Ribs and the cooking of

EskimoDave

I was digging through my freezer last night hoping for something delicious that got hidden/buried by my roommate's shit. I found two packages of moose ribs. One labeled as 'short ribs' and one labeled as just 'ribs'. I've never cooked ribs before. No one in my family has ever cooked ribs. I have no fucking clue what to do with them. Well, I do know that I would love to eat at least one package of them for dinner tomorrow.

I've looked some info up and talked to people I know, but they sound to complicated for me. I'm not much of an accomplished cook. I had some ribs at a friend's parents place a year ago. They were cooked in a slow cooker and they were delicious, and apparently easy.

If anyone has a good and very easy. Easy as in easy in skill level, quick, and on ingredients. I'll have to be raiding the penny jar for this. The roommates have a slow cooker and moose cooks similar to beef, or venison.

thanks.

ASimPerson

The way I cook pork ribs is by braising them.

Since I doubt they will fit in your average slow cooker without cutting them up, you can wrap them in foil and put in a little liquid. I would also recommend a rub of some sort, though I have no idea what the hell goes with moose. Cook at around 250-300 for a few hours.

This is all a guess. Like I said, I've only done pork ribs before, not even beef.

EggyToast

There's enough fat in a typical rack of ribs that you essentially can't mess it up. You can just throw them in a pot of BBQ sauce and simmer for an hour or so, or you can throw them on a grill after rubbing them with spices (salt & pepper is fine, you can get fancier once you've cooked them successfully once).

The only difficult thing is the actual cooking platform. Where do you plan to cook these ribs? As in, where will they fit in your kitchen? That dictates the cooking method more than anything else.

a penguin

I've also only ever cooked pork ribs, but I'll share this anyways in case it's handy.

Alton Brown has the best rib recipe ever. I would say something wittier, but the coffee hasn't kicked in yet.

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html.


It's a fair amount of work, but well worth it. They're so fucking good.

Hypatia

You could cut them into individual ribs, toss them in the slow cooker (or just a pot on a stove), and then cook them in a ratio of 1 part soy sauce, 1 part rice wine, .5 part sugar. You just toss them in (with eggs if you want) and let them cook at a low simmer, then eat it with rice, you can also spoon the sauce that they sit in onto your rice.

Another option is to use a rub and to slow bbq them. That can be more work though, if you're interested I can pass you a good recipe and directions through PM.

Djeet

Moose meat is extremely lean, so much so that BBQ or smoking may dry them out. The "short ribs" likely have a higher meat-to-bone ratio and a higher fat-to-meat ratio making it your best bet if you wanted to try to BBQ/smoke them, though they may still be too lean and you might want to lay some bacon on them so they don't dry out while cooking.

Braising or slow cooking's a safer bet.

Terrendos

ASimPerson wrote: »

The way I cook pork ribs is by braising them.

Since I doubt they will fit in your average slow cooker without cutting them up, you can wrap them in foil and put in a little liquid. I would also recommend a rub of some sort, though I have no idea what the hell goes with moose. Cook at around 250-300 for a few hours.

This is all a guess. Like I said, I've only done pork ribs before, not even beef.

Even though I've never cooked moose ribs, I can almost promise you that they should be braised. Ribs are heavy on connective tissue, and slow cooking is the way to go. A braise will turn that normally tough tissue into finger-licking delicious gelatin. Braising is easy, though you might want to smoke them first for added flavor if you've got the equipment. Anyway, you want to cook them low and slow, like making a pot roast, to make sure they're plenty tender. I personally would start with the ribs, dried and rubbed, wrap them in heavy aluminum foil, and chill overnight. Cook them for several hours at low temperature, then broil them for a few minutes. Or just use the Alton Brown recipe above, it's similar enough.

an_alt

A quick check of the Anton Brown recipe reveals that it's quite similar to the best way I've found to do pork ribs. However, if moose ribs are as lean as people are saying, boiling them with a quick finish on the BBQ may be the way to go, as much as I hate to say it. On the downside, you lose the natural flavour of the meat, but you can get very tender ribs with whatever flavour you want to put in them and it's much quicker.

IIRC, googling rib recipes will give you a good list of way do ribs by boiling them.

EskimoDave

Hypatia wrote: »

You could cut them into individual ribs, toss them in the slow cooker (or just a pot on a stove), and then cook them in a ratio of 1 part soy sauce, 1 part rice wine, .5 part sugar. You just toss them in (with eggs if you want) and let them cook at a low simmer, then eat it with rice, you can also spoon the sauce that they sit in onto your rice.

Another option is to use a rub and to slow bbq them. That can be more work though, if you're interested I can pass you a good recipe and directions through PM.

I don't have rice wine. Any substitutes? And how long in the slow cooker?
Would beer cut it as a substitute?

Terrendos wrote: »

ASimPerson wrote: »

The way I cook pork ribs is by braising them.

