Itsy Bitsy Backs

[Shawn W]

I've got some tiny backs on right now. 4 racks, less than 1 lb each. They were on really cheap so I thought I'd try them, though they seem like more work than they are worth.

They called them 'Danish Style', it seems they don't want them over there so they send them to us. They were individually frozen in little cryo bags.

I might just slide the bones out and make a rib sandwich.

Decided to cook them around 250ºF, they've been on almost 2 hours so we'll see ... I might foil them for a bit. They are so small I basted the ribs with a little bit of oil for fear of them drying out before tender. We'll see how that goes too, hope they don't taste gross due to that.

 

[K Kruger]

Good luck with those. Many people find them either too lean or off-flavored. See what you think.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Good luck with those. Many people find them either too lean or off-flavored. See what you think. </div></BLOCKQUOTE>Yeah, heh, I was researching AFTER I put them on, some not too kind comments on them.

If I don't dry them out at least they should still have no flavor or texture.

 

[Shawn W]

They turned out tender (though not much tooth), pulled clean from the bone with a little tug, not dry but not really moist either. 2 3/4 hrs at 270ºF dome, 30 minutes in foil in oven at 250ºF. Brief session each side under the broiler to firm up the crust, mine (pictured) were brushed with melted homemade pineapple habanero jelly then broiled another half minute.

Happy with the cook, I think I did my part, but they just had this off taste .... freezer. Funny, they didn't show 'freezer' but it's the taste. I can relate to the no texture, no flavor comments I saw from googling Danish Ribs, but honestly, if it wasn't for that taste they would have been fine (though not stellar). Their size could make them a great finger food for instance, except for that darn taste. To be completely fair, they have been thawed now for 5 or 6 days, but they were well wrapped in a cold fridge so I don't think that was the problem.

Oh well, can't win 'em all

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