what to do with corned spare ribs [From Boston Board]
- suzybee Mar 19, 2003 02:12 PM
I was at the local butcher when some guy was special ordering some corned spare ribs. I asked what to do with them, and he said: we make them like corned beef, only they're better. Well, I thought about this for a few days and decided I needed to try them. So now I've ordered a few pounds. If I can't think of anything better, I will just boil 'em up. But any other thoughts?
I'm a HUGE fan of spareribs, and twice I bought these in error. They were horrible failures both times and I boiled once time. Way too salty. I really can't recommend doing anything with them, I don't know how people eat 'em. I love corned beef, by the way.
I wouldn't boil them...I would put them in a roaster on racks with a few inches of water underneath..cover and cook at 325 for a couple of hours. I'd rinse them before putting them onto the racks...Then I'd cut them into two rib portions and bake them or broil to crisp them up a bit..
I would also ask the butcher where you bought them how they would prepare them..They will most likely know exactly what to do...I've never heard of "corned ribs" before.. Good Luck!!
My father, who was a New york bartender for most of his life, used to make a Traditional new years day stew of corned ribs boiled in sauerkraut with potatoes and turnips. the meat did not look very appetizing but it was delicious and tender
I would cut one or two ribs off and boil to see how salty they are. I corn my own brisket and sometimes it needs to be boiled for a while, drained and boiled again in fresh water to dilute the salt. Is easy to test on a small quantity. Then you can boil (or not) until the ribs are desalted to your taste, then eat or glaze with barbecue sauce and briefly roast, or braise with your liquid/vegetable of your choice such as cabbage or cider and carrots/celery etc,etc.
We make boiled dinner with a mess of vegetables and pigs feet as well as cured pigs tail. The tails first have to be boiled twice to get the salt down, as Runkle describes.
I think it depends on how the ribs are 'corned' - are they simply cured or heavily brined? I admit of not hearing about corned ribs before, but I will now seek them out, or cure my own.
Growing up in Boston I used to enjoy these as a kid. We'd cook them the same way we'd cook corned beef and cabbage or smoked pork shoulder and cabbage. The butcher I worked for would prepare them the same way he prepared corned beef. He would soak them for a week in a brine of one pound of kosher salt to every five quarts of water. He would take them out of the brine a day or two sooner for customers who thought leaving them longer would make them too salty.
You boil them with fresh wax beans from the garden. This is an old traditional French Canadien dish my mother cooked often. Absolutely delicious!
How I do it is
1. My butcher gives you the whole slab of corned pork ribs, I cut the ribs up to individual ribs.
2. Bring a pot of fresh water to a boil.
3. Then place ribs into the water, bring back to a boil and then about 5-10 minutes of boiling.
4. Drain ribs.
5. Fill pot back up with fresh cold water enough to cover the ribs.
6. (Optional) Add a few Bay Leafs for seasoning.
7. Bring back to a boil and once at boil bring down to a simmer.
8. Simmer for about 2 - 2 ½ hours
9. Save cooking water if cooking cabbage, remove the ribs and wrap or cover in aluminum foil to keep hot.
10. Remove Bay Leafs from water if you used any.
11. If serving cabbage, drain about half the water out of pot, leave enough to cover cabbage, skim any fat of top of water with a ladle and add cabbage and bring back to a boil for 35- 45 minutes or until done.
An alternative is to add the cabbage for the last 35-45 minutes but my pot is not large enough to do that and when I have made smaller portions and did that I find the cabbage gets greasy. But to each their own, if you like that then try boiling cabbage with the ribs.
Makes a great St. Patrick's day meal, which it is as of this reply and what I am cooking now :-)
Soak the ribs in water to get rid of some of the salt. Put them in a large pot with cold water and cook until tender. Take out of the pot and make some dumplings. Use 2 cups of yellow plain fine cornmeal, 1/2 c plain flour and 1/2 t salt. Mix with enough warm water, til it holds together. Make a patty with your hands the size of your palm. Make all the dumplings, then put them in the boiling pork juice. Cover and cut the heat down and cook for 30 minutes. Take the dumplings out and let the juice cook down to serve over the pork and dumplings.
I do this recipe with Boston Butt, that has been cut into boneless country ribs. I salt them down, refrig for 1-2 hrs. Rinse them off and cook as above.
My granddaddy and now my mom cooks this way, Good old Country Cooking.