On Aug 1, 4:42*pm, Bob Muncie > wrote:
> cybercat wrote:
> > "Cheryl" > wrote
> >> Sounds good. I did some of those "ribs" on the grill last weekend, with
> >> BBQ sauce. They were braised a little in the oven prior to grilling them.
> >> I cooked the whole package of several pounds and froze some of the
> >> ungrilled pre-cooked pork to use later.
>
> > Grilling is the best. They are really Boston Butt sliced, aren't they?
>
> Yes. At least in my area. I still love them properly prepared.
>
Depends on your market. Here the packages are sometimes marked
"loin," sometimes marked "shoulder" and the "shoulder" can be boneless
or with bones. In any case they are indeed very well suited for
browning and braising. They'll stand up to the widest variety of
simmering sauces, from simple cacciatore-type to spicy Indian to
Mexican moles. -aem