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Old 10-09-2004, 05:19 PM   #11
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I think that's what we call "riblits" it's the trim ends of spare and back ribs as well as the ends of the rib portion of the whol or center cut pork loin.

The stores around here sell them for a little more than you indicated in your post. Where I work however we just throw them away with the rest of the scraps.

Life's too short to eat bad food!
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Old 10-09-2004, 09:00 PM   #12
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Here is a full rack of spares cut to a St Louis rack.
Rib tips would be on the right.

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Old 10-13-2004, 10:47 PM   #13
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If you want to throw away those pork "button bones", I think you are missing out on a real treat...note that this works equally well with back ribs and side ribs, so here's a recipe that isn't too much trouble, and is guaranteed to please!

Road House Ribs (Deep Fryer Recipe!)

Pork riblets, cut in the bandsaw to a length of about 1.5 inches, and stripped of the interior layer of tissue that will prevent marination (get the butcher to do this, I find it tedious!)

Mix together equal parts of lemon juice from concentrate and soya sauce (about 1.5 cups of each), and add a few ounces of garlic juice, mixing well, and set your riblets into this to get thoroughly soaked....it will take a couple hours...

Remove the riblets and salt heavily with "Lowry's Seasoning Salt" (do not substitute!), onion powder and garlic powder until very well crusted...leave sit for 30-40 minutes and drizzle quickly with remains of marinade; repeat the salting...

Heat oil in deep fryer to 450, and drop 2-3 bone segment riblets in (depending on the size of your fryer) never allowing the temp to get below 375...wait for the riblets to float, and once they are floating, remove to a paper towel bed...continue until all riblets are completed...

Serve with lemon wedges...

Theres another method where you can do it in a roasting pan, but I'll wait for responses...this stuff will really knock your socks off...


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