Originally Posted by Robo410
ribs is ribs and they take time to cook and tenderize and get that melt in your mouth, fallin' off the bone, bone suckin' flavor.
I have to disagree. Now don't get me wrong, slow cooked ribs with a good rub or sauce, and cooked until the meat falls apart is a good thing. But it's only one great way to cook country-style ribs.
Another (I just had these this morning, and yeh, I know I eat strange things for breakfast), is to season the ribs and place in a smoking hot cast iron pan, sprayed with a good cooking spray. Imediately cover and cook for about five minutes. Trun the ribs over and repeat. Serve with sides.
The ribs should have just a hint of pink to them. They will be juicy, tender, and full of pork flavor. And just as with good beef, the flavor will be different that if the meat is cooked to the well-done stage.
For my flavorings, I sprinkled equal amounts of ginger, cardamon, tumeric, salt, and muti-colored ground pepper on both sides. By covering the meat, I allowed the oozing juices to creat steam which helped cook the meat quicker, and kept the herbs and spices from burning. The flavor and texture were phenominal.
Of course there are many flavors that complement the sweet pork. You can use chili powder, brown sugar, pineapple, etc. But the technique is the same.
Don't limit yourself. Be bold. Step our and take a chance. You might surprise yourself.
I had whole wheat toast with the rib, and finished the meal with freshly sliced cantaloupe. My flavor needs were met, and I'm ready for the day.
Seeeeeeya; Goodweed of the North