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Pork "country style ribs"
(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? I could line them all up in a pan and tie them, and pretend they are a small roast. I should probably go back and get more to fill the freezer while they are on sale. -- Bob |
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