On Wed, 01 Aug 2007 11:20:39 -0500, Melba's Jammin'
<barbschaller@earthlink.net> wrote:

>In article <ng51b3p54vjv7vgor7ikrsuhjvsua61pu0@4ax.com>,
> Christine Dabney <artisan2@ix.netcom.com> wrote:
>
>> On Wed, 01 Aug 2007 09:16:43 -0500, Melba's Jammin'
>> <barbschaller@earthlink.net> wrote:
>>
>>
>> >For a long time now, I haven't been able to find country ribs with a
>> >bone in them at the supermarket. I'm thinking it's going to be a trip
>> >to Ready Meats for them. The boneless just aren't the same.
>>
>> I just got a whole bunch of them last week. They were 99cents/pound,
>> and I got a fair amount of them. Bone in. The special is good through
>> today, and I might pick up some more. The last ones I got went into
>> the freezer until I decide what to do with them.
>>
>> Got more ideas? I saved that recipe...
>>
>> Christine

I brown 'em a bit on the barbecue.
then into the crockpot with
a liberal shot of hickory-smoke barbecue sauce.
Quick, tasty !

If you've got a bigger crockpot, ( 5q )
Line it with thick onion slices, quartered potatoes,
and some carrot chunks.
Then lay in the browned ribs and sauce.

I cook on <HI> 'til it starts to bubble,
then switch to <LO> for 4 > 5 hours.


<rj>