I picked up some country style ribs last week that are very different from any of the country style ribs I have purchased before. These have very large bones in them, unlike the ones I used to be able to buy that were almost completely boneless. Does anyone know if they just stopped cutting off the bone, or if this is another one of those new cheaper cuts that they have started having in the stores.
I think I am going to braise these tomorrow for dinner, unless any of you have a better idea on how to use them.
Throw them in a baking pan with your favorite BBQ cover with tinfoil and roast them in the oven until the bone pulls out.
I don’t think stores use real butchers anymore. I have been disgusted with they way they cut/label meat for a while now.
We get those ribs too. I have seen 4 types of country ribs. One with the bone, one that is semi boneless, one that is boneless and then a strange package that is like a slab of pork that has cuts in the meat about an inch apart, but the cut doesn’t go all the way through, grrr.
I usually put them on a rack in a foil lined 9 x 13 cook them and then right before they are done I brush or spoon on a favorite sauce. I’ve tried putting the sauce on earlier and it just seems to bake away. Sometimes, I just put the sauce on the side and we dip the meat as we go. My son doesn’t like bbq sauce.
| Apple Pockets |
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| 2-1/4 cups all-purpose flour, divided 1 package (1/4 ounce) quick-rise yeast 1 tablespoon sugar 1/2 teaspoon salt 2/3 cup water 1/4 cup butter FILLING: 4 cups thinly sliced peeled |
tart apples (about 2-3 medium) 1/3 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon TOPPING: 1/4 cup milk 4 teaspoons sugar |
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In a large bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120°- 130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place for 30 minutes. Brush with milk; sprinkle with sugar. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks. Yield: 16 servings. Nutritional Analysis: One pocket equals 136 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat. |
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