I remember my mom's spare ribs (probably pressure cooked) as being fatty
and disgusting. I've hated ribs my whole life because of the fat.
Recently Crash took me out to Applebee's for dinner, and I tried his ribs.
No fat! I could eat them blindfolded and have no concerns about getting a
mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally lose
their fat during the course of smoking? I'd prefer to have home smoked,
because Applebee's uses way too much black pepper in their rub.

Crash is getting the smoking/grilling itch, and I want to take advantage of
it! <G>

Thanks for any insight. We do have a Raichlen book with lots of good
recipes for rubs, etc.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Sun 03 Apr 2005 08:19:06p, Damsel in dis Dress wrote in
rec.food.cooking:

> I remember my mom's spare ribs (probably pressure cooked) as being fatty
> and disgusting. I've hated ribs my whole life because of the fat.
> Recently Crash took me out to Applebee's for dinner, and I tried his
> ribs. No fat! I could eat them blindfolded and have no concerns about
> getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally lose
> their fat during the course of smoking? I'd prefer to have home smoked,
> because Applebee's uses way too much black pepper in their rub.
>
> Crash is getting the smoking/grilling itch, and I want to take advantage
> of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of good
> recipes for rubs, etc.
>
> Carol

Most of the fat is lost during slow grilling or smoking. That which isn't
is easily identifiable and removable. Some, of course, is absorbed into
the meat itself but would not constitute a fatty texture.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Damsel in dis Dress > wrote in
:

> I remember my mom's spare ribs (probably pressure cooked) as being
> fatty and disgusting. I've hated ribs my whole life because of the
> fat. Recently Crash took me out to Applebee's for dinner, and I
> tried his ribs. No fat! I could eat them blindfolded and have no
> concerns about getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have
> home smoked, because Applebee's uses way too much black pepper in
> their rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of
> good recipes for rubs, etc.
>
> Carol

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
(from her tribune). But it can be turned to other sauces in a thrice, and
is very tasty...I'll look for it. But it's redeeming features is cooking
the ribs in 2 stages. First stage the ribs are cooked sealed up well with
minimum seasoning (that doesn't need to happen ...use a dry rub). for I
think 1 hour at 300F. Sealing them well causes the meat to steam in it's
own juices. Second stage the ribs are burried in onions and a sauce and
cooked an additional hour uncovered. Turn out well, very well extremely
tender and succulent.
The above was strictly from memory and my memory sucks.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet > wrote in
:

> Damsel in dis Dress > wrote in
> :
>
> > I remember my mom's spare ribs (probably pressure cooked) as being
> > fatty and disgusting. I've hated ribs my whole life because of
> > the fat. Recently Crash took me out to Applebee's for dinner, and
> > I tried his ribs. No fat! I could eat them blindfolded and have
> > no concerns about getting a mouthful of fat.
> >
> > Is this a matter of finely trimming the ribs, or do they naturally
> > lose their fat during the course of smoking? I'd prefer to have
> > home smoked, because Applebee's uses way too much black pepper in
> > their rub.
> >
> > Crash is getting the smoking/grilling itch, and I want to take
> > advantage of it! <G>
> >
> > Thanks for any insight. We do have a Raichlen book with lots of
> > good recipes for rubs, etc.
> >
> > Carol
>
> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib
> recipe (from her tribune). But it can be turned to other sauces in a
> thrice, and is very tasty...I'll look for it.

{ 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.

‹‹‹‹‹
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
_____
--



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Mister Chicken-Cheese wrote:

> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
> (from her tribune). But it can be turned to other sauces in a thrice, and
> is very tasty...I'll look for it. But it's redeeming features is cooking
> the ribs in 2 stages. First stage the ribs are cooked sealed up well with
> minimum seasoning (that doesn't need to happen ...use a dry rub). for I
> think 1 hour at 300F. Sealing them well causes the meat to steam in it's
> own juices. Second stage the ribs are burried in onions and a sauce and
> cooked an additional hour uncovered. Turn out well, very well extremely
> tender and succulent.
> The above was strictly from memory and my memory sucks.

