Garbage Day Game Cracked Ribs
Tisha
These ribs are absolutely fantastic. they are very thick and meaty, with moist flesh that has a nice, partially resistant tear off the bone. Each rib (there are four of them) is smoky in flavor, but is also doused with a good amount of sweet, (almost syrupy) BBQ sauce that fully enhances the flavor.
I'm not trained in culinary, I have never worked in a restaurant, and I haven't traveled the world. I'm just a guy who loves delicious things, and I blog to share the pure, artistic, intimate, exquisite, historical, nutritional, and culturally rich experience of FOOD.
Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the basket and each other. Cook at 350F until the ribs are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer the ribs to plates and serve hot.
Then apply any binder you choose to use to help the seasoning adhere to the slab. Some options are mustard, vegetable oil, and my favorite mayonnaise. No, the ribs will not taste like mustard or mayo. That binder will melt off the meat as the ribs cook. I prefer the mayo for the fat content which also bastes the meat as it melts away.
The first time was about a month ago and I leaned my right rib side into a wooden railing . All of a sudden I felt a pop and tremendous pain ((lower rib area). THe pain lessened that night but got worse over the next two days. The pain was horrible but went away after two weeks.
A month after this incident I had tried to get out of the pool by leaning onto the concrete (done this many times ). ALl of a sudden that same popping felt and intense pain again- this time I leaned onto the right side. .
Both times I went to the ER and the first time they did an xray - they diagnosed it as a bruised rib bone or possible hairline fracture because it was too early to see anything small on the xray. THis week when I went they didnt even do an xray they just DX rib fracture again more pain meds .
hiaby51749. It seems that Tietze syndrone vaires in pain and intensity. My Dr told me mine is caused by arthritis in my ribs. It will not allow my ribcage to move (up, down, right, left) as they are encased in arthritis; thus I have trouble breathing and I have random chest pain I bruised my ribs last year lending over too far into a trash bin (to get a box). That may have started the arthritis in my ribs. My arthritis in my knees and shoulders was caused by a bad car wreck.Seems banging or hitting an area can "loose" arthritis or something like that. I know mine started after my wreck and I had to take an early retirement. All I have been told to do is take 2000mg of Tumeric. I don't think my Tietze is going away. Try not to do anything to damage your ribs and see if they improve any after a while. Have you been tested for osteoporosis? Fybromyalgia?
I have the same issue as you with the ribs popping and tenderness in the chest area and in the back under both scapulas. I injured mine doing dips over a year ago and I've gone to countless doctors and specialists with no successful treatment nor diagnosis. Some doctors claim it's Chostochondritis, however, I've done every treatment there is for the issue and I still have the symptoms 13 months later. I'm extremely frustrated.
i am somewhat relieved to read this. i am a 46 year old female with rheumatoid arthritis and lupus. i was leaning over the console in my car when i heard pop but it didnt hurt at all, i actually thought it was my bra or something. when i got home and got out of the car it hurt it a little to lift my leg (strange i know)...3 days in i am laying here in the worst pain of my whole life and i had 3 natural childbirths no meds, epidural or anything. i was so confused as to why the timeline seems to be working backward from no pain at time of pop to pain to unbearable pain now 3 days later...
(1290-1410 Cal.) Crisp tortilla chips topped with cheddar cheese sauce, Dave's Award-Winning Chili and your choice of Texas Beef Brisket, Georgia Chopped Pork or BBQ Pulled Chicken. Garnished with lettuce, tomato, jalapeos, seasoned sour cream and Rich & Sassy.
(660-820 Cal.) Choice of Georgia Chopped Pork, Texas Beef Brisket or Chicken (Barbeque Pulled, Grilled or Crispy). Served on crisp greens with bacon, cheddar cheese, tomatoes and shoestring potatoes. Tossed with honey BBQ dressing. Served with a Corn Bread Muffin (260 Cal.)
Serving four to six people, The All-American BBQ Feast includes a full slab of St. Louis-style spareribs, a whole roasted or fried chicken, and your choice of Texas beef brisket or Georgia chopped pork. Coleslaw, famous fries, Wilbur beans, sweet corn, and four warm cornbread muffins are also included (7480/8060 cal.). No substitutions.
Juicy tender barbequed chicken, pork or brisket, piled high and served on a fresh bun. Our hearty sandwiches are the perfect portion- not too big for lunch, not too small for dinner.
