Quoting Dale Shipp to Michael Loo <=-

I'm not quite sure how one cuts pork ribs
into two inch lengths though. Bone saw?

A stainless steel band saw. Butcher shops have them and so do many
Chinese restaurants that go through a lot of ribs. Most home
kitchens don't have one but the hunters in my extended family share
one. They also have a heavy duty meat grinder powered by a fractional
horse electric motor and for field work and a small gas generator for
power. You could of course use a hand powered saw for small batches.
I've used a hacksaw to cut a caribou backbone into soup pot sized
chunks; it took about half an hour.

Title: DRY GARLIC SPARERIBS

A Canadian old time "Chinese & Western" standard along with honey
garlic sticky ribs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Lamb Ribs with Onion Sauce
Categories: Lithuanian, Lamb, Onions, Sauces
Yield: 6 servings

1 kg (2 lbs) lamb shoulder or
2 kg Ribs
1 ea Aromatic vegetables,
Carrot, onion & parsnip
SEASONINGS:
Bay leaves
Coriander
Salt and pepper
ONION SAUCE:
1 tb Flour
6 Onions, finely chopped
2 tb Butter
1 c Meat or vegetable broth
2 tb Sour cream
Vinegar or lemon juice;
Sugar
Salt and pepper to taste

Cover meat with cold water, add chopped aromatic vegetables and
seasonings, cook on low heat until meat is tender, do not
overcook.

To make sauce fry onions in butter, add flour and fry until golden
brown. Stir in 1 cup broth, vinegar or lemon juice, season to
taste and simmer until sauce has thickened.

Remove cooked meat from cooking liquid, cut into serving pieces,
cover with hot onion sauce, serve with cooked potatoes, hot
braised beets and dill pickles.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... I know what's in the new martinis and how to make them but I won't.

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