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What to do with these ribs?
Posted on 7/26/16 at 9:01 am
Posted on 7/26/16 at 9:01 am
Sunday I bought a 2.5 lb pack of country style ribs (aka Boston butt). The plan was to marinade for carnitas them overnight Monday, and throw them in the crockpot Tuesday at lunch to be ready for Tuesday dinner.
Last night I open the pack and see that they are normal, bone-in ribs that have already been individually sliced. I went ahead and marinaded anyway.
My question, do I stick with the crockpot pot or go another direction? Never have cooked individually bone-in ribs. I feel like grilling them wouldn't break the rib down enough and they'd be tough, so crock pot may be my best bet. Thoughts?
Last night I open the pack and see that they are normal, bone-in ribs that have already been individually sliced. I went ahead and marinaded anyway.
My question, do I stick with the crockpot pot or go another direction? Never have cooked individually bone-in ribs. I feel like grilling them wouldn't break the rib down enough and they'd be tough, so crock pot may be my best bet. Thoughts?
Posted on 7/26/16 at 9:24 am to fillmoregandt
Grill them to put some char on them then crockpot until tender.
Posted on 7/26/16 at 12:57 pm to fillmoregandt
Call it a day at the office around 1:30 and then head home, crack a beer, and put the ribs on the smoker
Posted on 7/26/16 at 1:13 pm to fillmoregandt
Smoke, bake or grill (whatever you prefer, I like to smoke) until almost done. Remove and finish with a quick deep fry. Toss in favorite wing sauce. (A sweet & sour sauce is best IMO.)
Posted on 7/26/16 at 3:02 pm to fillmoregandt
Maybe you bought "real" country style ribs..."shall consist of the first three, but no more than six from the blade end of the loin" ~~ "Ribs" created from the pork butt were once called 'Western Style' ribs. ~ some small independent retailers still package and label this way. Real CS ribs, those cut from the blade end of the loin, can have bones...but usually not the whole package.
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