Since I doubt they will fit in your average slow cooker without cutting them up, you can wrap them in foil and put in a little liquid. I would also recommend a rub of some sort, though I have no idea what the hell goes with moose. Cook at around 250-300 for a few hours.

This is all a guess. Like I said, I've only done pork ribs before, not even beef.

Even though I've never cooked moose ribs, I can almost promise you that they should be braised. Ribs are heavy on connective tissue, and slow cooking is the way to go. A braise will turn that normally tough tissue into finger-licking delicious gelatin. Braising is easy, though you might want to smoke them first for added flavor if you've got the equipment. Anyway, you want to cook them low and slow, like making a pot roast, to make sure they're plenty tender. I personally would start with the ribs, dried and rubbed, wrap them in heavy aluminum foil, and chill overnight. Cook them for several hours at low temperature, then broil them for a few minutes. Or just use the Alton Brown recipe above, it's similar enough.

I had to google braising. Ribs sound like way too much fucking work. I had to push this back to Sunday. The upside is that I get paid tomorrow so I can afford to buy ingredients for then.

Mojo the Avenger

can we get stale in here?

Babble

EskimoDave wrote: »

Hypatia wrote: »

You could cut them into individual ribs, toss them in the slow cooker (or just a pot on a stove), and then cook them in a ratio of 1 part soy sauce, 1 part rice wine, .5 part sugar. You just toss them in (with eggs if you want) and let them cook at a low simmer, then eat it with rice, you can also spoon the sauce that they sit in onto your rice.

Another option is to use a rub and to slow bbq them. That can be more work though, if you're interested I can pass you a good recipe and directions through PM.

I don't have rice wine. Any substitutes? And how long in the slow cooker?
Would beer cut it as a substitute?

Terrendos wrote: »

ASimPerson wrote: »

The way I cook pork ribs is by braising them.

Since I doubt they will fit in your average slow cooker without cutting them up, you can wrap them in foil and put in a little liquid. I would also recommend a rub of some sort, though I have no idea what the hell goes with moose. Cook at around 250-300 for a few hours.

This is all a guess. Like I said, I've only done pork ribs before, not even beef.

Even though I've never cooked moose ribs, I can almost promise you that they should be braised. Ribs are heavy on connective tissue, and slow cooking is the way to go. A braise will turn that normally tough tissue into finger-licking delicious gelatin. Braising is easy, though you might want to smoke them first for added flavor if you've got the equipment. Anyway, you want to cook them low and slow, like making a pot roast, to make sure they're plenty tender. I personally would start with the ribs, dried and rubbed, wrap them in heavy aluminum foil, and chill overnight. Cook them for several hours at low temperature, then broil them for a few minutes. Or just use the Alton Brown recipe above, it's similar enough.

I had to google braising. Ribs sound like way too much fucking work. I had to push this back to Sunday. The upside is that I get paid tomorrow so I can afford to buy ingredients for then.

Just put them on a grill or in the oven and near the end periodically put some type of BBQ sauce over them. It doesn't have to be hard.

Hypatia

EskimoDave wrote: »

I don't have rice wine. Any substitutes? And how long in the slow cooker?
Would beer cut it as a substitute?

I've never tried using beer as a substitute but you can use white wine and it works out all right too. I'm not sure of how long in the slow cooker since I've never had one (we always just used the stove top), but looking at slow cooker recipes it seems like 7-9 hours? It seems like if you do it in the slow cooker the meat will just be more tender than doing it on the stove top.

Elin

I'm not Stale but I DO have his recipe saved.

Do it this way. Really.

Djeet

Your best bet would be to check out hunting forums as there's where you're going to find the most people who've eaten moose rib. I've never had it; I've just had tenderloin and backstrap and some roast/steak, all were much leaner then their beef counterparts.

I could be wrong, but I don't think moose ribs are going to cook like pork ribs (which tend to have a pretty thick layer of fat). I'd think moose would have similar fat content and gaminess as buffalo or perhaps deer.

If I couldn't find a recipe I liked using moose ribs, I'd probably start with a traditional braised beef recipe and go from there (onion, celery, carrot, garlic, bay leaf and thyme: braised in oven, crock pot, or dutch over in white or red wine and beef broth). I'd hesitate to sub beer for white wine, maybe a wine vinegar with a little brandy/cognac. I'd add salt pork or bacon if there wasn't much fat on the rib.

As for how long, I've no idea. When cooking something I've never cooked before I check/taste it frequently. If you can pull the meat from the bone it's done. Braising's usually pretty safe as the cooking liquor ought to prevent it from drying out, if you overbraise you usually end up with a stew where all the meat's fallen apart or off the bone. Once cooked I'd try to scoop some of the marrow out as that ought to be good.

mts

so the way i cook ribs is to slther them in a rub of choice and bake them covered until the meat starts coming away from the end of the bone

then throw em on the grill with indirect heat basting every 10 minutes, flipping every 20 or so.

continue this untiil the ribs are floppy when you pick em up

short ribs definitely go braise though