Re: Bored!

On 5/3/2025 5:29 PM, Leonard Blaisdell wrote:

On 2025-05-02, Jill McQuown <j_mcquown@comcast.net> wrote:
 

Thanks for the recipe, Leo!  I can't say I've ever had spare rib broth.
(Does this somehow involve par boiling pork ribs?!)  I can find ham
hocks but I've never looked for pigs feet, split or otherwise.

  I take a side of spare ribs, salt and pepper them and cut them into
three or four bone slices. Then I stack them in a glass casserole and
bake them, with the lid on, for about three to four hours.
The spare ribs come out as I like them, and I save the accumulated
liquid in the bottom of the casserole for posole. I don't even filter
it.
 Oh, and I strip the parchment from the back of the ribs before cooking
them. That's optional for pork ribs but essential for beef ribs, if you
want them tender. This step is only to enhance the texture of the ribs.
 leo

Parchment?  I think the term you're looking for is membrane or silver skin.
Jill