Enjoy some mouth-watering BBQ for lunch! Ideal for carry-out or dine-in, these afternoon deals are served Monday-Friday from 11:00 am until 3:00pm. Meet your family or friends for a mid-day meal or take some back to work.
Served with choice of one side (see sides for nutritional information) and a Corn Bread Muffin (260 Cal). . Meat Selections: St. Louis-Style Spareribs, Country-Roasted Chicken, Barbeque Chicken, Sweetwater Catfish Fingers, Iris' Down Home Fried Chicken, Georgia Chopped Pork or BBQ Pulled Chicken.
(290-500 Cal.) Choice of Georgia Chopped Pork, Texas Beef Brisket, BBQ Pulled Chicken or Grilled Chicken. Served on crisp greens with bacon, cheddar cheese, tomatoes and shoestring potatoes. Tossed with Honey BBQ Dressing.
(1800 Cal.) Hand-rubbed with Dave's secret blend of special spices and pit-smoked for 3-4 hours over a smoldering hickory fire. Then slathered with sauce over an open flame to seal in the Famous flavor and give them a crispy, caramelized coating. Like yours un-sauced? Order em naked.
These are the best way to make ribs! They came out perfect! The only things I did differently is throw a little mustard in the dry rub and also a few drops of liquid smoke. I mixed it up really good in my food processor. Then when they were done cooking I used the juices and a little BBQ sauce to make the glaze. I have cooked a lot of ribs and this is my go-to recipe now! Thank you!
I used to be a very big MEAT eater. Growing up in a Moroccan house meat was just a big part of the menu. It is something I can't really ignore. If you love the flavor of meat you know how hard it is to resist the smell as it cooks. The aroma in the kitchen is just unforgettable! Today though, raising my kids in my very own kitchen I choose to eliminate meat and chicken or any animal products as much as possible. And if I already cook meat it has to be GRASS FED. We truly enjoy 95% plant-based meals that are nutritious and extremely satisfying on daily basis! So what goes in the remaining 5%? In this case Short Ribs!!!
Short ribs are one of the most amazing cuts of meat you can ever have. The longer they cook the softer they get. You can never overcook them! They are rich in flavor and you know they are ready when they literally fall off the bone. I love meats that cook low and slow. Short ribs are not something I would make on the weekends. It is something to keep for special occasions. If you want to impress someone this is the meat to choose. Now, peas are our favorite cooked vegetables in the house. And meat and peas are just amazing together. So here you have short ribs with peas that are heaven on a bed of white basmati rice!
Do I have to use country-style ribs? Nope! Pork neck bones or a small bone-in roast will work great too. You can use any cut you find that has plenty of marbling and/or bones since this is where the flavor comes from.
(7480/8060 Cal.) A full slab of St. Louis-style spareribs, a whole country-roasted or fried chicken, a choice of Texas beef brisket or Georgia chopped pork, creamy coleslaw, famous fries, Wilbur beans, sweet corn, and four cornbread muffins. Served family-style for four to six people. No substitutions.
(290-500 Cal.) Choice of Georgia Chopped Pork, Texas Beef Brisket, Barbeque Pulled Chicken or Grilled Chicken. Served on crisp greens with bacon, cheddar cheese, tomatoes and shoestring potatoes. Tossed with Honey BBQ Dressing.
Pvt. Rotten Ribs is a rotten rack of ribs. His meat is dripping downwards off of his rib bones. He wears a double-layered battalion belt with various sauce bottles attached to it. His weapon is a fork.
Until recently, I had never made them, but I am pretty sure they are my new go to food. Basically, I have already made them twice in the last two weeks and no one has complained. They are just that good.
I make a lot food, and yeah I have fails, but by fails that normally only means not blog worthy. These were so bad that they went down the garbage disposal. Around here that means they were really really bad. I usually just use the mass amount of people we have running throughout our house as human garbage disposals, but trust me, I knew no one, not even a hard-core vegan would want one of these meatballs. I have no idea where I went wrong, but I went wrong big time.
Although, now that I think about it, I messed those up real bad one time too. Think a whole recipe for homemade taco seasoning for one pound of ground chicken. Yeah, no one could choke those down either.
SO GOOD! Made this dish because I was feeling like making something fun and different. The flavor profile of the pomegranate sauce and caramelized onions created such a sweet and savory addition that complimented both the short ribs and polenta. I cut the carrots into bigger chunks and they really absorbed the sweetness of the sauce. I used cream cheese instead of mascarpone for the polenta and it was nice and creamy. Overall, I highly recommend!