Pork Ribs

[SwampDonkey]

Here's what I do, following my mothers procedure.

Take and cut up the ribs and place them into a sauce pan
Add enough water to boil the ribs in.
Add 1/4 cup of white vinegar to take the pigy taste out.
Boil the ribs for 30 mins

Pour off the broth water and vinegar mixer
Add the ribs to a casserole dish with a can of cubed pineapple and VH garlic rib sauce. Bake slow for 2 hours in 250 F oven.

Nice and tender ribs.

I only buy ribs if they have alot of meat on the bones, if I see they are griselly then I don't buy them. Sometimes they just don't have a good rack of ribs. I'm quite fussy on this cause I don't like meat with alot of fat and some stores like to sell this stuff at inflated prices, so ya gotta watch close.

my mom makes good sweet and sour ribs too

[etat]

Swampdonkey, somewhere or others you GOTS to have some southern in your blood!!!!!  My mouth is shorely watering!!!!!

[SwampDonkey]

We eat just about anything we can cut our teeth on up here on the frozen tundra. :D ;D :D

Sure feels like it with this April-like cool weather. No frost locally though. I hate these @$$ backward springs.

[L. Wakefield]

   GRRRrr! I got up this morning at 4:45 to find temps of 34.3*F- which then went down to 32.6. I went down and sprayed the tender plants a la Forida technique and I hope it will suffice. Full moon coming in a few days. I *don't* want to have to replant.

   lw

[Jeff]

Hey Donk, did you add that to the knowledge base under food?

[SwampDonkey]

Jeff:

Hmm, gots to take a looksie there.

[Engineer]

Ohmigawd, tell me you did *not* advocate boiling ribs!  The Southerners on this list are gonna have a fit.

Here's my take on ribs - vastly different:

Take three or four full racks baby back ribs, I usually get 'em in bulk from Super Wal-Mart, Sams, BJ's etc.  Fully thawed, or better yet, fresh.  Rinse under cold water, pat dry.  This is the *night before* you want to eat them.

Roll up the ribs like a map, stick a long bamboo skewer through the rib rack so it sits there like a short squat barrel, open on both ends.  Coat, and I mean thick, the ribs with CHEAP YELLER MUSTARD.  This serves two purposes - one, to provide  the vinegar/acid that tenderizes the ribs, and two, provides something for the rub/spices to stick to.  When they are cooked, you do not taste the mustard.

Thoroughly coat the mustard-covered ribs with either a commercial rib rub or make your own out of spices and herbs and some brown sugar (I have a couple recipes I'll pass on to anyone who e-mails me).  Put ribs in the refrigerator overnight.

Six hours before you want to eat, get your smoker going (you do have one, right?  If not, check out //www.kamado.com. Set temperature at 250 degrees, use only hardwood charcoal.  Put the ribs on, close it up, wait six hours, and voila!  Melt-in-yer-mouth, pull-off-the-bone, best ribs you ever ate.  I don't use any sauce with mine, but my wife and kids like my homemade sauce with root beer and Tabasco. (Yep.  E-mail if you want the recipe).

Guarantee, one adult can eat a full rack, even my kids go through two racks for three of them, ages 7, 9 and 12.  You won't want to eat anything else except maybe some beans and some 'tater salad.  And I ain't even a Sutherner, 'nuff said.

[SwampDonkey]

Engineer:

Your recipe looks mighty DanG good to me, I wouldn't complain too much if ya passed me a rack to chew on at the table.

My method tastes DanG good too and no fussin about.

Thanks for sharing ;)