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  1. #1
    Join Date
    Jun 2001
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    Michigan
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    12,077

    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.

  2. #2
    Join Date
    Jun 2001
    Location
    Michigan
    Posts
    12,077
    it was awesome.

  3. #3
    Join Date
    May 2000
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    Colorado flatland native
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    15,067
    I'll bite, whatthehell is a boneless rib? I actually thought a rib was a bone.
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  4. #4
    Join Date
    Feb 2004
    Location
    Western New York
    Posts
    1,042
    The appetizer was giant shrimp.
    Experience is what you have an hour after you need it.

  5. #5
    Join Date
    Jun 2001
    Location
    Michigan
    Posts
    12,077
    boneless pork ribs. They debone the rib and sell the pork meat from it.

    Is that unique to you guys?

  6. #6
    Join Date
    Jun 2004
    Location
    Location:Raleigh NC
    Posts
    9,599
    sounds good
    If you help others then you are a Success

  7. #7
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    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 1 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.

  8. #8
    Join Date
    Mar 2004
    Location
    Dallas Area
    Posts
    315
    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
    When Chuck Norris falls in water, Chuck Norris doesn't get wet. Water gets Chuck Norris.

  9. #9
    Join Date
    Nov 2008
    Location
    Altamont, IL
    Posts
    369

    Confused

    What's Emerils ??? local to MI? We have boneless ribs much more meat than what is on the bones.
    In GOD We Trust

  10. #10
    crackertech's Avatar
    crackertech is offline Educational Committee/Professional Member*
    Join Date
    Sep 2005
    Location
    florida
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    5,501
    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. #11
    Join Date
    Jul 2007
    Location
    alexandria va
    Posts
    138

    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

  12. #12
    Join Date
    Jan 2010
    Posts
    32
    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

  13. #13
    Join Date
    Oct 2009
    Location
    Ontario, Canada
    Posts
    831
    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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