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May 27, 2010 04:26 PM

Pork Ribs Ideas!

What's your favorite way to cook pork ribs? How about inventive sides to go with them? I'd love to grill them but barbecuing on my terrace here in NYC will have me thrown in jail pretty quickly. I have 2 racks of what SAID bone in on the package but once I broke them down I found that there are barely any bones in them in case that makes a difference.


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    1. re: eight_inch_pestle

      boneless baby backs? I suspect these are 'country ribs', which are cut close to the shoulder of the animal, and have no rib bone to speak of. they are good for braising, i've found.

      if they're not country ribs, then i'm very curious as to what part of the animal has a rib with no bone.

      1. re: tommy

        I tried out Mark Bittman's pork confit method on some country-style ribs - it was awesome. We ate them with some homemade saurkraut and used up the leftovers on a pizza. It's geting a little warm to think about confit, but you do end up with a lovely vat of seasoned lard when you're done. I'm just sayin'.

        1. re: tommy

          Oops, good point. Somehow I missed that whole boneless thing.

      2. You can get a decent flavor in your oven with a smoky rub and a quick pass under the broiler to caramelize your sauce. But because I am under similar constraints as you in NYC, I typically braise pork ribs on the stove top. In the winter I'll cook it with sausages in sauerkraut, but in the springtime, I'll cook it until meltingly tender in a spicy tamarind soup base which I fortify with bitter greens and crisp spring vegetables.

        1. Google (or Bing!) Joe Henry Tuscan Ribs. The recipe is great, and so is his music.

          1. Since you can't get smoke on the ribs or shoulder meat (country-style pork ribs is actually pork shoulder) what I would do is season the meat (dry rub, s/p, whatever you like) brown it and then braise it with some carmelized onions and garlic. You could do the braise in the oven or if you'de rather not have the oven on, do it in a crockpot. If you care to, a couple drops of liquid smoke can be added for a little smokey flavor. Careful though, a little goes a long way.

            When the baise is done, you basically have pulled pork.

            1 Reply
            1. re: John E.

              I think saying that pork country ribs are actually pork shoulder is a bit of an oversimplification. the shoulder cut does not contain any of the country rib. While it's true the country ribs are cut from the part of the carcass right behind the shoulder, it's not as though someone takes a shoulder and slices it into "ribs". Two different parts of the animal with different qualities.