Thread: Pork "country style ribs"

On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob <[email protected]>
wrote:

>(I know they are not ribs)
>
>Bought some today for 99¢ per pound. How best to prepare them to go
>with sweet-n-sour braised red cabbage and spätzle or boiled new
>potatoes? (something Germanic, it's that time of the year)
>
>Just roast them with a little S&P? Mike Muth, do you have any recipes?
> I could line them all up in a pan and tie them, and pretend they are a
>small roast.
>
>I should probably go back and get more to fill the freezer while they
>are on sale.

Marinate them over nite in a zip-loc of oriental orange dressing, then
light your grill... cook long and slow. Of course you can always
braise them in kraut with caraway seeds, and a few tube steak for
flavor.

On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob <[email protected]>
wrote:

>(I know they are not ribs)
>
>Bought some today for 99¢ per pound. How best to prepare them to go
>with sweet-n-sour braised red cabbage and spätzle or boiled new
>potatoes? (something Germanic, it's that time of the year)
>
>Just roast them with a little S&P? Mike Muth, do you have any recipes?
> I could line them all up in a pan and tie them, and pretend they are a
>small roast.
>
>I should probably go back and get more to fill the freezer while they
>are on sale.

Whatever you decide, low and slow. I usually put them in the smoker
for four or five hours at 250, but the oven will be similar in texture
if you do it at low temp.

On 30/09/2012 6:12 PM, Ed Pawlowski wrote:

>> I should probably go back and get more to fill the freezer while they
>> are on sale.
>
> Whatever you decide, low and slow. I usually put them in the smoker
> for four or five hours at 250, but the oven will be similar in texture
> if you do it at low temp.
>


I have not bought country ribs in years. My experience with that cut is
that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not
even worth cooking.

Ed Pawlowski wrote:
> On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob <[email protected]>
> wrote:
>
>> (I know they are not ribs)
>>
>> Bought some today for 99¢ per pound. How best to prepare them to go
>> with sweet-n-sour braised red cabbage and spätzle or boiled new
>> potatoes? (something Germanic, it's that time of the year)
>>
>> Just roast them with a little S&P? Mike Muth, do you have any recipes?
>> I could line them all up in a pan and tie them, and pretend they are a
>> small roast.
>>
>> I should probably go back and get more to fill the freezer while they
>> are on sale.
>
> Whatever you decide, low and slow. I usually put them in the smoker
> for four or five hours at 250, but the oven will be similar in texture
> if you do it at low temp.


Bigass™ electric roaster, and cook them on a rack? (I've cooked these
before, but it has been years)

Bob

grilling show today showed these. they first grilled them.Then they put
drained sauerkraut in the bottom of a big tinfoil pan. Nestled the ribs
in. Added one coarsely chopped apple peel and all. added apple cider.
added what looked like 2 cups of brown sugar. Then baked slow and low.
It was kinda one ugly brown color when done, but the meat was falling
off the bone and I gather the sauerkraut was quite flavorful from the
apple.

On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob wrote:

> (I know they are not ribs)

Some are from the pork loin. Those are "real" country ribs. It
should say on the label wether they are from the shoulder or from the
loin. But most are from the shoulder - they're cheaper.

> Bought some today for 99¢ per pound. How best to prepare them to go
> with sweet-n-sour braised red cabbage and spätzle or boiled new
> potatoes? (something Germanic, it's that time of the year)

Season heavily and grill over wood/charcoal/lump. These are proper
country styl;e ribs - from the loin. You can see the baby back rib,
and that's dark loin meat attached to them.

http://www.flickr.com/photos/sqwertz...7213/lightbox/

Or "smoke grilled":

http://www.flickr.com/photos/7275891...n/photostream/

-sw

On Sun, 30 Sep 2012 18:19:55 -0400, Dave Smith
<[email protected]> wrote:



>
>I have not bought country ribs in years. My experience with that cut is
>that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not
>even worth cooking.

But they have great flavor! Sure you have 40% waste, but the finished
product is cheaper than the higher priced cuts and make for good
eating.

Dave Smith <[email protected]> wrote:
> On 30/09/2012 6:12 PM, Ed Pawlowski wrote:
>
>>> I should probably go back and get more to fill the freezer while they
>>> are on sale.
>>
>> Whatever you decide, low and slow. I usually put them in the smoker
>> for four or five hours at 250, but the oven will be similar in texture
>> if you do it at low temp.
>>
>
>
> I have not bought country ribs in years. My experience with that cut is
> that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not even worth cooking.

