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...
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.