Christine Dabney > wrote:

> Heya Michael,
>
> I am wanting to make your recipe for ribs and kraut again, but it is
> on my laptop, which is packed away. I just tried googling for it, but
> I think you don't have your posts archived, and thus I can't seem to
> find it.
>
> I see it mentioned in several posts (and in some of mine) but I just
> can't find your recipe there.

32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
4 medium russetts quartered. Simmer on low or bake in Dutch oven at
350 for 3 hours.

There is nothing easier. Do not adulterate with caraway or apples
or onions on your first try.

-sw

On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
wrote:

>Christine Dabney > wrote:
>
>> Heya Michael,
>>
>> I am wanting to make your recipe for ribs and kraut again, but it is
>> on my laptop, which is packed away. I just tried googling for it, but
>> I think you don't have your posts archived, and thus I can't seem to
>> find it.
>>
>> I see it mentioned in several posts (and in some of mine) but I just
>> can't find your recipe there.
>
>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),

Most meats I prefer bone in, but not country ribs. Maybe they are
hard to cut but I've had them from more than one place with bone
slivers. And if left to long the bones fall apart. Maybe it was a
freak but I had some in a slow cooker and the phone rang. I yaked
awhile and came back to a mess and tossed it in the trash.

Just my .02

Lou

Lou Decruss > wrote:

> On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
> wrote:
>
>>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
>
> Most meats I prefer bone in, but not country ribs. Maybe they are
> hard to cut but I've had them from more than one place with bone
> slivers.

That why I always rinse bone in pork that has been cut with a saw.
I think that's pretty standard in many kitchens.

-sw

On Tue, 24 Feb 2009 21:46:29 -0600, Sqwertz >
wrote:

>Lou Decruss > wrote:
>
>> On Mon, 23 Feb 2009 22:01:14 -0600, Sqwertz >
>> wrote:
>>
>>>32oz jar of sauerkraut, 3lbs of country-style ribs (bone in or out),
>>
>> Most meats I prefer bone in, but not country ribs. Maybe they are
>> hard to cut but I've had them from more than one place with bone
>> slivers.
>
>That why I always rinse bone in pork that has been cut with a saw.
>I think that's pretty standard in many kitchens.

It's standard here too but I've still found shards with bone-in
country ribs.

Lou