This is what's planned for tomorrow. I got this recipe from the 1978
'Good Housekeeping' cookbook.

3-4 lbs. country ribs
Marinade:
11 oz. can mandarin orange slices
1/2 c. teriyaki or soy sauce
2 cloves garlic
1/4 c. vegetable oil [I use corn oil]
1/4 c. crystallized ginger
1 med. onion, quartered

Puree the marinade ingredients in a blender until smooth. Pour over the
ribs and marinate, covered, in the fridge for several hours or overnight.

2 hours before serving: preheat oven to 350F (or get the grill going).
Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
1 hour, turning the ribs once. Brush generously with marinade and bake
another 1-1/2 hours until fork tender, basting and turning every 20-30
minutes. If doing these on a grill, you want indirect heat to prevent
flare-ups and burning, and a nice slow cooking.

I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
marinade accordingly. I buy Dole snack pack size containers of mandarin
orange slices in juice so I'll use one of those. Jarred crystallized
ginger is always ridiculously overpriced and, although I know how to,
I'm not inclined to make it from scratch. I substitute a little brown
sugar and dried ground ginger and achieve the same flavour results.

Normally I would grill these but it's been extremely windy. High winds,
a charcoal grill and a house with wood siding don't mix. If the wind
dies down tomorrow I'll grill them, otherwise into the oven they'll go.

Oh, and they don't take as long to cook as that 1978 recipe indicates no
matter what method you use to cook them. Use your own judgement.

Jill

On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> This is what's planned for tomorrow. I got this recipe from the 1978
> 'Good Housekeeping' cookbook.
>
> 3-4 lbs. country ribs
> Marinade:
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil [I use corn oil]
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree the marinade ingredients in a blender until smooth. Pour over the
> ribs and marinate, covered, in the fridge for several hours or overnight.
>
> 2 hours before serving: preheat oven to 350F (or get the grill going).
> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
> 1 hour, turning the ribs once. Brush generously with marinade and bake
> another 1-1/2 hours until fork tender, basting and turning every 20-30
> minutes. If doing these on a grill, you want indirect heat to prevent
> flare-ups and burning, and a nice slow cooking.
>
> I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
> marinade accordingly. I buy Dole snack pack size containers of mandarin
> orange slices in juice so I'll use one of those. Jarred crystallized
> ginger is always ridiculously overpriced and, although I know how to,
> I'm not inclined to make it from scratch. I substitute a little brown
> sugar and dried ground ginger and achieve the same flavour results.
>
> Normally I would grill these but it's been extremely windy. High winds,
> a charcoal grill and a house with wood siding don't mix. If the wind
> dies down tomorrow I'll grill them, otherwise into the oven they'll go.
>
> Oh, and they don't take as long to cook as that 1978 recipe indicates no
> matter what method you use to cook them. Use your own judgement.
>
> Jill
I was never succesfull w country ribs. I use in a spag sauce. They are always dried out and tough but tasty.

jmcquown wrote:

> This is what's planned for tomorrow. I got this recipe from the 1978
> 'Good Housekeeping' cookbook.
>
> 3-4 lbs. country ribs
> Marinade:
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil [I use corn oil]
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree the marinade ingredients in a blender until smooth. Pour over
> the ribs and marinate, covered, in the fridge for several hours or
> overnight.
>
> 2 hours before serving: preheat oven to 350F (or get the grill
> going). Arrange meat on a rack in a roasting pan; reserve the
> marinade. Bake for 1 hour, turning the ribs once. Brush generously
> with marinade and bake another 1-1/2 hours until fork tender, basting
> and turning every 20-30 minutes. If doing these on a grill, you want
> indirect heat to prevent flare-ups and burning, and a nice slow
> cooking.
>
> I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
> marinade accordingly. I buy Dole snack pack size containers of
> mandarin orange slices in juice so I'll use one of those. Jarred
> crystallized ginger is always ridiculously overpriced and, although I
> know how to, I'm not inclined to make it from scratch. I substitute
> a little brown sugar and dried ground ginger and achieve the same
> flavour results.
>
> Normally I would grill these but it's been extremely windy. High
> winds, a charcoal grill and a house with wood siding don't mix. If
> the wind dies down tomorrow I'll grill them, otherwise into the oven
> they'll go.
>
> Oh, and they don't take as long to cook as that 1978 recipe indicates
> no matter what method you use to cook them. Use your own judgement.
>
>
> Jill

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

Thomas wrote:

> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > This is what's planned for tomorrow. I got this recipe from the
> > 1978 'Good Housekeeping' cookbook.
> >
> > 3-4 lbs. country ribs
> > Marinade:
> > 11 oz. can mandarin orange slices
> > 1/2 c. teriyaki or soy sauce
> > 2 cloves garlic
> > 1/4 c. vegetable oil [I use corn oil]
> > 1/4 c. crystallized ginger
> > 1 med. onion, quartered
> >
> > Puree the marinade ingredients in a blender until smooth. Pour over
> > the ribs and marinate, covered, in the fridge for several hours or
> > overnight.
> >
> > 2 hours before serving: preheat oven to 350F (or get the grill
> > going). Arrange meat on a rack in a roasting pan; reserve the
> > marinade. Bake for 1 hour, turning the ribs once. Brush generously
> > with marinade and bake another 1-1/2 hours until fork tender,
> > basting and turning every 20-30 minutes. If doing these on a grill,
> > you want indirect heat to prevent flare-ups and burning, and a nice
> > slow cooking.
> >
> > I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount
> > of marinade accordingly. I buy Dole snack pack size containers of
> > mandarin orange slices in juice so I'll use one of those. Jarred
> > crystallized ginger is always ridiculously overpriced and, although
> > I know how to, I'm not inclined to make it from scratch. I
> > substitute a little brown sugar and dried ground ginger and achieve
> > the same flavour results.
> >
> > Normally I would grill these but it's been extremely windy. High
> > winds, a charcoal grill and a house with wood siding don't mix. If
> > the wind dies down tomorrow I'll grill them, otherwise into the
> > oven they'll go.
> >
> > Oh, and they don't take as long to cook as that 1978 recipe
> > indicates no matter what method you use to cook them. Use your own
> > judgement.
> >
> > Jill
> I was never succesfull w country ribs. I use in a spag sauce. They
> are always dried out and tough but tasty.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On 5/7/2021 5:44 PM, Thomas wrote:

>>
>> Normally I would grill these but it's been extremely windy. High winds,
>> a charcoal grill and a house with wood siding don't mix. If the wind
>> dies down tomorrow I'll grill them, otherwise into the oven they'll go.
>>
>> Oh, and they don't take as long to cook as that 1978 recipe indicates no
>> matter what method you use to cook them. Use your own judgement.
>>
>> Jill
> I was never succesfull w country ribs. I use in a spag sauce. They are always dried out and tough but tasty.
>

I always did them on the smoker about 3 hours at 250 to 275 degrees.
They are from the butt and have to be cooked in a similar manner.

On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> This is what's planned for tomorrow. I got this recipe from the 1978
> 'Good Housekeeping' cookbook.
I LOVE that!! You're going back in the day !!

(and leaving today's horror)

On Friday, May 7, 2021 at 4:44:54 PM UTC-5, Thomas wrote:
>
> I was never succesfull w country ribs. I use in a spag sauce. They are always dried out and tough but tasty.
>
How are you cooking them for them to turn out dried and tough???

On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>
> Marinated Country Ribs

Although, I somehow don't buy anything with the word 'country' as having anything to do with
mandarin oranges, teriyaki or soy sauce.

On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>
> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> >
> > Marinated Country Ribs
>
> Although, I somehow don't buy anything with the word 'country' as having anything to do with
> mandarin oranges, teriyaki or soy sauce.
>
"Country" is referring to the cut of meat she is using, not the recipe.

On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
wrote:

>This is what's planned for tomorrow. I got this recipe from the 1978
>'Good Housekeeping' cookbook.
>
>3-4 lbs. country ribs
>Marinade:
>11 oz. can mandarin orange slices
>1/2 c. teriyaki or soy sauce
>2 cloves garlic
>1/4 c. vegetable oil [I use corn oil]
>1/4 c. crystallized ginger
>1 med. onion, quartered
>
>Puree the marinade ingredients in a blender until smooth. Pour over the
>ribs and marinate, covered, in the fridge for several hours or overnight.
>
>2 hours before serving: preheat oven to 350F (or get the grill going).
>Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>1 hour, turning the ribs once. Brush generously with marinade and bake
>another 1-1/2 hours until fork tender, basting and turning every 20-30
>minutes. If doing these on a grill, you want indirect heat to prevent
>flare-ups and burning, and a nice slow cooking.
>
>I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
>marinade accordingly. I buy Dole snack pack size containers of mandarin
>orange slices in juice so I'll use one of those. Jarred crystallized
>ginger is always ridiculously overpriced and, although I know how to,
>I'm not inclined to make it from scratch. I substitute a little brown
>sugar and dried ground ginger and achieve the same flavour results.
>
>Normally I would grill these but it's been extremely windy. High winds,
>a charcoal grill and a house with wood siding don't mix. If the wind
>dies down tomorrow I'll grill them, otherwise into the oven they'll go.
>
>Oh, and they don't take as long to cook as that 1978 recipe indicates no
>matter what method you use to cook them. Use your own judgement.
>
>Jill

Jill, thanks for the recipe.
Janet US

jmcquown wrote:

