Cookaholics Bulletin Board

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

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

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...

I have literally never heard of Danish pork ribs. Are they seasoned wtih cardamom or something?

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.

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.