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Answered 2009-06-03 13:12:37

Yes. Soak them in salt water for a couple of hours or parboil them slightly; then wrap them with bacon to keep them moist. Use toothpicks to hold it on while they cook. They cook quick so don't overcook them. If you want, while you are butchering, you could leave the loin in on top of the ribs for a little more meat. I prefer to bake them in the oven with potatoes and carrots . Either way the tallow (fat) will congeal at a higher temperature than beef or pork fat and will line the roof of your mouth. It's an acquired taste but you won't starve or get ill.

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