06-22-2013 10:24 AM
So... Hubbs and I were watching Restaurant Impossible the other night and Robert Irvine was showing the chef on there how to make baby back ribs in the oven, wrapped in saran wrap. The saran wrap does not melt in the oven (he says it's oven-safe to 400 degrees) and works because the steam from the meat keeps the plastic from melting. For example, if you put a piece of saran wrap on a flame it would instantly melt, but if you put a piece of it in a pan of water and put it on to boil, it wouldn't melt.
I googled it, and it looks like some people will then wrap the ribs in the plastic wrap and then wrap everything in foil. Bake at 225 or 250 for about 2 hours, unwrap and baste ribs with BBQ sauce and broil on a cookie sheet for 5 to 10 minutes to carmelize the sauce on the rib. Irvine did not wrap his in foil. I'm a little nervous. I bought the baby backs yesterday and they weren't exactly cheap, so if this doesn't work out... I guess we'll be eating hotdogs instead. Has anyone tried this?!?
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