I rarely take a list to the grocery store – unless my wife Nancy wants me to pick up Australian pine nuts seasoned with papaya extract, or some other such strange request. I’m pretty much an eggs, flour, meat and potatoes shopper – nothing fancy.
But I enjoy seeing what’s available and getting inspiration from what looks good. I was in Sam’s Club last week, poking around the meat section and saw a large package of boneless, country style spare ribs – a lot of meat for under ten bucks. But I’ve cooked those spare ribs before without great success. They can be awfully greasy, as the fat content is pushing 50%. But I had an idea.
I put the pork on a wire rack, set the oven temperature at 225, seasoned the ribs with lots of salt and pepper and cooked them all day long.
When they had cooled somewhat, I pulled the meat from all the fat, doused it with Charlie Mills Barbeque Sauce and later enjoyed one of the best BBQ sandwiches I’ve ever had.
I usually cook a shoulder when I make my barbeque, but I believe these ribs are better. Anytime you have meat that is surrounded by fat it will be tender and it will be packed with flavor. When I am ever at a pig picking, securing a few of those tasty morsels in the spare rib area is primo eating, and that’s what country style spare ribs represent.
As for Charlie Mills Barbeque Sauce, I wrote about it two weeks ago and my friend Keith Scott ordered 5 bags for Christmas Gifts.
That address if you wish to order some is www.AgriSupply.com. The dry salt and spices are Eastern NC style at $5.99 a bag and it – along with country style spare ribs – makes great barbeque!
Country Style Barbeque
1 package boneless, country style spare ribs
Kosher Salt
Coarse Ground Pepper
Charlie Mills BBQ Sauce to taste