Trimmings from pork spareribs

[Anna N]

I grilled two racks of spareribs last night and for the first time I trimmed them up to be nice and "square". Now I have quite a lot of trimmings (the long flesh flap, the part with the tiny bones, etc.) I hate to waste this but the meat does not look very promising as the base for a stew or much else. What do you do with these trimmings?

[petite tête de chou]

I would simmer the trimmings with a bit of green onion, fresh ginger, star anise and garlic to make a simple broth for an asian noodle/vegetable soup or make rice with it.

edited to add peppercorns, a few sprigs of cilantro and a couple hot chilis of choice to the broth.

Edited April 28, 2006 by petite tête de chou (log)

[Mallet]

I imagine you could use it for sausage.

[TongoRad]

I usually just wrap it all in a foil packet, seasoned, and cook it along with my ribs whether they be on the grill or in the oven (2+ hours at 275F). When it's done you can let it all cool a bit and then separate the meat from the cartilage and whatnot for sandwiches- just add sauce if you like (bottled chipotle sauce works for me) and top it all with some coleslaw. It makes for a good next-day lunch.

[snowangel]

Braise them?

[I_call_the_duck]

Char siu.

[Ann_T]

I like to add a few pork ribs to a pot of pasta sauce "Italian Gravy".

Ann

[srhcb]

I save all my pork trimmings, less bone/gristle/membrane, in the freezer until I have enough to grind them along with lean beef to use for meatloaf, meatballs etc.

SB (would quote Emeril, but ....

[ronnie_suburban]

Make sausage!

=R=

[dockhl]

Make your dogs incredibly happy !

[Anna N]

Make sausage!

=R=

←

That thought had occured to me but I am still chasing down fat back and casings. I might grind and freeze it though for the future. Thanks.

[Anna N]

I usually just wrap it all in a foil packet, seasoned, and cook it along with my ribs whether they be on the grill or in the oven (2+ hours at 275F). When it's done you can let it all cool a bit and then separate the meat from the cartilage and whatnot for sandwiches- just add sauce if you like (bottled chipotle sauce works for me) and top it all with some coleslaw. It makes for a good next-day lunch.

←

Guess I should have asked YESTERDAY! Thanks, that's a great idea for next time.

[Anna N]

Make your dogs incredibly happy !

←

Ah, but the only dog I have is already stuffed!

[Anna N]

I save all my pork trimmings, less bone/gristle/membrane, in the freezer until I have enough to grind them along with lean beef to use for meatloaf, meatballs etc.

SB (would quote Emeril, but .... 

←

Good thought. Between the sausage and meatloaf ideas I am inclined to grind and freeze. Thanks.

[Anna N]

Thanks for all the great ideas. I knew I could count on you.

[lancastermike]

When I do trim them I simply cook the trimmings. The flap always comes off the smoker before the ribs and thus becomes the smokers, that's me, treat.

However, the other ideas to save it for grindings are good as well.

At my place if there are ribs a cookin, they manage to get eatin'

[andiesenji]

I simply chop everything very fine, removing the bits of bone, fry it up nice and brown then add flour, salt & pepper, stir well until the flour is browned then add milk, whole, skim or non-fat, to make a nice gravy. This can be reheated and served over biscuits, mashed, boiled or steamed potatoes, or potato pancakes. (I have been known to ladle it over a poached egg on toast.)

I can always think of lots of ways to use gravy. I happen to like this stuff over steamed aspargus, even though some people wince when they see me consuming it with gusto.....

[turkeybone]

Call them riblets and sell them for 5% food cost....

[bandregg]

I'm with lancastermike, those are my treats for doing the work and I eat them before the guests arrive, even if the guest is my wife and she's arriving from upstairs.