Just finished trimming up some ribs, fresh out of the oven, after a 5
hour cook cycle at 225F.
Had to taste test during the trimming:
They are called "Country Ribs", but are in fact actually cut from the
shoulder of the pig.
When the price hits $0.99/pound, I stock up.
Once more the recipe is posted for those interested.
4-6 pounds, "Country Ribs"
1-3/4 Cup, Soy Sauce
1 Cup, Brown Sugar
2-3 Tbl, Ground Cinnamon
Mix soy, sugar and cinnamon in a 1 gal, "Zip-Lock" bag.
Add meat and store 24-36 hours in refrigerator, turning every 12
Place strips of meat, fat side up, on a rack, in an oven pan.
Pour marinade into small sauce pot on stove top burner, then bring to
boil with LOW heat (IT contains sugar), to sterilize, then let cool.
Start oven at 400F for 20 minutes, then reduce to 225F for 4-1/2--5
Remove from oven and allow to rest and cool until ribs can be handled
with bare hand (About 20 minutes).
Peel meat away from bones as well as peeling away any fat, discarding
fat and bone.
With sharp knife, cross cut meat into 1/2" wide pieces and arrange
around outside edge of serving platter.
Pour sterilized marinade into serving cup, then place cup in center of
Place a box of toothpicks next to platter, then get the hell out of
the way before you get run over.