Alton Brown's recipe uses a dry rub, following which the ribs are tightly
sealed in foil, a braising liquid is added, and the ribs are braised. Then
the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
which are then broiled to get those crispy edges we all love. This is a
*very* good recipe.

Alton Brown's Pork Ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder

{Using the 8 - 3 - 1 ... + 1 ratio. The following may be altered
significantly, as long as it adds up to 1 tablespoon (3 teaspoons) }

1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby
back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle
each side generously with the dry rub. Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour.

Preheat oven to 250 degrees.

In a microwavable container, combine all ingredients for the braising
liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and
pour half of the braising liquid into each foil packet. Tilt the baking
sheet in order to equally distribute the braising liquid. Braise the ribs in
the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. [He simply slits the
foil and drains the liquid into a pot.] Bring the liquid to a simmer and
reduce by half or until of a thick syrup consistency. Brush the glaze onto
the ribs. Place under the broiler just until the glaze caramelizes lightly.
Slice each slab into 2 rib bone portions. Place the remaining hot glaze into
a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can
be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.


Bob

Wayne Boatwright >, if that's their real name,
wrote:

>Most of the fat is lost during slow grilling or smoking. That which isn't
>is easily identifiable and removable. Some, of course, is absorbed into
>the meat itself but would not constitute a fatty texture.

Sounds like a plan! Thanks, Wayne.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Monsur Fromage du Pollet >, if that's their real name,
wrote:

>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.

This sounds like a good alternative to smoking during the winter months.
Thanks for originally posting it, Barb, and for re-posting it, Chicken Man.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Bob" >, if that's their real name, wrote:

>Alton Brown's recipe uses a dry rub, following which the ribs are tightly
>sealed in foil, a braising liquid is added, and the ribs are braised. Then
>the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
>which are then broiled to get those crispy edges we all love. This is a
>*very* good recipe.

Another good indoor recipe! Since I discovered ribs I actually like, I
know we'll be making them fairly often.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> I remember my mom's spare ribs (probably pressure cooked) as being
> fatty and disgusting. I've hated ribs my whole life because of the
> fat. Recently Crash took me out to Applebee's for dinner, and I tried
> his ribs. No fat! I could eat them blindfolded and have no concerns
> about getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have home
> smoked, because Applebee's uses way too much black pepper in their
> rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of good
> recipes for rubs, etc.
>
> Carol

Carol, when you guys decide to do ribs, call us! We'll talk you through it!
Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
much of the fat is lost during the smoking process. If you do beef, it's
pretty much all meat.

kili

Damsel in dis Dress wrote:
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have home
> smoked, because Applebee's uses way too much black pepper in their
> rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Carol

Were they regular ribs or baby-back? They do lose the fat during smoking
but I'm not sure Applebee's actually smokes their ribs (?)

Jill

In article >, Monsur Fromage du
Pollet > wrote:
(snippage)
> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
> (from her tribune). But it can be turned to other sauces in a thrice, and
> is very tasty...I'll look for it. But it's redeeming features is cooking
> the ribs in 2 stages. First stage the ribs are cooked sealed up well with
> minimum seasoning (that doesn't need to happen ...use a dry rub). for I
> think 1 hour at 300F. Sealing them well causes the meat to steam in it's
> own juices. Second stage the ribs are burried in onions and a sauce and
> cooked an additional hour uncovered. Turn out well, very well extremely
> tender and succulent.
> The above was strictly from memory and my memory sucks.

You rang, Sir?

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Recipe By : posted yet again by Barb Schaller to r.f.cooking 4-4-05
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.
- - - - - - - - - - - - - - - - - -
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.

_____
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"kilikini" >, if that's their real name,
wrote:

>Carol, when you guys decide to do ribs, call us! We'll talk you through it!

Will do!

>Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
>much of the fat is lost during the smoking process. If you do beef, it's
>pretty much all meat.

I like both, so we'll just see what the best deal is when we go shopping
(I'll take the larger size of the beef bones into consideration).

