Re: Saucy question for Om


"Andrzej Rosa" <bakters@xxxxxxxxx> wrote in message
news:krnqh5-ktu.ln1@xxxxxxxxxxxxxxxxxxxxxx
Dnia 2008-06-07 Tom Anderson napisa³(a):
On Sat, 7 Jun 2008, David wrote:

Om, am trying to come up with a low carb sauce to use with pork ribs
which I am baking.

Is that what i'd call roasting? Or is baking different? I've never really
come across baking applied to meat before.

I'd say that roasting should be done in the open, like on a barbecue.
You bake things in an oven, which works very well for pork ribs. You
don't put meat in the oven? I baked full ham recently and it came out
great. It spent several days soaking in a salt water with spices, so it
should.

Can you give me a recipe that would give them a kind of glaze? If it
needs sugar I can use zylitol or stevia which are popular here now as a
natural sweetener

Does it have to be a glaze?

It's good when it is, because it glazes on top and keeps juices inside.
Fine especially for baking meat. Anyway, I like a mixture of honey,
various herbs and lemon juice. You apply it on top of pork ribs and
bake them that way. Without a glaze they can be fine too, but tend to
dry out.

Thanks Andrzej Yes exactly my problem about drying out - that sounds nice
with honey just have to watch the carbs but there should not be too much
Good idea thanks


Wrapping chicken wings around a dried fruit keeps them juicy,
so maybe it will work for pork ribs too? Kinda hard to wrap them, but
maybe it could be arranged another way? I didn't try it yet (though I
may, I managed to convince myself that it would work).


Not sure about wrapping but will experiment with the glaze you suggested
Will try out the spice rubs as well with the olive oil


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Andrzej Rosa 1127R


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