Country Ribs

DAD made country ribs while the kids napped. Well, they mostly napped. One of them woke up (we won't mention his name, but it rhymes with EJ) and was strapped to Dad's chest when he took these shots.

The yellow tinge is from the vent hood incandescent bulb.
That's FLG down there in the foil (finger licking goodness).

Here is a better shot. There is some liquid fat there,
but it is actually clear and not visible.

Dad brined the ribs for four hours in a salt and sugar water solution. Check the label, some come brined already. Look for something that says, "treated with a solution of salt and sugar to enhance flavor." He then pressure cooked them for 10 minutes. He combined the gelatin with his favorite rib sauce and finished them in the convection oven.

Gelatin is great. Like a fat, it adds body to sauces, soups, and gravies. And since it is a protein, it is healthier than fat. Country ribs seem to yield the most gelatin of all of the pork cuts Dad cooks.