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moist country ribs

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edited November -1 in EggHead Forum
I have some country ribs that I would like to try on the egg. I do not have the slightest idea on how to come up with moist & fall off the bone tender. Everyone seems to do the baby back & spare ribs but I haven't seen anything on the country ribs. Tried them once before & they were dry & tough. I would appreciate it if someone could help me out.
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  • WVU-Egg
    WVU-Egg Posts: 101
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    Shar,
    The dizzypig web site has a recipe that I used and they turned out pretty good. I wouldn't say they were fall off the bone but they were VERY tender!!
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  • HolySmokes
    HolySmokes Posts: 446
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    Shar,
    well... that's 'cuz they aren't ribs.[p]you can do well by country ribs, but you'll never get 'fall off the bone' because there's no rib bone.[p]the link below will give you a great recipe for 'country ribs', but most folks here will direct you to the 3-1-1 recipe for real spares or baby backs.[p]best, HS

    [ul][li]dizzy pig country ribz[/ul]
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