Steve wrote:
> I bought some 1/2" cross cut english-style ribs. Also known as
> cross-cut flanken ribs or korean cut ribs. I wouldn't have
> bought them except that they were cheap, and if I bought a pack
> for $3.50, I got almost $9 worth of other stuff for free (HEB
> Meal Deal).
>
> I won't be able to use a grill or smoker tonight. How would you
> cook these? I was figuring I'd just put them in the oven on a
> rack and cover lightly with foil, and cook low for a couple hours
> until they get pretty tender, then use them in some sort of
> tacos. I'm open to other suggestions, though.
>
> These are pre-seasoned (but not brined) with some sort of mildly
> spicy rub.

I'd wrap them completely in foil, leaving one end open. Into that opening
I'd add a bit of braising liquid, seal the thing up, and cook them very
slowly until they're tender. I'm not sure what seasonings are already on it,
but you can obviously come up with complementary flavors in the braising
liquid. Depending on what those seasonings are, you can come up with a
braising liquid that is teriyaki-flavored (soy, sesame, and mirin), Thai
(Thai red curry paste and coconut milk), barbecue FLAVORED (I'm not going to
elaborate on that), Tex-Mex (beer, chili powder, cumin), Chinese
"red-cooked" (red wine, five-spice powder, garlic, dark soy, and brown
sugar), and so forth.

Bob