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Thread: Pink Pork Ribs

  1. #1
    phaeton Guest

    Default Pink Pork Ribs

    Hello boys and girls...

    I've always heard that a slow-cooker is pretty much idiot proof, but
    i've found a way to become a better idiot.

    As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    apples. The ribs in question were 2.19 pounds of boneless country-
    style, not smoked, and fully thawed (1.5 days in the fridge).
    Essentially, half the crock was filled with chopped carrots, potatoes
    and onion. Then i pan-seared the ribs and put them in, then
    sauerkraut on top. A little bit of apple cider and some spices went
    on top. My slow-cooker is 4.5qt, and when all was said and done, it
    was full to the brim. I put it on HIGH for 6 hours.

    When it was done, i removed everything. The hunk of meat I ate was
    falling apart and delicious, fully cooked all the way through.
    However, this morning when I was going to pack a lunch for myself, I
    cut into one of the ribs and it was pink! I don't know if this one
    was in the center of the crock or what the deal is.... but in a cross
    section it was cooked from one end to the center, and then pink from
    the other end to the center. Not just a little pink, but unmistakedly
    so.

    I was home all day and there was no loss of power or anything. The
    liquid in the crock was even boiling for the last hour or so that I
    was looking at it through the glass (I never lifted the lid, btw).

    What did I do wrong? Did I overfill the crock pot? Would it have
    been better if I put it on LOW for 12 hours instead (the book gives
    both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?

    Thanks for any input. It's really too bad that I'll probably have to
    throw this all out now, because it was *very* tasty.

    -J

  2. #2
    jmcquown Guest

    Default Re: Pink Pork Ribs

    "phaeton" <[email protected]> wrote in message
    news:[email protected]...
    > Hello boys and girls...
    >
    > I've always heard that a slow-cooker is pretty much idiot proof, but
    > i've found a way to become a better idiot.
    >
    > As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    > apples. The ribs in question were 2.19 pounds of boneless country-
    > style, not smoked, and fully thawed (1.5 days in the fridge).
    > Essentially, half the crock was filled with chopped carrots, potatoes
    > and onion. Then i pan-seared the ribs and put them in, then
    > sauerkraut on top. A little bit of apple cider and some spices went
    > on top. My slow-cooker is 4.5qt, and when all was said and done, it
    > was full to the brim. I put it on HIGH for 6 hours.
    >
    > When it was done, i removed everything. The hunk of meat I ate was
    > falling apart and delicious, fully cooked all the way through.
    > However, this morning when I was going to pack a lunch for myself, I
    > cut into one of the ribs and it was pink! I don't know if this one
    > was in the center of the crock or what the deal is.... but in a cross
    > section it was cooked from one end to the center, and then pink from
    > the other end to the center. Not just a little pink, but unmistakedly
    > so.
    >
    > I was home all day and there was no loss of power or anything. The
    > liquid in the crock was even boiling for the last hour or so that I
    > was looking at it through the glass (I never lifted the lid, btw).
    >
    > What did I do wrong? Did I overfill the crock pot? Would it have
    > been better if I put it on LOW for 12 hours instead (the book gives
    > both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?
    >
    > Thanks for any input. It's really too bad that I'll probably have to
    > throw this all out now, because it was *very* tasty.
    >
    > -J



    I'm not going to be the one to tell you you shouldn't cook ribs in a crock
    pot. But pink doesn't necessarily mean raw. I've had grilled ribs that
    were cooked to perfection but still appeared pink in the middle. I wouldn't
    panic... heck, you can always microwave them. Oh wait, microwaved meat
    almost always looks pink... hmmmm