Carol
--
Coming at you live, from beautiful Lake Woebegon

"jmcquown" >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>> Is this a matter of finely trimming the ribs, or do they naturally
>> lose their fat during the course of smoking? I'd prefer to have home
>> smoked, because Applebee's uses way too much black pepper in their
>> rub.
>>
>> Crash is getting the smoking/grilling itch, and I want to take
>> advantage of it! <G>
>>
>> Carol
>
>Were they regular ribs or baby-back? They do lose the fat during smoking
>but I'm not sure Applebee's actually smokes their ribs (?)

Oh, duh! Babybacks!

Carol
--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin' >, if that's their real name,
wrote:

> * Exported from MasterCook Mac *
>
> Sweet and Sour Ribs

Got it! As Alan mentioned, I may want to use a different sauce, and he had
that right (I'm not a sweet and sour type). But I'd like to try the
technique sometime when it's cold or rainy/windy. Thanks.

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article >,
wrote:

> Melba's Jammin' >, if that's their real name,
> wrote:
>
> > * Exported from MasterCook Mac *
> >
> > Sweet and Sour Ribs
>
> Got it! As Alan mentioned, I may want to use a different sauce, and he
> had
> that right (I'm not a sweet and sour type). But I'd like to try the
> technique sometime when it's cold or rainy/windy. Thanks.
>
> Carol


Note that the recipe is for country ribs, not spare ribs. And in the
last couple years, I've been woefully disappointed when making this with
boneless country ribs. The meat has been dry and stringy, not what I
remember.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Mon 04 Apr 2005 11:38:40a, Melba's Jammin' wrote in rec.food.cooking:

> In article >,
> wrote:
>
>> Melba's Jammin' >, if that's their real name,
>> wrote:
>>
>> > * Exported from MasterCook Mac *
>> >
>> > Sweet and Sour Ribs
>>
>> Got it! As Alan mentioned, I may want to use a different sauce, and he
>> had that right (I'm not a sweet and sour type). But I'd like to try the
>> technique sometime when it's cold or rainy/windy. Thanks.
>>
>> Carol
>
>
> Note that the recipe is for country ribs, not spare ribs. And in the
> last couple years, I've been woefully disappointed when making this with
> boneless country ribs. The meat has been dry and stringy, not what I
> remember.

Perhaps you should go back to the country ribs with the bone. I've not had
that problem with them.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Melba's Jammin' >, if that's their real name,
wrote:

>Note that the recipe is for country ribs, not spare ribs. And in the
>last couple years, I've been woefully disappointed when making this with
>boneless country ribs. The meat has been dry and stringy, not what I
>remember.

I used to grill country style ribs regularly. Not anymore. I wonder what
happened?

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Mon 04 Apr 2005 12:03:16p, Damsel in dis Dress wrote in rec.food.cooking:

> Melba's Jammin' >, if that's their real name,
> wrote:
>
>>Note that the recipe is for country ribs, not spare ribs. And in the
>>last couple years, I've been woefully disappointed when making this with
>>boneless country ribs. The meat has been dry and stringy, not what I
>>remember.
>
> I used to grill country style ribs regularly. Not anymore. I wonder what
> happened?
>
> Carol

Pigs got leaner. Try the ones with the bones. They're better.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright >, if that's their real name,
wrote:

>On Mon 04 Apr 2005 12:03:16p, Damsel in dis Dress wrote in rec.food.cooking:
>
>> I used to grill country style ribs regularly. Not anymore. I wonder what
>> happened?
>
>Pigs got leaner. Try the ones with the bones. They're better.

They were beef. For now, I'm going to experiment with the babybacks. The
ones I've had have been very good (except too much pepper - I like my food
fairly bland).

Carol
--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin' > wrote in
:

> Note that the recipe is for country ribs, not spare ribs. And in
> the last couple years, I've been woefully disappointed when making
> this with boneless country ribs. The meat has been dry and stringy,
> not what I remember.
>

Worked well with the spare ribs all 4 times I tried it. Perhaps your
sealing was poor?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

In article >, Monsur Fromage du
Pollet > wrote:

> Melba's Jammin' > wrote in
> :
>
> > Note that the recipe is for country ribs, not spare ribs. And in
> > the last couple years, I've been woefully disappointed when making
> > this with boneless country ribs. The meat has been dry and stringy,
> > not what I remember.
> >
>
> Worked well with the spare ribs all 4 times I tried it. Perhaps your
> sealing was poor?

