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What to do with stock from braising baby back ribs???

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Home Cooking Braising

What to do with stock from braising baby back ribs???

j
Jibe | | Oct 19, 2009 07:42 PM

So, the way I cook ribs, is to apply a dry rub (brown sugar/thyme, garlic powder/paprika/black pepper/cayenne) the night befor I cook them. Then I put then in a dutch oven for 3.5 hrs @ 225 Deg. to braise. I then put them on the charcoal grill for another half-hour to finish them & get some smoke flavor. Usually, I have about 2 cups of of rub/pork flavored liquid left in the dutch oven. I hate to throw this out. Any suggestion on what to do with this flavorable liquid?

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