Christine Dabney wrote:
> 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...

Yep. I tease James every time he makes ribs that he would be booed off
rfc for boiling/simmering them, but that's what he does. Simmers them in
water and molasses for a while, then bakes them with barbecue sauce, and
I don't care if it's not real barbecue, because it's DELICIOUS.

Serene
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