Pork Rib help

Discussion in 'Food and nutrition' started by Steve Calvin, Dec 17, 2003.

  1. Steve Calvin

    Steve Calvin Guest

    ok, here's the problem. Nancy took out pork ribs for dinner but there's still *no* way I can get to
    my grill 'cause of last weeks snow dumpage in the northeast.

    I really hate to do 'em in the oven but I think that it's my only alternative.

    Suggestions?
     
    Tags:


  2. Dimitri

    Dimitri Guest

    "Steve Calvin" <[email protected]> wrote in message
    news:[email protected]...
    > ok, here's the problem. Nancy took out pork ribs for dinner but there's still *no* way I can get
    > to my grill 'cause of last weeks snow dumpage in the northeast.
    >
    > I really hate to do 'em in the oven but I think that it's my only alternative.
    >
    > Suggestions?

    Bake them with sauerkraut

    On the bottom of a baking pan put a mixture of diced onion sauerkraut a little white wine and
    caraway seed.

    Please the ribs on top of the mixture.

    Cover with foil and bake @ 350 till tender. Remove the foil and let brown.

    Dimitri

    here is an actual recipe:

    1/2 lb. bacon, cut in small pieces 1 lg. onion, cut up small 1 sm. head cabbage, chopped 1 lb. jar
    sauerkraut
    2/2 c. water 1 tsp. sugar 1 tsp. caraway seed Salt and pepper to taste

    Cook bacon with onion. In a large bowl chop cabbage. Add remaining ingredients. Add bacon and
    onion to cabbage mixture; mix well. In large roaster or heavy pot put half of mixture on bottom.
    Cover with cut up ribs (1 large slab). Repeat until all ingredients have been used. Cover and cook
    on low heat or in oven at 300 degrees for 2 1/2 hours. Serves 8 to 10.

    One more

    1 lb. pork ribs 1 lg. onion 1 tbsp. sugar 1 c. water 1 lg. container sauerkraut 2 lg. potatoes 2
    tbsp. oil Flour seasoned with salt/pepper

    Cut extra fat off ribs. Dip in seasoned flour and brown in heavy pot in oil. Drain off all but 1 to
    2 tablespoons oil. Rinse sauerkraut well in colander. Quarter onion and separate pieces. Add
    sauerkraut and onions to meat in pot. Add water, sugar, and pepper and bring to a boil. Mix gently,
    cover and simmer over low heat about 1 1/2 hours. Cut potatoes into 2 inches squares and add
    potatoes at this time. Mix gently and continue cooking until potatoes are tender.
     
  3. Peter Aitken

    Peter Aitken Guest

    "Steve Calvin" <[email protected]> wrote in message
    news:[email protected]...
    > ok, here's the problem. Nancy took out pork ribs for dinner but there's still *no* way I can get
    > to my grill 'cause of last weeks snow dumpage in the northeast.
    >
    > I really hate to do 'em in the oven but I think that it's my only alternative.
    >
    > Suggestions?
    >

    Put a rub on them if you like, then in a baking pan and cover with foil. Bake at 250 for 4-5 hours
    (spareribs) or 2 hours (baby backs). Remove foil and raise heat to 350 for last 1/2 hour, baste with
    BBQ sauce if you like.

    --
    Peter Aitken

    Remove the crap from my email address before using.
     
  4. Grillman

    Grillman Guest

    In rec.food.cooking, Steve Calvin <[email protected]> wrote:

    > Suggestions?

    Just boil them until the meat falls off the bones. All the flavor is in the sauce.
     
  5. Penmart01

    Penmart01 Guest

    In article <[email protected]>, Steve Calvin
    <[email protected]> writes:

    >ok, here's the problem. Nancy took out pork ribs for dinner but there's still *no* way I can get to
    >my grill 'cause of last weeks snow dumpage in the northeast.
    >
    >I really hate to do 'em in the oven but I think that it's my only alternative.
    >
    >Suggestions?

    BRAISED SPARERIBS WITH RIGATONI From Lidia's in Kansas City, an informal company dish that’s sure
    to satisfy.

