The whole thing with the McRib is it's another play on the "parts is parts" process, ala McNugget. I think I've had one in my life. It was hard to fork out over $3 for the tidbit and I was totally unimpressed, especially for the money. In fairness, it was not the match of "5 Disappointments" level and it satisfied a decades-long curiosity. I like sausage sandwiches and make them often. I even like the Sausage McMuffins, especially sans the plastic "cheese". Compared to usual McFare I guess I understand why some people would look forward to it. It's certainly different so in that respect it's good. I'd look forward to the return of other things though. Bring back the original apple pies and I'd stop in there occasionally! It's curious how the "pink slime" fanatics aren't all up in arms over Mcrestructured Mcmeat Mcproducts. We all know better than to ask what's in the sausage we eat. Heart, tripe and stomach, just like mother used to make are only some of the 70 or so ingredients it takes to Mcmake one. There's a lot of reasons why it's not a regular menu item. Primarily, it's an expensive product to make so they use it as a promo item. If they went all out on it, there'd be a shortage of waste products which would further compound the already high cost. I saw it was at various places around here during the holidays. Some had a buy a Big Mac, get a McRib for $1. Any of the stores that want to spend the money can get it year round. They'll be around. Enjoy them when they are if you like them, or avoid them if you don't.

I know a lot of people like to boil or simmer ribs but I quit doing that. I braise them to maintain flavor, simplify cooking and have tender results. The first couple times I made ribs I cooked them in water first and quit making ribs for a while since I figured I was goofing it up. Well after watchng a few pros all say, low and slow and never parboil them, I tried it and have enjoyed ribs ever since. I usually use either baby backs or country style and actually I now prefer country style. Sometimes I brown them a bit first, but not always. I also have gotten away from the drenched in sauce ribs I used to love. I now prefer a good dry rub. semi-"Memphis" style. Mix up your favorite seasonings as hot or mild, sweet or savory as you like. I like them smokey with a slight kick and tang to them but not sugary. I think people go too crazy with the sugar. I'll have dessert later. A little bit of sugar to caramelize and add another depth of flavor is fine but I really encourage people to try tasting the ribs themselves first. You can always add sugar at the table if you need it. I like to braise them in the Nesco but use the oven if I'm doing large batches. Very simple - no special training needed. Set it for about 250ð-275ð for 3-4 hours and the "ribs" (yes I know they're not technically ribs but if the pork boys wanna call 'em ribs, that's good enough for me) are wrapped in foil. I'm not above using a Texas cheat. And yes, I also realize they're not barbecued ribs by the strict definition. I dry rub them, add some liquid (don't need much) for additional flavor and tenderizing, be it beer, Dr. Pepper, wine, root beer, 7up, lemon juice, orange juice, Louisiana Hot sauce, BBQ sauce, Whatzishere sauce, Teriyaki sauce. something else or a combination of them. You don't have to add a lot of liquid, especially if you don't cook them ahead of time since you'll have the fat and juices to help with the braising and add flavor and keep them moist. I did see a simmering alternative I might just try though. That's to simmer them in BBQ sauce, beer and onion. Simmer until they're break apart tender. To me this makes much more sense than water. With either method, once done, you could crisp them under the broiler or in a pan (or of course on the grill if available) if you like. Boneless country style ribs have very little fat and waste so they're a great value and so good tasting.

I use a basic method for getting the ribs tender before placing them on the grill for their final hurrah... Place ribs (don't separate them yet unless they're the big country ribs)in a single layer on a jelly roll pan (cookie sheet with sides, and sprinkle with salt and pepper...you can give them a light rub of your favorite dry run here, but it's not necessary). Cover them tightly with foil, poking a couple of holes so some steam can excape - and put in a 300-325° oven for 2 - 3 hours. Carefully move the cooking sheet to a cooling surface (there may be a lot of liquid in the pan), and VERY carefully remove the foil (avoid those steam burns). Let the meat sit for 30 minutes (it will fall off the bone if you move it while it's this hot). You can prepare up to this point and finish up later on the grill. Get a grill nice and hot, then move the ribs to the grill and heat. Last 5 minutes, put on your favorite BBQ sauce (I like Bullseye) or marinade, and finish them off. Sue

Speaking of ribs we ate at a restaurant in Pierre today. I had bbq ribs. With the 7 ribs I had I got a side of broccoli and a small scoop of mashed potatoes, with a dinner roll without butter for on it. I dunked my roll in the gravy. I am cook in a small town restaurant and we charge 6.00 for what I had with coffee or ice tea. I paid 9.99 for this today and when I dish up an order I put twice as many potatoes on as they did. People still complain about our prices. That is mostly locals though. Travelers cannot believe how cheap our prices are.