Wayne Boatwright wrote:
> 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.
>

Same here. I never order "baby backs" when at the restaurants knowing
that they'll be gummable (not a word, but the concept is there). If the
ribs don't require a little pulling off the bone, why bother even
serving them that way?

Bob