Very short ribs

Former Member

I did a Spanish tapas recipe for pork ribs. (Paprika, wine, and whatnot.)

I found St.Louis cut ribs at the store and had the butcher cut them one more time. Each rib was one-half rib long. (Is that clear?)

Then I got to wondering. Those shortened ribs could be smoked. Makes for a finger-food sort of final product. Riblets.

Is that a new idea, or have I been out of touch for too long.

12/15/035:01 PM

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Original Post

Former Member

I don't know whether it's a new idea or not but it sounds great! I did something similar using whole individual ribs in the oven with a Yashida's Wing & Rib Sauce glaze( Costco, Sams )but starting with smoke sounds like it would be much better and the half ribs would be easier to handle. Good job!
Bill

12/15/036:36 PM

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