Nope.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Mon 04 Apr 2005 12:28:00p, Damsel in dis Dress wrote in
rec.food.cooking:

> Wayne Boatwright >, if that's their real name,
> wrote:
>
>>On Mon 04 Apr 2005 12:03:16p, Damsel in dis Dress wrote in
>>rec.food.cooking:
>>
>>> I used to grill country style ribs regularly. Not anymore. I wonder
>>> what happened?
>>
>>Pigs got leaner. Try the ones with the bones. They're better.
>
> They were beef. For now, I'm going to experiment with the babybacks.
> The ones I've had have been very good (except too much pepper - I like
> my food fairly bland).
>
> Carol

Oh, I really didn't know they sold country style beef ribs. Never had 'em.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Damsel in dis Dress" > wrote in message
...
> , if that's their real name, wrote:
>
> >I have adapted my method to accommodate my taste and needs. First, I
don't have
> >a "smoker" nor do I wish to deal with one and the wood etc.. Second, I
don't
> >care for cooked BBQ sauce, BBQ sauce on the side is fine, which is why I
am a
> >late comer to the BBQ thing. Lastly, I wanted to be able use a gas grill
to
> >finish or cook if possible.
>
> <snip instructions>
>
> This will be a good method for during the winter, when we want to heat the
> house up (I never knew until we moved here that gas ovens throw off so
much
> heat). During the summer, when we want to keep the kitchen cool, Crash
> will likely smoke the ribs, although the charcoal or gas grill aren't out
> of the question.
>
<snip signature>

And I have exactly the opposite conditions in the swampy southland. During
the
winter I tend to fire up the Weber Smoky Mountain or the gas grill, but
during
the summer when the temperature and humidity tie in the low 90's its the GE
convection
oven in the nice, cool air-conditioned kitchen for me. SWMBO has a country
rib
recipe I've seen her do while practically sleep-walking. Ribs, dry rub,
sprayed baking
dish into the GE at 350 F for 45 minutes or 160 on the probe thermometer.

Tender, succulent, probably artery-clogging but I'm already taking Lipitor
:-)

John<==fearing it's already getting hot in the Okeefenoke...alligator
reports starting to come in !

On Mon, 04 Apr 2005 02:58:00 -0500, Damsel in dis Dress
> wrote:

> Chicken Man.

That's Mr. Chicken to you.

LOL



"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On Mon, 04 Apr 2005 03:00:18 -0500, Damsel in dis Dress
> wrote:

> "Bob" >, if that's their real name, wrote:
>
> >Alton Brown's recipe uses a dry rub, following which the ribs are tightly
> >sealed in foil, a braising liquid is added, and the ribs are braised. Then
> >the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
> >which are then broiled to get those crispy edges we all love. This is a
> >*very* good recipe.
>
> Another good indoor recipe! Since I discovered ribs I actually like, I
> know we'll be making them fairly often.
>
> Carol

Your experience with ribs is my experience with pork roast.
Unfortunately, although I know the pork isn't going to have a glog of
fat in the middle... it's expensive now. <sob>



"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

sf >, if that's their real name, wrote:

>On Mon, 04 Apr 2005 02:58:00 -0500, Damsel in dis Dress
> wrote:
>
>> Chicken Man.
>
>That's Mr. Chicken to you.
>
>LOL

Nah, we're on a first name basis. I get to call him Chicken Man. And I'm
his official cape unfurler, too.

Carol
--
Coming at you live, from beautiful Lake Woebegon

sf >, if that's their real name, wrote:

>On Mon, 04 Apr 2005 03:00:18 -0500, Damsel in dis Dress
> wrote:
>
>> Another good indoor recipe! Since I discovered ribs I actually like, I
>> know we'll be making them fairly often.
>>
>> Carol
>
>Your experience with ribs is my experience with pork roast.
>Unfortunately, although I know the pork isn't going to have a glog of
>fat in the middle... it's expensive now. <sob>

We just get big pork loins and cut them into "medallions" and small roasts.
Very lean, and economical, if you buy a huge slab of meat. Since I told
Crash that we weren't eating boneless pork chops, rather medallions, he's
been insufferable. LOL!

