The Meal Formerly Known as Ribs

What supermarkets around here call "country style ribs" isn't quite accurate. They are really pork shoulder steaks cut into large rib-size pieces. This is a good way to prepare that inexpensive meat.

Ingredients

I'm going to call the pieces of meat "ribs" from now on with the understanding that they have nothing to do with ribs.

Clean the ribs, cutting off all the excess fat you can. There'll be a lot of it.

Place the ribs in a glass baking dish that will fit in your microwave oven. Typically, 3-5 ribs will fit in such a dish. Pour orange juice (no need for it to be good OJ---it's the acid that matters) to cover. Cover the dish with plastic wrap. Nuke for 7-1/2 minutes. Remove from oven, turn the ribs over (180 degrees) and nuke again for 7-1/2 minutes. The OJ will last two sets of ribs, then needs to be replaced.

Set grill to maximum temperature. Sear meat on one side for 1-2 minutes. Flip. Grill for 1-2 minutes to sear. Turn grill to low (about 350-400F). Paint tops with BBQ sauce. Grill for 5 minutes. Flip. Pait tops with BBQ sauce. Grill for 5 minutes. Serve.

About 2 ribs per person should do.

Jeff Goldsmith, jeff@gg.caltech.edu, October 7th, 2001