Skillet ribs
No grill, smoker, pit or working oven other then a toaster oven has me thinking out of the box when cooking. I did a slab of St Louis ribs in my large skillet with the lid on it. When ever I do a pork butt(in the toaster oven) I save the lard thats rendered off. I melted down damn near a 1 cup of it into the skillet. A palm of ginger sliced & some garlic. Cut the ribs individually added them to a hot skillet & turned them. Put the lid on & turned them down. Added soy sauce & lots of coarse black pepper & turned the a couple times over 2 hours of simmering.
Fall off the bone tender, with a slightly ginger garlic taste! The wife dumped Sweet Baby Rays chitin cracksauce on hers. I ate mine with a bit of salt & more pepper.
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