    Jill


  3. #3
    Christopher Helms Guest

    Default Re: Pink Pork Ribs

    On May 11, 10:17*am, phaeton <blahbleh...@hotmail.com> wrote:
    > Hello boys and girls...
    >
    > I've always heard that a slow-cooker is pretty much idiot proof, but
    > i've found a way to become a better idiot.
    >
    > As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    > apples. *The ribs in question were 2.19 pounds of boneless country-
    > style, not smoked, and fully thawed (1.5 days in the fridge).
    > Essentially, half the crock was filled with chopped carrots, potatoes
    > and onion. *Then i pan-seared the ribs and put them in, then
    > sauerkraut on top. *A little bit of apple cider and some spices went
    > on top. *My slow-cooker is 4.5qt, and when all was said and done, it
    > was full to the brim. *I put it on HIGH for 6 hours.
    >
    > When it was done, i removed everything. *The hunk of meat I ate was
    > falling apart and delicious, fully cooked all the way through.
    > However, this morning when I was going to pack a lunch for myself, I
    > cut into one of the ribs and it was pink! *I don't know if this one
    > was in the center of the crock or what the deal is.... but in a cross
    > section it was cooked from one end to the center, and then pink from
    > the other end to the center. *Not just a little pink, but unmistakedly
    > so.
    >
    > I was home all day and there was no loss of power or anything. *The
    > liquid in the crock was even boiling for the last hour or so that I
    > was looking at it through the glass (I never lifted the lid, btw).
    >
    > What did I do wrong? * Did I overfill the crock pot? * Would it have
    > been better if I put it on LOW for 12 hours instead (the book gives
    > both options: HIGH for 5-6 hours, LOW for 10-12)? *Freak accident?
    >
    > Thanks for any input. *It's really too bad that I'll probably have to
    > throw this all out now, because it was *very* tasty.
    >
    > -J



    Last night I had dinner at my dad's place, he slow cooked pork ribs
    for about six hours, they were perfectly done and almost neon pink in
    places. Weird. I've seen plenty of smoke rings and this was definitely
    not a smoke ring. I don't know if it's artificial coloring or what but
    it's showing up a lot lately in pork and I have no idea what it is. It
    doesn't mean your ribs are raw though. Maybe somebody in Mexico is
    using artificial coloring on pork.

  4. #4
    brooklyn1 Guest

    Default Re: Pink Pork Ribs


    "phaeton" <[email protected]> wrote in message
    news:[email protected]...
    > Hello boys and girls...
    >
    > I've always heard that a slow-cooker is pretty much idiot proof, but
    > i've found a way to become a better idiot.
    >
    > As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    > apples. The ribs in question were 2.19 pounds of boneless country-
    > style, not smoked, and fully thawed (1.5 days in the fridge).
    > Essentially, half the crock was filled with chopped carrots, potatoes
    > and onion. Then i pan-seared the ribs and put them in, then
    > sauerkraut on top. A little bit of apple cider and some spices went
    > on top. My slow-cooker is 4.5qt, and when all was said and done, it
    > was full to the brim. I put it on HIGH for 6 hours.
    >
    > When it was done, i removed everything. The hunk of meat I ate was
    > falling apart and delicious, fully cooked all the way through.
    > However, this morning when I was going to pack a lunch for myself, I
    > cut into one of the ribs and it was pink! I don't know if this one
    > was in the center of the crock or what the deal is.... but in a cross
    > section it was cooked from one end to the center, and then pink from
    > the other end to the center. Not just a little pink, but unmistakedly
    > so.
    >
    > I was home all day and there was no loss of power or anything. The
    > liquid in the crock was even boiling for the last hour or so that I
    > was looking at it through the glass (I never lifted the lid, btw).
    >
    > What did I do wrong? Did I overfill the crock pot? Would it have
    > been better if I put it on LOW for 12 hours instead (the book gives
    > both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?
    >
    > Thanks for any input. It's really too bad that I'll probably have to
    > throw this all out now, because it was *very* tasty.
    >
    > -J


    I've heard that happening with saline injected pork, but since I've never
    tried any I really don't know. I would have cooked it on low for like 12
    hours. If the veggies are done put them aside... you can place just the
    meat in a regular pot with the juices and simmer it on low for like an hour,
    then check for pink... if still pink after cooking for an hour I'd take that
    as a good indication that the pork was somehow pretreated... you probably
    won't die from it but I can certainly understand how braised pork that's
    pink can be off putting. When properly cooked in liquid that cut of pork
    should be tender and practically falling apart, and no pink.




