This is what you do when all you have is a stovetop, but you like ribs, and
no one around you makes good ones (there might be five places in
Philadelphia that sell true Q'd ribs).

Ingredients:

5 lbs. Chinese Style Spareribs
4 oz. Liquid Smoke
18 oz. Sweet Baby Ray's BBQ Sauce (or your favorite)
2 oz. Chicken Wing Sauce (with cayenne pepper)
1/4 cup sugar (or to taste)
18 oz. water
spices to taste

To cook:

1. Parboil the ribs for 20-30 minutes (30 if frozen 20 if not frozen).

2. Combine BBQ sauce, liquid smoke, spices, water, sugar, and chicken wing
sauce into a frying pan/skillet (takes a big frying pan for this). Bring to
boil. Time this so the marinade is boiling as the ribs are finishing their
parboiling.

3. Add ribs to the marinade.

4. On high heat, cover the ribs with the marinade (shifting them
occasionally to prevent sticking and to ensure even coverage).

5. Boil down the marinade until it is the same consistency as BBQ sauce.

Takes 60 minutes, serves 5-6, and tastes GREAT.

Now maybe BBQ ribs are a *little* tastier than this, but if all you have is
an hour or 90 minutes (including heating the parboiling water), and a
stovetop, you're not going to do much better (though I'm sure some people
will get creative with the marinade, using wine or something else).


--
Everything you need to know about women. FREE!

http://www.cybersheet.com/library.html
The Seduction Library

http://www.cybersheet.com/hotties.html
Why Hotties Choose Losers

In article >,
says...
> 1. Parboil the ribs for 20-30 minutes (30 if frozen 20 if not frozen).
>
>
Try this: after you parboil your ribs, taste the water. Good, isn't it?
Where do you think all that flavor came from?

Parboiling your ribs does nothing but remove flavor from the ribs. Great
if you're making soup; not so great if you're making ribs.

(at least he didn't call them 'barbecued')
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >, "Ray Gordon"
> wrote:

> This is what you do when all you have is a stovetop, but you like ribs, and
> no one around you makes good ones (there might be five places in
> Philadelphia that sell true Q'd ribs).
<crip snap>
> 5. Boil down the marinade until it is the same consistency as BBQ sauce.
>
> Takes 60 minutes, serves 5-6, and tastes GREAT.
>
You forgot Step 6: Throw hideous mess to dogs.
Your idea of GREAT is waaaaay underneath mine.

> Now maybe BBQ ribs are a *little* tastier than this, but if all you have is
> an hour or 90 minutes (including heating the parboiling water), and a
> stovetop, you're not going to do much better (though I'm sure some people
> will get creative with the marinade, using wine or something else).

Why bother with ribs <at all> if you don't have the time, patience or
equipment to do them right? Sounds mighty stupid to me. Ribs aren't so
cheap as to waste money doing them halfassed as you suggest here.
Thus spake this 'pious asshole purist BBQ freak'. Thanks for nothing
at all, Ray.

monroe(that's right---stupid)

This stovetop rib recipe reminds me of an old Korean Blackfish recipe
I learned when I was stationed overseas.

1. Get a Korean Blackfish.

2. Coat a bamboo leaf with a generous schmere of cow dung.

3. Wrap up fish with bamboo leaf.

4. Steam for 30 minutes.

5. Unroll bamboo leaf.

6. Discard fish.

7. Enjoy dung and leaf.

Yup, that sound like it's on the same par with stovetop ribs.

> > 1. Parboil the ribs for 20-30 minutes (30 if frozen 20 if not frozen).
> >
> >
> Try this: after you parboil your ribs, taste the water. Good, isn't it?

Nope, tastes like shit.

> Where do you think all that flavor came from?

Two coins slipping out of the bottom of a piggy bank doesn't break it.


> Parboiling your ribs does nothing but remove flavor from the ribs. Great
> if you're making soup; not so great if you're making ribs.

Another myth. It's also possible to use more water in the marinade and
fry-boil the ribs that way if you want to eliminate this problem.


> (at least he didn't call them 'barbecued')

I call them "urban spareribs," because they are a very good, practical
recipe for the city dweller.

If all you have is a stovetop and 90 minutes to work with, could you do
better?



--
Everything you need to know about women. FREE!

http://www.cybersheet.com/library.html
The Seduction Library

http://www.cybersheet.com/hotties.html
Why Hotties Choose Losers

"Ray Gordon" > wrote in
:

>> > 1. Parboil the ribs for 20-30 minutes (30 if frozen 20 if not
>> > frozen).
>> >
>> >
>> Try this: after you parboil your ribs, taste the water. Good, isn't
>> it?
>
> Nope, tastes like shit.
>
>> Where do you think all that flavor came from?
>
> Two coins slipping out of the bottom of a piggy bank doesn't break it.
>
>
>> Parboiling your ribs does nothing but remove flavor from the ribs.
>> Great if you're making soup; not so great if you're making ribs.
>
> Another myth. It's also possible to use more water in the marinade
> and fry-boil the ribs that way if you want to eliminate this problem.
>
>
>> (at least he didn't call them 'barbecued')
>
> I call them "urban spareribs," because they are a very good, practical
> recipe for the city dweller.
>
> If all you have is a stovetop and 90 minutes to work with, could you
> do better?

