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  1. 12-08-2009, 06:40 PM #1
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    Dowadudda
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    different kinda ribs

    boneless pork ribs. In a deep baking pan. a little water, seasoned with emerils original, garlic powder, chopped dried onion, fresh carrots, onions, green peppers sliced up. Cover with tin foil. In oven for 300 degrees baking for 2 hours.

    I'll let ya know.
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  2. 12-08-2009, 08:04 PM #2
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    it was awesome.
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  3. 12-10-2009, 12:53 AM #3
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    I'll bite, whatthehell is a boneless rib? I actually thought a rib was a bone.
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  4. 12-10-2009, 03:56 PM #4
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    The appetizer was giant shrimp.
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  5. 12-10-2009, 08:55 PM #5
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    boneless pork ribs. They debone the rib and sell the pork meat from it.

    Is that unique to you guys?
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  6. 12-10-2009, 09:23 PM #6
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    sounds good
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  7. 12-16-2009, 04:09 PM #7
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    You inspired me - I don't eat pork often.

    Store didn't have boneless ribs, so I chose boneless loins instead

    Seaoned them with Emerils Southwest and tossed them in a casserol pan.

    I threw a quartered sweet onion, couple of handfuls of baby carrots and a small bag of fingerling potatoes on top.

    I poured probably 1½ cups of beef broth over with a couple of ounces of Johnnies french dip concentrate, onion and garlic powder on top

    300° for 2 hours like you said - very tasty. Keeper recipe. Potatoes were perfect - not cooked to death.
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  8. 01-08-2010, 11:16 AM #8
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    Quote Originally Posted by Dowadudda View Post
    boneless pork ribs. They debone the rib and sell the pork meat from it.

    Is that unique to you guys?
    Down here we call the country style pork ribs. Love them
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  9. 01-08-2010, 07:03 PM #9
    jdwendling
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    Confused

    What's Emerils ??? local to MI? We have boneless ribs much more meat than what is on the bones.
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  10. 01-09-2010, 08:00 PM #10
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    Quote Originally Posted by jdwendling View Post
    What's Emerils ??? local to MI? We have boneless ribs much more meat than what is on the bones.
    Ya know food network BAM
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  11. 01-10-2010, 03:53 PM #11
    jtrefrig
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    country ribs

    cooking some today. wifes idea its cold as hell. i smoke them for 2 hrs bring them in put them in the oven for 4 or 5 hrs on low. take back out on the grill with the bbq sauce. you can get them on sale for 1.50 a pd. they are delicious. jbb
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  12. 01-19-2010, 02:48 PM #12
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    LOVE the RIBS form Tony Roma's.

    http://www.tonyromas.com/files/home.asp

    Yummy

    EBear's tip: add some liquid smoke if you don,t have a smoker.

    EBear
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  13. 01-19-2010, 04:40 PM #13
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    Best ribs I ever had was in the slow cooker. They were cooked for about 8 hours in a bottle of Sweet Baby Rays and a stick of butter and water.

    Softest, juiciest ribs I've ever had.
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