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I have a deep appreciation for ribs. However, my girl friend doesn't like the tremendous amount of fat usually found on the very economical spare ribs we have access to. So the crux of my question: How can I get the most fat to render off spare ribs while par-boiling them? Can more fat be boiled off the meat increasing salt or acidity? Where could I get the best rests in terms of the balance of slow/low cooking and faster pressure cooking (before the meat falls off the bone)? |
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Perforate the fat with a meat hammer, fork, knife or even criss-cross with a pizza cutter. I suspect acidity could help because it would breakdown the protein matrix that holds the liquid (hot) fat in. I also suspect salt would cause the protein to seize up and make it harder to get the fat to release. Manually removing via trimming is an option. Also perhaps a papaya based meat tenderizer on the fat, then rinse?
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