On Wed 06 Apr 2005 07:49:47p, Bubbabob wrote in rec.food.cooking:

> Monsur Fromage du Pollet > wrote:
>
>> Melba's Jammin' > wrote in
>> :
>>
>>> Note that the recipe is for country ribs, not spare ribs. And in
>>> the last couple years, I've been woefully disappointed when making
>>> this with boneless country ribs. The meat has been dry and stringy,
>>> not what I remember.
>>>
>>
>> Worked well with the spare ribs all 4 times I tried it. Perhaps your
>> sealing was poor?
>>
>
> A spare rib is a rib. A country rib is just a chunk of shoulder, full of
> gristle and fat.
>

A decent butcher shop will have very meaty "country ribs", often with a
sliver or piece of bone and seldom with gristle. Stupidmarkets sell the
crap.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974