How do you make your ribs?

TheRiddick · 04-15-2010, 12:12 PM

Brad,

I grew up eating kishka, a (Russian) Jewish tradition of stuffing intestines with potatoes and spices and then slow simmering/cooking this in a meat stew where it picks up even more flavor. I love offal and still eat plenty of liver, tongue and such, cooked in various ways. And every time I see an interesting dish in a Chinese restaurant, such as jelly fish or stir fried pig's ears, I order. Try ankimo (fish liver, cooked) next time you're in a decent Japanese restaurant.

As for ribs, that membrane cooks down to nothing as you said, even for the "faint of heart". I have lately tried cooking them at slow temps in a smoker, then transfer them to the grill to get some crispness on them as well as apply sauce, a few layers worth in the last 30 minutes of cooking.

04-15-2010, 12:12 PM	#13
TheRiddick Non-believer Join Date: Jan 2009 First Name: Greg Location: Las Vegas Posts: 943 Trading: (7)	Re: How do you make your ribs? Brad, I grew up eating kishka, a (Russian) Jewish tradition of stuffing intestines with potatoes and spices and then slow simmering/cooking this in a meat stew where it picks up even more flavor. I love offal and still eat plenty of liver, tongue and such, cooked in various ways. And every time I see an interesting dish in a Chinese restaurant, such as jelly fish or stir fried pig's ears, I order. Try ankimo (fish liver, cooked) next time you're in a decent Japanese restaurant. As for ribs, that membrane cooks down to nothing as you said, even for the "faint of heart". I have lately tried cooking them at slow temps in a smoker, then transfer them to the grill to get some crispness on them as well as apply sauce, a few layers worth in the last 30 minutes of cooking.