    1/4 cup olive oil 4 pounds pork spareribs, cut into individual ribs 1 pound onions, thinly sliced 10
    large garlic cloves, chopped 8 cherry peppers from jar, drained, seeded, chopped
    2/4 teaspoon dried crushed red pepper 3 28-ounce cans Italian-style tomatoes in juice 1 cup canned
    low-salt chicken broth 1 cup dry white wine 4 large fresh thyme sprigs 2 bay leaves

    1 pound rigatoni 1 1/2 cups freshly grated Parmesan
    3/3 cup chopped fresh Italian parsley

    Heat oil in heavy large pot over high heat. Sprinkle spareribs with salt and pepper. Working in
    batches, add ribs to pot and brown on all sides, about 6 minutes. Transfer ribs to bowl. Add onions,
    garlic, cherry peppers and crushed red pepper to pot. Sauté until onions just begin to brown, about
    10 minutes. Add tomatoes with their juices. Using back of fork or potato masher, coarsely crush
    tomatoes. Return spareribs and juices to pot. Add broth, wine, thyme and bay leaves and bring to
    boil. Reduce heat to medium- low. Simmer uncovered until spareribs are very tender and sauce
    thickens, stirring occasionally, about 2 hours. Season with salt and pepper. (Can be made 2 days
    ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Remove chilled fat from
    top of sauce, if desired. Rewarm before continuing.)

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and
    return pasta to same pot. Add cheese, parsley and some sauce from spareribs and toss to coat.
    Transfer pasta to large bowl. Top with spareribs and remaining sauce and serve.

    Makes 4 to 6 servings.

    Bon Appétit September 2000

    Lidia’s, Kansas City, MS
    ---

    Reviews:

    A Cook from San Francisco, CA on 12/02/03 Lidia's pasta dishes are the BEST! I followed it to the T,
    but did use some beef ribs. Didn't like the beef ribs, and found the dish very strong and heady the
    first night cooked. So I cooled it, skimmed the fat and served it a second day. It was UNBELIEVABLE!
    I added about 1 tbs of brown sugar to take the edge off it (my wine probably wasn't the best), but
    it was out of this world, as are all her pasta creations. A dish that makes you overeat!

    A Cook from Boston, MA on 11/27/03 I didn't have all the ingredients for this recipe, so I
    improvised, which is what using recipes is all about! What I do want to say, is this is a FANTASTIC
    way to prepare pork ribs. They are tougher than baby back ribs, and braising them made them very
    tender, and delicious. I only cooked them an hour, as that was all the time I had (!) and while the
    meat didn't fall off the bone, it was certainly quite tender and moist. I froze what ribs I didn't
    use for this meal, and for the next time, I'll take the recipe to the store and buy the ingredients!

    A Cook from Saratoga, California on 06/27/03 This was so good that we have now made this three
    times, with and without the cherry peppers. I substituted bell peppers when I didn't have cherry
    peppers in the pantry (cherry peppers are packed in vinegar, so I added a Tbsp of wine vinegar). The
    leftovers are great. I saw Lidia make this on TV - and mine came out just like hers.

    A Cook from Murrayville, GA on 03/18/03 I really loved this both times I made it, but I actually
    like it made with meaty beef short ribs, which you often see used in this type of ragu with pasta.
    Also for additional flavor, while sauteeing the onions, etc., I like to add a couple of carrots and
    celery, diced, and saute them, too. Great!!

    norma ( [email protected] ) from Miami, FL on 10/15/02 Hearty and delicious. Did not have cherry
    peppers, but used cayenne pepper and Emeril's Essence. Had one large slab of spareribs so I used
    only one 28oz can of tomato and also used Marsala wine. Awesome!

    A Cook from Chicago on 10/14/02 Excellent spicey dish. The meat just falls of the bone. I would
    increase the number of cherry tomatoes next time. I also added a touch of corn starch at the very
    end to thicken the sauce a bit.

    jennie ( [email protected] ) from NYC on 04/18/02 This is a fantastic recipe; the only change I made was
    to add 1 more can of tomatoes the second time.

    A Cook from LaPorte, Indiana on 03/06/02 This is a keeper my family and friends love it I always
    have to double it because my husband loves it again the next day.

    kathy ( [email protected] ) from Boston, MA on 02/06/02 Prepared this on Sunday and then
    reheated it for Monday night. We thought it was delicious. I also used hot cherry peppers (a few
    more than the recipe called for) and a little extra onion and red pepper flakes. At one point the
    sauce seemed a little thin, so I added a small can of tomato paste. We both loved it and would
    definitely make it again.

    A Cook from The Caribbean on 01/05/02 I thought this recipe was wonderful. I played around with it a
    bit though. I used 1/2 tin less tomatoes, more dried red peppers and more onions and garlic. I also
    seasoned my ribs beforehand, not just with salt and pepper. I used garlic, worcestershire sauce, a
    little dried parsley, chopped onion as well as the salt and pepper. The resulting dish was fabulous.
    Lovely thick sauce with good, spicy flavour. Hubby and kids loved it as well. Definitely a keeper.