  5. #5
    Sqwertz Guest

    Default Re: Pink Pork Ribs

    On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:

    > Hello boys and girls...
    >
    > I've always heard that a slow-cooker is pretty much idiot proof, but
    > i've found a way to become a better idiot.
    >
    > As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    > apples. The ribs in question were 2.19 pounds of boneless country-
    > style, not smoked, and fully thawed (1.5 days in the fridge).
    > Essentially, half the crock was filled with chopped carrots, potatoes
    > and onion. Then i pan-seared the ribs and put them in, then
    > sauerkraut on top. A little bit of apple cider and some spices went
    > on top. My slow-cooker is 4.5qt, and when all was said and done, it
    > was full to the brim. I put it on HIGH for 6 hours.
    >
    > When it was done, i removed everything. The hunk of meat I ate was
    > falling apart and delicious, fully cooked all the way through.
    > However, this morning when I was going to pack a lunch for myself, I
    > cut into one of the ribs and it was pink! I don't know if this one
    > was in the center of the crock or what the deal is.... but in a cross
    > section it was cooked from one end to the center, and then pink from
    > the other end to the center. Not just a little pink, but unmistakedly
    > so.
    >
    > I was home all day and there was no loss of power or anything. The
    > liquid in the crock was even boiling for the last hour or so that I
    > was looking at it through the glass (I never lifted the lid, btw).
    >
    > What did I do wrong? Did I overfill the crock pot? Would it have
    > been better if I put it on LOW for 12 hours instead (the book gives
    > both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?


    Why do so many people freak out when they see pink?

    Afetr 6 hours at high, it's cooked. The pink is normal and a
    reaction to the sauerkraut (and plain cabbage will do the same).

    Don't have a cow.

    -sw

  6. #6
    phaeton Guest

    Default Re: Pink Pork Ribs

    Sqwertz wrote:
    > On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:
    >
    >> Hello boys and girls...
    >>
    >> I've always heard that a slow-cooker is pretty much idiot proof, but
    >> i've found a way to become a better idiot.
    >>
    >> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    >> apples. The ribs in question were 2.19 pounds of boneless country-
    >> style, not smoked, and fully thawed (1.5 days in the fridge).
    >> Essentially, half the crock was filled with chopped carrots, potatoes
    >> and onion. Then i pan-seared the ribs and put them in, then
    >> sauerkraut on top. A little bit of apple cider and some spices went
    >> on top. My slow-cooker is 4.5qt, and when all was said and done, it
    >> was full to the brim. I put it on HIGH for 6 hours.
    >>
    >> When it was done, i removed everything. The hunk of meat I ate was
    >> falling apart and delicious, fully cooked all the way through.
    >> However, this morning when I was going to pack a lunch for myself, I
    >> cut into one of the ribs and it was pink! I don't know if this one
    >> was in the center of the crock or what the deal is.... but in a cross
    >> section it was cooked from one end to the center, and then pink from
    >> the other end to the center. Not just a little pink, but unmistakedly
    >> so.
    >>
    >> I was home all day and there was no loss of power or anything. The
    >> liquid in the crock was even boiling for the last hour or so that I
    >> was looking at it through the glass (I never lifted the lid, btw).
    >>
    >> What did I do wrong? Did I overfill the crock pot? Would it have
    >> been better if I put it on LOW for 12 hours instead (the book gives
    >> both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?

    >
    > Why do so many people freak out when they see pink?
    >
    > Afetr 6 hours at high, it's cooked. The pink is normal and a
    > reaction to the sauerkraut (and plain cabbage will do the same).
    >
    > Don't have a cow.
    >
    > -sw


    I had never heard of that before. Although, the pink is on the inside,
    not the outside (where the sauerkraut was).

    This was a 'salt injected' product, actually. I didn't notice that
    until just before cooking it. Had I seen that (tiny text in the corner)
    in the store I wouldn't have bought it. I don't remember which salts
    they were (or which ones cause meat to keep its reddish hue), but as I
    stated, some were whitish-grey all the way through, but others were pink
    either on one end or in the center.

