On Nov 19, 6:32*pm, "David V. Loewe, Jr" >
wrote:
> On Thu, 19 Nov 2009 17:21:53 -0500, "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?
> >> 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.
>
> >I'm kinda partial to Bush's baked beans. *This is sorta like Coke
> >and Pepsi.
>
> >> 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,
>
> >That was pretty clear already. *Putting the Kool-Aid drink on ribs
> >would be just plain silly.
>
> Why not just put red food coloring on?
>
> >I'll probably try the recipe this weekend and if I do, I'll post the
> >results to the chatrooms.
>
> --
> "He who made kittens put snakes in the grass"
> * * * * * *Ian Anderson

But red food coloring won't react with the mycoglobin the way that
Kool-Aid does.