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Trimming Spare Ribs...What now? - Page 2

post #21 of 24
Thread Starter 

When I wrap them in foil for step 2, do I add apple juice inside the foil? or just spray them down and foil them?
post #22 of 24
I would just set them in the foil, give them a quick spray of apple juice, making sure to get all of them, then foil. The foil tent will act like a dutch oven, keeping all the juices in. It does not take much.
post #23 of 24
Thread Starter 
Thanks, I'll take pics and post later.
post #24 of 24

Use them in this, from MGWERKS

Rib Tips in 3 Chile sauce
Okay, so you've been trimming all those spare ribs to a nice St. Louis cut, and instead of tossing the trimmings on the smoker with the ribs, you've been socking them away for a rainy day. Well, the rainy day has arrived, and here's a tasty way to put them to good use.

6 ancho chiles
2 chiles de arbol
2 guajillo chiles
10 garlic cloves, minced
2 t kosher salt
2 T coarse ground black pepper
1 t ground cumin
1 t dried Mexican oregano
1/2 C oil
3 lbs cleaned rib tips
2 bay leaves
2 C water
1/2 C frech minced cilantro (or 3 rounded T dried cilantro)
2 T paprika

This recipe uses de arbol, guajillo and ancho chiles. If you have other dried chilies you like, such as cascabels or New Mexicos, those would work fine too - it's all about what yor tastes are like. Vary to your heart's content! They should be available at any large supermarket or Latin ethnic food store in their dried form. They will keep almost forever. Clockwise from top: anchos, guajillos, de arbols.

Boil the chiles in water in a small sauce pan until softened. Remove, drain and let them cool.* Peel off the skins and discard the seeds, reserving the meat of the chiles.

Add the chile meat and the garlic cloves to a blender, and process until smooth. Add the salt, pepper, cumin and oregano and blend to mix it all together. Here's what goes in with the chili mixture.

Heat the oil in a large skillet over medium-high heat. Thaw your saved rib tips and make sure they are trimmed of excess fat and silver skin.

A little fat left behind is no big deal. Cut them into bite sized pieces (about 1" across). Add the pork to the oil and stir occasionally until browned. Add in the water slowly and cook until tender and the liquid has reduced a bit. This will all take about 20-30 minutes.

Stir in your chile puree mix and add in the two bay leaves. Add the paprika. Drop the heat down low and let this simmer to thoroughly consolidate all the flavors, another 20-30 minutes or so. The paprika really makes the color pop. Pull out the bay leaves and discard before serving.

This can be served as a main dish with sides, or as the basis for a chile dish with other ingredients. Black beans, pintos or onions would make nice add-ins. You can even create some tasty tacos with a couple of slices of avocado! To really mix up cultures, serve it over egg noodles...

*(You should save the chile cooking liquid, reduce it over a simmer until the sauce concentrates, and mix in some of the sauce from the tips.. This is good stuff to keep and use whenever you need to add a little zip to another dish sometime.

The Armada:

30" MES
1966 CharBroil CB220A - going into 3rd overhaul
42"x24" home-built plate offset
36"x16" pipe offset
Weber One-Touch
SmokinTex EZ-Cooker griddle
CharBroil Mini-Boss portable
two Weber Go-Anywheres, charcoal and gas

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