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Ribs in Sunday Gravy
Posted on 3/9/22 at 8:41 pm
Posted on 3/9/22 at 8:41 pm
I read the Sunday gravy post few weeks ago here and decided to try the ribs that way.
They came out delicious. Might do it this way, if I don't feel like smoking them or lazy to do it.
Saute the onions, brown the ribs, deglaze with rice vinegar, add san marzano tomatoes, seasonings and let it cook for 3 hours.
Things you learn from Food board. Thank you
They came out delicious. Might do it this way, if I don't feel like smoking them or lazy to do it.
Saute the onions, brown the ribs, deglaze with rice vinegar, add san marzano tomatoes, seasonings and let it cook for 3 hours.
Things you learn from Food board. Thank you
This post was edited on 3/9/22 at 8:59 pm
8
Posted on 3/9/22 at 8:47 pm to glorymanutdtiger
quote:
let it cook for 3 years.
WOW...that's dedication!
Posted on 3/9/22 at 8:55 pm to glorymanutdtiger
Seriously though, 3 years is a helluva simmer
This post was edited on 3/9/22 at 8:58 pm
Posted on 3/9/22 at 8:57 pm to glorymanutdtiger
quote:
seasonings and let it cook for 3 years.
That’s the beauty of sous vide.
Posted on 3/9/22 at 8:58 pm to LSUballs
Fkn winner
Posted on 3/9/22 at 8:59 pm to pussywillows
3 hours It is still simmering. 2 year 364 days 18 hrs left
This post was edited on 3/9/22 at 9:01 pm
Posted on 3/9/22 at 9:01 pm to pussywillows
Good catch
Posted on 3/9/22 at 9:26 pm to GeauxTigers0107
I bet them babies were fallin' off the bone tender!!!
Posted on 3/10/22 at 8:07 am to glorymanutdtiger
I don't know about the whole tomato thing, sounds like a new orleans creole style gravy. Hint..... do away with the tomato's and add 2 tablespoon of "tiger sauce"
Posted on 3/10/22 at 9:42 am to ItFliesItDies
quote:
sounds like a new orleans creole style gravy.
He's talking about Italian meat sauce/gravy. Tomato sauce slow cooked with whatever meat thrown in
Posted on 3/10/22 at 9:45 am to glorymanutdtiger
quote:I have to do this.
Saute the onions, brown the ribs, deglaze with rice vinegar, add san marzano tomatoes, seasonings and let it cook for 3 hours.
Posted on 3/10/22 at 10:09 am to glorymanutdtiger
quote:
I read the Sunday gravy post few weeks ago here and decided to try the ribs that way.
Now we have reached the better version of sunday gravy, Ragu Napoletano: Kenji Recipe Great Italian Chefs recipe
Its the same concept, just typically made with ribs and sausage. I've usually done a mix of beef short ribs, pork ribs, and pork sausage of choice. Shred the meat off the bone after hours of simmering and then let if come together in the sauce to form a ragu. Always turns out fantastic:
Posted on 3/10/22 at 10:26 am to Topo Chico
quote:
. I've usually done a mix of beef short ribs, pork ribs, and pork sausage of choice. Shred the meat off the bone after hours of simmering and then let if come together in the sauce to form a ragu
Pretty much what i did in the original thread. should have got a plated pick but i was a little sauced by the end. Rainy day with jack shite to do but cook and drink.
https://www.tigerdroppings.com/rant/food-and-drink/sunday-gravy-meat-sauce--tips/101432180/page-2/
Posted on 3/10/22 at 10:41 am to Dire Wolf
Man, I can't always find those pork steaks. May have to actually enter Mac's.
Posted on 3/10/22 at 10:44 am to AlxTgr
quote:
Man, I can't always find those pork steaks. May have to actually enter Mac's.
I use to have to go to hood stores for off-cuts but since inflation has run wild HEB is catering more to soul food and mexican crowd on the meat selection.
They had a bag of cow hooves the other day.
Posted on 3/10/22 at 11:31 am to Dire Wolf
Dire Wolf, I went and looked at your other thread. I can see carrots and basil. And I see your proteins. I'm just curious what tomato products you put in your gravy? And are you putting minced bell peppers, onions, garlic, etc.?
Posted on 3/10/22 at 11:52 am to whatchamacallit
quote:
Dire Wolf, I went and looked at your other thread. I can see carrots and basil. And I see your proteins. I'm just curious what tomato products you put in your gravy? And are you putting minced bell peppers, onions, garlic, etc.?
i did 4 cans of san marazzno and some tomatos paste
1 onion and shite pile of garlic
i probably would add some bell pepper next time
Posted on 3/10/22 at 12:20 pm to Dire Wolf
Serve it over pasta?
Posted on 3/10/22 at 12:29 pm to glorymanutdtiger
My wife’s favorite way to eat ribs is when I cook them in the oven and use the juices to make a brown grease gravy to eat over rice. She’s not much on smoked/BBQ ribs.
So I compromise and alternate my methods. Beef and even pork spare ribs make a delicious rice and gravy.
So I compromise and alternate my methods. Beef and even pork spare ribs make a delicious rice and gravy.
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