I got a rack of ribs from the supermarket (Albertson's), and I noticed that under the surface, the meat was quite red. The ribs were very tender and tasty, and the red was definitely in the meat.
This makes me wonder if perhaps the ribs had been salted before being cooked. Salting raw meat turns it red--ham, corned beef, etc.
Can anyone shed any light on this? Tnx.