I was overjoyed to read that Monsur Fromage du Pollet
> posted:

>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?

We were discussing both actual ribs and country style ribs.

Carol
--
Coming at you live, from beautiful Lake Woebegon