Spare Ribs

Hearty Dinner

Those are from our first experimental batch of BBQ Spare Ribs. The spare ribs are not a big seller as individual fresh raw cuts of meat unlike loin although they are delicious. These were done up commercially with vacuum packing and everything but I don’t have the labels and such ready so they’re not in stores yet. It may be several months. We have to accumulate enough to do a fairly large batch at a time just as with the hot dogs. Ironically, although the demand for fresh spare ribs is low, as BBQ smoked spare ribs we have more demand than supply.

Outdoors: 64°F/32°F Sunny
Farm House: 59°F/52°F
Tiny Cottage: 65°F/50°F Fire – first in three weeks

About Walter Jeffries

Tinker, Tailor...
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5 Responses to Spare Ribs

  1. Diane says:

    Cook’s Illustrated (magazine) has an excellent recipe for smoked ribs made in a home oven without wood chips or special equipment, but using smoky tea leaves: lapsang souchong. We get pork ribs from our farm co-op and they are fantastic that way. The recipe was printed in Jan/Feb 2006. You let the ribs soak in a seasoning for a day and then bake.

  2. pam says:

    funny that you say the ribs are in low demand… in my house, they’re the first to go! we’re butchering a pig this week and i can’t wait for the fresh ribs that we are going to have on saturday!

  3. Kelly Myers says:

    Ribs, beets (pickled?), carrots, hash browns and mashed potatoes?

  4. valereee says:

    Walter, I understand why the prepared ribs have higher demand — people want convenience, and spare ribs are one of those items a lot of folks don’t have confidence with. I’ve made them several times from scratch and had less-than-perfect results. I’ll keep trying, but I can understand why a prepared item would sell well!

  5. Anonymous says:

    I can understand people’s apprehension with spare ribs. I didn’t cook my first batch until I was twenty five. But I found they were easy, just took time, kind of like turkey. Now they go down easy and are yet another highly enjoyed part of our occasional pig.

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