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Ribs: the end tip?

post #1 of 7
Thread Starter 
So whenever we made spare ribs we cut off the triangular tip end. I don't like this part on the grill and I've collected about 4 of them in the freezer. I'm thinking about throwing these in the oven today but no idea what to do with them and how long to cook them. They're very tough. A little help?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #2 of 7

@Koukouvagia

 

It just so happens.......we're having Bavarian style braised ribs today for Sunday Supper.

 

 

I took the whole spare rib, cut it up and seasoned it with ground caraway, mustard seed, coriander, clove, cinnamon, salt and pepper and browned them with very little rendered bacon fat in a saute pan. Next I used the pan to cook the kraut base. Added a little more bacon fat then julienne sliced onions, bacon pieces, diced Bartlet pear (was out of granny smith apples but this makes a good substitute) and a touch of the same spice mix for the ribs. Wilted that mix just enough to cook the onion and added the sauerkraut. Layered it in a pan with the kraut mix on the bottom, the seared rib portions on top and covered with parchment and foil into a 275-300 deg oven for 3 hours. (note your time and temp will vary the oven)

 

Their coming out in about 1-1/2. I'll serve them with potato gnocchi tossed in a brown butter sage sauce for supper later today. Love to use spaetzel but didn't want to make that. Anyhow, we started using the gnocchi in it's place because it was a little heartier. 

 

The end your speaking of would work great with this. Even the flap that's cut off to make St. Louis No 2's and country style ribs too but we just use the whole rack and save the remainder for left-overs

 

Edited; Here are the pics of the dish just before it disappeared.

 

 

 


Edited by oldschool1982 - 9/28/14 at 9:24am
post #3 of 7

I simmer rib tips in sauerkraut all the time. add a little instant mashed potato to the kraut as a thickener. Shred the rib meat then add it back to the kraut and serve over mashed potatoes.

post #4 of 7

I slice the flap from the St. Louis racks and trim out cartilage then season and throw them on the grill last.  It's one of my favorite parts of the rack.  Can't cook it too long though - I wrap mine in foil then crisp the outside on the grates.  You gotta treat it like flank steak.

post #5 of 7
Thread Starter 

@oldschool1982 those gnocchi look fantastic, did you make them yourself?

 

Thanks for the tips all, there are many fans of kraut here but I'm not one of them.  Which is a terrible tragedy to my husband.  I ended up rubbing them and then putting them in a deep roasting pan with a little balsamic and soy sauce and letting them roast at 295 for 4hrs.  They were not bad, the fall-off-the-bone texture was perfect.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 7

I buy spare ribs and trim them st. louis style.

 

Flap and trimmings go to sausage making.  If I am doing enough racks, I'll make sausages immediately.  Otherwise, they go into a bag in the freezer until I hit critical mass.

 

It's too much work to remove cartilage and bone from the rib tips, so those just go on the smoker with the ribs.  It's a bit of a preview of how your ribs will turn out since they finish earlier.  You can adjust glaze, seasoning, etc based on this information.

post #7 of 7
Quote:
Originally Posted by Koukouvagia View Post
 

@oldschool1982 those gnocchi look fantastic, did you make them yourself?

 

Thanks for the tips all, there are many fans of kraut here but I'm not one of them.  Which is a terrible tragedy to my husband.  I ended up rubbing them and then putting them in a deep roasting pan with a little balsamic and soy sauce and letting them roast at 295 for 4hrs.  They were not bad, the fall-off-the-bone texture was perfect.

I wish I could answer yes but they were pre made. I haven't made pasta or gnocchi in almost 15 years. For lack of a better reason...and explanation as to how I ended up with these...........

 

I've lost my "touch" for it because of the last two carpal tunnel release surgeries. Can't decorate a cake any longer to save my life either. Anyhow, mine were fairly close to what you see but a touch larger. The great thing is they have almost the same consistency of mine too which is why I've continued to use them for years.

 

Believe it or not, they're one of the vacuum packed varieties (DeCecco and Delallo are two) you find on the grocery store shelf. Because of not making them, I bounced from one frozen commercial brand to another and then gave up. Then I threw caution to the wind in a last attempt and made them but they failed so in a pinch (had a dinner that night and it was too late to get something even close from a purveyor friend, we grabbed those off the shelf.Have to admit, I was very pleasantly surprised and so were our guests.

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