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My mother made these really tough spare ribs when I was a kid. I DO NOT like any meat that is pink, juicy, red, bloody, TENDER. If it isn't well done I don't want it.
The spare ribs she made, you had to rip the meat off the bones with your teeth. Anyone got a recipe for this?
Okay, let's revamp this thread. What I am LOOKING for is a recipe for spare ribs and some input on how to "well do" (to the point that they are getting burned) without killing the recipe.
Location: Los Angeles>Little Rock>Houston>Little Rock
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If you cook them in the oven at a higher temp for a shorter time they will be tough, but fully cooked. It depends on the ribs for the cooking time/temp.
Maybe your mother used beef ribs from older cattle ( cull cows) ?
The younger steer and heifer meat is much more tender than meat from an older animal. Age of the animal has a lot to do with how tough or tender the meat is.
It also explains why packing plants who specialize in only cull ows have a " boning line" and all meat is boned out for hamburger meat.
Not much demand for T-bone and porterhouse steaks ( or ribs) from older cattle.
Maybe your mother used beef ribs from older cattle ( cull cows) ?
The younger steer and heifer meat is much more tender than meat from an older animal. Age of the animal has a lot to do with how tough or tender the meat is.
It also explains why packing plants who specialize in only cull ows have a " boning line" and all meat is boned out for hamburger meat.
Not much demand for T-bone and porterhouse steaks ( or ribs) from older cattle.
I think, with mad cow disease, "old cows" can no longer be processed for human consumption.
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