A little over a year mjolmer wrote an article on some bags that had been done roasts come from the United States friends. In particular it is a kit consisting of a small plastic bag ovenproof and an envelope with spices to prepare the roast.
As explained mjolmer operation is simple and comfort is to avoid soiling the oven and the ease of preparation involved. In particular I was prepared (curiously also brought several months ago by friends of the United States who read the other article on the blog) was to prepare pork chops. But here I must confess that I have made little or no preparation if neither of the steps recommended to take over. I tell you.
Had long wanted to grill pork ribs and the challenge was to give them that soft and precise point that makes the meat separates from bone. I also like marinated, slightly sweet but spicy touch so taking the opportunity of using the bag to roast it struck me that this mixture of roast in the oven with a touch of steam generated in the bag, could work perfectly for my experiment.
Therefore I decided to replace the pork chops for ribs and the simplicity of just spices mixed with 1/2 cup of water for a marinade with a touch something sweeter, but that if, taking the spices. The proposed preparation untes simply says that the spices in the meat and add 1/2 cup water to the bag but in my case I changed a little.
In a bowl put 1/4 cup sweet wine with 1/4 of hot water and added two tablespoons of honey and spices and mixed it all well. Introduced the ribs in the marinade bag and handed the inside making sure that all meat quedase impregnated. Then simply close the bag with a seal that includes the kit and put it on a tray and baked. It is important to you to make three small holes in the top of the bag to let out the steam generated during grilling.
To roast not followed the advice of time and in my case I chose to leave first at 150 ° for 30 minutes and then climbed to 170 degrees for thirty minutes. At the end kept the ribs inside for ten or fifteen minutes with the oven off.
When I pulled the ribs and pulled the bag, put the liquid in a saucepan over high heat for fifteen or twenty minutes to reduce sauce.
I can assure you that the result was fantastic. Not just for the taste of the ribs but also an exquisite texture that made them deshiciesen in the mouth, tender, juicy and sweet but spicy touch that made us enjoy.
I'm sure if you follow the instructions exactly the result will be good, but pay special attention to the times and oven temperatures.
To make matters worse the oven and the source were completely clean and free of grease.
Daniel, thank you very much for your comment. The question is not intended to be a recipe exactly. It is simply a description of the experience of a roast in bag technique.
Anyway I will consider your contribution and if you find recipes you can try in this short link in our category of recipes. I hope these will be more interesting.
Hello, It seems that this good recipe. Thank you. Constructive criticism: You could try making the recipe more condensed and not counting what he said the original recipe and then you changed to make your own ... It was getting boring reading.
Ah! if you want to try another recipe looks like this link . Best regards.
M ª Angeles, thanks for your comment and for deciding to write. These ribs are made with McCormick bag and a bag set includes a mixture of spices that you will require. The ones you put sounds great, maybe a teaspoon of honey or some sweet wine to soften the whole eye would not hurt and the nail as you know the taste is very powerful.
I hope it goes well, and to tell us.
Hey. This is the first time I write a cooking blog, but I many. Your ribs recipe baked bag is terrific, I want to do tomorrow. Just one question: What spices did you post?
If I get no response before, I plan to use pepper d. and p. , Peppers, saffron, turmeric, cloves, allspice and parsley. I think maybe I'm having a little bit. Well, I'll tell you.
Thanks for posting this recipe so good.