Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
fragrant marinade.

Sometime about six months ago there was a sale on country ribs,
$1.39/lb in family packs,
'bout five pounds each, so I bought two. Yesterday (Friday) I noted
them at the back of my freezer and thought what a great way to welcome
the nice spring weather. And so real quick like I started defrosting
them in the nuker and set about to make a marinade.... does it really
matter they were only half defrosted when they started marinating, I
say no.

Kikkoman soy sauce, 'bout 3 ounces
Apple jelly, 1/2 a small jar what was dying in the fridge, 'bout 3
ounces
Ketchup, a few good glugs, about 1/4 cup
Vinegar, white, 'bout 1/4 cup
Sunflower oil, 'bout 1/4 cup - I like sunflower oil, especially for
salads - not always easy to find - don't know why, world wide probably
more produced than all other oils combined.
Sesame oil... oh, perhaps ten drops
Garlic, three big cloves, smooshed
Sweet Ginger Sesame Hibachi Grill Sauce by House of Tsang - happens I
went into town yesterday and so picked this off the shelf knowing I was
gonna do the ribs, never used it before, a crap shoot... hey, it's
good... used 'bout half the 14 ounce jar.
White and black pepper, fresh ground... lots... okay, 'bout a 1/2 Tbls
each

No hot pepper, cats get offered some too... they may indulge, they may
not... probably not, they're not real big into pork, they're more rare
beef and roast chicken lovers... but hey, they live here and so no hot
pepper. I don't much care for hot pepper either, I'd rather taste the
food.

I think that was it... came to 'bout 2 cups

Divided the ribs into two 1 gallon size Zip-Locs (10 huge ribs each)
and poured half the marinade into each.
Squished em about a bit and laid em in a stainless steel mixing bowl
and popped em into the fridge... been squishin' n' flippin' em 'bout
every eight hours. They's be goin' on da Weber Monday afternoon for a
looong slooow cook... gonna have some neighbors over for ribs n'
brewskis.

Sheldon

Sheldon wrote:

> Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
> fragrant marinade.

I'm a little unclear on what you mean by "country ribs." Is there a
picture?

Bob

On 29 Apr 2006 18:04:03 -0500, "Bob Terwilliger"
> wrote:

>Sheldon wrote:
>
>> Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
>> fragrant marinade.
>
>I'm a little unclear on what you mean by "country ribs." Is there a
>picture?
>
>Bob
>

Country style ribs? Easy to find in many markets... At least that is
what I think he was talking about.

Christine

Christine responded:

>> Sheldon wrote:
>>
>>> Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
>>> fragrant marinade.
>>
>> I'm a little unclear on what you mean by "country ribs." Is there a
>> picture?
>
> Country style ribs? Easy to find in many markets... At least that is
> what I think he was talking about.

Problem is, the things I see in the supermarket labeled as "country-style
ribs" are BONELESS. And we all know how Sheldon is about how that kind of
thing.

Bob

On 29 Apr 2006 18:20:06 -0500, "Bob Terwilliger"
> wrote:

>Christine responded:
>
>>> Sheldon wrote:
>>>
>>>> Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
>>>> fragrant marinade.
>>>
>>> I'm a little unclear on what you mean by "country ribs." Is there a
>>> picture?
>>
>> Country style ribs? Easy to find in many markets... At least that is
>> what I think he was talking about.
>
>Problem is, the things I see in the supermarket labeled as "country-style
>ribs" are BONELESS. And we all know how Sheldon is about how that kind of
>thing.
>
>Bob
>

They are often sold with bones as well. I can usually find both.

Christine

Christine wrote:

>> Problem is, the things I see in the supermarket labeled as "country-style
>> ribs" are BONELESS. And we all know how Sheldon is about how that kind of
>> thing.
>
> They are often sold with bones as well. I can usually find both.

I can find spare ribs with bones and baby back ribs with bones, but I've
never seen country-style ribs with bones. Must be a local shortcoming.

Bob

On Sat, 29 Apr 2006 17:06:15 -0600, Christine Dabney
> wrote:

>>I'm a little unclear on what you mean by "country ribs." Is there a
>>picture?

Picture? Find a recipe...then you can eat your words.