> This is what's planned for tomorrow. I got this recipe from the 1978
> 'Good Housekeeping' cookbook.
>
> 3-4 lbs. country ribs
> Marinade:
> 11 oz. can mandarin orange slices
> 1/2 c. teriyaki or soy sauce
> 2 cloves garlic
> 1/4 c. vegetable oil [I use corn oil]
> 1/4 c. crystallized ginger
> 1 med. onion, quartered
>
> Puree the marinade ingredients in a blender until smooth. Pour over
> the ribs and marinate, covered, in the fridge for several hours or
> overnight.
>
> 2 hours before serving: preheat oven to 350F (or get the grill
> going). Arrange meat on a rack in a roasting pan; reserve the
> marinade. Bake for 1 hour, turning the ribs once. Brush generously
> with marinade and bake another 1-1/2 hours until fork tender, basting
> and turning every 20-30 minutes. If doing these on a grill, you want
> indirect heat to prevent flare-ups and burning, and a nice slow
> cooking.
>
> I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
> marinade accordingly. I buy Dole snack pack size containers of
> mandarin orange slices in juice so I'll use one of those. Jarred
> crystallized ginger is always ridiculously overpriced and, although I
> know how to, I'm not inclined to make it from scratch. I substitute
> a little brown sugar and dried ground ginger and achieve the same
> flavour results.
>
> Normally I would grill these but it's been extremely windy. High
> winds, a charcoal grill and a house with wood siding don't mix. If
> the wind dies down tomorrow I'll grill them, otherwise into the oven
> they'll go.
>
> Oh, and they don't take as long to cook as that 1978 recipe indicates
> no matter what method you use to cook them. Use your own judgement.
>
>
> Jill

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

Ed Pawlowski wrote:

> On 5/7/2021 5:44 PM, Thomas wrote:
>
> > >
> > > Normally I would grill these but it's been extremely windy. High
> > > winds, a charcoal grill and a house with wood siding don't mix.
> > > If the wind dies down tomorrow I'll grill them, otherwise into
> > > the oven they'll go.
> > >
> > > Oh, and they don't take as long to cook as that 1978 recipe
> > > indicates no matter what method you use to cook them. Use your
> > > own judgement.
> > >
> > > Jill
> > I was never succesfull w country ribs. I use in a spag sauce. They
> > are always dried out and tough but tasty.
> >
>
> I always did them on the smoker about 3 hours at 250 to 275 degrees.
> They are from the butt and have to be cooked in a similar manner.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

wrote:

> On Friday, May 7, 2021 at 4:44:54 PM UTC-5, Thomas wrote:
> >
> > I was never succesfull w country ribs. I use in a spag sauce. They
> > are always dried out and tough but tasty.
> >
> How are you cooking them for them to turn out dried and tough???

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

bruce bowser wrote:

> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> >
> > Marinated Country Ribs
>
> Although, I somehow don't buy anything with the word 'country' as
> having anything to do with mandarin oranges, teriyaki or soy sauce.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

US Janet wrote:

> On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
> wrote:
>
> > This is what's planned for tomorrow. I got this recipe from the
> > 1978 'Good Housekeeping' cookbook.
> >
> > 3-4 lbs. country ribs
> > Marinade:
> > 11 oz. can mandarin orange slices
> > 1/2 c. teriyaki or soy sauce
> > 2 cloves garlic
> > 1/4 c. vegetable oil [I use corn oil]
> > 1/4 c. crystallized ginger
> > 1 med. onion, quartered
> >
> > Puree the marinade ingredients in a blender until smooth. Pour
> > over the ribs and marinate, covered, in the fridge for several
> > hours or overnight.
> >
> > 2 hours before serving: preheat oven to 350F (or get the grill
> > going). Arrange meat on a rack in a roasting pan; reserve the
> > marinade. Bake for 1 hour, turning the ribs once. Brush generously
> > with marinade and bake another 1-1/2 hours until fork tender,
> > basting and turning every 20-30 minutes. If doing these on a grill,
> > you want indirect heat to prevent flare-ups and burning, and a nice
> > slow cooking.
> >
> > I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount
> > of marinade accordingly. I buy Dole snack pack size containers of
> > mandarin orange slices in juice so I'll use one of those. Jarred
> > crystallized ginger is always ridiculously overpriced and, although
> > I know how to, I'm not inclined to make it from scratch. I
> > substitute a little brown sugar and dried ground ginger and achieve
> > the same flavour results.
> >
> > Normally I would grill these but it's been extremely windy. High
> > winds, a charcoal grill and a house with wood siding don't mix. If
> > the wind dies down tomorrow I'll grill them, otherwise into the
> > oven they'll go.
> >
> > Oh, and they don't take as long to cook as that 1978 recipe
> > indicates no matter what method you use to cook them. Use your own
> > judgement.
> >
> > Jill
>
> Jill, thanks for the recipe.
> Janet US

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

wrote:

> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> >
> > On Friday, May 7, 2021 at 5:39:25 PM UTC-4,
> > wrote:
> > >
> > > Marinated Country Ribs
> >
> > Although, I somehow don't buy anything with the word 'country' as
> > having anything to do with mandarin oranges, teriyaki or soy sauce.
> >
> "Country" is referring to the cut of meat she is using, not the
> recipe.

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

bruce bowser wrote:

> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > This is what's planned for tomorrow. I got this recipe from the
> > 1978 'Good Housekeeping' cookbook.
> I LOVE that!! You're going back in the day !!
>
> (and leaving today's horror)

Ask them, theyre here. "You can stop saying that now. Thank you."