My experience, a lot more meat for the buck. When I'm mixing ribs, often
the country ones are better. I normally grill each, but the country will
take longer.

Greg

On Sep 30, 3:58*pm, zxcvbob <zxcv...@charter.net> wrote:
> (I know they are not ribs)
>
> Bought some today for 99¢ per pound. *How best to prepare them to go
> with sweet-n-sour braised red cabbage and spätzle or boiled new
> potatoes? *(something Germanic, it's that time of the year)
>
> Just roast them with a little S&P? *Mike Muth, do you have any recipes?
> * I could line them all up in a pan and tie them, and pretend they are a
> small roast.

I'm afraid I don't have any rib recipes. We generally don't eat them
in our family. Now, I do have a cousin-in-law in Germany who did
something with ribs in sauerkraut. That wasn't bad. She also did
that with sow belly.

--
Mike

In article <[email protected]>,
Ed Pawlowski <[email protected]> wrote:

> On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob <[email protected]>
> wrote:
>
> >(I know they are not ribs)
> >
> >Bought some today for 99¢ per pound. How best to prepare them to go
> >with sweet-n-sour braised red cabbage and spätzle or boiled new
> >potatoes? (something Germanic, it's that time of the year)
> >
> >Just roast them with a little S&P? Mike Muth, do you have any recipes?
> > I could line them all up in a pan and tie them, and pretend they are a
> >small roast.
> >
> >I should probably go back and get more to fill the freezer while they
> >are on sale.
>
> Whatever you decide, low and slow. I usually put them in the smoker
> for four or five hours at 250, but the oven will be similar in texture
> if you do it at low temp.

I 2nd Ed's suggestion. I do mine in the oven, as he describes, most of
the time. You might try sprinkling with paprika, salt and pepper before
cooking. I like them with a mustard that isn't overly flavored with
other spices and with little or no vinegar. This is very hard to find in
the USA. Anybody know of one. (Yeah, I know, I should mix my own.)

D.M.

Mike Muth <[email protected]> wrote:
> On Sep 30, 3:58 pm, zxcvbob <zxcv...@charter.net> wrote:
>> (I know they are not ribs)
>>
>> Bought some today for 99¢ per pound. How best to prepare them to go
>> with sweet-n-sour braised red cabbage and spätzle or boiled new
>> potatoes? (something Germanic, it's that time of the year)
>>
>> Just roast them with a little S&P? Mike Muth, do you have any recipes?
>> I could line them all up in a pan and tie them, and pretend they are a
>> small roast.
>
> I'm afraid I don't have any rib recipes. We generally don't eat them
> in our family. Now, I do have a cousin-in-law in Germany who did
> something with ribs in sauerkraut. That wasn't bad. She also did
> that with sow belly.
>
> --
> Mike

Making me hungry of the thought. Our new years meal is always sauerkraut,
with kolbassi, potatoes, and pork, usually lean ribs. Country ribs might
work in lesser quantity. Usually throw in some dogs too. I usually take
some kolbassi in a large roll with yellow mustard, the rest goes on the
plate, with extra kolbassi of course.
I freeze leftovers.

Greg

On 9/30/2012 7:07 PM, Ed Pawlowski wrote:
> On Sun, 30 Sep 2012 18:19:55 -0400, Dave Smith
> <[email protected]> wrote:
>
>
>
>>
>> I have not bought country ribs in years. My experience with that cut is
>> that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not
>> even worth cooking.
>
> But they have great flavor! Sure you have 40% waste, but the finished
> product is cheaper than the higher priced cuts and make for good
> eating.
>

Agree! I usually par cook in a low oven for at least and hour, then
grill them. You can baste with a bbq sauce or make up a different one of
your liking. I think they're very versatile pork meat.

On 9/30/2012 8:16 PM, Mike Muth wrote:
> On Sep 30, 3:58 pm, zxcvbob <zxcv...@charter.net> wrote:
>> (I know they are not ribs)
>>
>> Bought some today for 99¢ per pound. How best to prepare them to go
>> with sweet-n-sour braised red cabbage and spätzle or boiled new
>> potatoes? (something Germanic, it's that time of the year)
>>
>> Just roast them with a little S&P? Mike Muth, do you have any recipes?
>> I could line them all up in a pan and tie them, and pretend they are a
>> small roast.
>
> I'm afraid I don't have any rib recipes. We generally don't eat them
> in our family. Now, I do have a cousin-in-law in Germany who did
> something with ribs in sauerkraut. That wasn't bad. She also did
> that with sow belly.


