has anyone ever made something from "pork brisket" - the trimmings from St. Louie style spare ribs.

I think here they are called pork riblets(sometimes) and pork rib ends and pieces. . .

I just bbq 'em, low and slow. Or I roast them high and quick; very tasty, not-too-tough, with a nice crisp to them. You could use them for seasoning beans, or, like my mother used to, pan broil them on top of the stove. Stew them with sauerkraut would be "classic" German use for them.

 
The sauerkraut would be really good. They could be used to make a classic Sunday gravy. We had

Italian neighbors one time and I was always fascinated that she always had so many spareribs to give our dog for bones (we didn't do it!!) and it was that she was making her "gravy".

 
Thanks. I have just been roasting them in the oven with the ribs but for much less time. Next time I

will try something new.

 
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