Although, I've gotta say, I miss my mom's combo pork and beef roast gravy.
I have no idea what cuts of meat she used. Probably fattier stuff than I
would choose for myself.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Tue, 05 Apr 2005 06:36:55 -0500, Damsel in dis Dress
> wrote:

> Although, I've gotta say, I miss my mom's combo pork and beef roast gravy.
> I have no idea what cuts of me

It doesn't matter how fatty the original roast is for gravy because
you can skim the fat... but don't skim it all. Remember roux requires
fat and you needaa roux to make gravy. Our basic gravy is flour,
meat fat, and meat juice or stock to thin.... maybe it's not the fancy
stuff, but the ingredients are similar.




"We must not let our rulers load us with perpetual debt. We must make our
election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our
drink, in our necessaries and our comforts, in our labors and our amusements,
for our calling and our creeds...we [will] have no time to think, no means of
calling our miss-managers to account but be glad to obtain subsistence by
hiring ourselves to rivet their chains on the necks of our fellow-sufferers.
And this is the tendency of all human governments. A departure from principle
in one instance becomes a precedent for another till the bulk of society is
reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On Wed 06 Apr 2005 07:49:47p, Bubbabob wrote in rec.food.cooking:

> Monsur Fromage du Pollet > wrote:
>
>> Melba's Jammin' > wrote in
>> :
>>
>>> Note that the recipe is for country ribs, not spare ribs. And in
>>> the last couple years, I've been woefully disappointed when making
>>> this with boneless country ribs. The meat has been dry and stringy,
>>> not what I remember.
>>>
>>
>> Worked well with the spare ribs all 4 times I tried it. Perhaps your
>> sealing was poor?
>>
>
> A spare rib is a rib. A country rib is just a chunk of shoulder, full of
> gristle and fat.
>

A decent butcher shop will have very meaty "country ribs", often with a
sliver or piece of bone and seldom with gristle. Stupidmarkets sell the
crap.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bubbabob wrote on 06 Apr 2005 in rec.food.cooking

> Monsur Fromage du Pollet > wrote:
>
> > Melba's Jammin' > wrote in
> > :
> >
> >> Note that the recipe is for country ribs, not spare ribs. And
> >> in the last couple years, I've been woefully disappointed when
> >> making this with boneless country ribs. The meat has been dry
> >> and stringy, not what I remember.
> >>
> >
> > Worked well with the spare ribs all 4 times I tried it. Perhaps
> > your sealing was poor?
> >
>
> A spare rib is a rib. A country rib is just a chunk of shoulder,
> full of gristle and fat.
>

And your point is?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

I was overjoyed to read that Monsur Fromage du Pollet
> posted:

>Bubbabob wrote on 06 Apr 2005 in rec.food.cooking
>
>> Monsur Fromage du Pollet > wrote:
>>
>> > Melba's Jammin' > wrote in
>> > :
>> >
>> >> Note that the recipe is for country ribs, not spare ribs. And
>> >> in the last couple years, I've been woefully disappointed when
>> >> making this with boneless country ribs. The meat has been dry
>> >> and stringy, not what I remember.
>> >
>> > Worked well with the spare ribs all 4 times I tried it. Perhaps
>> > your sealing was poor?
>>
>> A spare rib is a rib. A country rib is just a chunk of shoulder,
>> full of gristle and fat.
>
>And your point is?

