"cybercat" > wrote in message
...
> We've been going light on beef and pork for a while and I have not been
> cooking much, so I wanted meeeeeeeat. My favorite has to be these ribs,
> deeply browned, then braised in a splash of water with rosemary and coarse
> brown pepper until they fall apart. It is fatty meat, but it is one of the
> best examples of how good meat is when it is cooked with bone and fat.
>
> It's great as is, or with a drizzle of honey barbecue sauce on a sandwich.
> I refrigerate it overnight and remove the creamy white fat from the top,
> remove the meat from the bones and solid fat, and freeze the gelled broth
> for use in stirfries and stews. Good stuff for $2 a pound, often a buck
> fifty on sale. Great with noodles and mushrooms and other vegetables, too.


These were on sale here for $1.37 a pound (I think) and we bought a few
packages. Sometimes I just dump the meat in a Corningware casserole, put in
a few smashed cloves of garlic and a whole onion cut in half... and a little
BBQ sauce. Bake at 300 for a couple of hours until tender, remove the meat
and onion, skim off the fat and thicken the sauce with a bit of cornstarch
and maybe more BBQ sauce if needed.

Good, easy meal.

George L