    The reason I'm a little nervous about pinkish meats is that I've had
    food poisoning before and I don't want to have it again. I realize
    people take chances with it all the time and win (all the time), but I
    think I'm less lucky compared to average. I'm getting better about
    eating (beef) steaks that bleed a little, but I've always been told that
    chicken and pork should NEVER be pink, EVER.

    Next time I'll go the low-n-slow 12-hour route, and then use the juices
    to simmer the vegetables seperately.

    Thanks for the help and input.

    -J


  7. #7
    Sqwertz Guest

    Default Re: Pink Pork Ribs

    On Mon, 11 May 2009 20:13:23 -0500, phaeton wrote:

    > Sqwertz wrote:
    >> On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:
    >>
    >>> Hello boys and girls...
    >>>
    >>> I've always heard that a slow-cooker is pretty much idiot proof, but
    >>> i've found a way to become a better idiot.
    >>>
    >>> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    >>> apples. The ribs in question were 2.19 pounds of boneless country-
    >>> style, not smoked, and fully thawed (1.5 days in the fridge).
    >>> Essentially, half the crock was filled with chopped carrots, potatoes
    >>> and onion. Then i pan-seared the ribs and put them in, then
    >>> sauerkraut on top. A little bit of apple cider and some spices went
    >>> on top. My slow-cooker is 4.5qt, and when all was said and done, it
    >>> was full to the brim. I put it on HIGH for 6 hours.
    >>>
    >>> When it was done, i removed everything. The hunk of meat I ate was
    >>> falling apart and delicious, fully cooked all the way through.
    >>> However, this morning when I was going to pack a lunch for myself, I
    >>> cut into one of the ribs and it was pink! I don't know if this one
    >>> was in the center of the crock or what the deal is.... but in a cross
    >>> section it was cooked from one end to the center, and then pink from
    >>> the other end to the center. Not just a little pink, but unmistakedly
    >>> so.
    >>>
    >>> I was home all day and there was no loss of power or anything. The
    >>> liquid in the crock was even boiling for the last hour or so that I
    >>> was looking at it through the glass (I never lifted the lid, btw).
    >>>
    >>> What did I do wrong? Did I overfill the crock pot? Would it have
    >>> been better if I put it on LOW for 12 hours instead (the book gives
    >>> both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?

    >>
    >> Why do so many people freak out when they see pink?
    >>
    >> Afetr 6 hours at high, it's cooked. The pink is normal and a
    >> reaction to the sauerkraut (and plain cabbage will do the same).
    >>
    >> Don't have a cow.
    >>
    >> -sw

    >
    > I had never heard of that before. Although, the pink is on the inside,
    > not the outside (where the sauerkraut was).


    It's normal. Wether it's saline injected or not. It even happens
    with stuffed cabbage using ground pork.

    Throw it away for christ sakes. It's poisoned. That's what you
    want to hear.

    -sw

  8. #8
    George Guest

    Default Re: Pink Pork Ribs

    phaeton wrote:
    > Hello boys and girls...
    >
    > I've always heard that a slow-cooker is pretty much idiot proof, but
    > i've found a way to become a better idiot.
    >
    > As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    > apples. The ribs in question were 2.19 pounds of boneless country-
    > style, not smoked, and fully thawed (1.5 days in the fridge).
    > Essentially, half the crock was filled with chopped carrots, potatoes
    > and onion. Then i pan-seared the ribs and put them in, then
    > sauerkraut on top. A little bit of apple cider and some spices went
    > on top. My slow-cooker is 4.5qt, and when all was said and done, it
    > was full to the brim. I put it on HIGH for 6 hours.
    >
    > When it was done, i removed everything. The hunk of meat I ate was
    > falling apart and delicious, fully cooked all the way through.
    > However, this morning when I was going to pack a lunch for myself, I
    > cut into one of the ribs and it was pink! I don't know if this one
    > was in the center of the crock or what the deal is.... but in a cross
    > section it was cooked from one end to the center, and then pink from
    > the other end to the center. Not just a little pink, but unmistakedly
    > so.
    >
    > I was home all day and there was no loss of power or anything. The
    > liquid in the crock was even boiling for the last hour or so that I
    > was looking at it through the glass (I never lifted the lid, btw).
    >
    > What did I do wrong? Did I overfill the crock pot? Would it have
    > been better if I put it on LOW for 12 hours instead (the book gives
    > both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?
    >
    > Thanks for any input. It's really too bad that I'll probably have to
    > throw this all out now, because it was *very* tasty.
    >
    > -J


