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Colette & Cassi's Country Kitchen!

From time to time my supermarket has a great sale on pork shoulder "country style" boneless ribs, called "pork strips" for short. I used to pass on this bargain because I didn't know what to do with pork strips. But no more. Now I stock the freezer when the price is right because I've discovered this fabulous way to make a mouthwatering, hearty, rustic meal. Here are some recipe suggestions for when you find this bargain.

If you prefer ribs with the bones in, here's the way to make perfect barbecue ribs every time. The secret is in the sauce, but also in the first round of preparation: Boil the ribs first. You can substitute large beef ribs in this recipe if you prefer, adjusting the time in the slow cooker, as necessary.

TRADITIONAL RIBS

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
1 or 2 (12-ounce) bottles beer at room temperature

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water with salt, black pepper and crushed red pepper. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half hour. Preheat an outdoor grill on high.

Lightly coat the ribs with barbecue sauce. Place on a grill and cook the ribs over high heat for 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on high for 3 hours. Check ribs every hour or so, and add more beer only if needed to dilute sauce (don't add too much or you'll end up with a very watery sauce). Move the ribs on top to the bottom so they are covered with sauce. The ribs are done when the meat is falling off the bone.

Serves: 12.

Nutritional information per serving: calories 462; total fat 31 g; sodium 831 mg; total carbs 14.1 g; dietary fiber 1 g; protein 26 g.