    Steve Baker ( [email protected] ) from Frankfort, Il on 12/03/01 What a great recipe. My family
    loves this dish. The flavors explode in your mouth.

    A Cook from Bucks County, Pennsylvania on 10/18/01 My husband and I really enjoyed this recipe. The
    kids enjoyed the sauce, not the ribs. I used hot peppers as well and thought it came out great. I
    made the sauce and ribs on Sunday and chilled it as the recipe calls. Then on a work night, I
    skimmed off the fat, reheated it, cooked the pasta and served it with some garlic bread. My family
    loved a "home-cooked" meal on a weeknight!

    A Cook from Denver on 02/04/01 I've made this recipe 3X now and has always been meet with
    wonderful reviews. Tho it takes a while, it's a great dish to make ahead, and then reheat the day
    of serving. The house smells like you've been cooking all day. As with many brasied dishes, this
    definately tastes better on day 2 or 3 after the flavors have had an opportunity to mellow. Serve
    with a good italian wine, ciabatta bread and salad! Well worth the time. Leftovers freeze well and
    still taste terrific!

    A Cook from Huntington, NY on 12/31/00 Made this one during a big snowstorm. It was a deliciously
    satisfying meal after all that shoveling, but beware. . . it's VERY spicy.

    A Cook from Maryland on 10/30/00 The sauce for this dish is outstanding! I've also used beef back
    ribs when they were on sale and it is equally delicious. I also used hot cherry peppers (3 large
    ones). I've noticed in the other reviews that the people who have used hot peppers like the flavor
    of the dish more. I will make this for a casual get-together often!

    Ruby Carey ( [email protected] ) from Vancouver, BC, Canada on 10/11/00 Yummmm Yummm, a great recipe
    for the cold months coming up. I dried some of my own tomatoes, and threw a few in here. The
    flavours were wonderful.

    A Cook from Pittsburgh, PA on 10/11/00 This is excellent. All of Lidia's recipes are so very good
    and easy to prepare. I bought the cookbook and I am working my way through it. Watch the show on
    PBS, it will inspire you.

    A Cook from Ca on 10/02/00 Finger licking good!!!

    A Cook from San Franciso, CA on 09/21/00 I made this following the recipe exactly, and it turned out
    very well but it was better the next day and best the day after that. Would definitely make for a
    crowd or a party.

    A Cook from Norwalk, CT. on 09/21/00 This was a tasty, but very rich recipe. The instructions never
    said whether to use sweet or hot peppers. I used hot, but cut down on the amount. It was spicy, but
    not too hot. This is one recipe that should be refrigerated before reheating so that all the
    substantial amount of fat can be removed.

    A Cook from New Jersey on 09/16/00 It is very tasty, great for cooking ahead. It probably would be
    great for a crowd. The next time I make this dish, I would definitely increase the amount of garlic
    and onion.
    ---

    ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
    ```````````` "Life would be devoid of all meaning were it without tribulation."
     
  6. Steve Calvin

    Steve Calvin Guest

    Dimitri wrote: <recipes snipped>

    Thanks for the ideas Dimitri. They both sound good.
     
  7. Steve Calvin

    Steve Calvin Guest

    Peter Aitken wrote:

    > "Steve Calvin" <[email protected]> wrote in message news:[email protected]
    > berlin.de...
    >
    >>ok, here's the problem. Nancy took out pork ribs for dinner but there's still *no* way I can get
    >>to my grill 'cause of last weeks snow dumpage in the northeast.
    >>
    >>I really hate to do 'em in the oven but I think that it's my only alternative.
    >>
    >>Suggestions?
    >>
    >
    >
    > Put a rub on them if you like, then in a baking pan and cover with foil. Bake at 250 for 4-5 hours
    > (spareribs) or 2 hours (baby backs). Remove foil and raise heat to 350 for last 1/2 hour, baste
    > with BBQ sauce if you like.
    >
    >

    Thanks Peter, I'll run both your idea and Dimitris' past "Da Boss" and let her decide ;-) (yeah, I
    know... I'm a coward)
     
  8. Steve Calvin

    Steve Calvin Guest

    PENMART01 wrote:

