We had a little dialogue last night about 3-hour ribs, and how really tasty the juices in the foil packets were. A couple hours later I remembered I had the remains of a pork loin roast in the refrigerator, and thought those juices would be great for that roast.
Well, great balls of fire! The foil packets were cold by then, and the juices had turned into gelatinized meat juice. NOT hardened fat. The fat was all rendered out of the ribs before the foiling--this was MEAT JELLO.
I scraped every bit of into a small jar and put it in the refrigerator. Can't wait to pour it over the roast pork.
In the foil I put a ribbon of Sweet Baby Ray's, brown sugar, a line of honey, and three narrow pats of butter. We have a winner on our hands!
Judy in San Diego