Damsel in dis Dress > wrote in
:

> I remember my mom's spare ribs (probably pressure cooked) as being
> fatty and disgusting. I've hated ribs my whole life because of the
> fat. Recently Crash took me out to Applebee's for dinner, and I
> tried his ribs. No fat! I could eat them blindfolded and have no
> concerns about getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have
> home smoked, because Applebee's uses way too much black pepper in
> their rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of
> good recipes for rubs, etc.
>
> Carol

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
(from her tribune). But it can be turned to other sauces in a thrice, and
is very tasty...I'll look for it. But it's redeeming features is cooking
the ribs in 2 stages. First stage the ribs are cooked sealed up well with
minimum seasoning (that doesn't need to happen ...use a dry rub). for I
think 1 hour at 300F. Sealing them well causes the meat to steam in it's
own juices. Second stage the ribs are burried in onions and a sauce and
cooked an additional hour uncovered. Turn out well, very well extremely
tender and succulent.
The above was strictly from memory and my memory sucks.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban