"Sheldon" > wrote in message
ps.com...
>
> Nancy Young wrote:

>> (laugh) They were horrible. What was he thinking, he knew
>> better. So, this weekend, he did it all over again, he said, I
>> just put the country style ribs in raw, okay? YAY!!! Thank
>> you. Spoiled brat that I am, but damn are those melted ribs
>> damned good in the sauce or what???

> We'd never make a couple... for stews, soups, sauces... very first
> thing I do is brown whatever meat, not cook it through but brown it
> over fairly high heat and then remove it while I saute whatever
> veggies... and then add the browned meat back and continue adding stuff
> for the sauce and let it stew slowly till the meat is super tender. I
> think by your method you miss out on deriving full flavor.

Uh uh, no. The texture of the pork SUCKED. It added nothing to
the sauce whatsoever. SUCKED. I like the meatballs and sausage
browned, not the pork. The raw pork breaks down and adds flavor
and texture and flavor to the sauce. Keep your browned pork to
yourself, I was taught by the best.

nancy