On Jul 1, 9:54*pm, Tommy Joe > wrote:
> 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

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