Yum. I cook them on the stove with some sauerkraut. You can also bake
them and use some lc bbq sauce. My mother used a pressure cooker.
Yikes.

Well, if you want melt in your mouth ribs do this:

   Cut them up in chunks so there are about 4 ribs per slab and put them in
a pressure cooker, yup a pressure cooker.
   Add about 1/2 cup of water and maybe some celery and carrots for hidden
flavours.
   Cook for about 20 to 30 minutes in pressure cooker. When done, cool
cooker and open to reveal ribs.

   Now, place ribson a baking pan and put on some BBQ sauce or whatever
other LC rub you may have.

   Broil in oven on each side unitl brown and serve.

Hmmmm yummy. The pressure cooker makes the meat so sweet and soft, it falls
off the bone. The broiler adds the nice crispy browning that makes ribs
sooooo good.

Cheers,

Mike

Are they bone-in or boneless? I cook the bonless variety in my rotisserie
fairly often, and all I season them with is some garlic pepper salt. Just
put em in the basket, and "rotiss" them till done. Fabulous just like that.

Miss Jean

282/275/140 by the time I'm 40. I'm 5'3".

Ribs, easy and very forgiving.

I used to cook them like this

Boil them untill they are almost done, about half an hour.  While they are
boiling, put oil and various herbs and spices in a sturdy zip loc bag, big
enought to hold the ribs.  Ginger, chillie, garlic, cumin whatever comes to
hand, you get the picture.

When you are done boiling the ribs, put them into the bag while the ribs are
still hot, with the oil and herbs (a little vinegar works really well),
leave the ribs to cool turning over the bag every now and then.

Either when the ribs are cool, or when you are ready, like the next day, you
can throw them into the oven using the marinate to baste the ribs.  These
are good on the BBQ or on the George.

Kaye

I did some recently this way in a crockpot:

2-3 onions, peeled and cut in half (trim ends, but leave enough so they stay
together.)
5-6 ribs.  (I don't remember how much they weighed, but good size.  probably

1 bottle CarbOptions Asian Teryiyaki Marinade

I used a 6-qt oval crock.  A roaster, etc. would as well, or a large
roasting pan for the oven.

Line the bottom of the crock with the onions.  (Just to keep the meat off
the bottom.)

Add a layer of ribs, pour on some of the sauce.  Continue with another layer
of ribs and sauce.  I think I had two good layers and had to squeeze them in
a bit.  :-)

Set on low and cook for 6 hours or more, until the meat easily separates
from the bone and/or falls apart.

That's it!  No additional liquids or anything.  Could user any other type of
lo carb sauce/BBQ, or whever you want.  Don't need to use a whole bottle of
the sauce either...  Also wish I had thrown in some whole garlic cloves,
peeled.

You could also brown/sear the meat before adding to the crock.  When I do a
pot roast that way, I add some other veggies to the pan, deglaze and add all
the pan juices to the crock.  Many variations.

HTH

Steve

Use spices of you rchoice to make a dry rub, then bake them in the overn
covered for about 2 hrs at 350.
uncover them and bake another 30 minutes, then broil the last 5 minutes
to get some good eating.

Please don't parboil ribs.  Pretty please! :)  

Country style ribs are a tender cut of meat even though they are
inexpensive.  All that fat makes them tender and tasty.  Slice them
off the bone and cut into chunks for an excellent stir fry meat that
makes a rich gravy without a need for flour or thickener.  Or take the
chunks and make a pork stew with a bit of onion, a touch of carrot and
some celery.  When either the stir fry or stew is done add a big bunch
of Bok Choy to the pot and let it steam the greens until tender to
taste.  Enjoy.

Alternatively, cut the meat into thin strips and fry like bacon or
pork chops.  Throw boneless strips onto a George Foreman grill for
quick juicy slabs O' pork.  If the strips are too thick you'll have to
flip them over for a more even cooking.  Or just treat them like a
pork roast and cook them in the oven.  Non Dolly Domestics can use a
cook in bag.  HTH

Lee Rodgers
Lowcarb Retreat http://www.lowcarb.org
CHATroom  http://www.lowcarb.org/parachat.html
Low-Carb Connoisseur puts the dash in low-carb
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