They were on sale here recently for 99 cents a pound. We made a big
batch of Cochinita Pibil.

George L

On 9/30/2012 7:07 PM, Ed Pawlowski wrote:
> On Sun, 30 Sep 2012 18:19:55 -0400, Dave Smith
> <[email protected]> wrote:
>
>
>
>>
>> I have not bought country ribs in years. My experience with that cut is
>> that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not
>> even worth cooking.
>
> But they have great flavor! Sure you have 40% waste, but the finished
> product is cheaper than the higher priced cuts and make for good
> eating.
>

+1

On 9/30/2012 4:59 PM, zxcvbob wrote:
> (I know they are not ribs)
>
> Bought some today for 99¢ per pound. How best to prepare them to go
> with sweet-n-sour braised red cabbage and spätzle or boiled new
> potatoes? (something Germanic, it's that time of the year)
>
> Just roast them with a little S&P? Mike Muth, do you have any recipes?
> I could line them all up in a pan and tie them, and pretend they are a
> small roast.
>
> I should probably go back and get more to fill the freezer while they
> are on sale.
>

I can tell you how I do them. I brown them with coarsely sliced onion
and then layer in the crockpot with sauerkraut, sliced apple and
potatoes and some slices of garlic. Also doable in a dutch oven but the
nice part about the crockpot is we are often gone all day so a great
meal with falling off the bone meat is ready when we get back.

On Sep 30, 3:58*pm, zxcvbob <zxcv...@charter.net> wrote:
>
> (I know they are not ribs)
>
> Bought some today for 99¢ per pound.
> I should probably go back and get more to fill the freezer while they
> are on sale.
>
>
> Bob
>
>
Yes, you should!

On Sep 30, 5:20*pm, Dave Smith <adavid.sm...@sympatico.ca> wrote:
>
> On 30/09/2012 6:12 PM, Ed Pawlowski wrote:
>
> >> I should probably go back and get more to fill the freezer while they
> >> are on sale.
>
>
> I have not bought country ribs in years. My experience with that cut is
> that it bone, a lot of fat, more fat, and a bit of meat. IMO it is not
> even worth cooking.

>
>
You need to find a better supplier of this cut.

On Mon, 01 Oct 2012 08:33:35 -0400, George <[email protected]>
wrote:

>On 9/30/2012 4:59 PM, zxcvbob wrote:
>> (I know they are not ribs)
>>
>> Bought some today for 99¢ per pound. How best to prepare them to go
>> with sweet-n-sour braised red cabbage and spätzle or boiled new
>> potatoes? (something Germanic, it's that time of the year)
>>
>> Just roast them with a little S&P? Mike Muth, do you have any recipes?
>> I could line them all up in a pan and tie them, and pretend they are a
>> small roast.
>>
>> I should probably go back and get more to fill the freezer while they
>> are on sale.
>>
>
>I can tell you how I do them. I brown them with coarsely sliced onion
>and then layer in the crockpot with sauerkraut, sliced apple and
>potatoes and some slices of garlic. Also doable in a dutch oven but the
>nice part about the crockpot is we are often gone all day so a great
>meal with falling off the bone meat is ready when we get back.


Spare ribs with sauerkraut and potatoes works well in a pressure
cooker.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Sun, 30 Sep 2012 15:59:01 -0500, zxcvbob <[email protected]>
wrote:

>(I know they are not ribs)
>
>Bought some today for 99¢ per pound. How best to prepare them to go
>with sweet-n-sour braised red cabbage and spätzle or boiled new
>potatoes? (something Germanic, it's that time of the year)
>
>Just roast them with a little S&P? Mike Muth, do you have any recipes?
> I could line them all up in a pan and tie them, and pretend they are a
>small roast.
>
>I should probably go back and get more to fill the freezer while they
>are on sale.

With sauerkraut, chopped apple, brown sugar, garlic , salt and pepper.
Boiled potatoes on the side. But, you already have a cabbage dish, so
forget what I said.
Janet US