--
The real Joie McDonalds posts with uni-berly.de - individual.net

On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > >
> > > Marinated Country Ribs
> >
> > Although, I somehow don't buy anything with the word 'country' as having anything to do with
> > mandarin oranges, teriyaki or soy sauce.
>
> "Country" is referring to the cut of meat she is using, not the recipe.

Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:

-- https://grillinfools.com/blog/2010/0...ry-style-ribs/

On Saturday, May 8, 2021 at 7:57:07 AM UTC-5, bruce bowser wrote:
> On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
> > On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > > >
> > > > Marinated Country Ribs
> > >
> > > Although, I somehow don't buy anything with the word 'country' as having anything to do with
> > > mandarin oranges, teriyaki or soy sauce.
> >
> > "Country" is referring to the cut of meat she is using, not the recipe.
> Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
>
> -- https://grillinfools.com/blog/2010/0...ry-style-ribs/
>
You make an effort to come across as low brow as possible with
your cooking posts, don't you? It's a schtick, isn't it?
>
--Bryan

On 5/7/2021 8:15 PM, wrote:
> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>
>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>
>>> Marinated Country Ribs
>>
>> Although, I somehow don't buy anything with the word 'country' as having anything to do with
>> mandarin oranges, teriyaki or soy sauce.
>>
> "Country" is referring to the cut of meat she is using, not the recipe.
>
Exactly. Per Wiki: "Country-style ribs are cut from the blade end of
the loin close to the pork shoulder. They are meatier than other rib
cuts. They contain no rib bones, but instead contain parts of the
shoulder blade (scapula)." The ones I bought don't contain even a part
of the shoulder blades; they're boneless.

Jill

On Saturday, May 8, 2021 at 9:15:38 AM UTC-4, wrote:
> On Saturday, May 8, 2021 at 7:57:07 AM UTC-5, bruce bowser wrote:
> > On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
> > > On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > > > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > > > >
> > > > > Marinated Country Ribs
> > > >
> > > > Although, I somehow don't buy anything with the word 'country' as having anything to do with
> > > > mandarin oranges, teriyaki or soy sauce.
> > >
> > > "Country" is referring to the cut of meat she is using, not the recipe.
> > Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
> >
> > -- https://grillinfools.com/blog/2010/0...ry-style-ribs/
> >
> You make an effort to come across as low brow as possible with
> your cooking posts, don't you? It's a schtick, isn't it?

Ha ha well, I never quite heard it put that way, before. We all have to wonder if even posting about food is on topic here, anymore.

On Saturday, May 8, 2021 at 9:15:38 AM UTC-4, wrote:
> On Saturday, May 8, 2021 at 7:57:07 AM UTC-5, bruce bowser wrote:
> > On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
> > > On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > > > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> > > > >
> > > > > Marinated Country Ribs
> > > >
> > > > Although, I somehow don't buy anything with the word 'country' as having anything to do with
> > > > mandarin oranges, teriyaki or soy sauce.
> > >
> > > "Country" is referring to the cut of meat she is using, not the recipe.
> > Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
> >
> > -- https://grillinfools.com/blog/2010/0...ry-style-ribs/
> >
> You make an effort to come across as low brow as possible with
> your cooking posts, don't you? It's a schtick, isn't it?

Anyway, no. Seriously. The website I posted maybe didn't seem as fattening as a normal pork barbeque is, because it used 'Zero Calorie' cherry coke for the overnighter. Then, dry rub awhile before cooking.

On Sat, 8 May 2021 05:57:04 -0700 (PDT), bruce bowser
> wrote:

>On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>> > On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>> > >
>> > > Marinated Country Ribs
>> >
>> > Although, I somehow don't buy anything with the word 'country' as having anything to do with
>> > mandarin oranges, teriyaki or soy sauce.
>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>
>Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
>
>-- https://grillinfools.com/blog/2010/0...ry-style-ribs/

There are at least 4 named cuts of pork called ribs.
As for cherry coke. Cola has been used for a marinade for a long time
because it tenderizes and sweetens. Cherry flavored cola is just an
additional flavor used by a cook no different than using cherries in
some form.
The name of the reciped, country bbq'd ribs just lets you know what
form the meat is.
Janet US

On 2021-05-08 9:53 a.m., jmcquown wrote:
> On 5/7/2021 8:15 PM, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>>
>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>>
>>>> Marinated Country Ribs
>>>
>>> Although, I somehow don't buy anything with the word 'country' as
>>> having anything to do with
>>> mandarin oranges, teriyaki or soy sauce.
>>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>>
> Exactly.Â* Per Wiki: "Country-style ribs are cut from the blade end of
> the loin close to the pork shoulder. They are meatier than other rib
> cuts. They contain no rib bones, but instead contain parts of the
> shoulder blade (scapula)."Â* The ones I bought don't contain even a part
> of the shoulder blades; they're boneless.