    > In article <[email protected]>, Steve Calvin
    > <[email protected]> writes:
    >=20 20
    >>ok, here's the problem. Nancy took out pork ribs for dinner but there's=
    =20
    >>still *no* way I can get to my grill 'cause of last weeks snow dumpage=
    =20
    >>in the northeast.
    >>
    >>I really hate to do 'em in the oven but I think that it's my only=20 alternative.
    >>
    >>Suggestions?
    >=20 20
    > BRAISED SPARERIBS WITH RIGATONI From Lidia's in Kansas City, an informal company dish
    > that=E2=80=99s su=
    re to satisfy.
    >=20 20
    > 1/4 cup olive oil 4 pounds pork spareribs, cut into individual ribs 1 pound onions, thinly sliced
    > 10 large garlic cloves, chopped 8 cherry peppers from jar, drained, seeded, chopped
    > 3/4 teaspoon dried crushed red pepper 3 28-ounce cans Italian-style tomatoes in juice 1 cup canned
    > low-salt chicken broth 1 cup dry white wine 4 large fresh thyme sprigs 2 bay leaves
    >=20
    > 1 pound rigatoni 1 1/2 cups freshly grated Parmesan
    > 1/3 cup chopped fresh Italian parsley=20
    >=20
    > Heat oil in heavy large pot over high heat. Sprinkle spareribs with sal=
    t and
    > pepper. Working in batches, add ribs to pot and brown on all sides, abo=
    ut 6
    > minutes. Transfer ribs to bowl. Add onions, garlic, cherry peppers and =
    crushed
    > red pepper to pot. Saut=C3=A9 until onions just begin to brown, about 1=
    minutes.
    > Add tomatoes with their juices. Using back of fork or potato masher, co=
    arsely
    > crush tomatoes. Return spareribs and juices to pot. Add broth, wine, th=
    yme and
    > bay leaves and bring to boil. Reduce heat to medium- low. Simmer uncove=
    red
    > until spareribs are very tender and sauce thickens, stirring occasional=
    ly,
    > about 2 hours. Season with salt and pepper. (Can be made 2 days ahead. =
    Cool
    > slightly. Refrigerate until cold, then cover and keep chilled. Remove c=
    hilled
    > fat from top of sauce, if desired. Rewarm before continuing.)
    >=20
    > Cook pasta in large pot of boiling salted water until just tender but s=
    till
    > firm to bite. Drain and return pasta to same pot. Add cheese, parsley a=
    nd some
    > sauce from spareribs and toss to coat. Transfer pasta to large bowl. To=
    p with
    > spareribs and remaining sauce and serve.=20
    >=20
    > Makes 4 to 6 servings.
    > =20
    > Bon App=C3=A9tit=20 September 2000=20
    > =20
    > Lidia=E2=80=99s, Kansas City, MS=20
    > ---
    >=20
    > Reviews:
    > =20
    > A Cook from San Francisco, CA on 12/02/03 =20 Lidia's pasta dishes are the BEST! I followed it to
    > the T, but did use =
    some
    > beef ribs. Didn't like the beef ribs, and found the dish very strong an=
    d heady
    > the first night cooked. So I cooled it, skimmed the fat and served it a=
    second
    > day. It was UNBELIEVABLE! I added about 1 tbs of brown sugar to take th=
    e edge
    > off it (my wine probably wasn't the best), but it was out of this world=
    , as are
    > all her pasta creations. A dish that makes you overeat!
    >=20
    > A Cook from Boston, MA on 11/27/03 =20 I didn't have all the ingredients for this recipe, so I
    > improvised, whi=
    ch is
    > what using recipes is all about! What I do want to say, is this is a FA=
    NTASTIC
    > way to prepare pork ribs. They are tougher than baby back ribs, and bra=
    ising
    > them made them very tender, and delicious. I only cooked them an hour, =
    as that
    > was all the time I had (!) and while the meat didn't fall off the bone,=
    it was
    > certainly quite tender and moist. I froze what ribs I didn't use for th=
    is meal,
    > and for the next time, I'll take the recipe to the store and buy the ingredients!
    >=20
    > A Cook from Saratoga, California on 06/27/03 =20 This was so good that we have now made this three
    > times, with and witho=
    ut the
    > cherry peppers. I substituted bell peppers when I didn't have cherry pe=
    ppers in
    > the pantry (cherry peppers are packed in vinegar, so I added a Tbsp of =
    wine
    > vinegar). The leftovers are great. I saw Lidia make this on TV - and mi=
    ne came
    > out just like hers.
    >=20
    > A Cook from Murrayville, GA on 03/18/03 =20 I really loved this both times I made it, but I
    > actually like it made w=
    ith
    > meaty beef short ribs, which you often see used in this type of ragu wi=
    th
    > pasta. Also for additional flavor, while sauteeing the onions, etc., I =
    like to
    > add a couple of carrots and celery, diced, and saute them, too. Great!!=

