On Mon 22 Jun 2009 10:00:45p, Christine Dabney told us...

> On Tue, 23 Jun 2009 04:52:29 GMT, Wayne Boatwright
> > wrote:
>
>
>
>>I would certainly never "boil" ribs that I intended to barbecue or grill,
>>but the same ribs are definitely delicious when braised with sauerkraut.
>
> Okay, I am going to incite controversy here, but I would.
>
> In the earlier years of rfc, Ninette Enrique was a prolific poster
> here...and well regarded. I think I first noticed her posting in
> about 1994..when I first joined rfc.
>
> Within that first year, she posted about a recipe she tried...a Jimmy
> Schmidt recipe. It involved simmering ribs in a very flavorful
> marinade. The recipe was from the Silver Palate Good Times cookbook.
> Well, her description of the recipe intrigued me...and I tried out the
> marinade and the initial simmering.
>
> It was marvelous. I still remember it. It added a lot of flavor...
>
>>
>>I guess the point being that there's *never* just one way to do
something.
>
> Exactly. Including simmering/boiling ribs.
>
> Don't shoot me..for liking this. It was totally great.
>
> Christine

I've no doubt those ribs were good. I have that cookbook, although I
haven't made that recipe. My preference for grill-cooked ribs is for those
that are on the dry side and a bit chewy on the bone. I don't like them
falling off the bone. Conversely, there are many ways I like to cook ribs
and other meats by slow simmering/braising, and to the point of falling off
the bone.

Having said that, there is no meat that I would literally "boil". If
cooked in a liquid, I only want to see the occasional bubbles coming up
through the liquid.

--
Wayne Boatwright
------------------------------------------------------------------------
I eat merely to put food out of my mind. ~N.F. Simpson