Helene's done it again!

[gertbysea]

You have got to see Helene's slideo on her Slow Cooked Ribs. OMG it is so seductive. If the download is slow just walk away and come back to see it in full. To die for are these ribs.

http://www.superkitchenmachine.com/2010/6182/how-to-slow-cook-ribs-recipe.html/comment-page-1#comment-1877

Whew I need a cold shower after watching it.

Gretch

[judydawn]

Hi Gretchen, haven't been able to watch the video yet - will try the other computer as mine is going slow again at the moment. Have printed off the recipe - DH loves ribs so it is something I will certainly try.  Helene certainly comes up with some beauties.

[faffa_70]

DH and I just watched it, now having to wipe the slobber from my keyboard 

[gertbysea]

It is a beauty isn't it. too easy as well.

Judy persevere with the slideo. Worth it for the music alone.

Gretch

[ThermomixBlogger]

Ha ha - glad you liked it so far Gretchen!

Judydawn, I recommend you print it off again before trying as I found a typo regarding one of the cooking times    which is since fixed, but not sure if your copy was printed before or after the fix... 

I've been wanting to share this recipe since the first week I got the TMX, but it took many conversion trials before I was satisfied and since back ribs are not cheap here, I had to wait for special occasions before testing. I do make this recipe for every single special occasion in our house. I've had people come from far away just for the ribs they hoped would be on the table...
 
I hope it works down in Oz as well as it does here. Customize it to your heart's content. I'm sure you could substitute wine for the juice , honey for the molasses, and of course Craisins work great instead of fresh cranberries.

Cheers, 
H.

[Zan]

Oh they look so good, I will definitely be making these, I love ribs.

[judydawn]

Helene, can you please explain those ribs a little more.  We can get pork spare ribs (very meaty and little bone) or American spare ribs which are all bone with a little meat.  Is there another type?  Maybe once I manage to watch the slideo, I will be able to tell more clearly - will do that later.

[O4aTimtam]

WOW!!  Thanks Helene - I could almost taste them    And the music was just perfect. 

[ThermomixBlogger]

Judydawn - the ribs are known as BACK RIBS here. The most common type of pork ribs are "side ribs" but the back ones are more tender, tasty, and priced accordingly. As far as pricing goes, they are not good value and that's why I only buy them for special occasions. I think here we are paying about $12 Kg and there's a lot of bone in that...   

I'm not an expert on meat, so not sure how to answer your question but if you ask a butcher for the back ribs, he/she will probably know what you want... They used to be called "Baby Back Ribs" here but the fellow in the meat department of my local store told me recently that (here) they are no longer allowed to refer to them as "baby" back ribs (!) (Did people think they were from babies?!?  I have no idea?!?) I think there is maybe some new ruling about 'baby' ingredients ... "baby spinach", "baby carrots" etc... maybe too many people were taking advantage of the marketing aspects.

Anyhow... I hope to add another video about the ribs in the next few days as time permits. In the mean time, maybe Bernadine's John will be able to answer this question. He is, after all, a popular meat man in the world of Thermomix although B&J are so busy demonstrating Thermomix, there is perhaps not much time left for checking the forum... 

hope this help Judydawn!

[Very Happy Jan]

JD I did a bit of googling and found this site
http://www.amazingribs.com/recipes/porknography/rib_cuts.html

If you scroll through the pictures on the right it shows the different rib names. The back ribs appear to be curved whereas the spare ribs are the straighter part. I think all the ribs I have bought are spare ribs. Some have curves but not as pronounced as those in the picture of the back ribs.
Maybe someone else has found a better description

[cookie1]

Lick, lick, lick

[Nay-nay]

WooHoo!! I'm totally inspired to use up the spare ribs I have left in the freezer from our last kill! Thanks heaps.   

[gertbysea]

WooHoo!! I'm totally inspired to use up the spare ribs I have left in the freezer from our last kill! Thanks heaps.   

Can I come for dinner?

Gert

[judydawn]

Have now seen the slideo properly and they certainly look like what we call American Spareribs here in Australia.  Thanks for the link VHJ, it amazes me how other countries have different names for their cuts of meat.  I remember a while back trying to explain what a pork fillet was to Bron in Spain as she had never heard of it.  I found this link which shows American ribs - ignore the recipe, just look at the cut of meat and see if you agree that it looks like what Helene used in her recipe. http://brigidtreloar.com.au/blog/2010/03/19/pork-ribs/  I think this is going to be a very popular recipe Helene 

[ThermomixBlogger]

JD I did a bit of googling and found this site
http://www.amazingribs.com/recipes/porknography/rib_cuts.html

Thanks for your helpful links! From Jan's link above, here is a quote for the type of ribs used in my recipe. (Of course any ribs will work, just not as well)

"Baby back ribs (a.k.a. back ribs, a.k.a. baby backs, a.k.a. loin back ribs, a.k.a. loin ribs, a.k.a. Canadian back ribs). Connected to the backbone, nestled beneath the loin muscle, are the most tender and leanest ribs, baby backs. No, they do not come from baby pigs. They are called "babies" because they are shorter than spareribs. A typical full slab has 11 to 13 bones. The slab is tapered at one end, with the shortest bones only about 3" and the longest about 6". They are usually curved like a hockey stick at the end where they meet the spine. Depending on how the butcher removes the loin meat that is on the humped side of the bones, some can have up to 1/2" of delicate, lean loin meat on the top. Usually about 1.5 to 2 pounds per slab, about half of which is bone, many hungry adults can eat a whole slab of baby backs. Typically $4 to 8 per pound. Because they weigh less than spareribs, they cook faster."

In my blog post I've used a mix of photos from different occasions and the ribs came from two different places. Though they have the same name, they are cut differently at both my suppliers. One place cuts the slabs down to more manageable size for handling, and the other place leaves them long. Yes, the bones at one end of the slab are curved, tapering to straighter, shorter bones.

By the way, I've posted additional footage of the ribs on youtube. These videos do not appear on the blog yet, and are really directed at people who don't know/don't own the Thermomix yet. Anyway, in those videos the recipe is broken down into six parts and was filmed on my phone. Quality isn't great, but it gets the point across, I think.

Here is the youtube link: http://www.youtube.com/user/Thermomixblogger

Hope this helps clear up some of the confusion. Thanks again for the helpful links about ribs, I will amend the blog post later today to help clarify.

Cheers, 
H.