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 Post subject: Danish pork back ribs - HELP?
PostPosted: Fri Jun 21, 2019 4:00 pm 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
I make fabulous pork back ribs ;) but was recently challenged to do the same with DPBR.

I have never had good ones, either at restaurants, from friends, or as the result of my efforts. Frankly, the tiny amount of meat is not worth my time :o :lol: :twisted:

Generally, restaurants and friends deliver something that has been wrapped in foil with seasonings and/or sauces, yielding steamed meat - NOT true BBQ. :cry:

Alternatively, the served result is tooooo dry, making it difficult to know where the bone ends and the meat begins...

Have you conquered this??? Please share.

Fuzzy - you are excluded... :lol: :o


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 Post subject: Re: Danish pork back ribs - HELP?
PostPosted: Fri Jun 21, 2019 8:30 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
I have literally never heard of Danish pork ribs. Are they seasoned wtih cardamom or something?

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The Fuzzy Chef
Serious Chef iz Serious!


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 Post subject: Re: Danish pork back ribs - HELP?
PostPosted: Sat Jun 22, 2019 9:31 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
Primarily the difference is 13 ribs in Danish versus 12.

Originally from a specific breed.

For more titallating info: https://www.cooksinfo.com/danish-ribs

Be still my heart....

BTW, Mary, (aka MiGirl) in a post from long ago noted that her husband was from Denmark. Alas, she has not dropped by for years. :(
I do miss her stories.


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 Post subject: Re: Danish pork back ribs - HELP?
PostPosted: Sun Jun 23, 2019 6:51 am 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
I saw an article about ribs that were just grilled, with salt and pepper, no sauce, no smoking. Of course, now I can’t find it, but it seems like these might be just the cut to cook that way.


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