    >=20
    > norma ( [email protected] ) from Miami, FL on 10/15/02 =20 Hearty and delicious. Did not have cherry
    > peppers, but used cayenne pep=
    per and
    > Emeril's Essence. Had one large slab of spareribs so I used only one 28=
    oz can
    > of tomato and also used Marsala wine. Awesome!
    >=20
    > A Cook from Chicago on 10/14/02 =20 Excellent spicey dish. The meat just falls of the bone. I
    > would increas=
    e the
    > number of cherry tomatoes next time. I also added a touch of corn starc=
    h at the
    > very end to thicken the sauce a bit.
    >=20
    > jennie ( [email protected] ) from NYC on 04/18/02 =20 This is a fantastic recipe; the only change I
    > made was to add 1 more ca=
    n of
    > tomatoes the second time.=20
    >=20
    > A Cook from LaPorte, Indiana on 03/06/02 =20 This is a keeper my family and friends love it I
    > always have to double =
    it
    > because my husband loves it again the next day.
    >=20
    > kathy ( [email protected] ) from Boston, MA on 02/06/02 =20 Prepared this on Sunday and then
    > reheated it for Monday night. We thoug=
    ht it
    > was delicious. I also used hot cherry peppers (a few more than the reci=
    pe
    > called for) and a little extra onion and red pepper flakes. At one poin=
    t the
    > sauce seemed a little thin, so I added a small can of tomato paste. We =
    both
    > loved it and would definitely make it again.
    >=20
    > A Cook from The Caribbean on 01/05/02 =20 I thought this recipe was wonderful. I played around
    > with it a bit thou=
    gh. I
    > used 1/2 tin less tomatoes, more dried red peppers and more onions and =
    garlic.
    > I also seasoned my ribs beforehand, not just with salt and pepper. I us=
    ed
    > garlic, worcestershire sauce, a little dried parsley, chopped onion as =
    well as
    > the salt and pepper. The resulting dish was fabulous. Lovely thick sauc=
    e with
    > good, spicy flavour. Hubby and kids loved it as well. Definitely a keep=
    er.
    >=20
    > Steve Baker ( [email protected] ) from Frankfort, Il on 12/03/01 =20 What a great recipe. My
    > family loves this dish. The flavors explode in =
    your
    > mouth.
    >=20
    > A Cook from Bucks County, Pennsylvania on 10/18/01 =20 My husband and I really enjoyed this
    > recipe. The kids enjoyed the sauce=
    , not
    > the ribs. I used hot peppers as well and thought it came out great. I m=
    ade the
    > sauce and ribs on Sunday and chilled it as the recipe calls. Then on a =
    work
    > night, I skimmed off the fat, reheated it, cooked the pasta and served =
    it with
    > some garlic bread. My family loved a "home-cooked" meal on a weeknight!=

