"Sheldon" > wrote in message
ps.com...

<snip>


>> (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???
>>
>> nancy
>
> 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.
>
> Sheldon


Thanks - I got very confused for a minute.

I 'm with you whether its neck bones or the bottom of the ribs (trimmed when
making Saint Louis style) I have always browned the bones/ribs/meat first. The
difference is substantial.

Atts-a-da way mamma Campezzi did it in Bayville.

Dimitri