Simple Rib Sammich

[Hamdrew]

Good question. I trimmed these like a St. Louis style rack of ribs rather than a full slab of spareribs. This removes that cartilage area.

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best part, if you ask me! done "right" the texture reminds me a lot of chicken legs.

someone here or there said it best: "rib tips? just spit out what you can't chew through". also very very good for pork stock (hello ramen)

 

[kawboy]

I've got this in the works for tonight! Trimmed up some spares last night and seasoned them up. I've got a loaf of bread, pickles, and onions waiting. Thanks for the inspiration!