What to dp with spare rib trimming

[sullysQ]

Chef's reward for a job well done :bow:

 

[Jeffp]

I usually use the trimmed meat for Chile Verde. It has a great flavor and is super simple in the crock pot.

 

[Bogus Chezz Hawg]

How about this... Trim the bones / cartilage along with any excessive fat deposits from the leftover rib tips. Make a pot of Italian tomato sauce, with the rib tip meat. Once the sauce and pork starts to fully simmer, let it keep simmering (covered) for 2 hours. This will make a great tasting meaty sauce for any pasta dish you like. My grandmother use to use pork neck bones this way. For a twist, you can smoke them for an hour before simmering in the sauce. Enjoy!