Direct and Indirect pulp capping. 1  1. DIRECT AND INDIRECT PULP CAPPING. PRESENTED BY: ANJU MARIA THOMAS GUIDED BY : DR.SURYA NARAYAN RAI. 2  2. CONTENTSâ¦. ïµ INDIRECT PULP CAPPING. ïµ DIRECT PULP CAPPING. 3  3. INDIRECT PULP CAPPING.
A rack of pork ribs that weighs 3 pounds takes around 3 hours to cook. This includes approximately 1 hour per pound plus an added 15 to 30 minutes to tenderize the meat. Continue Reading. To cook ribs in the oven, first defrost them for approximately 30 minutes. After preheating the oven to 225 degrees Fahrenheit, prepare the ribs by first removing the white membrane on the back of the ribs.
1 teaspoon garlic powder. 2 racks St. Louis-style ribs. 1 18-ounce bottle barbecue sauce. 1. Preheat oven to 325ËF. 2. Combine the salt, pepper, paprika, and garlic powder in a small bowl. Rub both sides of the ribs thoroughly with the spice blend. Put the ribs bone side down on a rack on a foil-lined baking sheet. Cover with foil and bake for 1 Â½ hours bone side down. 3. Remove the foil. Baste the ribs with the sauce, bake for another 10 minutes. Repeat basting every 10 to 15 minutes, until ribs are done, about 1 to 1 Â½ hours.