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  • 3 Post By Barry the hunter
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Thread: rib meat

  1. #1
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    rib meat

    So Ive picked a bag of meat out of the freezer to cook tomorrow. Its the thin strips of between the ribs meat from a yearling red. Anyone got some recipies for this? Id appreciate it.

  2. #2
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    marinate in garlic ginger and oil 4-5 hours and grill or BBQ should be good - if it was an older deer I would have said brown and slow cook but being young grill or BBQ should be fine the ginger will tenderize it slightly yummy -- if you had a mincer hamburger patties would be good

  3. #3
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    thats doeable for me tomorrow , thanks for that, i did suspect that it wouldnt require long cooking but wasnt sure. Ashamed to admit iv only recently bothered to take these cuts amongst others. Good to know how to put on the table.

  4. #4
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    any meat close to bone is best and ribs yup real good over looked restaurants are not wrong spareribs real popular why cause they taste great

  5. #5
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    Stir Fry is great. dice it up and sprinkle with baking soda (1 teaspoon per kg) Marinade overnight in oyster sauce, sesame oil with crushed garlic, ginger and some cracked pepper & chilli if you like a kick. Fast fry the meat with onions until 1/2 cooked then add veges (BokChoy etc) and the remaining marinade. Once the veges start to soften the meat is done.
    Serve on rice or noodles.

  6. #6
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    No good names left that I am going to try sounds real good

  7. #7
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    Cheers Barry. The baking soda is a trick I recently learnt called "Velveting". When you do the taste test, if the sauce is too salty add more sesame oil to sweeten it and vise versa. Cornflour & water if you like lots of thick sauce.

  8. #8
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    If I have time to cut these strips out , I add it to the mincing pile. Too good to leave behind!


    Sent from my iPhone using Tapatalk

  9. #9
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    Grab the whole rack or ribs bone in next time, they go well cooked on the bone in the smoker/bbq

  10. #10
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    I was making some bone broth recently and had all the ribs cage cut into bits, give it a fast hot roast in the oven normally before pressure cooker. They never made it to the bone broth. So bloody tasty. Same with the brisket, always fat in the brisket. Bloody beautiful. Nothing but a bit of salt

  11. #11
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    yeah If ya do bring the whole animal out and a young one well worth a little saw work to do ribs - easy enough once carcass is set - and usually overlooked - wild pig spare ribs really great and so is goat -I do a rolled goat rib roast takes a bit of carefull knife work but worth it - but all to often with fallow we get a few so its back straps and hindquarters and on to next one

 

 

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