On May 30, 7:11*pm, Cindy Fuller >
wrote:
> In article
> >,
> *A Moose in Love > wrote:
>
> > When I was going to high school, I worked at a steak house. *They sold
> > ribs, and lots of them. *They also sold sweet ribs, and had very few
> > orders for them. *Maybe 2 or 3 per semi busy night.
> > The ribs were a St. Louis cut, they were smoked in an electric
> > smoker. *Regular ribs, when the cook got an order, regular ribs were
> > then put on the charcoal until they got nice and piping. *Then topped
> > with a very very good barbecue sauce.
> > Sweet ribs on the other hand were put into a simmering pot of sweet
> > stuff. *The sweet stuff being a mix of apple juice, ginger ale, and
> > brown sugar, cooked until it became dark and syrupy.
> > The ribs simmered in there for about 20 minutes.
> > I had an order once, and they were quite good, although I prefer the
> > regular ribs.
>
> I don't think you were on RFC when the legendary Moosemeat was posting.
> He died back in '04 or '05. *Every so often, to rile the masses, he'd
> wax poetic on boiled ribs. *Your recipe is giving my pancreas fits.
> Spare some insulin?
>
These aren't exactly ribs boiled in water.