I remember my mom's spare ribs (probably pressure cooked) as being fatty
and disgusting. I've hated ribs my whole life because of the fat.
Recently Crash took me out to Applebee's for dinner, and I tried his ribs.
No fat! I could eat them blindfolded and have no concerns about getting a
mouthful of fat.

Is this a matter of finely trimming the ribs, or do they naturally lose
their fat during the course of smoking? I'd prefer to have home smoked,
because Applebee's uses way too much black pepper in their rub.

Crash is getting the smoking/grilling itch, and I want to take advantage of
it! <G>

Thanks for any insight. We do have a Raichlen book with lots of good
recipes for rubs, etc.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Sun 03 Apr 2005 08:19:06p, Damsel in dis Dress wrote in
rec.food.cooking:

> I remember my mom's spare ribs (probably pressure cooked) as being fatty
> and disgusting. I've hated ribs my whole life because of the fat.
> Recently Crash took me out to Applebee's for dinner, and I tried his
> ribs. No fat! I could eat them blindfolded and have no concerns about
> getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally lose
> their fat during the course of smoking? I'd prefer to have home smoked,
> because Applebee's uses way too much black pepper in their rub.
>
> Crash is getting the smoking/grilling itch, and I want to take advantage
> of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of good
> recipes for rubs, etc.
>
> Carol

Most of the fat is lost during slow grilling or smoking. That which isn't
is easily identifiable and removable. Some, of course, is absorbed into
the meat itself but would not constitute a fatty texture.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright >, if that's their real name,
wrote:

>Most of the fat is lost during slow grilling or smoking. That which isn't
>is easily identifiable and removable. Some, of course, is absorbed into
>the meat itself but would not constitute a fatty texture.

Sounds like a plan! Thanks, Wayne.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress > wrote in
:

> I remember my mom's spare ribs (probably pressure cooked) as being
> fatty and disgusting. I've hated ribs my whole life because of the
> fat. Recently Crash took me out to Applebee's for dinner, and I
> tried his ribs. No fat! I could eat them blindfolded and have no
> concerns about getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have
> home smoked, because Applebee's uses way too much black pepper in
> their rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of
> good recipes for rubs, etc.
>
> Carol

Barb of Melba fame posted a oven cooked rib recipe a while ago
(possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
(from her tribune). But it can be turned to other sauces in a thrice, and
is very tasty...I'll look for it. But it's redeeming features is cooking
the ribs in 2 stages. First stage the ribs are cooked sealed up well with
minimum seasoning (that doesn't need to happen ...use a dry rub). for I
think 1 hour at 300F. Sealing them well causes the meat to steam in it's
own juices. Second stage the ribs are burried in onions and a sauce and
cooked an additional hour uncovered. Turn out well, very well extremely
tender and succulent.
The above was strictly from memory and my memory sucks.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet > wrote in
:

> Damsel in dis Dress > wrote in
> :
>
> > I remember my mom's spare ribs (probably pressure cooked) as being
> > fatty and disgusting. I've hated ribs my whole life because of
> > the fat. Recently Crash took me out to Applebee's for dinner, and
> > I tried his ribs. No fat! I could eat them blindfolded and have
> > no concerns about getting a mouthful of fat.
> >
> > Is this a matter of finely trimming the ribs, or do they naturally
> > lose their fat during the course of smoking? I'd prefer to have
> > home smoked, because Applebee's uses way too much black pepper in
> > their rub.
> >
> > Crash is getting the smoking/grilling itch, and I want to take
> > advantage of it! <G>
> >
> > Thanks for any insight. We do have a Raichlen book with lots of
> > good recipes for rubs, etc.
> >
> > Carol
>
> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib
> recipe (from her tribune). But it can be turned to other sauces in a
> thrice, and is very tasty...I'll look for it.

