On Nov 19, 2:51*pm, Bobs yer uncle > wrote:
> On Nov 19, 11:34*am, "The Ghost of Edward M. Kennedy" >
> wrote:
>
> > "Bobs yer uncle" > wrote
>
> > >A few years back, someone posted a recipe for microwaved ribs that was
> > > a classic. *All I remember was that it involved using a cherry Kool
> > > Aid rub to overcome the inevitably gray color the ribs took on. *Can't
> > > find it on Google--anyone remember?
>
> > Still no recipe! * Doesn't anyone remember it?
>
> > --Tedward
>
> This isn't exactly it, but what I've tried from memory--you take some
> ribs, like those country style ones that are already cut up for you,
> and you boil them in some water with a little salt, meat tenderizer
> and Accent (tm) then you put them in the microwave until they start to
> sing, and curl up a little. *Then you put your "rub" which is made of
> cherry Kool-Aid (the trick is to use the name brand Kool-Aid, no cheap
> imitation "knock offs") some seasoning salt and some Liquid Smoke,
> then you crisp them up nicely under the broiler (that's the top heater
> in your oven), serve with a nice BBQ sauce like Kraft's (again spend
> the extra money on the "real thing") and enjoy!!!!
>
> I like to serve them with Van De Kamp's baked beans and sometimes I'll
> splurge and buy an extra large container of cole slaw from Kroger's.
>
> PS: If the ribs are too chewy, it means you haven't boiled them long
> enough.

Forgot to mention that you just use the unsweetened Kool-Aid powder,
you don't actually use the drink mixed up except when your ribs are
done and you need something to wash it down with.