[Michael.SF.]

Parboiling is what just about every major restaurant does to make the ribs "fall of the bone tender", places like Black Angus, Tony Romas, Apple bees. If that is how you like your ribs, I have no problem with that, but with all due respect, vegetables are boiled and meat should never be (except stew meats).

I make my own Bar b Que Ribs and sauce. I will match them against any body else's and will rarely come in second place. They are tender, flavorfull and not dry.

[Aliska]

OK, if you say so, I'm not in a mood to fight about it. You do it your way, and I'll do it mine. Normally I don't like boiled meat, I brown it all first, like for stew. I simmer slabs (usually cut them up into serving-size pieces) on low, not at a full boil. They are expensive, I like a lot because I also like them cold, so I don't buy slabs very often.

Now I cook most of my meat except burgers, and special recipes, in the oven at 275 with a little water in the bottom in a heavy dutch oven with a tight-fitting lid, don't do certain meats like turkey and large hams that way, well worth the wait. Read about it in the paper for an Italian beef recipe which I also happen to like. Works great on that Hormel Cure 8? ham and smaller sirloin tip roasts.

But I'm hungry enough for ribs now, I'd try yours if you don't muck them up with the wrong sauce. If it weren't getting late, I'd run and get one of those sandwiches. RIGHT NOW! Their ribs aren't as good any more, but they are hickory-smoked which I do like.