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Country style pork ribs, best wau to cook?
HI, what is the best way to prepare country pork ribs which will give
me a tender result. Yes I could go to FoodTV but that will only give me a recipe. I want suggestions an do's and don't of cooking them. Thanks |
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Country style pork ribs, best wau to cook?
channeltool wrote:
> HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks Put them in a lasagna pan and bake for about 2 hours at 250 degrees F, pour off most of the grease and they're ready to eat. If you want to pretend they are barbecued ribs, pour a little bottled barbecue sauce on them, turn them over and sauce the other side. Put back in the oven until the sauce dries out a little and forms a glaze. Or add drained sauerkraut and a little brown sugar and caraway seeds and bake until the kraut is hot and soft. I did the fake barbecue thing last week. I used some barbecue sauce I'd made a while back with tomato sauce, onions, some old apricot habanero jelly (it seemed like a good idea when I made it, but it was too vinegary), and a little liquid smoke. There's one leftover "rib" in the fridge that I will eat tonight if nobody beats me to it. Best regards, Bob |
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Country style pork ribs, best wau to cook?
channeltool wrote:
> HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks Put them in a lasagna pan and bake for about 2 hours at 250 degrees F, pour off most of the grease and they're ready to eat. If you want to pretend they are barbecued ribs, pour a little bottled barbecue sauce on them, turn them over and sauce the other side. Put back in the oven until the sauce dries out a little and forms a glaze. Or add drained sauerkraut and a little brown sugar and caraway seeds and bake until the kraut is hot and soft. I did the fake barbecue thing last week. I used some barbecue sauce I'd made a while back with tomato sauce, onions, some old apricot habanero jelly (it seemed like a good idea when I made it, but it was too vinegary), and a little liquid smoke. There's one leftover "rib" in the fridge that I will eat tonight if nobody beats me to it. Best regards, Bob |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message
om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks Long and slow. I like to cut them into individual ribs, rub with seasoning, and put in one layer in a baking pan covered with foil. Bake at 300f for 3-4 hours (I may not be remebering the time exactly but it's close). Then remove foil and raise temp to 350 for a while, brushing wih bbq sauce if you like. -- Peter Aitken Remove the crap from my email address before using. |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message
om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks Long and slow. I like to cut them into individual ribs, rub with seasoning, and put in one layer in a baking pan covered with foil. Bake at 300f for 3-4 hours (I may not be remebering the time exactly but it's close). Then remove foil and raise temp to 350 for a while, brushing wih bbq sauce if you like. -- Peter Aitken Remove the crap from my email address before using. |
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Country style pork ribs, best wau to cook?
>channeltool asks:
> >what is the best way to prepare country pork ribs which will give >me a tender result. Loooong sloooow braise... with kraut.... excellent served with mustard, and dark beer. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
>channeltool asks:
> >what is the best way to prepare country pork ribs which will give >me a tender result. Loooong sloooow braise... with kraut.... excellent served with mustard, and dark beer. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
channeltool wrote:
> HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks Rub them well with salt and black pepper (fresh ground) Grill 'em over a lump charcoal or wood fire. 250° to 300° F until the meat pulls back from the ends of the rib bones and/or the meat cracks when you bend two adjacent bones. It will *almost* fall off the bone, but if it actually does, then you've over cooked 'em. BOB |
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Country style pork ribs, best wau to cook?
channeltool wrote:
> HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks Rub them well with salt and black pepper (fresh ground) Grill 'em over a lump charcoal or wood fire. 250° to 300° F until the meat pulls back from the ends of the rib bones and/or the meat cracks when you bend two adjacent bones. It will *almost* fall off the bone, but if it actually does, then you've over cooked 'em. BOB |
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Country style pork ribs, best wau to cook?
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Country style pork ribs, best wau to cook?
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Country style pork ribs, best wau to cook?
