New solution for what to do with spare rib offcuts

[tugboat]

Last time I smoked ribs I cut the "chef's bonus" pieces off both racks and threw them in the freezer. I then saw this Balinese Pork Satay recipe on Serious Eats. The recipe called for pork shoulder but I figure the spare rib offcuts would be a good substitute. Turned out great! Smoky, savory, and sweet. I stir fried some veggies on my gas grill on some upside down grillgrates after marinating them in some peanut oil, ginger, garlic, and a bit of kosher salt, and ate it as kind of a stir fry, mixing the whole thing with the glaze and dipping sauce. Didn't get a picture of the whole dish but I did get a crappy pic of the skewered pork (well, the last skewer at least).

recipe here: http://www.seriouseats.com/recipes/2...ut-recipe.html

[RonB]

Looks very good to me.

[Dewesq55]

I've been dying to try that recipe. Great "tip." Thanks!

[tugboat]

Thanks! It was delicious so I highly recommend it! I was afraid it would taste like peanut butter but that was definitely not the case.

[abandonedbrain]

Oh, excellent! I was saving mine, wondering what to do with them (likely tossing them into a soup or something lame). My kids will LOVE this!

[Jerod Broussard]

Neato!

[Thunder77]

Are we talking about the "flap" of meat on the bone side of the spare ribs?

[Steve R.]

No, this is the thick meaty part that is trimmed off of spare ribs to create St. Louis cut ribs.

[fzxdoc]

Wow, thanks! Sounds delicious!

I bet this could be done with boneless (country style) ribs, cut into chunks, too. I'm going to try it, since I don't have any trimmed spare rib pieces loitering in my freezer.

Kathryn

[Jerod Broussard]

I have a "No Loitering" sign on my freezer.

[Spinaker]

Looks good to me! i always wonder what to do with those cuts. They usually end up sitting in the fridge until they go bad. i might have to try this one out. Thanks for posting.

[Dr ROK]

Looks great! fzxdoc, let us know how it works with the country style ribs.

[mayapoppa]

These look awesome, and I love satay... one thing I do with those cuts is use them to experiment with various rubs or sauces. Sometimes I have an idea for a rub, but am not sure enough about it to commit to an entire rack of ribs or pork butt. Also, my wife has a tendency to pick up various interesting spice rubs as little gifts, but I'm always leery of using them without being sure what I'm getting. Those trimmings are perfect for test runs.

[Dr ROK]

Great idea!!!

[tugboat]

Wow, thanks! Sounds delicious!

I bet this could be done with boneless (country style) ribs, cut into chunks, too. I'm going to try it, since I don't have any trimmed spare rib pieces loitering in my freezer.

Kathryn

the recipe actually calls for pork butt but I'm sure any fatty pork could easily substitute! I like the idea though. I've been meaning to try country ribs and this may be a good reason to try them.