Nancy Young <replyto@inemail> wrote:
> On 10/1/2012 1:21 PM, George M. Middius wrote:
>> zxcvbob wrote:
>>
>>> (I know they are not ribs)
>>>
>>> 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)
>>>
>>> Just roast them with a little S&P? Mike Muth, do you have any recipes?
>>
>> Treat them like spare ribs. I like to simmer them to cook through,
>> then brown with high heat.
>
> I like to throw a couple into a pot of (pasta) sauce, then
> you get bits of pork along with your sausage or meatball and
> spaghetti.
>
> nancy

My mother used to add pork to the sauce, and I liked it.
Now days, I don't want any meat to mess up my marinara sauce.
I like meat on the side, including steak.

Greg