Pink Pork Ribs
phaeton
I've always heard that a slow-cooker is pretty much idiot proof, but
i've found a way to become a better idiot.
As per the recipe in my BH&G, I made pork ribs with sauerkraut and
apples. The ribs in question were 2.19 pounds of boneless country-
style, not smoked, and fully thawed (1.5 days in the fridge).
Essentially, half the crock was filled with chopped carrots, potatoes
and onion. Then i pan-seared the ribs and put them in, then
sauerkraut on top. A little bit of apple cider and some spices went
on top. My slow-cooker is 4.5qt, and when all was said and done, it
was full to the brim. I put it on HIGH for 6 hours.
When it was done, i removed everything. The hunk of meat I ate was
falling apart and delicious, fully cooked all the way through.
However, this morning when I was going to pack a lunch for myself, I
cut into one of the ribs and it was pink! I don't know if this one
was in the center of the crock or what the deal is.... but in a cross
section it was cooked from one end to the center, and then pink from
the other end to the center. Not just a little pink, but unmistakedly
so.
I was home all day and there was no loss of power or anything. The
liquid in the crock was even boiling for the last hour or so that I
was looking at it through the glass (I never lifted the lid, btw).
What did I do wrong? Did I overfill the crock pot? Would it have
been better if I put it on LOW for 12 hours instead (the book gives
both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?
Thanks for any input. It's really too bad that I'll probably have to
throw this all out now, because it was *very* tasty.
-J
jmcquown
news:5181f849-2f14-4341...@v17g2000vbb.googlegroups.com...
I'm not going to be the one to tell you you shouldn't cook ribs in a crock
pot. But pink doesn't necessarily mean raw. I've had grilled ribs that
were cooked to perfection but still appeared pink in the middle. I wouldn't
panic... heck, you can always microwave them. Oh wait, microwaved meat
almost always looks pink... hmmmm ;)
Jill
Christopher Helms
Last night I had dinner at my dad's place, he slow cooked pork ribs
for about six hours, they were perfectly done and almost neon pink in
places. Weird. I've seen plenty of smoke rings and this was definitely
not a smoke ring. I don't know if it's artificial coloring or what but
it's showing up a lot lately in pork and I have no idea what it is. It
doesn't mean your ribs are raw though. Maybe somebody in Mexico is
using artificial coloring on pork.
brooklyn1
"phaeton" <blahb...@hotmail.com> wrote in message
news:5181f849-2f14-4341...@v17g2000vbb.googlegroups.com...
I've heard that happening with saline injected pork, but since I've never
tried any I really don't know. I would have cooked it on low for like 12
hours. If the veggies are done put them aside... you can place just the
meat in a regular pot with the juices and simmer it on low for like an hour,
then check for pink... if still pink after cooking for an hour I'd take that
as a good indication that the pork was somehow pretreated... you probably
won't die from it but I can certainly understand how braised pork that's
pink can be off putting. When properly cooked in liquid that cut of pork
should be tender and practically falling apart, and no pink.
phaeton
>
> Afetr 6 hours at high, it's cooked. The pink is normal and a
> reaction to the sauerkraut (and plain cabbage will do the same).
>
> Don't have a cow.
>
> -sw
I had never heard of that before. Although, the pink is on the inside,
not the outside (where the sauerkraut was).
This was a 'salt injected' product, actually. I didn't notice that
until just before cooking it. Had I seen that (tiny text in the corner)
in the store I wouldn't have bought it. I don't remember which salts
they were (or which ones cause meat to keep its reddish hue), but as I
stated, some were whitish-grey all the way through, but others were pink
either on one end or in the center.
The reason I'm a little nervous about pinkish meats is that I've had
food poisoning before and I don't want to have it again. I realize
people take chances with it all the time and win (all the time), but I
think I'm less lucky compared to average. I'm getting better about
eating (beef) steaks that bleed a little, but I've always been told that
chicken and pork should NEVER be pink, EVER.
Next time I'll go the low-n-slow 12-hour route, and then use the juices
to simmer the vegetables seperately.
Thanks for the help and input.
