![]() |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
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. |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
"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 > |
Ten Pounds of Country Ribs Marinating
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. |
Ten Pounds of Country Ribs Marinating
"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 |
Ten Pounds of Country Ribs Marinating
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 |
Ten Pounds of Country Ribs Marinating
"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 |
Ten Pounds of Country Ribs Marinating
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 |
All times are GMT +1. The time now is 09:31 PM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter