Ah, one of my original recipe, discovered by accident as I terribly messed up another recipe.
I present, tender roasted Grasan ribs, coated in BBQ sauce. The recipe is as follow: Ingredients:
A rack of Grasan ribs, butchered into pairs
A bottle of soy sauce, sold inside the Wind Sanctuary
Thin foils, made out of a certain food-safe metals mined inside Golemus, manufactured into thin sheets by the little mans
A fine bottle of malted goodness (I remembered of a player whose role was a pub keeper, can't recall exactly, sorry)
Various herbs that you may find suitable for a rack of ribs, procured from the depths of Loreroot
A big Loreroot onion
Wild garlic and pepper, found outside the gate of Marind Bell
A fine bottle of sauce, suitable for your taste
Honey, in the forest surrounding Wasp's altar
Coat the ribs in soy sauce and add a few crushed garlic cloves. You may add any other seasonings and spices that you deem fitting
Leave, covered with a thin piece of paper, so that the meat is completely sealed from outside air
First, finely chop the onion and crush a few garlic cloves. Dice any additional herbs you may wish to add.
Lay your ribs down the thin metal sheet, one pair of ribs per sheet. Rub them with pepper and any other herbs as you deem fitting
Add onion and garlic, three cloves and half-a-handful of onion per pair
Shape your foil into a small curve, then pour the fine, golden malted liquid, not so much that it spills, but not so little that it couldn't coat the meat
Wrap up the meat, so that the liquid can surround the meat inside the metal sheet.
Using a large pot, pour in enough water to be ankle-deep, then place a small steamer base down, so that it create a nice, dry surface, away from the water
Place your ribs inside the pot, and shimmer for 1.5 - 2 hours, depending on how tender you wish your ribs to be
Close the lid and wait, take caution as the water may fully vaporize, in such case, simply add more (hot) water.
Coating and roasting
First, remove the ribs from the foil, gently tap with a piece of water absorbent paper, or left to dry on a rack. This is to ensure the coating can stick to the meat properly, and the meat can caramelize properly. This is important.
Place it in an oven tray, and roast over high heat for 10-15 minutes, to achieve caramelization.
Alternatively, wrap again, in a new, clean piece of metal sheet, then grill over open flame to taste.
Cover the ribs with your preferred sauce and honey, with herbs that you deem fitting.
The final rib should have a nice, caramelized surface, while retaining its inner moisture and tenderness. A well-cooked rib should be tender enough that you can directly pull the bone off.
Serve with roasted/mashed potatoes, salad and a good mug of golden malted liquid.
A few notes on debugging your ribs:
If it's not bone-pulling tender, you did not steam it long enough.
If it's mushy, vice versa
If it's too dry, you grilled/roasted it for too long. For the caramelization process to take place, you need to have high heat in a relatively short period of time. Or that your rib is of garbage quality.