What is sold as country style ribs most definitely has bone, and a lot
of fat. I gave up on them after a few tries because they were mostly fat
and bone and surprisingly bland meat.

On 5/7/2021 8:51 PM, US Janet wrote:
> On Fri, 7 May 2021 17:39:18 -0400, jmcquown >
> wrote:
>
>> This is what's planned for tomorrow. I got this recipe from the 1978
>> 'Good Housekeeping' cookbook.
>>
>> 3-4 lbs. country ribs
>> Marinade:
>> 11 oz. can mandarin orange slices
>> 1/2 c. teriyaki or soy sauce
>> 2 cloves garlic
>> 1/4 c. vegetable oil [I use corn oil]
>> 1/4 c. crystallized ginger
>> 1 med. onion, quartered
>>
>> Puree the marinade ingredients in a blender until smooth. Pour over the
>> ribs and marinate, covered, in the fridge for several hours or overnight.
>>
>> 2 hours before serving: preheat oven to 350F (or get the grill going).
>> Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for
>> 1 hour, turning the ribs once. Brush generously with marinade and bake
>> another 1-1/2 hours until fork tender, basting and turning every 20-30
>> minutes. If doing these on a grill, you want indirect heat to prevent
>> flare-ups and burning, and a nice slow cooking.
>>
>> I bought a smaller (2 lbs, four "ribs") so I'll adjust the amount of
>> marinade accordingly. I buy Dole snack pack size containers of mandarin
>> orange slices in juice so I'll use one of those. Jarred crystallized
>> ginger is always ridiculously overpriced and, although I know how to,
>> I'm not inclined to make it from scratch. I substitute a little brown
>> sugar and dried ground ginger and achieve the same flavour results.
>>
>> Normally I would grill these but it's been extremely windy. High winds,
>> a charcoal grill and a house with wood siding don't mix. If the wind
>> dies down tomorrow I'll grill them, otherwise into the oven they'll go.
>>
>> Oh, and they don't take as long to cook as that 1978 recipe indicates no
>> matter what method you use to cook them. Use your own judgement.
>>
>> Jill
>
> Jill, thanks for the recipe.
> Janet US
>
You're welcome! It's really tasty. Plans changed so I'll be making
these tomorrow rather than today. The "ribs" are about to go into the
marinade and into the fridge.

Jill

On 5/8/2021 10:56 AM, Dave Smith wrote:
> On 2021-05-08 9:53 a.m., jmcquown wrote:
>> On 5/7/2021 8:15 PM, wrote:
>>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>>>
>>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>>>
>>>>> Marinated Country Ribs
>>>>
>>>> Although, I somehow don't buy anything with the word 'country' as
>>>> having anything to do with
>>>> mandarin oranges, teriyaki or soy sauce.
>>>>
>>> "Country" is referring to the cut of meat she is using, not the recipe.
>>>
>> Exactly.Â* Per Wiki: "Country-style ribs are cut from the blade end of
>> the loin close to the pork shoulder. They are meatier than other rib
>> cuts. They contain no rib bones, but instead contain parts of the
>> shoulder blade (scapula)."Â* The ones I bought don't contain even a
>> part of the shoulder blades; they're boneless.
>
>
>
> What is sold as country style ribs most definitely has bone, and a lot
> of fat. I gave up on them after a few tries because they were mostly fat
> and bone and surprisingly bland meat.

Obviously we don't all shop at the same grocery stores and they don't
all have the same meat distributors. This is what I bought:

https://i.postimg.cc/WzW3fg68/countryribs.jpg

Yes, boneless:

https://i.postimg.cc/50pN6LGJ/label.jpg

I made a mistake when I said it's a 2 lb. package. 1.56 lbs. Still
plenty enough for at least three meals for me. I do not have a
gargantuan appetite.

They're streaked with fat but when you cook them the fat melts and adds
to the flavour. (How many times over the years has it been discussed on
this ng how breeding "leaner" pigs has netted disappointing results?)
As for bland, that's what the marinade is for.

Jill

On 2021-05-08 11:20 a.m., jmcquown wrote:
> On 5/8/2021 10:56 AM, Dave Smith wrote:
>>
> I made a mistake when I said it's a 2 lb. package.Â* 1.56 lbs.Â* Still
> plenty enough for at least three meals for me.Â* I do not have a
> gargantuan appetite.
>
> They're streaked with fat but when you cook them the fat melts and adds
> to the flavour.Â* (How many times over the years has it been discussed on
> this ng how breeding "leaner" pigs has netted disappointing results?) As
> for bland, that's what the marinade is for.
>
>

The times I tried them I was always disappointed that, despite the fat
and the bone, the meat was always so bland.

