Spicy Ribs...

RJM62

RJM62

Touchdown! Greaser!
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Spicy Boneless Ribs...

Topped with peppers and onions in mustard sauce, served over lettuce and tomatoes.

Simple and fast.

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Rib marinade: Mix 2 parts soy sauce to 1 part Sriracha sauce. Marinate half an hour. Salt and pepper to taste while grilling.

Mustard sauce: Melt 2 Tbsp butter in a small frying pan. Mix 2 Tbsp water with 1 Tbsp Coleman's mustard powder and mix it in. Add salt, pepper, parsley, oregano, sage, thyme, and garlic to taste. Heat until consistency is nice.

Rich
 
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Can we get a sticky with an index to all of these recipes :yes:
 
We have a recipe thread... I should have put it in there.

Rich
 
RJM62 said:
We have a recipe thread... I should have put it in there.

Rich
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Where's the recipe thread? I was thinking about starting one up that solicits for and indexes all the recipes. But I didn't know we had one.
 
Re: Spicy Boneless Ribs...

I didn't know either but I only have like 2 recipes to share. I'll check it out.
 
What's the difference between mustard sauce and mustard?
 
Sorta used to ribs looking somewhat like this...

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I'm used to them looking like this:

Pork ribs on the bottom, next to a turkey.

Beef ribs above.
 

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It's the Weber Ranch kettle, because everything is bigger in Texas.
 

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"Ribs" are bones, therefore "boneless rib" is an oxymoron. The dish in the picture is one of "rib-meat".

That is not to say that I don't love rib meat, and that recipe of Rich's looks wonderful and tasty and I intend to give it a try. So while it is a misnomer to call those in the picture "ribs", I really don't care as long as they taste good.
 
I generally prefer the bone-in versions of most meats, at least for grilling. I suppose if I was to pan fry ribs (who would do that) boneless would work out better.

Now if someone could just breed some boneless fish....
 
Sac Arrow said:
I generally prefer the bone-in versions of most meats, at least for grilling. I suppose if I was to pan fry ribs (who would do that) boneless would work out better.

Now if someone could just breed some boneless fish....
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squid, octopus, jelly fish, shark, shrimp, clams...okay, they aren't 'zactly fish...
 
Clark1961 said:
squid, octopus, jelly fish, shark, shrimp, clams...okay, they aren't 'zactly fish...
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I like all of the above too. Yes I've had jellyfish in salads. Which reminds me, I need to get out to the coast to grab some Abalone.
 
Picked up a bunch of pork tenderloins and pork loin at Sam's last night. That's all the boneless pork I'll need for a while. I'll cut the loin up into some chops either tonight or tomorrow and freeze it. The tenderloins will either go in the smoker, grill, or cast iron, depending on my mood at the time.

I'm not sure - I don't think there is an 'official' cut for boneless ribs. It's probably some loin meat or shoulder meat that's been trimmed off near the ribs and cut into single serving pieces.
 
Matthew said:
I'm not sure - I don't think there is an 'official' cut for boneless ribs. It's probably some loin meat or shoulder meat that's been trimmed off near the ribs and cut into single serving pieces.
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it's ground stuff formed into meat patties of arbitrary shape...it was on Bizarre Foods...
 
Clark1961 said:
it's ground stuff formed into meat patties of arbitrary shape...it was on Bizarre Foods...
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There might be some ground stuff formed into arbitrary shapes. I believe that is what McRibs are. But real rib meat is meat cut from and around the rib bones and is very tasty, largely due to the fat tissue and lack of developed muscle.
 
JOhnH said:
There might be some ground stuff formed into arbitrary shapes. I believe that is what McRibs are. But real rib meat is meat cut from and around the rib bones and is very tasty, largely due to the fat tissue and lack of developed muscle.
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If you take a slab of spares, then trim into St Louis style ribs, you'll get a pretty good amount of boneless meat. Some will have a lot of cartilage in it, but that can be trimmed out. That's good snacking meat - season with rib rub, and toss on the smoker the same time the ribs go on. The trimmings cook faster, so you have something to snack on while waiting for the ribs to finish. I don't know if this is sold as "boneless ribs" but my local shop sometimes sells it as "riblets". The rest probably ends up in the grinder for sausage or as ground pork.
 
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