On Jul 1, 4:55 pm, "cshenk" > wrote:

> Cooking them varies but if you have the same type, they take well to
> hot smoking with a rub or a marinade. You can precook them mostly in a
> crockpot in the marinade then finish off on a hotter grill if you like.
>
> Main way we do it when grilling is a marinade of 'hot sweet chicken
> sauce', soy sauce, a little vinegar, and worstershire. Marinade
> several hours. Our 'smoker/grill' is the sort with the side area for
> coals and wood chips though you can add coals and/or chips to the
> center as well. Takes about 2-3 hours.
>
> Another thing they do well with, is being sliced down to bitesize and
> used in fast stirfrys.

> Leftovers do very well in pancit (cantonese or glass noodle) or fried
> rice if the seasonings used match.


I can't and won't make any suggestions on how to cook them as we
could be accidentally talking about two different cuts of meat, plus
I'm not claiming to be an accomplished cook, only that I've used the
boneless ribs and I always broil them.

I don't know if you saw my post in the other thread, but I
approached the butcher at my supermarket about the ribs a few weeks
ago. I asked what they really were. He pointed to a a cut called
'boneless loin rib end roast'. It was kind of thick. He told me that
they take the roast and cut it horizontally into two thinner pieces,
then score them width-wise every inch or so, or cut them all the way
through. These things cook quick. I don't care if they're almost
pink in the middle as I use them in pilafs and other dishes that are
going to be microwaved a bit anyway. But my style of cooking is my
own selfish style that has been developed over the years for my own
selfish needs. I like to cook or prep things for 6 days or so, then
eat the same thing every day, but slightly adjusting if I feel so
inclined, as we already discussed. But the butcher told me that's
what the so-called boneless pork ribs are - a part of meat cut from
the rib end or the back or whatever, it's just meat to me.

Tommy 'the animal' Jo Jo