I have found that if you go to Albertsons and get their weekly add and coupons and then take them to Publix, (who has better prices) will accepts these so called coupons and you can get Buy One Get Two Free Meat. A couple of weeks ago I got my coupons and saw that Ribs was the meat of choice. I was excited because I have never cooked ribs and soon I would have 3 racks of ribs in my possession. So I went and chatted with the butcher guy at publix and loaded my ribs into my cart. Then later that week I was invited over to a dear friend's house who had made BBQ ribs for us! She is the one who told me about these coupons! I asked her how she cooked her ribs and so on and ate in the most messy way each of my BBQ ribs at her house. I took some mental notes and was getting nervous about all the roasting/marinating/grilling in no particular order. Then that Saturday, the husband and I went for dinner at my parents house, where guess what we ate? BBQ Ribs. Soaked for 24 hours or something in Lime Juice. Mom said that the juices cook the meat so we just have to grill for a few minutes and baste with BBQ sauce. First of all my mother is a exceptional cook, I have called her many of times for help and advice but I thought my mom had really lost it this time. Lime juice? Really? Well we ate them and they were fabulous. We accumulated left overs in each place so we had two different kinds of ribs to finish off the following week. I was over BBQ ribs big time. But I need to use my meat. However, I heard that you are suppose to pull the silvery skin of the back of the ribs before you cook them. This proved to be tricky and confusing. I am not sure I pulled off all of this thin layer of, I don't know, FAT? I watch a couple of YOUTUBE videos to help me. Finally, using the crock pot, a rack of ribs and a bottle of red wine, I began the cooking process. I figured that these were solid ingredients and I just let them cook until they had fallen off the bone then threw some carrots in for good measure. It was are veggies for the meal. So here is what I am learning. Ribs are really just meat still stuck to the bone. I mean obviously. I shan't be scared anymore of the awkward things. Next time, perhaps I will cook them in a soup. Who says I can't? Nobody. That's who.
Tiff