Yep, spareribs and sauerkraut! Any attempt at making "barbequed"
spareribs by steaming, simmering, etc., is a sacrilege. I'd rather do
without than eat that crap.

Wayne

Ray Gordon wrote:
> This is what you do when all you have is a stovetop, but you like ribs, and
> no one around you makes good ones (there might be five places in
> Philadelphia that sell true Q'd ribs).
>
> Ingredients:
>
> 5 lbs. Chinese Style Spareribs
> 4 oz. Liquid Smoke
> 18 oz. Sweet Baby Ray's BBQ Sauce (or your favorite)
> 2 oz. Chicken Wing Sauce (with cayenne pepper)
> 1/4 cup sugar (or to taste)
> 18 oz. water
> spices to taste
>
> To cook:
>
> 1. Parboil the ribs for 20-30 minutes (30 if frozen 20 if not frozen).
>
> 2. Combine BBQ sauce, liquid smoke, spices, water, sugar, and chicken wing
> sauce into a frying pan/skillet (takes a big frying pan for this). Bring to
> boil. Time this so the marinade is boiling as the ribs are finishing their
> parboiling.
>
> 3. Add ribs to the marinade.
>
> 4. On high heat, cover the ribs with the marinade (shifting them
> occasionally to prevent sticking and to ensure even coverage).
>
> 5. Boil down the marinade until it is the same consistency as BBQ sauce.
>
> Takes 60 minutes, serves 5-6, and tastes GREAT.
>
> Now maybe BBQ ribs are a *little* tastier than this, but if all you have is
> an hour or 90 minutes (including heating the parboiling water), and a
> stovetop, you're not going to do much better (though I'm sure some people
> will get creative with the marinade, using wine or something else).
>
>


--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Ray Gordon wrote:

<snip trollbait>

You have all been trolled. You have all lost. Have a nice day.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

In article >,
says...
> If all you have is a stovetop and 90 minutes to work with, could you do
> better?
>
Sure I could. I just wouldn't be making ribs.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Wayne Boatwright" > wrote in
message
> "Ray Gordon" > wrote in
> :
>
>>>> 1. Parboil the ribs for 20-30 minutes (30 if frozen 20 if not
>>>> frozen).
>>>>
>>>>
>>> Try this: after you parboil your ribs, taste the water. Good, isn't
>>> it?
>>
>> Nope, tastes like shit.
>>
>>> Where do you think all that flavor came from?
>>
>> Two coins slipping out of the bottom of a piggy bank doesn't break
>> it.
>>
>>
>>> Parboiling your ribs does nothing but remove flavor from the ribs.
>>> Great if you're making soup; not so great if you're making ribs.
>>
>> Another myth. It's also possible to use more water in the marinade
>> and fry-boil the ribs that way if you want to eliminate this problem.
>>
>>
>>> (at least he didn't call them 'barbecued')
>>
>> I call them "urban spareribs," because they are a very good,
>> practical recipe for the city dweller.
>>
>> If all you have is a stovetop and 90 minutes to work with, could you
>> do better?
>
> Yep, spareribs and sauerkraut! Any attempt at making "barbequed"
> spareribs by steaming, simmering, etc., is a sacrilege. I'd rather do
> without than eat that crap.
>
> Wayne

Yum! That's dish from my Pennsylvania Dutch childhood that I haven't had in
ages. The smell of that casserole with the ribs (sometimes pork chops) and
knockwurst bubbling in the sauerkraut is pure ambrosia. It ain't Q but it
*is* way yummy.

JD

"JD" > wrote:

>> Yep, spareribs and sauerkraut! Any attempt at making "barbequed"
>> spareribs by steaming, simmering, etc., is a sacrilege. I'd rather do
>> without than eat that crap.
>>
>> Wayne
>
>Yum! That's dish from my Pennsylvania Dutch childhood that I haven't had in
>ages. The smell of that casserole with the ribs (sometimes pork chops) and
>knockwurst bubbling in the sauerkraut is pure ambrosia. It ain't Q but it
>*is* way yummy.
>
>JD

I was fed the same thing way back when I was a kid, it was served in a
layer - mashed potatoes on the bottom, kraut in the middle and a scoop
of cottage cheese on the top. The chops or ribs would be on the
side.Ummm ummm.

--
"A Sound Mind. A Healthy Body. Pick One" Mr. Hedge

On Sun, 14 Mar 2004 21:04:59 -0800, Justice Gustine wrote:

> - ... mashed potatoes on the bottom, kraut in the middle and a scoop
> of cottage cheese on the top ...

And people complain about British food ...
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

Tim Challenger <"timothy(dot)challenger(at)apk(dot)at"> wrote in
s.com:

> On Sun, 14 Mar 2004 21:04:59 -0800, Justice Gustine wrote:
>
>> - ... mashed potatoes on the bottom, kraut in the middle and a scoop
>> of cottage cheese on the top ...
>
> And people complain about British food ...

I don't. I love British food! I could do without the aforementioned
cottage cheese, however.

Wayne

BubbaBob > wrote in
s.com:

> "Ray Gordon" > wrote:
>
>>
>> If all you have is a stovetop and 90 minutes to work with, could
>> you do better?
>>
>>
>>
>
> I'd cook something I had the equipment and time for, rather than
> ruining perfectly good ribs with this hideous process (I hesitate to
^^^^^^^^^^^^^^^^^^
> call it a recipe) of yours.

I LOVE your description! <G>