"Melba's Jammin'" > wrote in message
...
> In article >,
> Damsel in dis Dress > wrote:
>
>> They were beef back ribs. I just put 'em in a trusty ol' 9x13" pan
>> and tossed 'em in the oven at 225F. They were in there for several
>> hours. Not sure exactly how many. While I was napping, Crash brushed
>> some barbecue sauce on them and let it bake on. He and I didn't have
>> any. We had three hungry "kids" who wanted them more than we did.
>>
>> We got a LOT of beef fat from those things. I'm considering using it
>> to make gravy at a later date. It's in the refrigerator, awaiting my
>> decision.
>>
>> Carol
>
> I don't think I've ever cooked beef ribs - the exception being short
> ribs. About the fat in the fridge. . . Won't it be 'tainted' with
> barbecue sauce? Maybe that's not a bad thing. :-/
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> Several entries posted 2-19-2009

Beef ribs are/can be wonderful if they are the "true" back ribs untrimmed.
Usually they cut a "V" shaped portion of meat from between the ribs yielding
almost nothing but bones. occasionally they sell what amounts to the bones
from the rib section trimmed from standing rib roasts as well as rib steaks.

Dimitri