    Did you use "walmart quality" meat by any chance? Browned "country ribs"
    , kraut, onions and potatoes is one of my favorite crockpot meals. I
    have never noticed what you described. I always buy pork from a local
    store that has an in house meat dept and doesn't sell the adulterated
    "walmart quality" meat.

  9. #9
    George Guest

    Default Re: Pink Pork Ribs

    Sqwertz wrote:
    > On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:
    >
    >> Hello boys and girls...
    >>
    >> I've always heard that a slow-cooker is pretty much idiot proof, but
    >> i've found a way to become a better idiot.
    >>
    >> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    >> apples. The ribs in question were 2.19 pounds of boneless country-
    >> style, not smoked, and fully thawed (1.5 days in the fridge).
    >> Essentially, half the crock was filled with chopped carrots, potatoes
    >> and onion. Then i pan-seared the ribs and put them in, then
    >> sauerkraut on top. A little bit of apple cider and some spices went
    >> on top. My slow-cooker is 4.5qt, and when all was said and done, it
    >> was full to the brim. I put it on HIGH for 6 hours.
    >>
    >> When it was done, i removed everything. The hunk of meat I ate was
    >> falling apart and delicious, fully cooked all the way through.
    >> However, this morning when I was going to pack a lunch for myself, I
    >> cut into one of the ribs and it was pink! I don't know if this one
    >> was in the center of the crock or what the deal is.... but in a cross
    >> section it was cooked from one end to the center, and then pink from
    >> the other end to the center. Not just a little pink, but unmistakedly
    >> so.
    >>
    >> I was home all day and there was no loss of power or anything. The
    >> liquid in the crock was even boiling for the last hour or so that I
    >> was looking at it through the glass (I never lifted the lid, btw).
    >>
    >> What did I do wrong? Did I overfill the crock pot? Would it have
    >> been better if I put it on LOW for 12 hours instead (the book gives
    >> both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?

    >
    > Why do so many people freak out when they see pink?
    >
    > Afetr 6 hours at high, it's cooked. The pink is normal and a
    > reaction to the sauerkraut (and plain cabbage will do the same).
    >

    Pork and sauerkraut is one of my favorite dishes and honestly I have
    never seen such pink coloration. I always buy the pork from a local
    market that doesn't sell injected/adulterated meat. I have seen it where
    you would expect if cooking a pork roast to a medium finish temp.

    > Don't have a cow.
    >
    > -sw


  10. #10
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Pink Pork Ribs

    On May 11, 8:13*pm, phaeton <blahbleh...@hotmail.com> wrote:
    > Sqwertz wrote:
    > > On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:

    >
    > >> Hello boys and girls...

    >
    > >> I've always heard that a slow-cooker is pretty much idiot proof, but
    > >> i've found a way to become a better idiot.

    >
    > >> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    > >> apples. *The ribs in question were 2.19 pounds of boneless country-
    > >> style, not smoked, and fully thawed (1.5 days in the fridge).
    > >> Essentially, half the crock was filled with chopped carrots, potatoes
    > >> and onion. *Then i pan-seared the ribs and put them in, then
    > >> sauerkraut on top. *A little bit of apple cider and some spices went
    > >> on top. *My slow-cooker is 4.5qt, and when all was said and done, it
    > >> was full to the brim. *I put it on HIGH for 6 hours.

