On Jul 1, 4:55*pm, "cshenk" > wrote:
> Kent wrote in rec.food.cooking:
>
> > Mrs. bought 5lbs of boneless country style pork ribs today. I'd like
> > to grill them. How do you do it? I don't find many recipes for
> > grilling country style ribs. *If you want to see something pretty
> > ridiculous to point where it's humerous look at the BBQ Pit Boys Old
> > Time.
>
> >http://www.youtube.com/watch?v=rt_yLN57E8Y
>
> > They boil the ribs in barbecue sauce and beer in an aluminum pan on
> > the Weber charcoal grill.
>
> > Thanks for any thoughts.
>
> > Kent
>
> Hi Kent, just had a discussion on these with one of the others here.
> 'Technically' they are not 'ribs' but another cut that seems to vary
> from area to area. *Ignore it if someone tries to tell you an exact cut
> as they are only speaking their area on it.
>
> The ones here seem to be the meaty part below the ribs and over the
> stomach and the cut is usually 5-6 inches long, and sort of 'square'
> but that is often crosscut for you to block shaped. *There will be some
> silver tissue running through it and bits of fatty material as well but
> most is meat. *Color will range from a medium 'red' to a 'fairly dark
> pink', often in the same slice.
>
> Cooking them varies but if you have the same type, they take well to
> hot smoking with a rub or a marinade. *You can precook them mostly in a
> crockpot in the marinade then finish off on a hotter grill if you like.
>
> Main way we do it when grilling is a marinade of 'hot sweet chicken
> sauce', soy sauce, a little vinegar, and worstershire. *Marinade
> several hours. *Our 'smoker/grill' is the sort with the side area for
> coals and wood chips though you can add coals and/or chips to the
> center as well. *Takes about 2-3 hours.
>
> Another thing they do well with, is being sliced down to bitesize and
> used in fast stirfrys.
>
> Leftovers do very well in pancit (cantonese or glass noodle) or fried
> rice if the seasonings used match.


Thanks for that. If Kent had not ignored the magnificent
boneless troll ribs thread he'd already know everything there is to
know about the topic. It makes me feel good to know I am not the only
to have come in here referring to that meat product as boneless ribs.
I'm sure they're great grilled, but my methods for cooking are very
limited. So far I have only broiled them. I think they're great. I
broil them - depending on thickness about 7 to 9 minutes per side -
then put them in the fridge and use them pilafs or mix them with
already cooked red taters and veggies and toss in the microwave.
Interesting to see this topic come up again. But where are the
instigators who jumped all over me for using the term 'boneless pork
ribs', as it's obvious I'm not the only one who has seen the product
labeled that way. Sorry, had to get that out.

TJ