On Mon, 04 Apr 2005 03:00:18 -0500, Damsel in dis Dress
> wrote:

> "Bob" >, if that's their real name, wrote:
>
> >Alton Brown's recipe uses a dry rub, following which the ribs are tightly
> >sealed in foil, a braising liquid is added, and the ribs are braised. Then
> >the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
> >which are then broiled to get those crispy edges we all love. This is a
> >*very* good recipe.
>
> Another good indoor recipe! Since I discovered ribs I actually like, I
> know we'll be making them fairly often.
>
> Carol

Your experience with ribs is my experience with pork roast.
Unfortunately, although I know the pork isn't going to have a glog of
fat in the middle... it's expensive now. <sob>



"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President