"Sqwertz" > wrote in message
...
> On Wed, 26 May 2010 20:07:49 -0400, brooklyn1 wrote:
>
>> I'm ready for memorial day:
>> http://i50.tinypic.com/29c6f0k.jpg
>
> And beef back ribs. Pbbt. I have 6 plates of whole short ribs, 27 pounds
> worth. You know - the kind with meat on them. What you have there are
> soup bones.
>
(snippage)
> -sw

Ahem. The label clearly states PORK ribs. That's what you'll find in any
BBQ joint in the southern U.S. As for more meat, well... that's why they're
called "spare" ribs. Where's your caveman spirit?!

Me, I buy "country ribs" which aren't ribs at all but a cut from the pork
shoulder. Lots of meat. Nicely marbled, which you don't find in a lot of
pork these days, so they stay very tender now matter how you cook them.

I'm not a fan of sauced ribs (the sauce tends to burn on the grill, so no
mop for me while they're cooking). I'd go with a dry rub and cook them
until the bones pull apart. Offer sauce at the table.

Jill