Kitchen completely dillusional when they experimented with cooking pot roast in a dutch oven, in an oven at various temperatures and found: "We then tested higher temperatures to reduce the cooking time. Heat levels at above 350 degrees boiled the meat to a stringy, dry texture because the exterior of the roast overcooked before the interior was cooked and tender. The magic temperature turned out to be 300 degrees - enough heat to keep the meat at a low simmer while high enough to shave a few more minutes off the cooking time." Excellent questions. First, It seems to me that we can all accept that: 1. To the meat in the liquid inside the vessel, it makes no difference where the 212F heat comes from. By the very definition of thermal energy, there is no difference between heat from the oven, stove, coal, candle, -------. 2. However, to the meat, how long the meat stays in the 212F will make a difference. To tenderize the meat, it is important to cook it long, in the ATK experiment, as they stated, they cook the meat at 350 but shorter time, therefore some of the meat is tougher. "By the way, the oven cooking time for their pot roast is 3.5-4 hours after the liquid comes to a simmer, stove top. And yes, with an internal temperature of 210 degrees they themselves called the roast "overcooked", in quotes. In other words it was a desirable result in this case. Again, unless they're dilussional, it sure sounds to me like there's 212, and then there's 212. And that generations of cooks weren't wrong. " I don't think that generation of cooks were wrong. Cooking with a covered Dutch oven inside an oven will produce wonderful results. Whether that will have more delicious end results than doing it with the Dutch oven on the stove top is my question. "Last note - you asked why do it in the oven rather than stove-top. ATK found what LindaC mentioned above: "After a few rounds of stovetop cooking, we felt that it was too difficult to maintain a steady, low temperature, so we began pot-roasting in the oven, starting out at 250 degrees. This method required no supervision, just a turn of the meat every 30 to 40 minutes to ensure even cooking." I can understand that. For the purpose of the repeatability of the experiment, as in any experiment, it is important to maintain recordable and verifiable environmental conditions, and that is much easier done in an oven which has a limiting thermostat. There is no practical way to do that on the stove top. However, I am not sure for everyday cooking anyone would have a problem to get the Dutch oven to be on simmering low-fire setting on the stove top. ---------------------------------------------- BTW, ATK has provided much very useful and important information to the public, however, most of their tests are done in somewhat informal settings. To confirm a true test of 350F vs. 300F in the quality of the meat, I believe the experiment must be done in an oven with an electronic PID type of thermostat which has the ability to control the environment to 0.1 F resolution. Mechanical bi-metal or capillary hydraulic type of thermostats in normal ovens can vary as much as 30F to 50F. Humidity of the cooking environment should be monitored, and a chart recorder should be in operation to record temperature swings throughout the entire cooking time. Because testing by individuals chewing is highly unreliable, it depends on subjectivity, and where the meat from the same cut is taken for the chewing. Proper way to do it perhaps would be using a durometer tester. Finally, no test result is to be considered conclusive until the same test is performed by another independent testing facility. Bottom line: Stewing using a Dutch oven in an oven will make wonderful and delicious stew. However, beef "tenderness" cooked at 212 F is very different texturally than beef tenderness cooked at 135F. dcarch

Hi Sharon:Havn't talked to you for awhile I'll have to a lot of catchup. Emily : Here is an old Favorite recipe: LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!! Here is some feedback I recieved: Lou's Finger Licking Good Sauce - Wow! clip this post email this post what is this? see most clipped and recent clippings Posted by tammyct (My Page) on Sat, Aug 18, 07 at 20:24 Tonight I made Lou's Broiled Spare Ribs with the Finger Licking Good Sauce and what a hit the sauce was with my husband and I. It carmelized up beautifully and was a so goo-ey and and tasty. Not too sweet either. I think I'll try it on the grill with pork baby back ribs. Thanks again!

Linda - thanks for your prompt reply - and your method sounds simple (and tasty!) I have cooked a pork roast once or twice, but find that I keep opening the oven to check the internal temp, and that probably delays the whole cooking process. I am trying to put together a decent (simple) meal as a weeknight alternative to the 'quick' dishes I usually fall back on since invariably I am trying to put dinner on the table in between carpooling sessions. Tonight I have a window of opportunity between 6:15 and 7:30 to have a family (of four) dinner. I also have an oven that I can program to start while I am out (leaving the house at 5 for the first round, due back home at 6:15, before DS heads out to practice at 7:30.) The package says 'pork boneless rib roast' Is this interchangeable with a loin? Also - I did to a google search prior to posting here, with conflicting information re: roasting times and temps - some sites say 20 minutes a pound at 350 degrees - and others advise much longer -- sigh I found this recipe too, which says about 1 1/2 hours - which is why I turned to the experienced cooks on this forum, because I am confused! Here is a link that might be useful: rib roast recipe