I am developing a method for cooking pork ribs in my oven that goes like
this:

- trim ribs
- marinate
- put in oven dish with oven on fan
- cook and turn occasionally and add a little water to keep them moist
- when nearly cooked stop adding water and turn on top element
- cook turning now and then until the fat separates and the marinade
thickens and adheres
- drain off fat and serve

This works very well. The flesh stays moist, the fat is cooked out and the
marinade caramelises a little.

Now SWMBO says this is very tasty and I have to do it regularly but can I
please stop the splatter on the inside of the oven. A reasonable request.
During the moist stage the tray can be covered with foil but during the
drying stage it needs to be open to allow evaporation. What can I do? I am
in rural Australia so a trip to a big store in the USA to buy some dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

David

David Hare-Scott wrote:
I am developing a method for cooking pork ribs in my oven that goes like
this:

- trim ribs
- marinate
- put in oven dish with oven on fan
- cook and turn occasionally and add a little water to keep them moist
- when nearly cooked stop adding water and turn on top element
- cook turning now and then until the fat separates and the marinade
thickens and adheres
- drain off fat and serve
[snip]
I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

Fan, schman, I think you're cooking the ribs at too high a heat to
begin with. You shouldn't need water in the first place, nor should
you need to be turning them. Hold the heat under 250°F, remove when
done and eat. Or remove just before done and finish on a hot grill or
under your broiler, brushing with your sauce. -aem

"David Hare-Scott" wrote in message
...

Now SWMBO says this is very tasty and I have to
do it regularly but can I please stop the splatter on
the inside of the oven. A reasonable request. ...
I am thinking of making a cover out of fencing wire
and metal insect mesh that exactly fits the tray.
What do you think?

I think that the best solution is the clean the oven more often. Your
screen idea is interesting, but it's going to change your results,
especially after you turn on the upper heating element.

I'm sure your SWMBO would be appeased if you'd clean the oven for her, as
necessary. I know I would be.
-j

In article .com,
"aem" wrote:

David Hare-Scott wrote:
I am developing a method for cooking pork ribs in my oven that goes like
this:

- trim ribs
- marinate
- put in oven dish with oven on fan
- cook and turn occasionally and add a little water to keep them moist
- when nearly cooked stop adding water and turn on top element
- cook turning now and then until the fat separates and the marinade
thickens and adheres
- drain off fat and serve
[snip]
I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

Fan, schman, I think you're cooking the ribs at too high a heat to
begin with. You shouldn't need water in the first place, nor should
you need to be turning them. Hold the heat under 250°F, remove when
done and eat. Or remove just before done and finish on a hot grill or
under your broiler, brushing with your sauce. -aem


I just cook ribs outside where spattering does not matter. ;-)
And I get a nice smoked flavor that way.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 30 Oct 2005 02:28:04 GMT, David Hare-Scott wrote:

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

You could try... but I've never been impressed by those wire mesh
splatter stoppers. There is still a mess to clean unless you're
cooking at such a low heat you wouldn't need one anyway.

"David Hare-Scott" wrote in message
...
I am developing a method for cooking pork ribs in my oven that goes like
this:

- trim ribs
- marinate
- put in oven dish with oven on fan
- cook and turn occasionally and add a little water to keep them moist
- when nearly cooked stop adding water and turn on top element
- cook turning now and then until the fat separates and the marinade
thickens and adheres
- drain off fat and serve

This works very well. The flesh stays moist, the fat is cooked out and
the
marinade caramelises a little.

Now SWMBO says this is very tasty and I have to do it regularly but can I
please stop the splatter on the inside of the oven. A reasonable request.
During the moist stage the tray can be covered with foil but during the
drying stage it needs to be open to allow evaporation. What can I do? I
am
in rural Australia so a trip to a big store in the USA to buy some dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

put them in a microwave with a cover, use a little water - cook at half
power for 90 minutes (you might have to experiment) Finish in your oven.

David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy some dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

Can you get insect mesh in stainless steel? You want to avoid
both rust and metals that are not food-safe. Otherwise your plan
sounds quite workable.

gloria p

"aem" wrote in message
oups.com...

