HOME > Chowhound > Home Cooking >

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

s
soccermom13 Apr 13, 2013 03:20 AM

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.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Terrie H. RE: soccermom13 Apr 13, 2013 04:59 AM

    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.
      s
      soccermom13 RE: Terrie H. Apr 13, 2013 05:29 AM

      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
        Terrie H. RE: soccermom13 Apr 13, 2013 05:38 AM

        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.
          s
          soccermom13 RE: Terrie H. Apr 13, 2013 05:54 AM

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

      2. re: Terrie H.
        letsindulge RE: Terrie H. Apr 14, 2013 09:43 PM

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

      3. hill food RE: soccermom13 Apr 13, 2013 05:04 AM

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

        1. c
          cstr RE: soccermom13 Apr 13, 2013 06:23 AM

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

          1. Kris in Beijing RE: soccermom13 Apr 13, 2013 07:57 AM

            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
              Kris in Beijing RE: Kris in Beijing Apr 14, 2013 08:46 PM

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

              So sorry.

              Maybe chipped pork on toast, then?

            2. f
              fourunder RE: soccermom13 Apr 13, 2013 01:11 PM

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

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

              Show Hidden Posts