Beef/Pork ribs, need the meat not the bone!
I have some pork ribs that I want to make into a ragu. Any ideas of getting the meat off the bone? I was thinking simmering it in just enough water to cover for a few hours...it seems that gets the meat tender enough to just fall apart. Then fork shred it. Maybe use the leftover stock for the sauce. Opinions?
Yeah, I'd simmer it until the meat fell from the bone IN your ragu. Ditch the bones, pick apart the meat and if the cartilage that hangs right near the bone its tough, just give it a few chops and toss it into the simmer. Eventually it will break up into heavenly goodness.
If you are starting the sauce the day b/f, just end the day with the chop and bone removal, toss it in the fridge and then in the a.m. set it back on the stove to cook.