In article >,
Christine Dabney > wrote:

> On Wed, 01 Aug 2007 09:16:43 -0500, Melba's Jammin'
> > wrote:
>
>
> >For a long time now, I haven't been able to find country ribs with a
> >bone in them at the supermarket. I'm thinking it's going to be a trip
> >to Ready Meats for them. The boneless just aren't the same.
>
> I just got a whole bunch of them last week. They were 99cents/pound,
> and I got a fair amount of them. Bone in. The special is good through
> today, and I might pick up some more. The last ones I got went into
> the freezer until I decide what to do with them.
>
> Got more ideas? I saved that recipe...
>
> Christine

I'm envious! If I get them at the butcher shop, they're going to cost
me a heckuva lot more than a buck a pound. I should check the pigmeat
guy's schedule to see when he'll be back at the local Saturday farmers
market.

Mom used to sometimes use country ribs when she made kraut and ribs. No
recipe. :-) Brown the meat, remove; brown some chopped onions, put
the meat back in the pan and top with kraut. Bake or simmer (I bake).
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007