After slowcooking ribs, how can you use the liquid?

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sherifffruitfly

Senior Cook
Joined
Sep 29, 2004
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I've heard that if you cool it, allowing the fat to solidify on top, and taking it out, the liquid can then be reduced to make a sauce. Anyone tried this?
 
I've heard that if you cool it, allowing the fat to solidify on top, and taking it out, the liquid can then be reduced to make a sauce. Anyone tried this?

I usually braise my ribs in half ater and half bbq sauce, and then i make a small batch of bbq sauce again with that stock, but I use a store bought in the initial marinade. Works really well though
 
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