I love the arguments we get here against parboiling ribs:

"The flavor gets lost in the water!"

"It's not REAL bbq!"

To answer these concerns:

1. Pork ribs don't have much "flavor" to begin with. That's why we
marinate them and rub them with spices. The actual flavor lost in the
boiling is miniscule, and the saving in cooking time (and cleanup) is
tremendous. It's also possible to combine the boiling water with the
marinade so no flavor is lost.

2. Chinese ribs are excellent and they aren't barbecued.

Not all RIBS have to be barbecued. Some of us like RIBS, and don't care if
they are. I'll also put my "fry-boiled city ribs" up against anyone's BBQ
ribs, anytime.



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"Ray Gordon" > wrote in message

> I love the arguments we get here against parboiling ribs:
>
> "The flavor gets lost in the water!"
>
> "It's not REAL bbq!"
>
> To answer these concerns:
>
> 1. Pork ribs don't have much "flavor" to begin with. That's why we
> marinate them and rub them with spices. The actual flavor lost in the
> boiling is miniscule, and the saving in cooking time (and cleanup) is
> tremendous. It's also possible to combine the boiling water with the
> marinade so no flavor is lost.
>
> 2. Chinese ribs are excellent and they aren't barbecued.
>
> Not all RIBS have to be barbecued. Some of us like RIBS, and don't
> care if they are. I'll also put my "fry-boiled city ribs" up against
> anyone's BBQ ribs, anytime.

Go ahead; you'd be ****ing up a rope at any competition I judged.

JD

"Ray Gordon" > wrote in message
...
> I love the arguments we get here against parboiling ribs:
>
same troll, new name.

Jack Boiled

Ray Gordon wrote:

> I love the arguments we get here against parboiling ribs:
>
> "The flavor gets lost in the water!"
>
> "It's not REAL bbq!"
>
> To answer these concerns:
>
> 1. Pork ribs don't have much "flavor" to begin with. That's why we
> marinate them and rub them with spices. The actual flavor lost in the
> boiling is miniscule, and the saving in cooking time (and cleanup) is
> tremendous. It's also possible to combine the boiling water with the
> marinade so no flavor is lost.

I usually find that ribs that have been simmered do lack flavour. I prefer to
rub them with salt, pepper and garlic powder, put them in a baking pan, cover
with foil and seal the edges, and cook at low heat for 1 1/2 to 2 hours. Then
they can be finished off with a sauce.

Ray Gordon wrote about boiling ribs, to which Dave=A0Smith adds:
>I usually find that ribs that have been
>simmered do lack flavour. I prefer to rub
>them with salt, pepper and garlic
>powder, put them in a baking pan, cover
>with foil and seal the edges, and cook at
>low heat for 1 1/2 to 2 hours. Then they
>can be finished off with a sauce.
I once worked at a place called "Jerry's BBQ" here in So. Cal. that was
very well known for outstanding BBQ ribs, and this is exactly how they
were prepared. The only thing I would add is that the ribs were near to
totally covered in the white from garlic, and they were not covered
while low-baking. These were the most tender and delicious ribs I've
ever had.

Picky ~JA~

Ray Gordon wrote:

Nothing of importance.

You RFC folks, should you choose to respond to this troll, please note that
this is crossposted to alt.food.barbecue. Kindly remove us from your reply.
Thanks,
Dave