On Saturday, May 8, 2021 at 11:20:20 AM UTC-4, wrote:
> On 5/8/2021 10:56 AM, Dave Smith wrote:
> > On 2021-05-08 9:53 a.m., jmcquown wrote:
> >> On 5/7/2021 8:15 PM, wrote:
> >>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> >>>>
> >>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
> >>>>>
> >>>>> Marinated Country Ribs
> >>>>
> >>>> Although, I somehow don't buy anything with the word 'country' as
> >>>> having anything to do with
> >>>> mandarin oranges, teriyaki or soy sauce.
> >>>>
> >>> "Country" is referring to the cut of meat she is using, not the recipe.
> >>>
> >> Exactly. Per Wiki: "Country-style ribs are cut from the blade end of
> >> the loin close to the pork shoulder. They are meatier than other rib
> >> cuts. They contain no rib bones, but instead contain parts of the
> >> shoulder blade (scapula)." The ones I bought don't contain even a
> >> part of the shoulder blades; they're boneless.
> >
> > What is sold as country style ribs most definitely has bone, and a lot
> > of fat. I gave up on them after a few tries because they were mostly fat
> > and bone and surprisingly bland meat.
> Obviously we don't all shop at the same grocery stores and they don't
> all have the same meat distributors. This is what I bought:
>
> https://i.postimg.cc/WzW3fg68/countryribs.jpg
>
> Yes, boneless:
>
> https://i.postimg.cc/50pN6LGJ/label.jpg
>
> I made a mistake when I said it's a 2 lb. package. 1.56 lbs. Still
> plenty enough for at least three meals for me. I do not have a
> gargantuan appetite.
>
> They're streaked with fat but when you cook them the fat melts and adds
> to the flavour. (How many times over the years has it been discussed on
> this ng how breeding "leaner" pigs has netted disappointing results?)
> As for bland, that's what the marinade is for.

A coarse ground type of mustard with a Worcester Sauce mixture marinade will also tender up pork ribs over night. And make them a VERY reddish color on the grill.

bruce bowser wrote:

> On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
> wrote:
> > On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
> > > On Friday, May 7, 2021 at 5:39:25 PM UTC-4,
> > > wrote:
> > > >
> > > > Marinated Country Ribs
> > >
> > > Although, I somehow don't buy anything with the word 'country' as
> > > having anything to do with mandarin oranges, teriyaki or soy
> > > sauce.
> >
> > "Country" is referring to the cut of meat she is using, not the
> > recipe.
>
> Oh, I had no idea. I was looking at a cherry coke marinade for
> country bbq'd ribs, here.

Eew. These kinds of ideas give American cuisine a bad name. Why not dip
your meat in a bucket of industrial waste before you cook it?

--
The real Joie McDonalds posts with uni-berlin.de - individual.net

On 5/8/2021 8:57 AM, bruce bowser wrote:
> On Friday, May 7, 2021 at 8:15:36 PM UTC-4, wrote:
>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4, wrote:
>>>>
>>>> Marinated Country Ribs
>>>
>>> Although, I somehow don't buy anything with the word 'country' as having anything to do with
>>> mandarin oranges, teriyaki or soy sauce.
>>
>> "Country" is referring to the cut of meat she is using, not the recipe.
>
> Oh, I had no idea. I was looking at a cherry coke marinade for country bbq'd ribs, here. Maybe I had that in mind:
>
> -- https://grillinfools.com/blog/2010/0...ry-style-ribs/
>

When you heat sugar it caramelizes. I'm not sure how the imitation
stuff reacts to heat so I'd stick with regular cherry Coke. The recipe
overall sound good though.

Joie McDonalds wrote:
> bruce bowser wrote:
>
>> On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
>> wrote:
>>> On Friday, May 7, 2021 at 6:56:03 PM UTC-5, bruce bowser wrote:
>>>> On Friday, May 7, 2021 at 5:39:25 PM UTC-4,
>>>> wrote:
>>>>>
>>>>> Marinated Country Ribs
>>>>
>>>> Although, I somehow don't buy anything with the word 'country' as
>>>> having anything to do with mandarin oranges, teriyaki or soy
>>>> sauce.
>>>
>>> "Country" is referring to the cut of meat she is using, not the
>>> recipe.
>>
>> Oh, I had no idea. I was looking at a cherry coke marinade for
>> country bbq'd ribs, here.
>
> Eew. These kinds of ideas give American cuisine a bad name. Why not dip
> your meat in a bucket of industrial waste before you cook it?
>

Yep, americans are very bad, master druce.

I do wonder about the bucket of shit you were forced to eat by
americans? Must have been a horrific experience for a young dutch
boy. Must have initiated your ass sniffing.

BTW, did you sell paint to these evil *******s?

On Saturday, May 8, 2021 at 9:16:24 AM UTC-5, bruce bowser wrote:
>
> On Saturday, May 8, 2021 at 9:15:38 AM UTC-4, wrote:
>
> > You make an effort to come across as low brow as possible with
> > your cooking posts, don't you? It's a schtick, isn't it?
> >
> Anyway, no. Seriously. The website I posted maybe didn't seem as fattening as a normal pork barbeque is, because it used 'Zero Calorie' cherry coke for the overnighter. Then, dry rub awhile before cooking.
>
Have I missed something all these years of happily consuming barbecue?
What in pork barbecue is 'fattening'? It might be great but the thought of
soaking a cut of pork overnight in cherry coke THEN using a dry rub before
cooking sounds completely wrong.

