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Forum -> Recipe Collection -> Shabbos and Supper menus
VEAL RIBS FOR SHABBAT DAY



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cbg




 
 
    
 

Post Fri, Jul 08 2016, 5:36 am
I don't have a crockpot available

I have an electric blech

I can leave the oven on, lowest it goes is 170, BUT don't know if it shuts off after 24 hrs.

Planning to make early Shabbat.

How should I cook these ribs.
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allthingsblue




 
 
    
 

Post Fri, Jul 08 2016, 5:39 am
Do you have a specific recipe you want to use? Cook the ribs today, then warm them on your blech on shabbos day. I've done that before with veal ribs.
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cbg




 
 
    
 

Post Fri, Jul 08 2016, 7:07 am
allthingsblue wrote:
Do you have a specific recipe you want to use? Cook the ribs today, then warm them on your blech on shabbos day. I've done that before with veal ribs.


I should make them dry?
I wanted to cook them in bbq sauce.
Falling off the bone, yummy.
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ra_mom




 
 
    
 

Post Fri, Jul 08 2016, 7:45 am
cbg wrote:
I don't have a crockpot available

I have an electric blech

I can leave the oven on, lowest it goes is 170, BUT don't know if it shuts off after 24 hrs.

Planning to make early Shabbat.

How should I cook these ribs.

Don't leave it for so long with barbecue sauce. It will have an off burnt taste.
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allthingsblue




 
 
    
 

Post Fri, Jul 08 2016, 7:47 am
cbg wrote:
I should make them dry?
I wanted to cook them in bbq sauce.
Falling off the bone, yummy.


No- Don't make them dry. Cook them in your sauce.
I also did that- I baked them at low temp in a sweet and sour sauce, then rewarmed on shabbos day.
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watergirl




 
 
    
 

Post Fri, Jul 08 2016, 10:34 am
allthingsblue wrote:
No- Don't make them dry. Cook them in your sauce.
I also did that- I baked them at low temp in a sweet and sour sauce, then rewarmed on shabbos day.

Warming things with a sauce is problematic for shabbos day. Aylor.

Op, this may be a dish better served for Friday night.
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allthingsblue




 
 
    
 

Post Fri, Jul 08 2016, 10:38 am
watergirl wrote:
Warming things with a sauce is problematic for shabbos day. Aylor.

Op, this may be a dish better served for Friday night.


Good point. My husband holds that as long as the solid is the main part, not the sauce, it's okay. But yes- as your lor.
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