Text 27556, 65 rader
Skriven 2015-05-29 10:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: ribbies 741
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 DS> That is one of the great mysteries.  As I think I have mentioned here
 DS> before -- at BJs the baby back ribs cost more than the boneless pork
 DS> loin.  Also, they have started carrying St. Louis cut spare ribs. 
 DS> They are also at a premium price -- for the favor of having some of the
 DS> meat removed from the ribs.  UGH.

Many people apparently take their pleasures well
circumscribed - meaning in this case, trimmed as
close to rectangular as possible. There after all
is a market for McRib sandwiches (I'd thought that
Spam would be the start for a tastealike for the
McRib, but according to McMenu the JTM brand of
faux ribs, available at Wal-Mart, is an almost
exact duplicate).

Ribs have always had a mystique - even when I was
a single-digit child, my mother and I would go
shopping and find ribs costing as much as loins
and quite a bit more than shoulder or fresh ham.
It wasn't as extreme as it is today, but even
then we would shake our heads at the gullibility
of the public. Baby backs, I could almost see
the justification if you use untrimmed, but that
top meat gets stringy and/or hard if you cook
the ribs to benefit the meat near the bones, which
is part of why they trim them as severely as they
do (mammon also helps).

I still don't understand why the shoulder, meaty
and flavorful and with fat that you can keep or
cut away as you choose, goes begging at under $2,
sometimes $1 a pound, when ribs cost sometimes
upward of twice that. And a lot of folks cook them
until the meat is indistinguishable from that from
other cheaper kinds of pork.

Ono Ribs
categories: Hawaiian, main
servings: 4

3 to 4 lb spareribs
2/3 c sugar
1/2 c catsup
1/2 c soy sauce
1/4 c sherry
2 cl garlic, minced
2 Tb minced ginger root

Place ribs in a sauce pot; add water to cover ribs. Cover and
simmer for 1 hr; drain. Combine the remaining ingredients and
pour over ribs. Marinate for several hours to overnight in the
refrigerator. Reserve marinade; place ribs on rack of broiler
pan. Basting ribs frequently with marinade, broil 6" from unit
for 10 min on each side. Heat remaining marinade and serve as
dipping sauce for ribs. M disagrees with the parboil stage,
believing that the best ribs are cooked over slow dry heat.
Further note: this sauce is going to be sweeeet.

If desired, marinade can be doubled for extra dipping sauce.

Guest Demonstrator: State Representative, Ron Menor
Hawaiian Electric Co.
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