{ Exported from MasterCook Mac }

Sweet and Sour Ribs

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
4 # country style ribs or spareribs (4 to 6)
Salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate thawed
1/2 cup cider vinegar
2 Tbsp. soy sauce
1 can crushed pineapple (15 1/4 oz.)
undrained
1 small onion sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.

‹‹‹‹‹
Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.


Per serving (excluding unknown items): 1007 Calories; 1g Fat (1%
calories from fat); 8g Protein; 253g Carbohydrate; 0mg Cholesterol;
2123mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 3 Vegetable; 6 Fruit; 7 Other
Carbohydrates
_____
--



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet >, if that's their real name,
wrote:

>Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
>over several times to seal. Place packets on cookie sheets or shallow
>baking pan. Bake at 350° for 1 hour.
>
>Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
>ginger. Gradually add water, stirring until smooth. Add orange juice
>concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
>Cook over medium heat, stirring constantly, until thickened and clear.
>
>Remove ribs from foil and drain. Place cooked ribs in shallow baking
>dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
>uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
>over rice. Makes about 6 large servings.

This sounds like a good alternative to smoking during the winter months.
Thanks for originally posting it, Barb, and for re-posting it, Chicken Man.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Mon, 04 Apr 2005 02:58:00 -0500, Damsel in dis Dress
> wrote:

> Chicken Man.

That's Mr. Chicken to you.

LOL



"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

sf >, if that's their real name, wrote:

>On Mon, 04 Apr 2005 02:58:00 -0500, Damsel in dis Dress
> wrote:
>
>> Chicken Man.
>
>That's Mr. Chicken to you.
>
>LOL

Nah, we're on a first name basis. I get to call him Chicken Man. And I'm
his official cape unfurler, too.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Mister Chicken-Cheese wrote:

> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
> (from her tribune). But it can be turned to other sauces in a thrice, and
> is very tasty...I'll look for it. But it's redeeming features is cooking
> the ribs in 2 stages. First stage the ribs are cooked sealed up well with
> minimum seasoning (that doesn't need to happen ...use a dry rub). for I
> think 1 hour at 300F. Sealing them well causes the meat to steam in it's
> own juices. Second stage the ribs are burried in onions and a sauce and
> cooked an additional hour uncovered. Turn out well, very well extremely
> tender and succulent.
> The above was strictly from memory and my memory sucks.

Alton Brown's recipe uses a dry rub, following which the ribs are tightly
sealed in foil, a braising liquid is added, and the ribs are braised. Then
the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
which are then broiled to get those crispy edges we all love. This is a
*very* good recipe.

Alton Brown's Pork Ribs

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder

{Using the 8 - 3 - 1 ... + 1 ratio. The following may be altered
significantly, as long as it adds up to 1 tablespoon (3 teaspoons) }

1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby
back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle
each side generously with the dry rub. Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour.

Preheat oven to 250 degrees.

In a microwavable container, combine all ingredients for the braising
liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and
pour half of the braising liquid into each foil packet. Tilt the baking
sheet in order to equally distribute the braising liquid. Braise the ribs in
the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. [He simply slits the
foil and drains the liquid into a pot.] Bring the liquid to a simmer and
reduce by half or until of a thick syrup consistency. Brush the glaze onto
the ribs. Place under the broiler just until the glaze caramelizes lightly.
Slice each slab into 2 rib bone portions. Place the remaining hot glaze into
a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can
be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.


Bob

"Bob" >, if that's their real name, wrote:

>Alton Brown's recipe uses a dry rub, following which the ribs are tightly
>sealed in foil, a braising liquid is added, and the ribs are braised. Then
>the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
>which are then broiled to get those crispy edges we all love. This is a
>*very* good recipe.

Another good indoor recipe! Since I discovered ribs I actually like, I
know we'll be making them fairly often.