    >
    > >> When it was done, i removed everything. *The hunk of meat I ate was
    > >> falling apart and delicious, fully cooked all the way through.
    > >> However, this morning when I was going to pack a lunch for myself, I
    > >> cut into one of the ribs and it was pink! *I don't know if this one
    > >> was in the center of the crock or what the deal is.... but in a cross
    > >> section it was cooked from one end to the center, and then pink from
    > >> the other end to the center. *Not just a little pink, but unmistakedly
    > >> so.

    >
    > >> I was home all day and there was no loss of power or anything. *The
    > >> liquid in the crock was even boiling for the last hour or so that I
    > >> was looking at it through the glass (I never lifted the lid, btw).

    >
    > >> What did I do wrong? * Did I overfill the crock pot? * Would it have
    > >> been better if I put it on LOW for 12 hours instead (the book gives
    > >> both options: HIGH for 5-6 hours, LOW for 10-12)? *Freak accident?

    >
    > > Why do so many people freak out when they see pink?

    >
    > > Afetr 6 hours at high, it's cooked. *The pink is normal and a
    > > reaction to the sauerkraut (and plain cabbage will do the same).


    Correct. The acid permeated the meat and alters the proteins.
    >
    > > Don't have a cow.

    >
    > > -sw

    >
    > I had never heard of that before. *Although, the pink is on the inside,
    > not the outside (where the sauerkraut was).
    >
    > This was a 'salt injected' product, actually. *I didn't notice that
    > until just before cooking it. *Had I seen that (tiny text in the corner)
    > in the store I wouldn't have bought it. *I don't remember which salts
    > they were (or which ones cause meat to keep its reddish hue), but as I
    > stated, some were whitish-grey all the way through, but others were pink
    > either on one end or in the center.
    >
    > The reason I'm a little nervous about pinkish meats is that I've had
    > food poisoning before and I don't want to have it again. *I realize
    > people take chances with it all the time and win (all the time), but I
    > think I'm less lucky compared to average. *I'm getting better about
    > eating (beef) steaks that bleed a little, but I've always been told that
    > chicken and pork should NEVER be pink, EVER.


    Undercooked chicken is kinda icky. Pork should be safe cooked
    medium. The reason for the pink is not that it is undercooked. As
    far as beef goes, I eat well seared steaks that are cold raw inside,
    and I don't get sick from it.

    The bacteria are on the outside. Even with chicken, if there is
    salmonella present, it is on the surface, not inside the muscle
    tissue.
    >
    > Next time I'll go the low-n-slow 12-hour route, and then use the juices
    > to simmer the vegetables seperately.
    >
    > Thanks for the help and input.
    >
    > -J


    --Bryan

  11. #11
    Melba's Jammin' Guest

    Default Re: Pink Pork Ribs

    In article <fY3Ol.18908$[email protected]>,
    phaeton <[email protected]> wrote:

    > Next time I'll go the low-n-slow 12-hour route, and then use the juices
    > to simmer the vegetables seperately.


    That pretty much defeats the whole point of crock pot cookery, doesn't
    it? Crock pots and I don't get along well. I bake my ribs and kraut.
    --
    -Barb, Mother Superior, HOSSSPoJ
    http://web.me.com/barbschaller - good news 4-6-2009
    "What you say about someone else says more
    about you than it does about the other person."

  12. #12
    phaeton Guest

    Default Re: Pink Pork Ribs

    George wrote:

    >
    > Did you use "walmart quality" meat by any chance? Browned "country ribs"
    > , kraut, onions and potatoes is one of my favorite crockpot meals. I
    > have never noticed what you described. I always buy pork from a local
    > store that has an in house meat dept and doesn't sell the adulterated
    > "walmart quality" meat.


    No, it was a few notches up from Wal-Mart Quality. It was Hormel brand
    (they're local to me). The supermarket I got it from used to tout that
    none of their meats were pre-treated, salt-injected, moisture-enhanced
    or otherwise messed with, so I never looked. I guess that has since
    changed.

    -J

  13. #13
    Melba's Jammin' Guest

    Default Re: Pink Pork Ribs

    On 2009-05-12 19:41:46 -0500, phaeton <[email protected]> said:

    > George wrote:
    >
    >>
    >> Did you use "walmart quality" meat by any chance? Browned "country
    >> ribs" , kraut, onions and potatoes is one of my favorite crockpot
    >> meals. I have never noticed what you described. I always buy pork from
    >> a local store that has an in house meat dept and doesn't sell the
    >> adulterated "walmart quality" meat.