-J
George
Did you use "walmart quality" meat by any chance? Browned "country ribs"
, kraut, onions and potatoes is one of my favorite crockpot meals. I
have never noticed what you described. I always buy pork from a local
store that has an in house meat dept and doesn't sell the adulterated
"walmart quality" meat.
George
> On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:
>
>
> Afetr 6 hours at high, it's cooked. The pink is normal and a
> reaction to the sauerkraut (and plain cabbage will do the same).
>
never seen such pink coloration. I always buy the pork from a local
market that doesn't sell injected/adulterated meat. I have seen it where
you would expect if cooking a pork roast to a medium finish temp.
Bobo Bonobo®
Correct. The acid permeated the meat and alters the proteins.
>
> > Don't have a cow.
>
> > -sw
>
> I had never heard of that before. Although, the pink is on the inside,
> not the outside (where the sauerkraut was).
>
> This was a 'salt injected' product, actually. I didn't notice that
> until just before cooking it. Had I seen that (tiny text in the corner)
> in the store I wouldn't have bought it. I don't remember which salts
> they were (or which ones cause meat to keep its reddish hue), but as I
> stated, some were whitish-grey all the way through, but others were pink
> either on one end or in the center.
>
> The reason I'm a little nervous about pinkish meats is that I've had
> food poisoning before and I don't want to have it again. I realize
> people take chances with it all the time and win (all the time), but I
> think I'm less lucky compared to average. I'm getting better about
> eating (beef) steaks that bleed a little, but I've always been told that
> chicken and pork should NEVER be pink, EVER.
Undercooked chicken is kinda icky. Pork should be safe cooked
medium. The reason for the pink is not that it is undercooked. As
far as beef goes, I eat well seared steaks that are cold raw inside,
and I don't get sick from it.
The bacteria are on the outside. Even with chicken, if there is
salmonella present, it is on the surface, not inside the muscle
tissue.
>
> Next time I'll go the low-n-slow 12-hour route, and then use the juices
> to simmer the vegetables seperately.
>
> Thanks for the help and input.
>
> -J
--Bryan
Melba's Jammin'
phaeton <blahb...@hotmail.com> wrote:
> Next time I'll go the low-n-slow 12-hour route, and then use the juices
> to simmer the vegetables seperately.
That pretty much defeats the whole point of crock pot cookery, doesn't
it? Crock pots and I don't get along well. I bake my ribs and kraut.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."
phaeton
>
> Did you use "walmart quality" meat by any chance? Browned "country ribs"
> , kraut, onions and potatoes is one of my favorite crockpot meals. I
> have never noticed what you described. I always buy pork from a local
> store that has an in house meat dept and doesn't sell the adulterated
> "walmart quality" meat.
No, it was a few notches up from Wal-Mart Quality. It was Hormel brand
(they're local to me). The supermarket I got it from used to tout that
none of their meats were pre-treated, salt-injected, moisture-enhanced
or otherwise messed with, so I never looked. I guess that has since
changed.
-J
Melba's Jammin'
Are you in Meen-ah-sota, J? I've stopped buying most supermarket pork
unless I know it hasn't been injected. I can't think of a Hormel
product that is not injectedÔøΩ*maybe* bacon. Cub has uninjected pork
tenderloins on sale at their fresh meat case for $2.99/lb for the next
couple weeks. I think I've bought about 6 of them. Mostly I buy my
pork from Amor Pork <amorpork.com> or Ready Meats in NE Minneapolis.
--
Barb
http://web.me.com/barbschaller
"Be kind, for everyone you meet is fighting a great battle."
- Philo of Alexandria
cshenk
> Sqwertz wrote:
>>> I've always heard that a slow-cooker is pretty much idiot proof, but
>>> i've found a way to become a better idiot.
Hehehe
>>> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
>>> apples. The ribs in question were 2.19 pounds of boneless country-
>>> style, not smoked, and fully thawed (1.5 days in the fridge).
>>> Essentially, half the crock was filled with chopped carrots, potatoes
>>> and onion. Then i pan-seared the ribs and put them in, then
>>> sauerkraut on top. A little bit of apple cider and some spices went
>>> on top. My slow-cooker is 4.5qt, and when all was said and done, it
>>> was full to the brim. I put it on HIGH for 6 hours.
