I have a "device" that is basically a fine screen enclosed in an aluminum
hoop, about 12 inches across. It works great to stop splattering; my only
complaint is that it has a plastic handle which melts if it gets near the
heat source.

Along the same lines, you could get some fine aluminum or stainless-stell
screen, and just lay it over the pan.

"Stan Horwitz" > wrote in message
...
> In article >,
> "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.
>
> Why not just lay a sheet of aluminum foil loosely over the baking dish?
> This should greatly reduce the spattering without impeding evaporation.