Text 27696, 77 rader
Skriven 2015-06-02 00:57:16 av Dale Shipp (1:261/1466.0)
  Kommentar till text 27670 av Dave Drum (1:18/200)
Ärende: Re: Ribbies
===================
 -=> On 06-01-15  11:25,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Ribbies <=-

 DD> Except that the St. Louis style ribs (if really St. Louis style) just
 DD> have a very small amount of meat, a bit of bone and a LOT of cartilage
 DD> band-sawed  off.
 
 DS> Plus they remove the flap meat.

 DD> You can always but whole slabs and make your own St. Louis ribs, rib
 DD> tips and flap meat. For a good explanation/article see:

 DD> //www.seriouseats.com/2014/05/how-to-trim-pork-spare-ribs-st-louis-styl
 DD> e.html 

I went and looked at that link.  The only part of it that I would agree
with is that you should pull off the membrane from the back of the ribs.
It is not really all that hard to do -- paper towel to grip, and maybe a
pair of pliers.

 DS> OTOH, there are those monstrosities called beef ribs, aka dinosaur
 DS> bones.  They look like they have been subjected to a bone scraper so as
 DS> to leave almost no edible meat on the bones at all.
 
 DS> Short ribs are a very different sort of cut than what I am talking
 DS> about.  These things have a bone that is about 2 inches wide and 10+
 DS> inches long.  When you look at them, you see a very little amount of
 DS> meat in between those rib bones.  I'd guess five pounds of bones and
 DS> less than one pound of meat.

 DD> I've seen those, as well. I leave them where they lay unless they are
 DD> *very* inexpensive. Then they become treats for Buddy and Buffy (Phil's
 DD> Cocker and Boston Terrier).

That is about the only use I could see for them.  (Janis -- take note!).

There is another gotcha that sometimes appears in the meat bin.  They
are "Danish spare ribs" and come in a sealed ten pound box and last time
I saw them they were priced at $10 for the box.  One time there was a
box that had split open and I got to see what was inside.  Pretty much
like they had taken baby back sized ribs and scraped all of the meat
off.  So in essence, you were paying $1 per pound for pork bone and
gristle.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hamburger Stew
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Ground beef
      1 tb Butter
      1 lg Onion, sliced
  1 1/2 ts Salt
    1/4 ts Pepper
      1 tb A-1 Steak sauce
      1 cn Tomatoes, 19 oz.
      3 md Potatoes, sliced
      3 md Carrots, sliced
      2    Stalks of celery, diced
           Split "hot" biscuits
 
  Brown beef lightly in butter, stirring to break up meat.  Add onion,
  cook for a few minutes.  Add remaining ingredients except biscuits.
  Bring to a boil, simmer covered for 30 minutes or until vegetables
  are tender. Serve over biscuits. Randy Rigg
  Submitted By RANDY RIGG   On   04-26-94 (2226)
 
MMMMM


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