In article >,
Ed Pawlowski > wrote:

> On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob >
> wrote:
>
> >(I know they are not ribs)
> >
> >Bought some today for 99¢ per pound. How best to prepare them to go
> >with sweet-n-sour braised red cabbage and spätzle or boiled new
> >potatoes? (something Germanic, it's that time of the year)
> >
> >Just roast them with a little S&P? Mike Muth, do you have any recipes?
> > I could line them all up in a pan and tie them, and pretend they are a
> >small roast.
> >
> >I should probably go back and get more to fill the freezer while they
> >are on sale.
>
> Whatever you decide, low and slow. I usually put them in the smoker
> for four or five hours at 250, but the oven will be similar in texture
> if you do it at low temp.

I 2nd Ed's suggestion. I do mine in the oven, as he describes, most of
the time. You might try sprinkling with paprika, salt and pepper before
cooking. I like them with a mustard that isn't overly flavored with
other spices and with little or no vinegar. This is very hard to find in
the USA. Anybody know of one. (Yeah, I know, I should mix my own.)

D.M.