We were discussing both actual ribs and country style ribs.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Fri 08 Apr 2005 08:19:50a, Bubbabob wrote in rec.food.cooking:

> Wayne Boatwright > wrote:
>
>> On Wed 06 Apr 2005 07:49:47p, Bubbabob wrote in rec.food.cooking:
>>
>>> Monsur Fromage du Pollet > wrote:
>>>
>>>> Melba's Jammin' > wrote in
>>>> :
>>>>
>>>>> Note that the recipe is for country ribs, not spare ribs. And in
>>>>> the last couple years, I've been woefully disappointed when making
>>>>> this with boneless country ribs. The meat has been dry and
>>>>> stringy, not what I remember.
>>>>>
>>>>
>>>> Worked well with the spare ribs all 4 times I tried it. Perhaps your
>>>> sealing was poor?
>>>>
>>>
>>> A spare rib is a rib. A country rib is just a chunk of shoulder, full
>>> of gristle and fat.
>>>
>>
>> A decent butcher shop will have very meaty "country ribs", often with
>> a sliver or piece of bone and seldom with gristle. Stupidmarkets sell
>> the crap.
>>
>
> If you're VERY lucky you might find a butcher who will cut them from the
> so-called cushion meat. It still won't work a substitute in any rib
> recipe.
>

Depends on what you want them for. I bake them with just salt, pepper, and
garlic until just tender, then finish on the grill with sauce.

I also like them baked with sauerkrant.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Bubbabob wrote:
> Monsur Fromage du Pollet > wrote:
>
> > Melba's Jammin' > wrote in
> > :
> >
> >> Note that the recipe is for country ribs, not spare ribs. And in
> >> the last couple years, I've been woefully disappointed when making
> >> this with boneless country ribs. The meat has been dry and
stringy,
> >> not what I remember.
> >>
> >
> > Worked well with the spare ribs all 4 times I tried it. Perhaps
your
> > sealing was poor?
> >
>
> A spare rib is a rib. A country rib is just a chunk of shoulder, full
of
> gristle and fat.

Maybe that's what they pawn off in your hillybilly burg... actually
you're full of doodoo, you haven't a clue which end of a pig squeals or
which end shits. The country ribs I buy are cut from the *loin*, and
as far as I'm concerned are the best part of the pig, the perfect mix
of lean to fat and NO gristle whatsoever, make far better Q than
spareribs. I stock up on country ribs for summer grilling, I rarely
bother with spareribs, nothing much to eat on those... four country
ribs and I'm packed, I can eat an entire rack of ribs and then search
for the main course.

These are country ribs:
http://www.tyson.com/Product/ViewProduct.aspx?id=261

Sheldon

Bubbabob wrote:
> Monsur Fromage du Pollet > wrote:
>
> > Bubbabob wrote on 06 Apr 2005 in rec.food.cooking
> >
> >> Monsur Fromage du Pollet > wrote:
> >>
> >> > Melba's Jammin' > wrote in
> >> > :
> >> >
> >> >> Note that the recipe is for country ribs, not spare ribs. And
> >> >> in the last couple years, I've been woefully disappointed when
> >> >> making this with boneless country ribs. The meat has been dry
> >> >> and stringy, not what I remember.

How can a RIB be boneless... I've never seen boneless ribs... on which
planet do you shop?


> >> > Worked well with the spare ribs all 4 times I tried it. Perhaps
> >> > your sealing was poor?
> >>
> >> A spare rib is a rib. A country rib is just a chunk of shoulder,
> >> full of gristle and fat.
> >
> > And your point is?
>
> My point is that it's a different cut with much more connective
tissue
> and is naturally tougher. They don't cook the same way. It's not a
rib
> substitute, just a despicable marketing scheme.

You are truly an idiot and a fraud... anyone with the name Bubba is...
your momma sure didn't name you Bubba for your High IQ. I'm 100%
positive the only cut of meat you know is fast food mystery meat
boogers.

Sheldon

"Sheldon" > wrote
> The country ribs I buy are cut from the *loin*, and
> as far as I'm concerned are the best part of the pig, the perfect mix
> of lean to fat and NO gristle whatsoever, make far better Q than
> spareribs.

