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What can i do with the extra meat of a pork spare rib? - Page 2

post #21 of 26

I took mine and hung them over my beans so all the fatty goodness dripped into them and then once they cooked through tore them apart and tossed them in the beans.  Added a nice smokey flavor the the beans

post #22 of 26

Spaghetti Sauce. My grandmother and father always referred to this as "gravy" not "sauce". My dad, a butcher, was not a fan of BBQ ribs (his loss, or as he would say - "more for me"). But, of course, many of his customers were. So, he would bring home the trimmings and they would be added to Sunday's dinner spaghetti sauce along with the sausage. Well actually at different times since they cook at different rates. Long pieces need to cut against the grain or you get long strings of pork and check after each hour and remove when they are done but not overdone to the point of shredding apart. Use your favorite recipe, or even canned if you really must, and simmer for about 2 hours or so, covered unless you want specks of sauce all over your kitchen. Return to the pot 15 minutes before serving to warm them.

In my house we LOVE BBQ ribs. Enjoying the rib trimmings in sauce over pasta while the ribs marinate for the next day makes it a weekend rib event.

post #23 of 26

I either eat them for lunch (rib tips) because they get done before the ribs get done. Or I chop them up and use them in baked beans or mac & cheese.

post #24 of 26

We save the cuttings in freezer bags and use for Chinese stir fry and making the barbecue pork strips you get with take out food

post #25 of 26
I smoke them with the ribs pull them a little early cube it up toss it in rub and BBQ sauce in a pan and back in the smoker for a little while. Then make sandwiches with it.
post #26 of 26

after you smoke the trimmings , add them to the beans and smoke the beans too

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