BubbaBob wrote:

>> Some time ago I saw a description of something called "Tuscan ribs."
>> They're given a dry rub which consists of the same spices used for
>> salami and oven-cooked until they start to turn tender. Then they're
>> braised in a spicy tomato sauce until they're ready to fall off the
>> bone.
>>
> Real Tuscans don't braise their ribs. That's an abomination. They barbecue
> them, slowly, using chunks of grapestock for the smoke.

The snippet I saw about that dish mentioned that it's made at a restaurant
in Philadelphia. I have no reason to believe the item described is
authentically Tuscan. Nevertheless, I like braised ribs, and the weather is
supposed to be very rainy and windy that day, so I'd prefer to cook inside.

The dish itself is only slightly removed from "Sunday Gravy," so I doubt
that many people would share your opinion.

Bob