Food for thought

    Just because two products have the same name  does not mean they are created equal. The other day I had a taste for ribs and sauerkraut. I always use country ribs for this meal as the marbling of the fat in the pork makes them very tender.  My daughter loved it so much she decided to buy some country ribs at a local butcher shop so I could repeat the meal. They were beautiful and looked more like a thick cut pork chop. I could not bring myself to use these for ribs and kraut. So I went to the store to purchase country ribs for the meal and decided to serve her country ribs BBQ'd with a baked potato and corn on the cob. So I boiled them first and when they were cooked through I took them out and smothered then in BBQ sauce and put them in the oven. The country ribs I had purchased went into the pot of boiling water. I added some sliced onions to the water when the ribs were almost finished. In the meantime I par boil some fresh potatoes and carrots. I drained the ribs, carrots and potatoes and topped the ribs with the vegetable and then covered the whole thing with sauerkraut and simmered them together until the carrots were cooked. It is an easy and delicious meal and reheats nicely for another day; we had the BBQ ribs for dinner. It was a beautiful evening so up came the umbrella on the new patio set and we enjoyed our meal in the warmth of a summery evening.