Carol
--
Coming at you live, from beautiful Lake Woebegon

On Mon, 04 Apr 2005 03:00:18 -0500, Damsel in dis Dress
> wrote:

> "Bob" >, if that's their real name, wrote:
>
> >Alton Brown's recipe uses a dry rub, following which the ribs are tightly
> >sealed in foil, a braising liquid is added, and the ribs are braised. Then
> >the braising liquid is reduced to a glaze: The glaze is brushed on the ribs,
> >which are then broiled to get those crispy edges we all love. This is a
> >*very* good recipe.
>
> Another good indoor recipe! Since I discovered ribs I actually like, I
> know we'll be making them fairly often.
>
> Carol

Your experience with ribs is my experience with pork roast.
Unfortunately, although I know the pork isn't going to have a glog of
fat in the middle... it's expensive now. <sob>



"We must not let our rulers load us with perpetual debt. We must make our election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our drink, in our necessaries and our comforts, in our labors and our amusements, for our calling and our creeds...we [will] have no time to think, no means of calling our miss-managers to account but be glad to obtain subsistence by hiring ourselves to rivet their chains on the necks of our fellow-sufferers. And this is the tendency of all human governments. A departure from principle in one instance becomes a precedent for another till the bulk of society is reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

sf >, if that's their real name, wrote:

>On Mon, 04 Apr 2005 03:00:18 -0500, Damsel in dis Dress
> wrote:
>
>> Another good indoor recipe! Since I discovered ribs I actually like, I
>> know we'll be making them fairly often.
>>
>> Carol
>
>Your experience with ribs is my experience with pork roast.
>Unfortunately, although I know the pork isn't going to have a glog of
>fat in the middle... it's expensive now. <sob>

We just get big pork loins and cut them into "medallions" and small roasts.
Very lean, and economical, if you buy a huge slab of meat. Since I told
Crash that we weren't eating boneless pork chops, rather medallions, he's
been insufferable. LOL!

Although, I've gotta say, I miss my mom's combo pork and beef roast gravy.
I have no idea what cuts of meat she used. Probably fattier stuff than I
would choose for myself.

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article >, Monsur Fromage du
Pollet > wrote:
(snippage)
> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib recipe
> (from her tribune). But it can be turned to other sauces in a thrice, and
> is very tasty...I'll look for it. But it's redeeming features is cooking
> the ribs in 2 stages. First stage the ribs are cooked sealed up well with
> minimum seasoning (that doesn't need to happen ...use a dry rub). for I
> think 1 hour at 300F. Sealing them well causes the meat to steam in it's
> own juices. Second stage the ribs are burried in onions and a sauce and
> cooked an additional hour uncovered. Turn out well, very well extremely
> tender and succulent.
> The above was strictly from memory and my memory sucks.

You rang, Sir?

* Exported from MasterCook Mac *

Sweet and Sour Ribs

Recipe By : posted yet again by Barb Schaller to r.f.cooking 4-4-05
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 # country style ribs or spareribs -- (4 to 6)
Salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate -- thawed
1/2 cup cider vinegar
2 Tbsp. soy sauce
1 can crushed pineapple -- (15 1/4 oz.)
undrained
1 small onion -- sliced

Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.
- - - - - - - - - - - - - - - - - -
NOTES : Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

_____
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' >, if that's their real name,
wrote:

> * Exported from MasterCook Mac *
>
> Sweet and Sour Ribs

Got it! As Alan mentioned, I may want to use a different sauce, and he had
that right (I'm not a sweet and sour type). But I'd like to try the
technique sometime when it's cold or rainy/windy. Thanks.

