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OMG!! Sooooo gooood! I could die a happy man!

post #1 of 11
Thread Starter 

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. :biggrin:

 

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! :sausage:

post #2 of 11

JIR, That dish looks divine !

post #3 of 11

Nice! It's amazing what braising can do to a less desirable piece of meat.

post #4 of 11

It looks GREAT!

Happy smoken.

David

post #5 of 11

I'd hit that!

 

:drool:

post #6 of 11

That's definitely a winner, the skirt is my daughters favorite part of the ribs, makes great rib bits too!

 

 

 

 

:points:

post #7 of 11
Thread Starter 
Quote:
Originally Posted by SQWIB View Post
 

That's definitely a winner, the skirt is my daughters favorite part of the ribs, makes great rib bits too!

 

 

 

 

:points:

 

Those look great as well!

 

Yeah, the braising in wine and beef broth made a super meaty rich gravy, and suprisingly enough you could still tell it was pork not beef. I highly suggest it next time you got some left over smoked skirt.

post #8 of 11

Absolutely... I think I'll enjoy that more than the ribs!

post #9 of 11

Man, that looks simply outstanding.

 

Richard

post #10 of 11

Looks real Good

 

Gary

post #11 of 11

That looks great!

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