In article >,
Janet Wilder > wrote:

> I didn't have anything to add to this thread until today. I was chatting
> with a lady of Mexican origin in the HEB while we were both waiting to
> buy shrimp. She had a package of those big beef ribs and she told me how
> she makes them.
>
> She looks for a package with the least amount of fat. She cuts them into
> individual ribs. She puts a rub on them like the kind used for ribs or
> brisket then puts them in a covered dutch oven with a little water and
> bakes them for 1.5 hours at 350° F. She said to serve them with barbecue
> sauce on the side if you like or to even bake them in the sauce, but she
> doesn't do this.
>
> Thought I'd pass it along FWIW
>
> --
> Janet Wilder

Well, the roaster did cook them to perfection (nice and tender) but they
tasted like stew meat even tho' I did put fajita seasoning on them as a
"rub". They really needed the mesquite smoked flavor to taste right to
me.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.