Trim Spare Ribs, or Not?


 
You could rinse them off with some water or cider vin. I get those bone frags occasionally when the butcher uses a band saw.

Tim
 
I doubt that you cut the rib bones with the knife, as you would have to be a heck of a lot stronger than me to cut through them (and I do it for a living). It would take practice to get to know where to cut (like cutting through the joint separating the chicken drum from the thigh) you just get a feel for it. If you look at the wide end (let's call it the top) and see where the top rib ends and disappears into the breast bone, that is where the joint is. Then hold your knife parallel to the cut side and cut straight down past the breast bone. Past the breast bone is just cartilage and meat, so you may want to keep that stuff attached to the slab.

Of course, since this thread is a few years old, I'm quite sure the lads have successfully decided on whether or not they would trim the spareribs anyways.:p
 
timothy said:
You could rinse them off with some water or cider vin. I get those bone frags occasionally when the butcher uses a band saw.

Tim
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I washed them off thoroughly with water, then placed them in my secret marinade.

Didn't see any issues with the bones, just being paranoid.
 
Jim Lampe said:
Bryan, what's your secret marinade? ;)
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It contains apple cider vinegar. That is all I can say :)

Jim, do you have any thoughts on whether cutting through the bone would cause any problems? As another poster pointed out, maybe I actually cut through cartilage and not bone. I really don't know. I just know it was pretty darn hard to cut through it.
 
I like to trim spares to St Louis cut and cook the pieces along side the ribs for use in other dishes. I've used the trimmings in tacos, nachos, beans, peas, greens, etc.
 
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