"Ray Gordon" > wrote in message
...
> I love the arguments we get here against parboiling ribs:
>
> "The flavor gets lost in the water!"
>
> "It's not REAL bbq!"
>
> To answer these concerns:
>
> 1. Pork ribs don't have much "flavor" to begin with. That's why we
> marinate them and rub them with spices. The actual flavor lost in the
> boiling is miniscule, and the saving in cooking time (and cleanup) is
> tremendous. It's also possible to combine the boiling water with the
> marinade so no flavor is lost.
>
> 2. Chinese ribs are excellent and they aren't barbecued.
>
> Not all RIBS have to be barbecued. Some of us like RIBS, and don't care
if
> they are. I'll also put my "fry-boiled city ribs" up against anyone's BBQ
> ribs, anytime.
>
>
>
> --
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>
You're probably right...now go post this on alt.food.boiling.