OK - so on Super Bowl Sunday I trimmed some spare ribs to St. Louis cut and had them for the game. I also smoked the trimmed skirt portions that I cut off of each rack of ribs. This is a piece of meat that is a mix of fat, gristle, and some meat. I usually smoke them then pull the meat off for use in stew, sandwiches, etc. But this time I left them whole and just tossed them in the fridge.
So tonight I wanted to use them for dinner in some fashion and took inspiration from the Food Network.
Laid the trimmings in a pan, then added 1 1/2 cups of a cabernet sauvignon, 2 cups of beef broth, 2 cups water, some celery, and a small chopped up onion. Covered tightly and put into a 350° oven for 2 hours.
After two hours took them out strained and de-fatted the juices and added a little corn starch slurry to thicken it to a nice demi glace. Shredded the pork and then put it in the pot with the demi glace. During the last 45 minutes of the pork braising I tossed in a pan of carrots and potato's to oven roast with some garlic salt and pepper. Platted it all up and OMG! It was so decadent, nice meaty sauce with a ton of flavor. Was like something you would have paid $20 for at a nice restraunt.
This is repeat dish for sure!
So tonight I wanted to use them for dinner in some fashion and took inspiration from the Food Network.
Laid the trimmings in a pan, then added 1 1/2 cups of a cabernet sauvignon, 2 cups of beef broth, 2 cups water, some celery, and a small chopped up onion. Covered tightly and put into a 350° oven for 2 hours.
After two hours took them out strained and de-fatted the juices and added a little corn starch slurry to thicken it to a nice demi glace. Shredded the pork and then put it in the pot with the demi glace. During the last 45 minutes of the pork braising I tossed in a pan of carrots and potato's to oven roast with some garlic salt and pepper. Platted it all up and OMG! It was so decadent, nice meaty sauce with a ton of flavor. Was like something you would have paid $20 for at a nice restraunt.
This is repeat dish for sure!