Forget that damn coke, just drink it or pour it out or don't even buy it. Rub
your country style pork ribs or Boston butt with a good dry rub, cover, and
refrigerate overnight. The rub or your choice adds wonderful flavor to the
meat and the smoking just enhances it all. For tender, fall off the bone
meat, smoke low and slow for hours.

In my case, I unfortunately do not have a traditional smoker. But I do smoke
my pork for at least two hours in the Weber, or until I no longer see smoke..
Bottom and top vents are barely open to maintain a l-o-w temperature.
Pork is then tightly wrapped in aluminum foil and the into the oven it goes
for about 3 hours at 325°.

The low and slow temperature and time is what renders your meat into
something tender and delectable.

On Saturday, May 8, 2021 at 10:20:20 AM UTC-5, wrote:
>
> On 5/8/2021 10:56 AM, Dave Smith wrote:
>
> > On 2021-05-08 9:53 a.m., jmcquown wrote:
> >
> > What is sold as country style ribs most definitely has bone, and a lot
> > of fat. I gave up on them after a few tries because they were mostly fat
> > and bone and surprisingly bland meat.
> >
> Obviously we don't all shop at the same grocery stores and they don't
> all have the same meat distributors. This is what I bought:
>
I have shopped for them in the past and what was on display weren't fit to
be cooked much less bought. And that lies in the fault of the distributor
and the grocery store from buying that distributor.

On Saturday, May 8, 2021 at 2:33:51 PM UTC-5, Joie McDonalds wrote:
>
> bruce bowser wrote:
>
> > On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
> > wrote:
> >
> > > "Country" is referring to the cut of meat she is using, not the
> > > recipe.
> >
> > Oh, I had no idea. I was looking at a cherry coke marinade for
> > country bbq'd ribs, here.
> >
> Eew. These kinds of ideas give American cuisine a bad name. Why not dip
> your meat in a bucket of industrial waste before you cook it?
>
I admit the cherry coke thing had me staring and scratching my head.

wrote:

> On Saturday, May 8, 2021 at 2:33:51 PM UTC-5, Joie McDonalds wrote:
> >
> > bruce bowser wrote:
> >
> > > On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
> > > wrote:
> > >
> > > > "Country" is referring to the cut of meat she is using, not the
> > > > recipe.
> > >
> > > Oh, I had no idea. I was looking at a cherry coke marinade for
> > > country bbq'd ribs, here.
> > >
> > Eew. These kinds of ideas give American cuisine a bad name. Why not
> > dip your meat in a bucket of industrial waste before you cook it?
> >
> I admit the cherry coke thing had me staring and scratching my head.

lol, yes

--
The real Joie McDonalds posts with uni-berlin.de - individual.net

On Saturday, May 8, 2021 at 4:48:08 PM UTC-4, Joie McDonalds wrote:
> wrote:
>
> > On Saturday, May 8, 2021 at 2:33:51 PM UTC-5, Joie McDonalds wrote:
> > >
> > > bruce bowser wrote:
> > >
> > > > On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
> > > > wrote:
> > > >
> > > > > "Country" is referring to the cut of meat she is using, not the
> > > > > recipe.
> > > >
> > > > Oh, I had no idea. I was looking at a cherry coke marinade for
> > > > country bbq'd ribs, here.
> > > >
> > > Eew. These kinds of ideas give American cuisine a bad name. Why not
> > > dip your meat in a bucket of industrial waste before you cook it?
> > >
> > I admit the cherry coke thing had me staring and scratching my head.
> lol, yes
> --
> The real Joie McDonalds posts with uni-berlin.de - individual.net
Ill try it.

Thomas wrote:

> On Saturday, May 8, 2021 at 4:48:08 PM UTC-4, Joie McDonalds wrote:
> > wrote:
> >
> > > On Saturday, May 8, 2021 at 2:33:51 PM UTC-5, Joie McDonalds
> > > wrote:
> > > >
> > > > bruce bowser wrote:
> > > >
> > > > > On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
> > > > > wrote:
> > > > >
> > > > > > "Country" is referring to the cut of meat she is using, not
> > > > > > the recipe.
> > > > >
> > > > > Oh, I had no idea. I was looking at a cherry coke marinade
> > > > > for country bbq'd ribs, here.
> > > > >
> > > > Eew. These kinds of ideas give American cuisine a bad name. Why
> > > > not dip your meat in a bucket of industrial waste before you
> > > > cook it?
> > > >
> > > I admit the cherry coke thing had me staring and scratching my
> > > head.
> > lol, yes
> > --
> > The real Joie McDonalds posts with uni-berlin.de - individual.net
>
> Ill try it.
>
You're a brave man.
>
--
The real Joie McDonalds posts with uni-berlin.de - individual.net

On 5/8/2021 4:38 PM, wrote:
> On Saturday, May 8, 2021 at 2:33:51 PM UTC-5, Joie McDonalds wrote:
>>
>> bruce bowser wrote:
>>
>>> On Friday, May 7, 2021 at 8:15:36 PM UTC-4,
>>> wrote:
>>>
>>>> "Country" is referring to the cut of meat she is using, not the
>>>> recipe.
>>>
>>> Oh, I had no idea. I was looking at a cherry coke marinade for
>>> country bbq'd ribs, here.
>>>
>> Eew. These kinds of ideas give American cuisine a bad name. Why not dip
>> your meat in a bucket of industrial waste before you cook it?
>>
> I admit the cherry coke thing had me staring and scratching my head.
>
It's a horrible idea. BTW, I have no idea if "bowser" is an American.

Jill

On 5/8/2021 11:39 AM, Dave Smith wrote:
> On 2021-05-08 11:20 a.m., jmcquown wrote:
>> On 5/8/2021 10:56 AM, Dave Smith wrote:
>>>
>> I made a mistake when I said it's a 2 lb. package.Â* 1.56 lbs.Â* Still
>> plenty enough for at least three meals for me.Â* I do not have a
>> gargantuan appetite.
>>
>> They're streaked with fat but when you cook them the fat melts and
>> adds to the flavour.Â* (How many times over the years has it been
>> discussed on this ng how breeding "leaner" pigs has netted
>> disappointing results?) As for bland, that's what the marinade is for.
>>
>>
>
> The times I tried them I was always disappointed that, despite the fat
> and the bone, the meat was always so bland.
>
>
Okay. No one is forcing you to try them. I'm saying flat out, with a
long (overnight) marinade the meat is is not bland.

Jill

On Sat, 8 May 2021 13:32:15 -0700 (PDT), "
> wrote:

>On Saturday, May 8, 2021 at 9:16:24 AM UTC-5, bruce bowser wrote:
>>
>> On Saturday, May 8, 2021 at 9:15:38 AM UTC-4, wrote:
>>
>> > You make an effort to come across as low brow as possible with
>> > your cooking posts, don't you? It's a schtick, isn't it?
>> >
>> Anyway, no. Seriously. The website I posted maybe didn't seem as fattening as a normal pork barbeque is, because it used 'Zero Calorie' cherry coke for the overnighter. Then, dry rub awhile before cooking.
>>
>Have I missed something all these years of happily consuming barbecue?
>What in pork barbecue is 'fattening'? It might be great but the thought of
>soaking a cut of pork overnight in cherry coke THEN using a dry rub before
>cooking sounds completely wrong.
>
>Forget that damn coke, just drink it or pour it out or don't even buy it. Rub
>your country style pork ribs or Boston butt with a good dry rub, cover, and
>refrigerate overnight. The rub or your choice adds wonderful flavor to the
>meat and the smoking just enhances it all. For tender, fall off the bone
>meat, smoke low and slow for hours.
>
>In my case, I unfortunately do not have a traditional smoker. But I do smoke
>my pork for at least two hours in the Weber, or until I no longer see smoke.
>Bottom and top vents are barely open to maintain a l-o-w temperature.
>Pork is then tightly wrapped in aluminum foil and the into the oven it goes
>for about 3 hours at 325°.
>
>The low and slow temperature and time is what renders your meat into
>something tender and delectable.

that would be the difference between a dry rub and wet marinade.
No one seems to have a problem with using wine, beer or spirits for a
portion of a wet marinade.
Do you remember Alton Brown using Dr. Pepper for his preparation of
ham?

Country Ham
Alton Brown
Ingredients

1 country (dry cured) ham

1 liter Dr. Pepper

1 cup sweet pickle juice, optional

Directions
Unwrap ham and scrub off any surface mold (if you hung in a sack for 6
months you'd have mold too). Carefully remove hock with hand saw. (If
this idea makes you eye your first aid kit, ask your butcher to do it.
But make sure you keep the hock, it's the best friend collard greens
ever had.)
Place ham in cooler and cover with clean water. (As long as it's not
too dirty you can use what southerners call the "hose pipe"). Stash
the cooler in the bushes. If it's summer, throw in some ice. If it's
freezing out, keep the cooler inside. Change the water twice a day for
two days turning the ham each time.
Preheat oven to 400 degrees F.
Place ham in a large disposable turkey-roasting pan and add enough Dr.
Pepper to come about halfway up the side of the ham. Add pickle juice
if you've got it and tent completely with heavy-duty foil. Cook for
1/2 hour then reduce heat to 325 degrees F, and cook another 1 1/2
hours.
Turn the ham over, insert an oven safe thermometer (probe-style is
best) and cook another 1 1/2 hours, or until the deepest part of the
ham hits 140 degrees F (approximately 15 to 20 minutes per pound
total).
Let rest 1/2 hour then slice paper-thin. Serve with biscuits or soft
yeast rolls.
Cooks note: Even after soaking, country ham is quite salty, so thin
slicing is mandatory. If you're a bacon fan, however, cut a thicker
(1/4-inch) slice and fry it up for breakfast.

Janet US