It all started with some leftover Fathers Day ribs. St Louis to be exact. And I have to say I like my Faux PP, better then the real thing. Or maybe I need to try the real thing more often? I dont know.. The real kicker for me on this was the amount of bark. By using ribs, the surface to mass ratio is far less then a full size butt. Therefore more bark.. Not to mention full on smoky flavor.
The Run Down:
1/2 rack of cold ribs
favorite sauce cut with water
favorite bun to eat pork on
whatever else you like, cole slaw, mayo, mustard, onions, etc.
Rough chop the ribs into smallish bits. Maybe 1/4 - 1/2 inch. Or just tear with your hands. Place in pan with sauce cut with water. I used approx. 1 cup worth of liquid. I also tossed in some diced onion and diced anaheim chiles, but those are totally optional. Bring to a simmer and cover. Leave covered for about 10 minutes, but stir it every few minutes. When rib bits start to soften and begin shredding you know you are almost there. Turn up the heat and let the sauce thicken to your liking, uncovered.
Top your bread and enjoy!
The Run Down:
1/2 rack of cold ribs
favorite sauce cut with water
favorite bun to eat pork on
whatever else you like, cole slaw, mayo, mustard, onions, etc.
Rough chop the ribs into smallish bits. Maybe 1/4 - 1/2 inch. Or just tear with your hands. Place in pan with sauce cut with water. I used approx. 1 cup worth of liquid. I also tossed in some diced onion and diced anaheim chiles, but those are totally optional. Bring to a simmer and cover. Leave covered for about 10 minutes, but stir it every few minutes. When rib bits start to soften and begin shredding you know you are almost there. Turn up the heat and let the sauce thicken to your liking, uncovered.
Top your bread and enjoy!
