[Sca-cooks] What to do with this meat

[Gwen Barclay]

"Country Back Ribs"

This is one of our favorite "cookout" meats but they are equally good when done in the oven.  Barbeque Sauce in Texas is usually tomato catsup based, along with sugar - brown preferred but also good with honey.  I also add a couple of star anise seed pods.  AND sweet/sour sauce is never put on meat before cooking  because it will burn easily - add just before serving.  The only time you find thin, sharp sauce with lots of vinegar in Texas is when made by people immigrated from South Carolina or Tennessee, plus a few other Southeast spots.  It is associated with shredded pork butt which was rarely used in Texas.

Beef brisket is slowly smoked (10 hours & up) and always cooked without sauce which is served on the side with each diner dressing his/her own meat to taste. 

Select meaty ribs - and they will vary quite a bit, and excess fat can be removed.  Don't try to get every smidgeon of fat out because the meat needs it to become tender and flavorful. There are different shaped bones in this cut and are usually about 1 to 1 1/2 inches thick.  They will vary but  all are delish!

I also cook the ribs with an Asian 5 Spice marinade, or with rosemary, oregano, garlic and red or white wine.  In any case, the ribs should be 
browned lightly before adding sauce even if marinating ahead of cooking.  Just drain to brown and add the marinade back to meat to cook slowly.  Another trick for serving large number of diners - brown them in the oven - deglaze the pan with liquid and add sauce.  Cover with foil if starting to get brown too quickly. 

I feel sure that this general cut of meat was used in period time because it is a way of utilizing every ounce of meat, which was precious...just like making sausage or stew.  They would certainly be used in Asian cuisines or in some version.  I should imagine they would be utilized in Central and Eastern Europe where the pig was king because it could feed itself.

Hope this information may inspire some of SCA cooks to be adventuresome and try Country Back Ribs.

Guinevere (Gwen Barclay)