>Melba's Jammin'
>>(PENMART01) wrote: >> >> >channeltool asks: >> > >> >what is the best way to prepare country pork ribs which will give >> >me a tender result. >> >> Loooong sloooow braise... with kraut.... excellent served with mustard, >> and >> dark beer. > >It could happen. Yeah, I guess... if not for my fondness for those unmentionable red root thingies we'd be a match made in heaven. :-( >My local Cub chain has them on a BOGO this week >This is how I usually do them.. Yum! > > >{ Exported from MasterCook Mac } > >Sweet and Sour Ribs > >Recipe By: >Serving Size: 1 >Preparation Time: 0:00 >Categories: Entrees > >Amount Measure Ingredient Preparation Method >4 # country style ribs or spareribs (4 to 6) > Salt and pepper to taste >1/2 cup firmly packed brown sugar >1/4 cup cornstarch >1/2 tsp. ground ginger >1 cup water >1/2 cup frozen orange juice concentrate thawed >1/2 cup cider vinegar >2 Tbsp. soy sauce >1 can crushed pineapple (15 1/4 oz.) > undrained >1 small onion sliced > >Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding >over several times to seal. Place packets on cookie sheets or shallow >baking pan. Bake at 350° for 1 hour. > >Meanwhile, in medium saucepan, combine brown sugar, cornstarch and >ginger. Gradually add water, stirring until smooth. Add orange juice >concentrate, vinegar, soy sauce, and pineapple with juice. Mix well. >Cook over medium heat, stirring constantly, until thickened and clear. > >Remove ribs from foil and drain. Place cooked ribs in shallow baking >dish; add sliced onion. Pour sauce over ribs. Return to oven and bake, >uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve >over rice. Makes about 6 large servings. > > €¹€¹€¹€¹€¹ >Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85. >Have made these -- quite good. I don¹t think they take all of the >second time period to finish baking, though. > > >Per serving (excluding unknown items): 1007 Calories; 1g Fat (1% >calories from fat); 8g Protein; 253g Carbohydrate; 0mg Cholesterol; >2123mg Sodium >Food Exchanges: 2 1/2 Starch/Bread; 3 Vegetable; 6 Fruit; 7 Other >Carbohydrates >_____ >-- >-Barb, <www.jamlady.eboard.com> updated 3-13-04. >Rec.food.cooking's Preserved Fruit Administrator (I've got >the button to prove it!) >"The only difference between a rut and a grave is >the depth of the hole." > > > > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
>Melba's Jammin'
>>(PENMART01) wrote: >> >> >channeltool asks: >> > >> >what is the best way to prepare country pork ribs which will give >> >me a tender result. >> >> Loooong sloooow braise... with kraut.... excellent served with mustard, >> and >> dark beer. > >It could happen. Yeah, I guess... if not for my fondness for those unmentionable red root thingies we'd be a match made in heaven. :-( >My local Cub chain has them on a BOGO this week >This is how I usually do them.. Yum! > > >{ Exported from MasterCook Mac } > >Sweet and Sour Ribs > >Recipe By: >Serving Size: 1 >Preparation Time: 0:00 >Categories: Entrees > >Amount Measure Ingredient Preparation Method >4 # country style ribs or spareribs (4 to 6) > Salt and pepper to taste >1/2 cup firmly packed brown sugar >1/4 cup cornstarch >1/2 tsp. ground ginger >1 cup water >1/2 cup frozen orange juice concentrate thawed >1/2 cup cider vinegar >2 Tbsp. soy sauce >1 can crushed pineapple (15 1/4 oz.) > undrained >1 small onion sliced > >Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding >over several times to seal. Place packets on cookie sheets or shallow >baking pan. Bake at 350° for 1 hour. > >Meanwhile, in medium saucepan, combine brown sugar, cornstarch and >ginger. Gradually add water, stirring until smooth. Add orange juice >concentrate, vinegar, soy sauce, and pineapple with juice. Mix well. >Cook over medium heat, stirring constantly, until thickened and clear. > >Remove ribs from foil and drain. Place cooked ribs in shallow baking >dish; add sliced onion. Pour sauce over ribs. Return to oven and bake, >uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve >over rice. Makes about 6 large servings. > > €¹€¹€¹€¹€¹ >Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85. >Have made these -- quite good. I don¹t think they take all of the >second time period to finish baking, though. > > >Per serving (excluding unknown items): 1007 Calories; 1g Fat (1% >calories from fat); 8g Protein; 253g Carbohydrate; 0mg Cholesterol; >2123mg Sodium >Food Exchanges: 2 1/2 Starch/Bread; 3 Vegetable; 6 Fruit; 7 Other >Carbohydrates >_____ >-- >-Barb, <www.jamlady.eboard.com> updated 3-13-04. >Rec.food.cooking's Preserved Fruit Administrator (I've got >the button to prove it!) >"The only difference between a rut and a grave is >the depth of the hole." > > > > > > ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
> HI, what is the best way to prepare country pork ribs which will give
> me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks season how you want, then low and slow in a crockpot will work too. mmmmmmm |
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Country style pork ribs, best wau to cook?