    >=20
    > A Cook from Denver on 02/04/01 =20 I've made this recipe 3X now and has always been meet with
    > wonderful re=
    views.
    > Tho it takes a while, it's a great dish to make ahead, and then reheat =
    the day
    > of serving. The house smells like you've been cooking all day. As with =
    many
    > brasied dishes, this definately tastes better on day 2 or 3 after the f=
    lavors
    > have had an opportunity to mellow. Serve with a good italian wine, ciab=
    atta
    > bread and salad! Well worth the time. Leftovers freeze well and still t=
    aste
    > terrific!
    >=20
    > A Cook from Huntington, NY on 12/31/00 =20 Made this one during a big snowstorm. It was a
    > deliciously satisfying m=
    eal
    > after all that shoveling, but beware. . . it's VERY spicy.
    >=20
    > A Cook from Maryland on 10/30/00 =20 The sauce for this dish is outstanding! I've also used beef
    > back ribs w=
    hen they
    > were on sale and it is equally delicious. I also used hot cherry pepper=
    s (3
    > large ones). I've noticed in the other reviews that the people who have=
    used
    > hot peppers like the flavor of the dish more. I will make this for a ca=
    sual
    > get-together often!
    >=20
    > Ruby Carey ( [email protected] ) from Vancouver, BC, Canada on 10/11/00=
    =20
    > Yummmm Yummm, a great recipe for the cold months coming up. I dried som=
    e of my
    > own tomatoes, and threw a few in here. The flavours were wonderful.
    >=20
    > A Cook from Pittsburgh, PA on 10/11/00 =20 This is excellent. All of Lidia's recipes are so very
    > good and easy to =
    prepare.
    > I bought the cookbook and I am working my way through it. Watch the sho=
    w on
    > PBS, it will inspire you.
    >=20
    > A Cook from Ca on 10/02/00 =20 Finger licking good!!!
    >=20
    > A Cook from San Franciso, CA on 09/21/00 =20 I made this following the recipe exactly, and it
    > turned out very well b=
    ut it
    > was better the next day and best the day after that. Would definitely m=
    ake for
    > a crowd or a party.
    >=20
    > A Cook from Norwalk, CT. on 09/21/00 =20 This was a tasty, but very rich recipe. The instructions
    > never said whe=
    ther to
    > use sweet or hot peppers. I used hot, but cut down on the amount. It wa=
    s spicy,
    > but not too hot. This is one recipe that should be refrigerated before reheating so that all the
    > substantial amount of fat can be removed.
    >=20
    > A Cook from New Jersey on 09/16/00 =20 It is very tasty, great for cooking ahead. It probably
    > would be great f=
    or a
    > crowd. The next time I make this dish, I would definitely increase the =
    amount
    > of garlic and onion.
    > ---
    >=20 20
    > ---=3D BOYCOTT FRENCH--GERMAN (belgium) =3D--- ---=3D Move UNITED NATIONS To Paris =3D--- Sheldon
    > =20 ```````````` "Life would be devoid of all meaning were it without tribulation."
    > =20
    Dang Shel. That sounds good *too*. She's gonna have one h*ll of a=20 decision on her hands! <g
     
  9. Dimitri

    Dimitri Guest

    "Steve Calvin" <[email protected]> wrote in message
    news:[email protected]...
    > Dimitri wrote: <recipes snipped>
    >
    > Thanks for the ideas Dimitri. They both sound good.

    My pleasure - had them 2 weeks ago.

    To me there is a wonderful "sweetness" with pork cooked in kraut.

    Dimitri
     
  10. "Steve Calvin" <[email protected]> wrote in message
    news:[email protected]...
    > Dimitri wrote: <recipes snipped>
    >
    > Thanks for the ideas Dimitri. They both sound good.
    >

    I'll second both. Pork ribs and sauerkraut, prepared the way Dimitri describes is the best indoor
    rib method I've tried.

    Jack Puerco
     
  11. Dimitri wrote:

    >
    > "Steve Calvin" <[email protected]> wrote in message news:[email protected]
    > berlin.de...
    >> Dimitri wrote: <recipes snipped>
    >>
    >> Thanks for the ideas Dimitri. They both sound good.
    >
    > My pleasure - had them 2 weeks ago.
    >
    > To me there is a wonderful "sweetness" with pork cooked in kraut.
    >
    > Dimitri

    Thanks from me, too. I love pork with kraut, and both of these recipes sound good

    ---jkb

    --
    "Thank you, come again. Smithers, release the hounds."

    -- Montgomery Burns
     
  12. Notbob

    Notbob Guest

  13. Steve Calvin

    Steve Calvin Guest

    Dimitris' #1 recipe won out. I was hesitant about the sugar but it turned out great. Thanks!

    All of the others are on file to try over the winter. Thanks to all!

    --
    Steve

    Men are from Earth. Women are from Earth. Deal with it.
     
  14. Steve Calvin

    Steve Calvin Guest

    Jack Schidt=AE wrote:

    > "Steve Calvin" <[email protected]> wrote in message news:[email protected]
    > berlin.de...
    >=20
    >>Dimitri wrote: <recipes snipped>
    >>
    >>Thanks for the ideas Dimitri. They both sound good.
    >>
    >=20 20
    > I'll second both. Pork ribs and sauerkraut, prepared the way Dimitri describes is the best indoor
    > rib method I've tried.
    >=20
    > Jack Puerco
    >=20 20
    Well... Dimitris' rec #1 is in the oven as we "speak". I'll post later=20 on how it goes over. I was
    a little leary about the sugar but went=20 ahead with it anyhow. I even had the caraway seed. I
    didn't think that=20 I had any but there was still some in the cabinet.

    Thanks to all.

    --=20 Steve

    Men are from Earth. Women are from Earth. Deal with it.
     
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