Hi all!

Got a good use for some slightly dried out pork ribs? Bone in but the bigger ones.

I am considering deboning (or not) and a beanpot in the crockpot.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Hi all!

Got a good use for some slightly dried out pork ribs? Bone in but the bigger ones.

I am considering deboning (or not) and a beanpot in the crockpot.

Chinese braised pork ribs? Vietnamese? It would have to be adapted a bit.

Vietnamese Braised Pork Ribs

INGREDIENTS
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish


PREPARATION
Make the marinade: In a small bowl, put the shallots, lemongrass, soy
sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
Put the meat in a deep baking dish or roasting pan and add marinade. Using
your hands, coat ribs well. Let marinate, refrigerated, for at least 2
hours and preferably overnight, well wrapped. Bring back to room
temperature before proceeding.
Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with
foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly
but not quite falling off the bone. Remove cover and return to the oven
for about 15 minutes until the ribs are nicely browned.
Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce
over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with
scallions, cilantro and mint sprigs.

https://cooking.nytimes.com/recipes/1017979-vietnamese-braised-pork-ribs
--- SBBSecho 3.00-Win32
* Origin: Doc's Place Synchronet BBS (1:123/141)

Re: Re: Use for slightly dried out leftovers?
By: Ruth Hanschka to Carol Shenkenberger on Sat Jul 28 2018 05:59 pm

Got a good use for some slightly dried out pork ribs? Bone in but the
bigger ones.

I am considering deboning (or not) and a beanpot in the crockpot.

Chinese braised pork ribs? Vietnamese? It would have to be adapted a bit.

LOL sorry, these were already cooked.

They went in a beanpot this morning.

4 large meaty cooked pork ribs, sauced medium hot with an asian mix
8oz baby lima beans
2 packets of ham seasoning (each makes a cup of broth)
10-12 minced fresh garlic cloves
Water to cover plus about 1 inch

Set crockpot to medium and it was ready about 7-8 hours later

Suggestion for the bold? I liked this well with a little strong mustard at my serving.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

>> bigger ones.

I am considering deboning (or not) and a beanpot in the crockpot.

Chinese braised pork ribs? Vietnamese? It would have to be adapted

a

bit.

LOL sorry, these were already cooked.

They went in a beanpot this morning.

4 large meaty cooked pork ribs, sauced medium hot with an asian mix
8oz baby lima beans
2 packets of ham seasoning (each makes a cup of broth)
10-12 minced fresh garlic cloves
Water to cover plus about 1 inch

Set crockpot to medium and it was ready about 7-8 hours later

Suggestion for the bold? I liked this well with a little strong mustard

at

my serving.

I've done similar things - random no-recipe stuff. No lima beans either,
but I've been known to use other weird stuff. I thought mustard was
required.
--- SBBSecho 3.00-Win32
* Origin: Doc's Place Synchronet BBS (1:123/141)

I am considering deboning (or not) and a beanpot in the

crockpot.

Chinese braised pork ribs? Vietnamese? It would have to be

adapted a bit.

LOL sorry, these were already cooked.

They went in a beanpot this morning.

4 large meaty cooked pork ribs, sauced medium hot with an asian mix
8oz baby lima beans
2 packets of ham seasoning (each makes a cup of broth)
10-12 minced fresh garlic cloves
Water to cover plus about 1 inch

Set crockpot to medium and it was ready about 7-8 hours later

Suggestion for the bold? I liked this well with a little strong

mustard at my

serving.

The mustard sounds yummy; I'm fonder of the mustard.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)