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Beef Pork

Beef/Pork ribs, need the meat not the bone!

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Beef/Pork ribs, need the meat not the bone!

bshee | Feb 7, 2013 08:18 PM

I have some pork ribs that I want to make into a ragu. Any ideas of getting the meat off the bone? I was thinking simmering it in just enough water to cover for a few hours...it seems that gets the meat tender enough to just fall apart. Then fork shred it. Maybe use the leftover stock for the sauce. Opinions?

Brian

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