What to do with Spare-Rib trimmings please??

Kyle · July 2005

My most recent cooks of spare-ribs have turned out very good.
I have saved the trimmings from them and have 3 or 4 pounds of trimmings.
I am sort of at a loss to decide what to do with them.
As for the ribs themselves, I have pulled the skin, painted them with mustard and left them in the refrigerator over night.
I then used a place setter, drip pan and rib rack.
Smoked them for 3 1/2 hours plus and let them reach 180 degrees or so internal temp. They turned out very well with a nice gentle smoke flavor.
Should I just treat the trimmings the same way?[p]Your help will be appreciated.[p]Kyle[p]

Squeeze · July 2005

Kyle,
My suggestion is to skip the mustard, put your favorite rub on them and cook them direct at around 350. Rib tips are a great late night snack!

wingfoot · July 2005

Kyle,[p]The meat from the tips make great stuffing for ABTs as well.[p]Mike

Citizen Q · July 2005

Kyle,
I cook my spares whole. If the ribs are a contribution to the appetizer table at a gathering, I trim the tips after cooking and keep them at home. If the ribs are for home consumption, I leave them untrimmed, either way, the tips are a favorite. [p]Another great use for the trimmings is to cut away all the cartilage and make grouond pork for sausage, or add to your best meatball or meatloaf recipe.[p]Cheers,
C~Q

Unknown · July 2005

Kyle,[p]Here's what I do with trimmings.[p]Lee[p]SPARERIBS- CABBAGE 'N KRAUT[p]* Exported from MasterCook *[p]SPARERIBS - CABBAGE 'N KRAUT[p]Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Crockpot[p]Amount Measure Ingredient -- Preparation Method

1 x Pork spare ribs (3-4 lb)
-cut in serving pieces (or rib trimmings)
Salt and pepper
1 cn Sauerkraut (small)
1/2 sm Cabbage, thinly sliced
1 lg Onion, thinly sliced
1 Apple, quartered, cored and
-sliced
1 t Caraway seeds
1 t Dill
1 c Water
1 t Salt[p]Handfull of dried wild mushrooms, rehydrated (optional)[p]Sprinkle spareribs with salt and pepper. Brown ribs
in a heavy skillet or broiler pan. Put
alternate layers of spare ribs, sauerkraut, cabbage,
onion and apple in crock pot (or stockpot on stove). Add caraway seeds and
dill to water and pour over all. Cover and set crockpot to low
for 6-8 hours. (High 4-5 hours), or cook on stove top 2-3 hours, until meat is falling off bones. Stir several times
during cooking when using high only.
Note: May be prepared using all sauerkraut or all
cabbage if desired.[p]From Rival Crock Pot cookbook[p]

QBabe · July 2005

QSis,[p]That's a great suggestion. Thanks![p]Tonia
:~)

JSlot · July 2005

Lee's suggestion sounds pretty darn good if you like 'kraut. We are gonna have to try it. Here's another one. I've been cutting the tips up into bite size pieces and putting them in food saver bags with some Bragg's marinade and freezing them. When we want rib tips, we do one of two things. We either deep fry the pieces and serve with an oriental dipping sauce (similar to chinese rib tips) or put them on skewers and Egg them. They are great either way![p]Jim

What to do with Spare-Rib trimmings please??

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