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What to do with stock from braising baby back ribs???

j
Jibe Oct 19, 2009 07:42 PM

So, the way I cook ribs, is to apply a dry rub (brown sugar/thyme, garlic powder/paprika/black pepper/cayenne) the night befor I cook them. Then I put then in a dutch oven for 3.5 hrs @ 225 Deg. to braise. I then put them on the charcoal grill for another half-hour to finish them & get some smoke flavor. Usually, I have about 2 cups of of rub/pork flavored liquid left in the dutch oven. I hate to throw this out. Any suggestion on what to do with this flavorable liquid?

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  1. The Professor RE: Jibe Oct 19, 2009 07:49 PM

    Definitely don't throw it out. You can freeze it to save as a braising liquid or...

    You can cut with a pint of liquid and add some diced onion, carrot, celery, and potato...along with some lentils...and you'll get a pretty tasty soup. Some sliced or diced chorizo, longaniza, tasso, or andouille could top it off.

    1. l
      LisaPA RE: Jibe Oct 19, 2009 10:11 PM

      I was going to suggest using it as a base for a white bean soup, maybe with some leftover rib meat added in.

      1. g
        gordeaux RE: Jibe Oct 20, 2009 05:04 AM

        liquid component for tamale masa

        1. hotoynoodle RE: Jibe Oct 20, 2009 05:49 AM

          reduce the heck out of it for a sauce for the meat. often i'll add other flavors, like orange juice or more spices, or even a beer, but i reduce it down very far.

          1 Reply
          1. re: hotoynoodle
            b
            bear RE: hotoynoodle Oct 20, 2009 06:02 AM

            I second the suggestion to reduce it. Alton Brown's Who Loves Ya Baby Backs are cooked in foil with some white wine, garlic and other seasonings, and then the juices are reduced to make a sauce to coat the ribs. I also put them on the grill for 20 minutes or so with some smoking chips for an easy, tasty batch of ribs.

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