I've made this four times now and haven't been able to duplicate the same results each time. Here's what I've learned so far. Be sure to start with a rack of ribs similar in size and length as the one in the video, at least 3.5 to 4.0 pounds of meat. If your rack is smaller than 3.5 pounds, then the initial 2 hours in the oven will be too long. I was able to get the same results as Chef John with a 3.5 pound rack, but I found the meat was already falling off the bone at the end of the 2 hours. Therefore, I followed with only 2 10-min. sauce sessions. The recipe calls for 4 more times of brushing on the sauce, back in the oven for 10 minutes, etc. so that adds potentially another 40 minutes of baking. With a smaller rack of ribs there is the potential to overbake during the sauce sessions, and then they do in fact get dried out. So, be careful to start with the proper size rack of ribs. If you want to use a smaller rack of ribs, then reduce the initial bake time accordingly and be aware of the meat drying out too much during the sauce sessions.
Was this review helpful?
0 users found this review helpful
I've made this four times now and haven't been able to duplicate the same results each time. ...