I'm with you, one of the things I love about them, the excellent texture,
and, of course, the flavor. No gristle whatsoever.

nancy

Nancy Young wrote:
> "Sheldon" > wrote
>
>> The country ribs I buy are cut from the *loin*, and as far as I'm
>> concerned are the best part of the pig, the perfect mix of lean to
>> fat and NO gristle whatsoever, make far better Q than spareribs.
>
>
> I'm with you, one of the things I love about them, the excellent
> texture, and, of course, the flavor. No gristle whatsoever.
>
> nancy


They taste like a pork chop is supposed to be; they're just not as
pretty as the dry tasteless pork chops that I assume are cut from the
other end of the loin... Hmmm....

http://www.ams.usda.gov/lsg/imps/imps400.pdf

"Pork Loin, Country-Style Ribs - This item shall be prepared from the
blade end of a pork loin and shall include not less than three (3) nor
more than six (6) ribs. The chine bones shall be removed by a cut that
exposes lean meat between the featherbones and ribs. Country-style ribs
shall be divided into approximately equal portions by cutting through
the flesh from the rib end (ventral) side to the feather bone side
without severing the muscle cover (trapezius), leaving both portions
attached. This cut leaves the blade bone and overlying lean and fat in
one portion and the ribs and featherbones in the other.

As an alternative, the blade bone, related cartilage, and overlying lean
and fat shall be removed. The chine bone shall be removed as described
above. The country-style ribs shall be separated into approximately
equal portions by cutting through the flesh where the chine bones were
removed. This cut leaves the ribs in one portion and the featherbones in
the other. Both portions shall be packed into the same container. The
purchaser shall specify which method is preferred."


Some unscrupulous butcher may be slicing pork shoulders or poorly cut
blade steaks and selling them to Bubbabob as country ribs. They will
still taste good if cooked long and slow to break down the gristle into
gelatin.

Bob

Nancy Young wrote:
> "Sheldon" > wrote
> > The country ribs I buy are cut from the *loin*, and
> > as far as I'm concerned are the best part of the pig, the perfect
mix
> > of lean to fat and NO gristle whatsoever, make far better Q than
> > spareribs.
>
> I'm with you, one of the things I love about them, the excellent
texture,
> and, of course, the flavor. No gristle whatsoever.
>
> nancy

Yes, and they contain a bone, very meaty, and no gristle... and not a
lot of internal fat, most is in a layer on the back portion which
should be trimmed close if your butcher didn't. Naturally I save that
nice white pork fat in my freezer for larding leaner meats, great for
grinding into top round beef for burgers.

Country style ribs are very good marinated, whatever your favorite
marinade... I like Oriental flavored too... nice with the typical
flavors plus a big blob of frozen OJ concentrate... when grilling to
not over cook, grill over indirect heat. Country style ribs are also
excellent braised, much, much, better than baby backs... country style
ribs have something to eat on them. I hate baby back riba, I call that
scrap pork, only fit for pork stock.

>From the Tyson website:

1 package Fresh Loin Country Style Ribs, 1 1/2 to 2 lb.
2 cups apple cider vinegar
1 cup cold water
2 tablespoons vegetable oil
2 tablespoons molasses
or 1/4 cup brown sugar, firmly packed
1 tablespoon kosher salt
1 1/2 teaspoons red pepper flakes
1/2 teaspoon cayenne pepper

1=2E Wash hands. Combine vinegar, water, oil, molasses, salt, red pepper
flakes and cayenne in a 4-cup glass measure. Reserve 1/2 cup marinade;
store in refrigerator until cooking time. Place remaining marinade and
ribs in a large resealable plastic bag. Refrigerate at least 4 hours or
overnight.

2=2E Preheat grill to medium-hot. Remove ribs from marinade; discard
leftover marinade.

3=2E Grill ribs, covered and over indirect heat, 50 to 60 minutes or
until done (internal temp 160=B0F) and very tender. Baste ribs twice
with reserved 1/2 cup marinade during last 15 minutes of grilling.

Serving Suggestion: Serve ribs with remaining sauce, tamale corn
casserole and fruit salad. Refrigerate leftovers.=20
---

Sheldon

Bubbabob wrote on 08 Apr 2005 in rec.food.cooking

> > And your point is?
> >
>
> My point is that it's a different cut with much more connective
> tissue and is naturally tougher. They don't cook the same way.
> It's not a rib substitute, just a despicable marketing scheme.
>

So it should make the spare ribs more than tender then, since it works
on a tougher cut. Glad you agree.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban