The Poultry Keeper

Tony Sirett · Posted: Sun Mar 16, 2008 10:59 am Post subject: pork rib ideas please

Have a friend who sells me pork very cheap (ok so its mostley the stuff he cant get rid off easily hock, trotters and the like but its MEGA cheap Wink

i have this time a section of ribshave cut it down to 6 ribs to a meal size but have not got a clue what to do with it?

roast? roast in foil? seperate and do spare ribs?

any one got any recipies for pork ribs please

many spanx Tony

better add its not pork chop section

Tony Sirett · Posted: Sun Mar 16, 2008 1:08 pm Post subject:

right have decided to have a play with it, have coated the under side with honey, in the skin side have slit it and filled the slits with garlic and sage, have rubbed salt into the skin and whacked it into a very hot oven will leave it in there for 20 mins or so then reduce the heat to 150c ish at the last 20mins or so i will coat the skin with honey and see how it comes out Confused

CP · Posted: Sun Mar 16, 2008 1:18 pm Post subject:

Sounds delicious Tony. Please let us know how it tastes. Very Happy

I sometimes make a pour-over glaze on spare ribs thats a mix of olive oil, honey, wholegrain mustard & Worcestershire sauce. Might work for that joint too?

Tony Sirett · Posted: Sun Mar 16, 2008 3:40 pm Post subject:

didnt work as planned, karen said it tasted ok, i think it looked bloody awfull, skin didnt crisp up and the honey turned black

oh well thats the fun of cooking - trial and error Wink

Itsybitsy · Joined: 11 Feb 2006 Posts: 1327 Location: Leicestershire

BBQ Sauce

4oz honey (I use golden syrup)
4 tablespoons dark brown sugar
4 tablespoons Tomato Ketchup
2 tablespoons Worcester Sauce
2 tablespoons Red Wine Vinegar
2 tablespoons mixed English mustard, or about 2 teaspoons dry

Warm the whole lot together until the sugar has dissolved, then it will keep very nicely in a squeegee tomato ketchup container.

Roast your pork ribs, or chops until done then pour over some sauce and put back for a few minutes. Goes nicely with chicken portions too. Just beware of leaving the sauce in the oven for too long as because of the high sugar content it will quickly caramelize round the edges, so if it needs to be in the oven for longer put a bit of water with it.

Itsybitsy

Tony Sirett · Posted: Sun Mar 16, 2008 10:32 pm Post subject:

thanks, coppied and saved to my recipe folder

Gilly C · Joined: 22 Jun 2006 Posts: 2382 Location: South Cumbria

I have slightly altered Jamies recipe he uses fennel and a bottle of white wine I use onions and cider, put the oven as high as it will go, cut the rind into thin stripsno more than 1cm narrower is better and use rock salt and crushed fennel seeds or rock salt and crushed rosemay sit the belly pork onto either halved onions or fennel put into hot oven 20 mins then add cider or wine cook on 130 C 2 hours to 2and half hours depending how large the piece of meat is, the meat will be lovely and tender and the stock makes lovely jus, the dogs get the onion if my son isn't here not too keen on fennel and it is expensive , hope this helps

james419 · Posted: Mon Mar 17, 2008 6:54 pm Post subject:

Borrowed from another site but easy to do and they taaste good

You can also make bacon with it (and it's yummy). Alternatively a quick and easy way to make pork scratchings - take off the rind and some fat, cut into suitably sized pieces and microwave together to render out the fat, which can be kept as lard. What's left can be dried out on kitchen paper, lightly salted and put into a sealed plastic bag for the best (and purest) pork scratchings you'll ever taste.

Gilly C · Joined: 22 Jun 2006 Posts: 2382 Location: South Cumbria

I also have a recipe for chinese spare ribs if you take the sheets of bone off !

Tony Sirett · Posted: Mon Mar 17, 2008 9:18 pm Post subject:

oh yes please Very Happy

Gilly C · Joined: 22 Jun 2006 Posts: 2382 Location: South Cumbria

3lb Pork ribs
250 ml stock
4 tbls sherry
1 tbls vinegar
4 tbls soy sauce
3 tsp five spice mix
3 tbls sugar I sometimes add a little chilli

simmer 45 mins then reduce the sauce until it coats the ribs
Very Happy

if I get a lot iI use my pressure cooker to cook just 10 mins on high