On Fri 08 Apr 2005 08:19:50a, Bubbabob wrote in rec.food.cooking:

> Wayne Boatwright > wrote:
>
>> 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.
>>
>
> If you're VERY lucky you might find a butcher who will cut them from the
> so-called cushion meat. It still won't work a substitute in any rib
> recipe.
>

Depends on what you want them for. I bake them with just salt, pepper, and
garlic until just tender, then finish on the grill with sauce.

I also like them baked with sauerkrant.

--
Wayne Boatwright
____________________________________________

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