On Sat, 02 Jul 2011 14:17:51 -0500, "cshenk" > wrote:

> Tommy Joe wrote in rec.food.cooking:
>
> >
> > Thanks for that. If Kent had not ignored the magnificent
> > boneless troll ribs thread he'd already know everything there is to
> > know about the topic. It makes me feel good to know I am not the only
> > to have come in here referring to that meat product as boneless ribs.
> > I'm sure they're great grilled, but my methods for cooking are very
> > limited. So far I have only broiled them. I think they're great. I
> > broil them - depending on thickness about 7 to 9 minutes per side -
> > then put them in the fridge and use them pilafs or mix them with
> > already cooked red taters and veggies and toss in the microwave.
> > Interesting to see this topic come up again. But where are the
> > instigators who jumped all over me for using the term 'boneless pork
> > ribs', as it's obvious I'm not the only one who has seen the product
> > labeled that way. Sorry, had to get that out.
> >
> > TJ
>
> LOL! Maybe the ones who were all hot and bothered about it learned
> there really is a cut called that in some parts of the country.

They're the usually the same people who say there's no such thing as a
boneless pork chop. <shrug>

--

Today's mighty oak is just yesterday's nut that held its ground.