On Oct 1, 11:10*am, zxcvbob > wrote:
> On 10/1/2012 10:11 AM, Brooklyn1 wrote:
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> > Mike Mouth wrote:
> >>> On Sep 30, 3:58 pm, > *wrote:
> >>> (I know they are not ribs)
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> >>> Bought some today for 99¢ per pound. *How best to prepare them to go
> >>> with sweet-n-sour braised red cabbage and spätzle or boiled new
> >>> potatoes? *(something Germanic, it's that time of the year)
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> >>> Just roast them with a little S&P? *Mike Muth, do you have any recipes?
> >>> * *I could line them all up in a pan and tie them, and pretend they are a
> >>> small roast.
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> >> I'm afraid I don't have any rib recipes. *We generally don't eat them
> >> in our family.
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> > Then WTF did you bother replying to this post?!?!? DUH
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> Maybe because I specifically asked him if he had a recipe? *>:-(

Don't mind him. He's just upset because I still post in rfc.

> I don't want to cook them in sauerkraut because I will be serving red
> cabbage on the side. *Someone mentioned mustard, and I like that idea.
> I may marinate them in a bag with some yellow mustard and apple slices
> (I bought a half-bushel bag of apple "seconds" at the orchard
> yesterday), then roast them slow on a rack until the gristle gets
> unctuous.

There is a recipe in the White House Cookbook (accessible on-line) for
pork ribs. ISTR that it calls for "stuffing" the ribs.

--
Mike