Fan, schman, I think you're cooking the ribs at too high a heat to
begin with. You shouldn't need water in the first place, nor should
you need to be turning them. Hold the heat under 250°F, remove when
done and eat. Or remove just before done and finish on a hot grill or
under your broiler, brushing with your sauce. -aem

OK I will try a lower heat

David

"Puester" wrote in message
...
David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy some dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect
mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

Can you get insect mesh in stainless steel? You want to avoid
both rust and metals that are not food-safe. Otherwise your plan
sounds quite workable.

gloria p

Yes it comes in SS, I will try the other suggestion of lower heat first and
see if the screen is still required

David

On Sun, 30 Oct 2005, David Hare-Scott wrote:

I am developing a method for cooking pork ribs in my oven that goes like
this:

- trim ribs
- marinate
- put in oven dish with oven on fan
- cook and turn occasionally and add a little water to keep them moist
- when nearly cooked stop adding water and turn on top element
- cook turning now and then until the fat separates and the marinade
thickens and adheres
- drain off fat and serve

This works very well. The flesh stays moist, the fat is cooked out and the
marinade caramelises a little.

Now SWMBO says this is very tasty and I have to do it regularly but can I
please stop the splatter on the inside of the oven. A reasonable request.
During the moist stage the tray can be covered with foil but during the
drying stage it needs to be open to allow evaporation. What can I do? I am
in rural Australia so a trip to a big store in the USA to buy some dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

My wife has a screen for preventing splatter when cooking with a wok. It
is stainless steel and very large. Maybe that will work for you. See if
there is a store in your china town area (hopeully you have a china town
area somewhere near by).

--
Send e-mail to: darrell dot grainger at utoronto dot ca

"Puester" wrote in message
...
David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy some dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

and they are bloody useless! I have one and, in spite of the very fine
mesh, I have to put a piece of paper towel on top to stop the fat
splattering all over the stove top.
Graham

"graham" wrote in message
news:evx9f.372101$oW2.245611@pd7tw1no...

"Puester" wrote in message
...
David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy some
dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect
mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

and they are bloody useless! I have one and, in spite of the very
fine mesh, I have to put a piece of paper towel on top to stop the fat
splattering all over the stove top.
Graham

I put a colandar upside down on the top of the pot. Works fine

"Ophelia" wrote in message
. uk...

"graham" wrote in message
news:evx9f.372101$oW2.245611@pd7tw1no...

"Puester" wrote in message
...
David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy some
dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect
mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

and they are bloody useless! I have one and, in spite of the very fine
mesh, I have to put a piece of paper towel on top to stop the fat
splattering all over the stove top.
Graham

I put a colandar upside down on the top of the pot. Works fine

That's a good idea - I'll give it a try.
Graham

In article 6ER9f.378042$oW2.169432@pd7tw1no,
"graham" wrote:

"Ophelia" wrote in message
. uk...

"graham" wrote in message
news:evx9f.372101$oW2.245611@pd7tw1no...

"Puester" wrote in message
...
David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy some
dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal insect
mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

and they are bloody useless! I have one and, in spite of the very fine
mesh, I have to put a piece of paper towel on top to stop the fat
splattering all over the stove top.
Graham

I put a colandar upside down on the top of the pot. Works fine

That's a good idea - I'll give it a try.
Graham



That's a _damn_ good idea! I have a large screen colander that would fit
over my cast iron skillet. I use the skillet a lot to roast in as it's
easy to clean.

Thank you!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" wrote in message
...
In article 6ER9f.378042$oW2.169432@pd7tw1no,
"graham" wrote:

"Ophelia" wrote in message
. uk...

"graham" wrote in message
news:evx9f.372101$oW2.245611@pd7tw1no...

"Puester" wrote in message
...
David Hare-Scott wrote:
I am
in rural Australia so a trip to a big store in the USA to buy
some
dandy
device is not on.

I am thinking of making a cover out of fencing wire and metal
insect
mesh
that exactly fits the tray. What do you think?

David



I have never seen a splatter screen for the oven, but the US
"dandy device" for stovetop frying is a round metal mesh screen
with a stiffer rim of metal around the edge for stability.

and they are bloody useless! I have one and, in spite of the very
fine
mesh, I have to put a piece of paper towel on top to stop the fat
splattering all over the stove top.
Graham

I put a colandar upside down on the top of the pot. Works fine

That's a good idea - I'll give it a try.
Graham



That's a _damn_ good idea! I have a large screen colander that would
fit
over my cast iron skillet. I use the skillet a lot to roast in as it's
easy to clean.

Thank you!

Let me know how you get on with it!