    >
    > No, it was a few notches up from Wal-Mart Quality. It was Hormel brand
    > (they're local to me). The supermarket I got it from used to tout that
    > none of their meats were pre-treated, salt-injected, moisture-enhanced
    > or otherwise messed with, so I never looked. I guess that has since
    > changed.
    >
    > -J


    Are you in Meen-ah-sota, J? I've stopped buying most supermarket pork
    unless I know it hasn't been injected. I can't think of a Hormel
    product that is not injectedŃ*maybe* bacon. Cub has uninjected pork
    tenderloins on sale at their fresh meat case for $2.99/lb for the next
    couple weeks. I think I've bought about 6 of them. Mostly I buy my
    pork from Amor Pork <amorpork.com> or Ready Meats in NE Minneapolis.
    --
    Barb
    http://web.me.com/barbschaller
    "Be kind, for everyone you meet is fighting a great battle."
    - Philo of Alexandria


  14. #14
    cshenk Guest

    Default Re: Pink Pork Ribs

    "phaeton" wrote
    > Sqwertz wrote:


    >>> I've always heard that a slow-cooker is pretty much idiot proof, but
    >>> i've found a way to become a better idiot.


    Hehehe

    >>> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
    >>> apples. The ribs in question were 2.19 pounds of boneless country-
    >>> style, not smoked, and fully thawed (1.5 days in the fridge).
    >>> Essentially, half the crock was filled with chopped carrots, potatoes
    >>> and onion. Then i pan-seared the ribs and put them in, then
    >>> sauerkraut on top. A little bit of apple cider and some spices went
    >>> on top. My slow-cooker is 4.5qt, and when all was said and done, it
    >>> was full to the brim. I put it on HIGH for 6 hours.


    If you made a mistake, it was too many veggies per load there. It should be
    about 1/3 veggies per meat for that recipe and the time used.

    >>> When it was done, i removed everything. The hunk of meat I ate was
    >>> falling apart and delicious, fully cooked all the way through.
    >>> However, this morning when I was going to pack a lunch for myself, I
    >>> cut into one of the ribs and it was pink! I don't know if this one


    Don't freak. Far too many recall by 'rote' that pork has to be well done.
    This is not accurate. In fact you heated to temp most likely and had a
    softer yet still safe product.

    > The reason I'm a little nervous about pinkish meats is that I've had food
    > poisoning before and I don't want to have it again. I realize people take
    > chances with it all the time and win (all the time), but I think I'm less
    > lucky compared to average. I'm getting better about eating (beef) steaks
    > that bleed a little, but I've always been told that chicken and pork
    > should NEVER be pink, EVER.


    Food kops got ya eh?




  15. #15
    phaeton Guest

    Default Re: Pink Pork Ribs

    Melba's Jammin' wrote:
    > On 2009-05-12 19:41:46 -0500, phaeton <[email protected]> said:
    >
    >> George wrote:
    >>
    >>>
    >>> Did you use "walmart quality" meat by any chance? Browned "country
    >>> ribs" , kraut, onions and potatoes is one of my favorite crockpot
    >>> meals. I have never noticed what you described. I always buy pork
    >>> from a local store that has an in house meat dept and doesn't sell
    >>> the adulterated "walmart quality" meat.

    >>
    >> No, it was a few notches up from Wal-Mart Quality. It was Hormel
    >> brand (they're local to me). The supermarket I got it from used to
    >> tout that none of their meats were pre-treated, salt-injected,
    >> moisture-enhanced or otherwise messed with, so I never looked. I
    >> guess that has since changed.
    >>
    >> -J

    >
    > Are you in Meen-ah-sota, J? I've stopped buying most supermarket pork
    > unless I know it hasn't been injected. I can't think of a Hormel
    > product that is not injected—*maybe* bacon. Cub has uninjected pork
    > tenderloins on sale at their fresh meat case for $2.99/lb for the next
    > couple weeks. I think I've bought about 6 of them. Mostly I buy my
    > pork from Amor Pork <amorpork.com> or Ready Meats in NE Minneapolis.


