Subj : Ribs
To   : DALE SHIPP
From : JIM WELLER
Date : Wed Aug 03 2022 21:00:00

-=> Quoting Dale Shipp to Ruth Haffly <=-

 DS> I have often wondered about the popularity of "St.
 DS> Louis style" ribs.  You take a full rack of ribs and trim off a lot of
 DS> stuff (more than half?) and then sell the rest for more than the price
 DS> of the full rack would have been.  I'll grant that there might be a
 DS> higher yield of meat on the SL ribs, but it just seems wastful to me.
 DS> What do the butchers do with the part of the ribs that they trim off?

A full rack of ribs will be quite long from top to bottom. The first
6 inches nearest the backbone are usually sawed off and sold as back
ribs. The bottom few inches where the rib bones are joined to the
breast bone with cartilage are sawed off as well to create St. Louis
style flat ribs and that's sold off as "rib ends". They contain lots
of cartilage but little or no bone depending on just where the cut
is made.

And "riblets" aren't rib ends; they're back ribs cut in half cross ways.

 DS> restaurants where we are now living only have the SL style ribs.

They seem to be a very popular cut in some regions in the States but
are rarely seen in my part of Canada. My store carries just back
ribs and side ribs, no St. Louis cuts or rib ends.

All the rib cuts are expensive when you consider the ratio of meat
to bone and cartilage. This week back and side ribs were both $10
per lb while boneless loin rib roasts trimmed of almost all their
fat were just $3.49.

That's mainly because it's grilling not roasting season. Come winter
there will be a demand shift. Right now I'm stocking up on the
cheap, currently unpopular cuts, Last week I picked up a pork
shoulder for the freezer at $1.99/lb. They pack a lot of bone, skin
and fat but everything gets used in my kitchen. And to make room in
the freezer, we're thawing out and cooking ribs bought months ago
when they were cheaper. 

 DS> I don't think that dropping the corn would seriously hurt this
 DS> recipe.
 DS> Title: Mexican Soup
 DS> 15 oz Can black beans, drained
 DS> 8 1/2 oz Can kernel corn, drained

I know Steve can't eat corn but those two things do go together so
nicely.

Last of the Cajun shrimp recipes:

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Casserole a la Justin
 Categories: Vegetables, Shrimp, Cajun, Tuna, Casseroles
      Yield: 10 servings
 
      4 qt Chopped eggplant
      2 c  Water
      2 c  Chopped onion
      2 tb Worcestershire
      1 c  Parsley
      2 ts Louisiana hot sauce
      1 ts Celery salt
      2    Eggs
      1 ts Butter-flavored salt
           Progresso breadcrumbs
      1 ts Onion powder
      1 c  Chopped bell
           Pepper
      1 ts Garlic powder
           Salt
      1 c  Sauterne wine
      2 tb Olive oil
      1 c  Tuna
      1 tb Soy sauce
      1 c  Shrimp
 
  Marinate the eggplant in salt water, rinse, and drain.  Cook
  eggplant in a mixture of Sauterne, water, Worcestershire, hot
  sauce, and soy sauce until it can be mashed.  Pour it into a
  colander, saving the juice. Saute the onions, bell pepper, and
  parsley in olive oil until clear or tender. Add onion powder,
  garlic powder, celery salt, and butter-flavored salt. Combine this
  mixture, the shrimp, and tuna with the eggplant. Mix well, using a
  little of the juice that was saved for extra flavor. Beat the eggs
  and fold in.  Place in a casserole dish and top with bread crumbs.
  Bake in 350-degree oven 45 minutes to an hour.
  
  Recipe by: JUSTIN WILSON #2 COOKBOOK;  COOKIN' cajun
  
  From: Pepper
 
-----
 

Cheers

Jim


.... "If you boil ribs, the terrorists win."

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