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Need ideas for what to do with 1 lb 3 oz of pork country ribs and 1 lb 5 oz of pork spare ribs

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I am trying hard to cook up some of the meats and other foods that have been languishing in my freezer for longer than I care to admit. I'm not worried about quality or safety; these items were food-savered and keep at the proper temp. I just need your ideas for how to use them. I have no idea what possessed me to purchase such small amounts of these items.

If you have ideas for using these in soups, stews, or casseroles, as opposed to making bbq ribs, all the better.

Thanks in advance.

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  1. I've made this recipe with both spare and country style ribs. If you are making a lot of servings, you could combine your meats and it would be delicious.

    http://www.epicurious.com/recipes/foo...

    4 Replies
    1. re: Terrie H.

      Terrie----OMG does this recipe look good. I will combine the meats---great idea.

      2 more questions:
      1. Do you use hot cherry peppers? I read the reviews and it sounds like the people who made this recipe with hot cherry peppers liked it more than those who used sweet peppers.
      3. The recipe calls for: "3 28-ounce cans Italian-style tomatoes in juice." Do you think this means WHOLE plum tomatoes?

      Thanks again!

      1. re: soccermom13

        I like it better with the cherry peppers, for sure. I usually grab some off of the olive/antipasto bar in the grocery store rather than having another jar hanging around in my refrigerator.

        Yes, she would use the whole tomatoes in juice and then crush them herself. I tend to cheat and use crushed tomatoes or a mix.

        I always have way more sauce than I need, so I freeze the leftover sauce (without pasta) for another meal.

        1. re: Terrie H.

          Thanks, Terrie, for the info and suggestions to get the peppers from the olive bar and freeze extra sauce :0)

      2. re: Terrie H.

        I will 2nd this recipe. Made it many a time. It's delicious.

      3. 'country style' is a very different cut than 'spare' much fattier, I'd treat it more like short ribs.

        1. Make a red sauce with them, the pork, especially the bones, gives the sauce a great flavor.

          1. Welllll... if you'd be interested in a making a showpiece, how about a Standing Rib Roast?

            The below calls it Crown Roast of Pork.
            http://bit.ly/ZUMEsk

            1 Reply
            1. re: Kris in Beijing

              EDIT EDIT EDIT-- totally misread your weights!!!!

              So sorry.

              Maybe chipped pork on toast, then?

            2. I concur with the others....Sunday Gravy/Sunday Sauce.

              http://chowhound.chow.com/topics/6063...