Bob Terwilliger wrote:
> Christine wrote:
>
> >> Problem is, the things I see in the supermarket labeled as "country-style
> >> ribs" are BONELESS. And we all know how Sheldon is about how that kind of
> >> thing.
> >
> > They are often sold with bones as well. I can usually find both.
>
> I can find spare ribs with bones and baby back ribs with bones, but I've
> never seen country-style ribs with bones. Must be a local shortcoming.
>
It's a term or name used very loosely. Can be pork loin, can be pork
shoulder, can be with bones or boneless. At least in the markets
around here. All forms tasty and good for long marinades and slow
grilling, like these, and also for quick browning and simmering in a
wide variety of sauces from Cuban to Indian. One of the things worth
grabbing when on sale and tossing in the freezer. -aem

"Bob Terwilliger" > wrote in message
...
> Christine responded:
>
>>> Sheldon wrote:
>>>
>>>> Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
>>>> fragrant marinade.
>>>
>>> I'm a little unclear on what you mean by "country ribs." Is there a
>>> picture?
>>
>> Country style ribs? Easy to find in many markets... At least that is
>> what I think he was talking about.
>
> Problem is, the things I see in the supermarket labeled as "country-style
> ribs" are BONELESS. And we all know how Sheldon is about how that kind of
> thing.
>
> Bob

I buy country ribs both with and without bones, depending on what I'm doing with
them. Maybe it's just in your area that they're all boneless...they have both at the
grocery stores here.

kimberly
>

Steve Wertz wrote:
> On 29 Apr 2006 18:04:03 -0500, Bob Terwilliger wrote:
>
> > Sheldon wrote:
> >
> >> Oh yes... a lovely mess o' country ribs (very meaty) steeping away in a
> >> fragrant marinade.
> >
> > I'm a little unclear on what you mean by "country ribs." Is there a
> > picture?
>
> Real "country ribs" are from the pork loin and include part of
> the back rib (and a small portion of the loin). Country "style"
> ribs are from the butt and most often include part of the
> shoulder blade bone.
>
> At $1.39lb they're from the butt.
>
> -sw


I don't care where they come from on that pig, all I want is directions
to Sheldon's house! Country style ribs are soooo danged gooooood. And
yes, they come bone-in and boneless here.

"Bob Terwilliger" > wrote in message
...
> Christine wrote:
>
>>> Problem is, the things I see in the supermarket labeled as
>>> "country-style
>>> ribs" are BONELESS. And we all know how Sheldon is about how that kind
>>> of
>>> thing.
>>
>> They are often sold with bones as well. I can usually find both.
>
> I can find spare ribs with bones and baby back ribs with bones, but I've
> never seen country-style ribs with bones. Must be a local shortcoming.
>
> Bob

I never saw country-style ribs until I moved to Colorado, and now I buy them
whenever they're on sale.

Donna

Donna wrote:

> I never saw country-style ribs until I moved to Colorado, and now I buy
> them whenever they're on sale.

But... but... Christine said that she commonly saw them in markets, and up
until recently she lived in the same area of the country where *I* live. But
I've never seen bone-in country-style ribs.

That doesn't mean I have any PROBLEM with the boneless hunks of meat being
marketed by that name. I cook with them routinely. It's just that I was
curious about whether there *is* such a thing as bone-in country-style ribs.

Bob

"Bob Terwilliger" > wrote

> That doesn't mean I have any PROBLEM with the boneless hunks of meat being
> marketed by that name. I cook with them routinely. It's just that I was
> curious about whether there *is* such a thing as bone-in country-style
> ribs.

When I was picking up sausage for tonight's sausage & peppers dinner,
I happened upon the country style ribs, sure enough, bone-in or boneless.
Heh, too bad I don't remember the difference per pound, but they were
both $2 something. Looked good, too.

Not sure exactly how I'd make them, right at this minute, but I do love
them, usually a good sized one goes into the spaghetti sauce pot.

nancy

Steve Wertz wrote:
> On 29 Apr 2006 18:11:31 -0700, itsjoannotjoann wrote:
>
> > I don't care where they come from on that pig, all I want is directions
> > to Sheldon's house! Country style ribs are soooo danged gooooood. And
> > yes, they come bone-in and boneless here.
>
> Buy a whole pork butt and you've got one huge
> country-style rib ;-)
>
> -sw


That's true. I went once when a store had them on sale and what they
had out was pretty measly looking. The butcher said just a moment and
he would have me some right out. Yep, it was a pork butt he sliced
thickly, wrapped, and presented to me. I was a happy camper.

Btw, another local store has them on sale for 99 a pound this week and
I will be checking them out!

Yummmmmmmm