Wednesday, June 11, 2008

Jun 11: Rib Tips

Last night, I cut the rib ends trimmed from the spare rib slab into bite size morsels.
The rib tips were mainly meat with a little cartilage from the sternum.

The marinade was the leftover vinegary bbq sauce, about 1 cup, plus 1/2 cup a commercial bbq sauce.

Marinade the night before...

This morning
I poured everything into the Crock Pot, set to low and went to work.

10 hours later... I got home.

Blanched some Nappa Cabbage.
Sliced a Fuji Apple and made a light slaw.
1T Mayo, A dash of red wine vinegar, salt, pepper and a pinch of dill.

Served with a buttered pieced of multi-grain toast.

I didn't expect to be at work so long... so after 10 hours in the crock pot the rib meat was a little dry and the texture gritty. Bummer.

I didn't think to add garlic to the crock or any other herbs and spices. I'll have to work on this dish some more.


Ma Harper said...

Invite me to your parties! Please :)

Eat4Fun said...

Ma Harper,

You know the party doesn't start until you're here so you have a standing invite to all of my parties. :-)