"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 01-17-2008, 06:55 PM   #21
Senior Cook
 
mozart's Avatar
 
Join Date: Dec 2007
Location: SW Florida
Posts: 419
Ok. These were really thick, fat chunks of meat. I cooked them rubbed and covered at 300 for 2 1/2 hours with about 1/4 cup of apple juice and then uncovered them and put the sauce on. Then 350 for 30 minutes.

Very tender and juicy and flavorful. I will do this again.

Thanks to all.
__________________

__________________
mozart is offline   Reply With Quote
Old 01-17-2008, 07:15 PM   #22
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by mozart View Post
Got my answers and the "ribs" is cooking, and not off topic at all.

I guess since I paid $.99 and they had pork butts also for $.99, that my grocer may be unethical, but to stupid to gain from it
Retail grocery folks can be very creative with labeling.... giving cuts of meat different trendy, "in style" names in different parts of the country, all in the name of driving sales and profit. Old butchers, often times use terms that modern butchers have never heard of. All of which causes confusion amoung consumers...There was a time in the past in my area that true Country Style Ribs were labeled as such. The boston butt "ribs" were labeled "Western Style Ribs...Today the term "Country Style" has more (sales) appeal to the consumer than "Western Style", plus the True country style is hard to find, if not impossible in chain stores in my area. ...I "think" there should be some truth in labeling going on with these items....look for the key words....Shoulder or loin incorperated into the name on the label. They may be abbreviated, so read carefully. Both are very delicious, but it helps to know exactly what you have when deciding on cooking methods, times, etc.

Enjoy!!!!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-17-2008, 07:40 PM   #23
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Mozart
Very tender and juicy and flavorful. I will do this again.
.....And that's all that matters my friend!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-17-2008, 07:47 PM   #24
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I want pictures!
__________________
pacanis is offline   Reply With Quote
Old 01-17-2008, 07:53 PM   #25
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by Constance View Post
What a great idea, Katie!

I'd love them with sauerkraut, but my husband hates and detests kraut.
Oh, Connie! I adore them cooked with sauerkraut and apples. So yummy. Great comfort food.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-19-2008, 12:39 AM   #26
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by Katie E
Oh, Connie! I adore them cooked with sauerkraut and apples. So yummy. Great comfort food.
How did you know what I had planned for tomorrow night?

I just sear them, add the kraut and apples on top, cover and simmer until done (30-45 minutes). I usually turn the ribs over after about 20 minutes or so and place them on top for the 2nd half of the cooking. The juice that cooks out of the kraut deglazes the pan, really adds some flavor to the kraut. I really like this with "Aunt Sally's sweet red cabbage" - unfortunately I can't find "Aunt Sally's" on this side of town, yet ...

Sometimes - I just salt & pepper and bake at 350F (great with cornbread dressing, baked sweet potato and some collard or mustard greens) .... sometimes I smear with a little BBQ sauce, put the top oven rack in the middle of the oven, and put under the broiler - turning after about 15 minutes and saucing the other side - again baked sweet 'tater and black-eye peas or greens and cornbread.

I also use them for "Pig 'n Pillows" - that's what my Grandpa called "chicken 'n' dumplins" made with pork.

And, smoke 'em or grill 'em ... yummy!!!!

Around here - if they are loin cut - they are labeled that way. And, at 99-cents/lb - I use them more than any other cut.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 01-19-2008, 07:41 AM   #27
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I did some snooping yesterday while I was out and about. Three stores (two national chains, one independent) had "Country Style Ribs" on display, all were taken out of the pork shoulder butt. Two stores had them labeled correctly, albeit in small print. One store had them labeled incorrectly as Pork Loin Country style ribs in bold print... a violation of truth in labeling. A call to Kroger's district meat operations... said it would be addressed with the vendor who packages and labels the product for them.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 01-19-2008, 09:26 AM   #28
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I've never seen pork on sale here for that cheap. Not even the store brand "assorted loin chops, family value pack", which are typically around the $1.69 range.
You guys with your .99/lb are making me jealous Those "ribs" in my pic were on sale for $1.99/lb
__________________
pacanis is offline   Reply With Quote
Old 05-02-2009, 02:05 PM   #29
Head Chef
 
LT72884's Avatar
 
Join Date: Aug 2007
Location: UTAH, BABY
Posts: 1,421
to me pork is pork and i cant really tell a difference between pulled pork, baby backs, st louis style, and country style pork..
__________________
*A substitute for human interaction* - I really need to find a girl whos name doesnt end with .JPG
http://grillofmydreams.bluedisk.org
LT72884 is offline   Reply With Quote
Old 05-04-2009, 10:12 AM   #30
Executive Chef
 
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
I cooked some last week. Rubbed them well with creole seasoning that we had doctored, added some apple juice to the pan (wine would have been better, but that's all I had), cooked at 225 for about 1 1/2 hours. I added some nothern beans for the last 1/2 hour or so. The meat was very juicy and tender. The beans were good too.
__________________

__________________
Practice safe lunch. Use a condiment.
Loprraine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.