> HI, what is the best way to prepare country pork ribs which will give
> me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks season how you want, then low and slow in a crockpot will work too. mmmmmmm |
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Country style pork ribs, best wau to cook?
>Bubbabob writes:
> >>" BOB" wrote: >> >> Rub them well with salt and black pepper (fresh ground) >> Grill 'em over a lump charcoal or wood fire. 250° to 300° F until the >> meat pulls back from the ends of the rib bones and/or the meat cracks >> when you bend two adjacent bones. It will *almost* fall off the bone, >> but if it actually does, then you've over cooked 'em. >> >> BOB >> >> >> >There aren't any rib bones in 'country ribs'. They aren't ribs. They're >usually scraps from the shoulder but they can be almost any scrap piece >of pork except ribs. > >Because they come from so many different parts of the pig, the texture >and composition vary widely. Idiot. http://www.foodsubs.com/MeatPorkLoin.html ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
>Bubbabob writes:
> >>" BOB" wrote: >> >> Rub them well with salt and black pepper (fresh ground) >> Grill 'em over a lump charcoal or wood fire. 250° to 300° F until the >> meat pulls back from the ends of the rib bones and/or the meat cracks >> when you bend two adjacent bones. It will *almost* fall off the bone, >> but if it actually does, then you've over cooked 'em. >> >> BOB >> >> >> >There aren't any rib bones in 'country ribs'. They aren't ribs. They're >usually scraps from the shoulder but they can be almost any scrap piece >of pork except ribs. > >Because they come from so many different parts of the pig, the texture >and composition vary widely. Idiot. http://www.foodsubs.com/MeatPorkLoin.html ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
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Country style pork ribs, best wau to cook?
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Country style pork ribs, best wau to cook?
>But I like radishes, Sheldon. Thinly sliced onto a piece of buttered
>bread, a little salt sprinkled atop, then topped with another piece of >buttered bread. Mmmmm, Radish Sandwich! Yes! > >-Barb I love radish sandwiches, on buttered pumpernickle... onion sandwiches too, on pumpernickle with a schmear. I guess I'll ned to munch my beets out in the wood shed. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
>But I like radishes, Sheldon. Thinly sliced onto a piece of buttered
>bread, a little salt sprinkled atop, then topped with another piece of >buttered bread. Mmmmm, Radish Sandwich! Yes! > >-Barb I love radish sandwiches, on buttered pumpernickle... onion sandwiches too, on pumpernickle with a schmear. I guess I'll ned to munch my beets out in the wood shed. ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks "Country style ribs" are usually pork shoulder and contains a moderate amount of fat. As such it is an extremely versatile meat and will take to marinating and seasoning very well. Please feel free to use any marinade you like from A-1 sauce to teriyaki and everything in between. There really is no best way - you can grill them, barbecue them, or bake them in the oven or braise them in an acidic environment, like sauerkraut or a Philippine adobo. Braising usually produces the most tender results Generally they should be cooked over a slow fire or oven 225 to 250 degrees. If I am baking them I like to place them on a rack above the pan. I also find they reheat quite well. Dimitri |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks "Country style ribs" are usually pork shoulder and contains a moderate amount of fat. As such it is an extremely versatile meat and will take to marinating and seasoning very well. Please feel free to use any marinade you like from A-1 sauce to teriyaki and everything in between. There really is no best way - you can grill them, barbecue them, or bake them in the oven or braise them in an acidic environment, like sauerkraut or a Philippine adobo. Braising usually produces the most tender results Generally they should be cooked over a slow fire or oven 225 to 250 degrees. If I am baking them I like to place them on a rack above the pan. I also find they reheat quite well. Dimitri |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks I've found it's difficult now to get real "country style pork ribs". Most of what I see in the stupidmarket is pieces of pork without any bones but when I do find old-fashioned country-style pork ribs I like to use the following recipe. * Exported from MasterCook * Sweet Dry-Cooked Spareribs Recipe By :How to Cook and Eat in Chinese` Serving Size : 4 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Country-style spareribs 2 cups water 4 tablespoons soy sauce 1 teaspoon salt 3 tablespoons sugar 2 tablespoons sherry 1/4 cup pineapple or some fresh fruit Wash ribs. If using regular ribs, cut into separate pieces with a bone and some meat on each. Put ribs, water, sauce and salt in a boiling pot. Use big fire till it boils, then turn down fire to simmer for 1 hour or 40 minutes if meat is tenderly bought. Put ribs together with the juice in a frying pan. Now add the sugar, sherry and fruit. Use big fire and stir constantly until all the water evaporates and all the sauce seems to have wrapped around the meat. Cuisine: "American" Source: "The World's Best Recipes by Marvin Small" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; trace