Saturday Night Single Ribs

[Darian Hofer]

 

[LMichaels]

I like doing them like this. They come out almost like "pig wings"

 

[Jeff Boudman]

Those look perfect!

 

[Timothy F. Lewis]

Why have I not done this!?!?!? ?

 

[Tony Coloma]

Time saver. How long? Temp?

 

[Darian Hofer]

Time saver. How long? Temp?

Ran at 275 for first hour then down to 225 as I had to run out and help a friend. Little over 2 1/2 hours total.
Not saying they are better individually cut, just another option. The fat renders easier, seasoning and caramelization on all sides are a treat. Would be great finger food for a party. It’s also nice to marinade them for several hours but this was a later evening rush job.

 

[Anthony Hunter]

Some people call these party ribs. I have never done them before. These look amazing!

 

[timothy]

Those would be really good Asian style.

 

[EricV.]

This single method has been discussed before using the vortex.

 

[Darian Hofer]

This single method has been discussed before using the vortex.

I’m sure it has. Wasn’t claiming originality. I’ve seen many posts over the last 30 years cooking single ribs. And several restaurants in south Texas serving them many different ways. Best was slow cooked then deep fried in a pork chop style flour batter. Wow….good stuff.

 

[LMichaels]