    Close. I'm in Weez-kawn-sehn.

    Interestingly, Cub is where I bought this injected pork. I went back
    earlier in the week and didn't see ANY pork that was NOT Hormel, and NOT
    injected. Looks like I'll have to go to Woodman's until the new
    Hy-Vee opens up.

    Either way, injected pork is bad, mmkay?

    -J

  16. #16
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Pink Pork Ribs

    On May 15, 12:28*am, phaeton <blahbleh...@hotmail.com> wrote:
    > Melba's Jammin' wrote:
    > > On 2009-05-12 19:41:46 -0500, phaeton <blahbleh...@hotmail.com> said:

    >
    > >> George wrote:

    >
    > >>> Did you use "walmart quality" meat by any chance? Browned "country
    > >>> ribs" , kraut, onions and potatoes is one of my favorite crockpot
    > >>> meals. I have never noticed what you described. I always buy pork
    > >>> from a local store that has an in house meat dept and doesn't sell
    > >>> the adulterated "walmart quality" meat.

    >
    > >> No, it was a few notches up from Wal-Mart Quality. *It was Hormel
    > >> brand (they're local to me). *The supermarket I got it from used to
    > >> tout that none of their meats were pre-treated, salt-injected,
    > >> moisture-enhanced or otherwise messed with, so I never looked. *I
    > >> guess that has since changed.

    >
    > >> -J

    >
    > > Are you in Meen-ah-sota, J? * I've stopped buying most supermarket pork
    > > unless I know it hasn't been injected. *I can't think of a Hormel
    > > product that is not injected—*maybe* bacon. *Cub has uninjected pork
    > > tenderloins on sale at their fresh meat case for $2.99/lb for the next
    > > couple weeks. *I think I've bought about 6 of them. * Mostly I buy my
    > > pork from Amor Pork <amorpork.com> or Ready Meats in NE Minneapolis.

    >
    > Close. *I'm in Weez-kawn-sehn.
    >
    > Interestingly, Cub is where I bought this injected pork. *I went back
    > earlier in the week and didn't see ANY pork that was NOT Hormel, and NOT
    > * injected. *Looks like I'll have to go to Woodman's until the new
    > Hy-Vee opens up.
    >
    > Either way, injected pork is bad, mmkay?


    People in the USA have come to accept the "Up to a 12% solution" in
    frozen turkeys, but pork? Even worse, BEEF?

    You can bet your ass that the board of directors' of those
    corporations families don't eat that crap. I bet that the CEO of
    Target doesn't send "Cook" to SuperTarget to buy injected beef for
    family meals.
    >
    > -J


    --Bryan

  17. #17
    Dan Abel Guest

    Default Re: Pink Pork Ribs

    In article
    <[email protected]>,
    Bobo Bonobo® <[email protected]> wrote:


    > People in the USA have come to accept the "Up to a 12% solution" in
    > frozen turkeys, but pork? Even worse, BEEF?
    >
    > You can bet your ass that the board of directors' of those
    > corporations families don't eat that crap. I bet that the CEO of
    > Target doesn't send "Cook" to SuperTarget to buy injected beef for
    > family meals.


    Back in the day, our glorious Secretary of Agriculture, Earl Butz (note
    the "butt" reference) said there was no problem with meat. Sure enough,
    after some checking, there wasn't! He paid top dollar at exclusive
    butcher shops for the kind of meat that ordinary people could never
    afford on a regular basis.

    This cite does not support my statement, but gives background:

    http://en.wikipedia.org/wiki/Earl_Butz

    Speaking of butts:

    "Butz said that "the only thing the coloreds are looking for in life are
    tight p - - - - , loose shoes and a warm place to s - - -."

    Butz is considered responsible for the monoculture of corn in the US.
    He heavily promoted the destruction of family farming:

    His mantra to farmers was "get big or get out,"

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

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