Fat (0.3% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1566mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates. NOTES : I mix the sugar, etc. in the water and then add the ribs back into the frying pan. It's easier to get it well mixed. This can be kept in the oven for a while before eating. Nutr. Assoc. : 0 0 0 0 0 0 0 |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks I've found it's difficult now to get real "country style pork ribs". Most of what I see in the stupidmarket is pieces of pork without any bones but when I do find old-fashioned country-style pork ribs I like to use the following recipe. * Exported from MasterCook * Sweet Dry-Cooked Spareribs Recipe By :How to Cook and Eat in Chinese` Serving Size : 4 Preparation Time :0:00 Categories : Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Country-style spareribs 2 cups water 4 tablespoons soy sauce 1 teaspoon salt 3 tablespoons sugar 2 tablespoons sherry 1/4 cup pineapple or some fresh fruit Wash ribs. If using regular ribs, cut into separate pieces with a bone and some meat on each. Put ribs, water, sauce and salt in a boiling pot. Use big fire till it boils, then turn down fire to simmer for 1 hour or 40 minutes if meat is tenderly bought. Put ribs together with the juice in a frying pan. Now add the sugar, sherry and fruit. Use big fire and stir constantly until all the water evaporates and all the sauce seems to have wrapped around the meat. Cuisine: "American" Source: "The World's Best Recipes by Marvin Small" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; trace Fat (0.3% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1566mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates. NOTES : I mix the sugar, etc. in the water and then add the ribs back into the frying pan. It's easier to get it well mixed. This can be kept in the oven for a while before eating. Nutr. Assoc. : 0 0 0 0 0 0 0 |
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Country style pork ribs, best wau to cook?
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks We have sliced them as thinly as possible and used them in stir-fries. Dora |
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Country style pork ribs, best wau to cook?
"channeltool" > wrote in message om... > HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks We have sliced them as thinly as possible and used them in stir-fries. Dora |
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Country style pork ribs, best wau to cook?
channeltool wrote:
> HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks I like to marinate them in a mixture of teriyaki with garlic, onion, candied ginger, mandarine oranges and a little oil... blend this in a blender or food processor and marinate the ribs overnight. Then bake them, basting with reserved marinade a couple of times. I don't have the recipe in front of me but you can figure out how to bake them. They are also great on the grill this way. Jill |
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Country style pork ribs, best wau to cook?
channeltool wrote:
> HI, what is the best way to prepare country pork ribs which will give > me a tender result. Yes I could go to FoodTV but that will only give > me a recipe. I want suggestions an do's and don't of cooking them. > Thanks I like to marinate them in a mixture of teriyaki with garlic, onion, candied ginger, mandarine oranges and a little oil... blend this in a blender or food processor and marinate the ribs overnight. Then bake them, basting with reserved marinade a couple of times. I don't have the recipe in front of me but you can figure out how to bake them. They are also great on the grill this way. Jill |
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Country style pork ribs, best wau to cook?
"jmcquown" > wrote in message t>...
> channeltool wrote: > > HI, what is the best way to prepare country pork ribs which will give > > me a tender result. Yes I could go to FoodTV but that will only give > > me a recipe. I want suggestions an do's and don't of cooking them. > > Thanks > > I like to marinate them in a mixture of teriyaki with garlic, onion, candied > ginger, mandarine oranges and a little oil... blend this in a blender or > food processor and marinate the ribs overnight. Then bake them, basting > with reserved marinade a couple of times. I don't have the recipe in front > of me but you can figure out how to bake them. They are also great on the > grill this way. > > Jill Thanks for all the great ideas channeltool |
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Country style pork ribs, best wau to cook?
"jmcquown" > wrote in message t>...
> channeltool wrote: > > HI, what is the best way to prepare country pork ribs which will give > > me a tender result. Yes I could go to FoodTV but that will only give > > me a recipe. I want suggestions an do's and don't of cooking them. > > Thanks > > I like to marinate them in a mixture of teriyaki with garlic, onion, candied > ginger, mandarine oranges and a little oil... blend this in a blender or > food processor and marinate the ribs overnight. Then bake them, basting > with reserved marinade a couple of times. I don't have the recipe in front > of me but you can figure out how to bake them. They are also great on the > grill this way. > > Jill Thanks for all the great ideas channeltool |
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