"My oven broils with the door closed. It is absolutely broiling and not baking. It does not require pre-heating because it simply uses heat from the top element." Hmmmmmmm, I just got "The Below" from the Fisher Paykell website---I downloaded the "operator's Manual for the double ovens. Note the "Always Broil with the door completely closed"! "Using the BROIL, MAXI BROIL and AERO BROIL functions gives you a healthier alternative to frying. It is also a great way to cook vegetables. AERO BROIL is especially suitable for foods that you might normally pan-fry, barbecue or rotisserie. Always broil with the oven door completely closed. Note that power levels are expressed as a percentage from LO (50% power) to HI (100% power) in BROIL and MAXI BROIL functions. Most broiling is carried out on HI, but you may want to reduce the heat to suit your needs. We recommend that you place food on the three-piece broil/roast system. In BROIL and MAXI BROIL, best results may be achieved by preheating the broiler for about five minutes before you begin cooking."

''I'm just trying to understand. Is there a reason why you don't want to grill? Just trying to understand why you want to broil if you have a grill handy?'' Are all you sadists trying to shame me into being a real man and, gasp, grilling outdoors?! I knew women had a cruel streak, but golly! During the nice days of spring, summer, and fall I do use the gas grill - so that's about a month each year. Feels like it, anyway. The rest of the time . . . this week, for instance, it has been about a wet 34-38F, raining with occasional light hail. I'm not sure there's been more than 5 genuinely sunny days since October ended. Today we are a pleasant 32F with periods of wet snow, tonight is supposed to be 20F with snow/freezing rain. I could put on my rain gear and stand, shivering and dripping in the soaking wind, in front of a steaming grill watching my chicken turn soggy. If I had an umbrella, it would be better. I'd merely be shivering. No, what actually happens is that everything in my backyard gets covered with tarps in November and doesn't get unwrapped and scrubbed down for mold until April. I hardly even set foot in my backyard during those months. One January, I took a wrong turn and found myself standing in a 6'' pool of water out there - the drain had clogged and the patio where the grill lives had been underwater for weeks, maybe months. I admit it. I am a wimpy Californian. I live in a place where we get 42 inches of rain a year and everyone is Vitamin D deficient. Sigh.

My favorite recipes for pork roasts: Caribbean Pork Roast 1 pork boneless double center loin roast, 2 to 2 1/2 pounds 1 cup orange juice 1/2 cup lime juice 1 1/2 teaspoons ground cumin 1 1/2 teaspoons red pepper sauce 3/4 teaspoon ground allspice 1 medium green bell pepper, cut into eighths 1 medium onion, cut into fourths 4 garlic cloves, crushed Salt and pepper to taste 1 1/2 teaspoons sugar 1/2 teaspoon salt 1. Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper to taste, sugar and 1/2 teaspoon salt in blender or food processor. Cover and bend until smooth. Pour blended mixture over pork. Seal bag; place in dish. Refrigerate at least 4 hours but no longer than 24 hours, turning bag occasionally. 2. Heat oven to 325F. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. 3. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 155°F. Remove pork from pan. Cover and let stand 15 to 20 minutes or until thermometer reads 160°F (medium doneness). 4. Pour marinade into 1 1/2-quart saucepan. Stir in sugar and 1/2 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork. And my fav for presentation and flavor Pistaschio Apricot pork roast 1 single uncut boneless pork loin roast (4 lb) 1/2 cup chopped dried apricots 1/2 cup chopped pistachio nuts 2 cloves garlic, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup apricot brandy or apricot nectar 1 tablespoon butter or margarine 1/4 cup coarsely crushed cracker crumbs 2 tablespoons chopped pistachio nuts 1/4 teaspoon garlic salt 1/4 cup apricot preserves 1. To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle. 2. Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours. 3. Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes. 4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly. 5. Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving. Believe it or not they both came from betty crocker.com

Bob_b: I have to disagree with some of the others. Having done them both ways for years, I have found that there is no lost flavor, by boiling them. But you can't boil them vigorously, just Simmer them, very slow, just about bubbling. - - - - - - - - - - - - - - LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than 1/2 inch,I like a little meat with the bones. For about 3 1/2 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 90 minutes ( very low , not boiling ) 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 1/4 teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder An Italian 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 and Caramelizes perfectly. - - - - - - - - - - - - I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered 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 !!!!!!!! Lou PS: There are many who will dissagree with this method but have never tried it. And some say they don't like the sweet sauce but have never tried that either. I've gotten great feedbacks.