What to Do With Spare Rib Trimmings

One of the most common questions about spare rib trimmings is what to do with them. If you’re like many others, you probably didn’t know that you can use the spare rib trimmings in several ways.

You’ve prepared the rack for the grill and have several unused rib trimmings. There are a few ways to use any leftover meat on the rack. Using just the tips and ends of your ribs is a simple idea but does require more smoke. Sometimes, small bits of meat left over can be used for saucing, starting at about the 75% point in your cooking method. Keep in mind, however, that even when using ground meat for your main dish, you’ll still have some leftover pieces that don’t fit into one meal.

Let’s talk about how you can utilize these spare rib trimmings and make something worth eating, like the rack of ribs prepared with delicacy.

 

What Can I Do With Spare Ribs Trim?

Trim is the excess fat and meat that comes off the ribs while cooking or while you cut to get a perfect rack to cook. It is usually discarded, but you can use it in various ways. Spare ribs trim often found in the kitchen and can be used for many purposes. Its versatility makes it a popular item to have on hand.

Trimming or cutting the meat from a rack of ribs is necessary to make the ribs more manageable. It’s not always done, but it’s something most home cooks can do. What to do with rib trimmings once you’ve separated them? Here are some examples of using leftover ribs in the recipes you love.

You can use the spare rib tips and skirt meat from the spare rib rack to create several complimentary dishes, including chili, stew, and sausage. It would help if you had some leftover fat, which you can use for the dishes you create later or for seasoning cooking pots and pans.

Most Common Use of Spare Ribs Trim

One of the most common uses for spare ribs trim is to make a delicious, savory gumbo. It can also be used in recipes like a mirepoix or to create a roux. Trim can also be used in making sauces and rubs, adding flavor to soups or stews. One of the best ways to save trimmed pork ribs is to mix them with barbecue sauce and then use them as a topping for baked potatoes. Or fries.

Spare ribs trim usually made up of fat, meat, and bone. It can be used as a binder when making meatloaf or burgers. It can also be used as an ingredient in other dishes like chicken wings or pork chops.

How Do I Cook Rib Flaps?

Another name for rib flaps is the skirt. Rib flaps are the meaty parts of a rib roast removed from the bone. They are typically cooked with a dry rub or wet marinade, such as barbecue sauce. However, some chefs don’t believe searing these parts is worth the taste, as they can be very tough when overcooked. If you treat them properly, however, they’re perfect in taste.

Rib flaps are a tasty and inexpensive cut of pork that is often overlooked for more expensive cuts. This section will show you how to cook them to perfection. To cook rib flaps on a grill or smoker, spread them out in a single layer over direct heat with some space between them. Cook for about 8 minutes per side until they’re golden brown and crispy on both sides. Below are a few more recipes for cooking the rib flaps tastier.

Recipe # 1

One option might be to cut the flaps into thin strips, then marinate them briefly in a mixture of soy sauce and rice vinegar. You could use the meat to make a stir-fry with mixed vegetables and water chestnuts over steamed rice. You can also finely mince and cure the meat in a meat grinder, followed by adding seasonings for taste. For example, freshly ground black pepper to your pork sausage.

Recipe # 2

This recipe is for rib flaps because they are the most inexpensive cut of pork, making them the perfect choice for a budget meal. They can be cooked in various ways, but this recipe will show you how to cook them with a dry rub on top and then finish off with a sweet glaze.

For the Dry Rub:

2 teaspoons coarsely ground black pepper, one tablespoon onion powder, one teaspoon garlic powder, kosher salt to taste, three teaspoons sweet paprika, and one teaspoon cayenne pepper (or other preferred spice).

For the Glaze:

1 cup brown sugar, three tablespoons honey, 10 drops red food coloring (optional), two tablespoons water, 1/2 teaspoon cinnamon

Directions:

  1. Preheat your griller
  2. Take 5 pounds of bone-in pork rib flaps, cut into single chops or 12 pieces by the butcher
  3. Remove the bone from the rib flaps and pat dry with paper towels.
  4. Combine all dry rub ingredients in a bowl, mixing well to make a coarse powder. Coat both sides of each, including the rib flap, with the dry rub and set aside on a large plate or baking sheet for cooking.
  5. Combine glaze ingredients in a saucepan and stir over medium-high heat until sugar dissolves and the mixture starts to boil for about 5 minutes. Remove from heat and set aside for a few minutes to cool slightly.
  6. Place the rib flaps on the grill pan, brushing them with glaze occasionally during cooking so that the rib flaps are lightly coated in ice. Cook on each side until crispy, about 2 minutes per side. If you like your ribs less or more done, cook to your desired level of doneness by flipping and brushing with glaze twice (or more) during cooking time. (If the glaze begins to boil, remove it from the heat for a few minutes to cool before continuing cooking.)
  7. Remove the rib flaps from the grill and let rest for a few minutes.
  8. Slice the ribs into individual ribs and serve immediately with Coleslaw Salad.
Glazed Rib Flaps

What Do You Do With Rib Fat?

We used to think of trimmings as waste to be thrown away. It turns out that not only can you use these scraps for great recipes, but they are also a source of quality fats and proteins in your cooking. Rib fat is a highly-valued food that is often used in Chinese cuisine. It is used to flavor sauces and as a main ingredient in many dishes. If you’re interested in processing your rib fat, here are some tips on how to make it into something useful.

  • If you’re grinding meat, adding some fat is also best. This is especially helpful if you’re making sausage, which doesn’t generally require ground meat that has been pre-ground. Adding some fat helps the ground meat cook more evenly and prevents it from drying out as it cooks.
  • Soaking meat in rendered pork grease can make cooking with cast iron skillets and Dutch ovens more convenient. This will provide a nice, crisp crust on the food when it’s finished cooking.
  • You can melt down some pork fat and use it in your chili or casserole recipes. This kind of fat is often called ‘lard.’ A great substitute or even better than butter and olive oil as the flavor it adds to a dish is rich, savory, and comes from the pork, which becomes infused with the ingredients in the recipe.
  • Making gelatin desserts
  • Drying and storing meat
  • Seasoning meats and vegetables
  • Some companies are now using rib fat as an ingredient for their beauty products, such as facial masks or moisturizers.

The Bottom Line

It is possible to prepare trimmings from a store-bought pork rack by removing the rib tips, skirt meats, and fat. There can be quite a few leftovers on each side with very little waste. Now that you know much about utilizing these trimmings, best make a dish out of it and enjoy cooking and grilling.

Please share your recipes and experiences to widen more options on utilizing these rib trimmings in the best possible way.

Happy grilling!

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