I got a great deal on ribs...What else can I do with them besides regular old grilling,BBQ, and Dry Rub??
My local Kroger Had 2 HUGE packs of ribs marked down to $1.00 a pound due to a pricing error, so I bought them! So now i have several pounds of ribs and dont want to do the same old thing with all of them.
Other than BBQ, Grilling, and Dry Running them, How else can I cook them? Or, what can I put them in?
Thanks so much!
Save some until Sunday and have all of your friends over. Braise those ribs in tomato sauce with Italian sausage and meatballs, serving with a big mound of pasta and garlic bread. The ribs add a wonderful porky richness to the sauce and men get very excited about how manly it makes a pasta dinner.
You can also just cook the ribs with simple seasoning, then pull the meat off and re-use with tacos, sandwiches, hash, etc.
Here are a couple of threads with many chow members family recipes....including mine reposted:
My Sunday Gravy recipe above is the basic foundation for my usual method, but it is not etched in stone. Truth be told, I never follow exact measurements or recipes, so the sauce is always a little bit different in terms of seasoning ingredients and the cuts of meat I use, based on what is on hand or what is available at the market (on sale).
I do not know if it is a virtue or curse, but my background includes working in the restaurant and food industry..... Along with that comes a wealth of knowledge from Professional Chefs(too many ideas) which I have been privy too...and also, I have been able to purchase everything wholesale at reduced prices.....but for the home, buying wholesale other than at the holidays is excessive, so I do shop at supermarkets and in general, I prefer a rustic style of cooking for my home meals. What does this have to do with your query about (gray ingredients)? Shopping retail is very offensive to me...so I only purchase what is on sale on any given week to plan or prepare any meals. Seeing any premium beef cuts over $4.99/lb or chopped meat over $1.99/lb., pork cuts over $1.99/lb., or chicken over .79/lb. is hard for me to take.. Luckily for me I am able to use a knife and can butcher pretty well......and there are some Asian grocery stores with butchers and fish mongers where the prices are very reasonable. When purchasing ground meats, I always purchase the three meats individually and never in a meat loaf three pack mix. Generally, I purchase about 6-7 pounds total (2-3lbs beef, 2lbs pork and 2.lbs veal) which makes anywhere from 40-50 medium sized meatballs.
Usually, when I make gravy, I make a large amount so I can have leftovers and have extra for my son to take home...as he is a single guy working very hard and does not have time to cook for himself. For tomatoes, I like to use San Marzano when available and two of my favorite brands are La Fede or Pastene...but I also like Cento and Pope too. If I cannot find them, I will use Contadina Crushed, which is the standard brand available at Costco. I use the equivalent of two number ten cans in a large pot and add the meats after they have been browned or not...depending on how lazy I am. The meats used are:
beef, pork and veal
hot and sweet Italian sausage
baby back spare ribs(first choice
)st louis style ribs (second choice)
variations will include:
pork shank or butt
Chicken carcass and/or dark meat
My winter time sauces will include oxtails or short ribs for sure........ My sister-in-law's paternal grandmother(RIP), who was regarded as the absolute best Italian home cook. made her gravy with a whole chicken in addition to the pork choices....and her gravy was fantastic. iI would suggest you give this a try as well.
As I mentioned above, the ultimate recipe used will depend on what is on hand or what is on sale at the market. The supermarket I frequent most usually has manager specials that are unadvertised in the weekly circular. For pork cuts, they will usually have either the pork shoulder(first choice) or fresh butt ham(second choice). or a pork loin roast with ribs. I usually will bone out one of the three and use the bone and some of the meat from them. In the case of the pork loin roast(which I will purchase two quantity of), it would save me on purchasing the ridiculously expensive back ribs(usually 5.99-7.99). I guess on reflecting, the shank and ribs from the loin roast are equal to the pork shoulder for preference...since they both have a good deal of marbling and the shank has the great connective cartilage/collagen. The shoulder and butt are almost always .99 or less and the pork loin roasts are usually from 1.49-1.99.....After boning out the loin roast, I will save the loin for another day...usually a low heat, slow roasted application for quick meals, i.e., slicing for add-ins or sandwiches.
Costillas en Salsa Verde or Rojo
Seared and then Braised in Sauerkraut with Apples and White Wine