Bubbabob wrote on 06 Apr 2005 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.
>

And your point is?

--
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