Text 27731, 111 rader
Skriven 2015-06-02 07:37:24 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Ribbies
===================
-=> Dale Shipp wrote to Dave Drum <=-

 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 buy 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

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

You don't agree that it's a valid method to prepare St. Louis style ribs? It 
certainly seemed valid to me. And it leaves you with the rib-tips and the flap 
meat - which you were bemoaning the loss of.

Although the "flap meat", AFAICS, is just more boneless pork flesh. 
 
 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).

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

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

Never seen those in the Great American Outback (or anywhere else)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apres Ski Pork Carnitas Con Chiles
 Categories: Chilies, Pork, Sauces
      Yield: 6 servings
 
      3 lb Boneless pork; in 1" cubes
      2 lg Onions; chopped
      1 lg Red bell pepper; seeded,
           - chopped
      1 lg Green bell pepper; seeded,
           - chopped
      3 cl Garlic; minced
      1    Fresh jalapeno; seeded,
           - chopped
    1/4 ts Cayenne pepper
    1/2 ts Dried oregano
    3/4 ts Ground cumin
  5 1/2 ts Salt
      2 tb Cornstarch
      1 tb Red wine vinegar
      1 tb Water
      1    Poblano chile; roasted,
           - peeled, chopped
    1/2 c  Fresh cilantro
      1    Recipe Chile-Poblano Cream
 
  Place all ingredients except the cilantro and poblano
  chile in crock pot, mixing conrstarch with water and
  vinegar before adding. Cover and cook on high 5 hours.
  
  After 5 hours setting can be turned on low and left
  several hours longer. (I used to cook it the entire time
  on Low )
  
  Just before serving stir in chopped Poblanos and cilantro.
  
  Serve with flour tortillas, lime, sour cream and avocado
  slices if desired. Drizzle the poblano cream over each
  serving, or guests can help themselves if it's buffet
  style.
  
  Makes a great tostada
  
  Recipe Notes:
  
  Make sure to serve this with the Poblano cream sauce
  
  Recipe By: Susan McDonald; Chile-heads mailing list
  
  Meal Master Format by Dave Drum - 24 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Mashed potatoes can be your friend! - A. Yankovic
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