Carol
--
Coming at you live, from beautiful Lake Woebegon

In article >,
wrote:

> Melba's Jammin' >, if that's their real name,
> wrote:
>
> > * Exported from MasterCook Mac *
> >
> > Sweet and Sour Ribs
>
> Got it! As Alan mentioned, I may want to use a different sauce, and he
> had
> that right (I'm not a sweet and sour type). But I'd like to try the
> technique sometime when it's cold or rainy/windy. Thanks.
>
> Carol


Note that the recipe is for country ribs, not spare ribs. And in the
last couple years, I've been woefully disappointed when making this with
boneless country ribs. The meat has been dry and stringy, not what I
remember.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Mon 04 Apr 2005 11:38:40a, Melba's Jammin' wrote in rec.food.cooking:

> In article >,
> wrote:
>
>> Melba's Jammin' >, if that's their real name,
>> wrote:
>>
>> > * Exported from MasterCook Mac *
>> >
>> > Sweet and Sour Ribs
>>
>> Got it! As Alan mentioned, I may want to use a different sauce, and he
>> had that right (I'm not a sweet and sour type). But I'd like to try the
>> technique sometime when it's cold or rainy/windy. Thanks.
>>
>> Carol
>
>
> Note that the recipe is for country ribs, not spare ribs. And in the
> last couple years, I've been woefully disappointed when making this with
> boneless country ribs. The meat has been dry and stringy, not what I
> remember.

Perhaps you should go back to the country ribs with the bone. I've not had
that problem with them.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Melba's Jammin' >, if that's their real name,
wrote:

>Note that the recipe is for country ribs, not spare ribs. And in the
>last couple years, I've been woefully disappointed when making this with
>boneless country ribs. The meat has been dry and stringy, not what I
>remember.

I used to grill country style ribs regularly. Not anymore. I wonder what
happened?

Carol
--
Coming at you live, from beautiful Lake Woebegon

Melba's Jammin' > wrote in
:

> Note that the recipe is for country ribs, not spare ribs. And in
> the last couple years, I've been woefully disappointed when making
> this with boneless country ribs. The meat has been dry and stringy,
> not what I remember.
>

Worked well with the spare ribs all 4 times I tried it. Perhaps your
sealing was poor?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Damsel in dis Dress wrote:
> I remember my mom's spare ribs (probably pressure cooked) as being
> fatty and disgusting. I've hated ribs my whole life because of the
> fat. Recently Crash took me out to Applebee's for dinner, and I tried
> his ribs. No fat! I could eat them blindfolded and have no concerns
> about getting a mouthful of fat.
>
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have home
> smoked, because Applebee's uses way too much black pepper in their
> rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Thanks for any insight. We do have a Raichlen book with lots of good
> recipes for rubs, etc.
>
> Carol

Carol, when you guys decide to do ribs, call us! We'll talk you through it!
Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
much of the fat is lost during the smoking process. If you do beef, it's
pretty much all meat.

kili

"kilikini" >, if that's their real name,
wrote:

>Carol, when you guys decide to do ribs, call us! We'll talk you through it!

Will do!

>Personally, I'd do beef instead of pork ribs, but it's your call. And yes,
>much of the fat is lost during the smoking process. If you do beef, it's
>pretty much all meat.

I like both, so we'll just see what the best deal is when we go shopping
(I'll take the larger size of the beef bones into consideration).

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress wrote:
> Is this a matter of finely trimming the ribs, or do they naturally
> lose their fat during the course of smoking? I'd prefer to have home
> smoked, because Applebee's uses way too much black pepper in their
> rub.
>
> Crash is getting the smoking/grilling itch, and I want to take
> advantage of it! <G>
>
> Carol

Were they regular ribs or baby-back? They do lose the fat during smoking
but I'm not sure Applebee's actually smokes their ribs (?)

Jill

"jmcquown" >, if that's their real name, wrote:

>Damsel in dis Dress wrote:
>> Is this a matter of finely trimming the ribs, or do they naturally
>> lose their fat during the course of smoking? I'd prefer to have home
>> smoked, because Applebee's uses way too much black pepper in their
>> rub.
>>
>> Crash is getting the smoking/grilling itch, and I want to take
>> advantage of it! <G>
>>
>> Carol
>
>Were they regular ribs or baby-back? They do lose the fat during smoking
>but I'm not sure Applebee's actually smokes their ribs (?)

Oh, duh! Babybacks!

Carol
--
Coming at you live, from beautiful Lake Woebegon