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.
I'll bite, whatthehell is a boneless rib? I actually thought a rib was a bone.
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The appetizer was giant shrimp.
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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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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.
Down here we call the country style pork ribs. Love them
Originally Posted by Dowadudda
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What's Emerils ??? local to MI? We have boneless ribs much more meat than what is on the bones.
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Originally Posted by jdwendling
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
LOVE the RIBS form Tony Roma's.
EBear's tip: add some liquid smoke if you don,t have a smoker.
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.