If you made a mistake, it was too many veggies per load there. It should be
about 1/3 veggies per meat for that recipe and the time used.
>>> When it was done, i removed everything. The hunk of meat I ate was
>>> falling apart and delicious, fully cooked all the way through.
>>> However, this morning when I was going to pack a lunch for myself, I
>>> cut into one of the ribs and it was pink! I don't know if this one
Don't freak. Far too many recall by 'rote' that pork has to be well done.
This is not accurate. In fact you heated to temp most likely and had a
softer yet still safe product.
> The reason I'm a little nervous about pinkish meats is that I've had food
> poisoning before and I don't want to have it again. I realize people take
> chances with it all the time and win (all the time), but I think I'm less
> lucky compared to average. I'm getting better about eating (beef) steaks
> that bleed a little, but I've always been told that chicken and pork
> should NEVER be pink, EVER.
Food kops got ya eh?
phaeton
> On 2009-05-12 19:41:46 -0500, phaeton <blahb...@hotmail.com> said:
>
>> George wrote:
>>
>>>
>>> Did you use "walmart quality" meat by any chance? Browned "country
>>> ribs" , kraut, onions and potatoes is one of my favorite crockpot
>>> meals. I have never noticed what you described. I always buy pork
>>> from a local store that has an in house meat dept and doesn't sell
>>> the adulterated "walmart quality" meat.
>>
>> No, it was a few notches up from Wal-Mart Quality. It was Hormel
>> brand (they're local to me). The supermarket I got it from used to
>> tout that none of their meats were pre-treated, salt-injected,
>> moisture-enhanced or otherwise messed with, so I never looked. I
>> guess that has since changed.
>>
>> -J
>
> Are you in Meen-ah-sota, J? I've stopped buying most supermarket pork
> unless I know it hasn't been injected. I can't think of a Hormel
> couple weeks. I think I've bought about 6 of them. Mostly I buy my
> pork from Amor Pork <amorpork.com> or Ready Meats in NE Minneapolis.
Close. I'm in Weez-kawn-sehn.
Interestingly, Cub is where I bought this injected pork. I went back
earlier in the week and didn't see ANY pork that was NOT Hormel, and NOT
injected. Looks like I'll have to go to Woodman's until the new
Hy-Vee opens up.
Either way, injected pork is bad, mmkay?
-J
Bobo Bonobo®
People in the USA have come to accept the "Up to a 12% solution" in
frozen turkeys, but pork? Even worse, BEEF?
You can bet your ass that the board of directors' of those
corporations families don't eat that crap. I bet that the CEO of
Target doesn't send "Cook" to SuperTarget to buy injected beef for
family meals.
>
> -J
--Bryan
Dan Abel
<17b98dbb-df8c-45b7...@z7g2000vbh.googlegroups.com>,
Bobo Bonobo� <CLAS...@BRICK.NET> wrote:
> People in the USA have come to accept the "Up to a 12% solution" in
> frozen turkeys, but pork? Even worse, BEEF?
>
> You can bet your ass that the board of directors' of those
> corporations families don't eat that crap. I bet that the CEO of
> Target doesn't send "Cook" to SuperTarget to buy injected beef for
> family meals.
Back in the day, our glorious Secretary of Agriculture, Earl Butz (note
the "butt" reference) said there was no problem with meat. Sure enough,
after some checking, there wasn't! He paid top dollar at exclusive
butcher shops for the kind of meat that ordinary people could never
afford on a regular basis.
This cite does not support my statement, but gives background:
http://en.wikipedia.org/wiki/Earl_Butz
Speaking of butts:
"Butz said that "the only thing the coloreds are looking for in life are
tight p - - - - , loose shoes and a warm place to s - - -."
Butz is considered responsible for the monoculture of corn in the US.
He heavily promoted the destruction of family farming:
His mantra to farmers was "get big or get out,"
--
Dan Abel
Petaluma, California USA
da...@sonic.net