How do you butcher to make boneless ribs?

[SteveKing]

I know I've seen instructions on how to debone raw babyback/spare ribs so you can cook them up without the bones, but I can't seem to find it right now. Anyone know where I can find it?

Note: I'm not talking about those fake ribs from the boston butt

 

[krex1010]

Taking the bones out of ribs? That'd be like taking the bubbles out of beer, sure I don't eat the bones and I end up burping up the bubbles from the beer but man I wouldn't want it any other way.

 

[Joe Black]

W h y ?

 

[jwtseng]

Check this thread out...

http://www.bbq-brethren.com/forum/showthread.php?t=230189

It's not difficult and it goes quickly once you get the hang of it...

First lay the rack of ribs meat side down. Take the membrane off. Using a paring knife, make a slit down the middle of each bone from the end of the bone all the way to where the cartilage begins...make sure to cut all the way down to the bone. Then starting at the bone end, use the paring knife to scrape the meat off the bone. Once you have enough bone exposed to be able to grab it with your fingers, you can use your other hand to keep the meat down on either side of the bone while pulling the bone off the meat. It should come out cleanly with a sort of "ripping" sound. When you get to the cartilage, you again anchor the anchor the meat with one hand while you bend the bone against the cartilage. This should snap the cartilage cleanly off the bone. Repeat for each rib bone. The next step is cleaning up the spaces and this is best done with kitchen shears. Cut the leftover membrane that used to "house" each bone to fully uncover the space that used to be bone. Then using the same shears, cut around the cartilage end and snip it out. You'll end up with a bit of cartilage left in where the rib tips begin. That's it! Sounds labor intensive and ridiculous, but it works.

 

[tenpenny_05]

But then how do you know when they're done?!

 

[jwtseng]

But then how do you know when they're done?!

Toothpick test is always handy

 

[SteveKing]

Ah, yes I found it on some McRib copycat somewhere. That wasn't the post, but good enough to jog my memory. Thanks

 

[jwtseng]

Yep it was the McRib copycat thread. I edited the above post to include more detailed directions. Have fun!

 

[VoodoChild]

Taking the bones out of ribs? That'd be like taking the bubbles out of beer, sure I don't eat the bones and I end up burping up the bubbles from the beer but man I wouldn't want it any other way.

Now thats funny ....Still Laughing !:clap2:

 

[Groundhog66]

Save yourself some butchering time, and just overcook them a bit, and remove then.

 

[KevinJ]

Taking the bones out of ribs? That'd be like taking the bubbles out of beer, sure I don't eat the bones and I end up burping up the bubbles from the beer but man I wouldn't want it any other way.

 

[Groundhog66]

If you haven't tried this one yet, you should...it's delicious.

 

[SteveKing]

Save yourself some butchering time, and just overcook them a bit, and remove then.

Yeah, no.

 

[Groundhog66]

Yeah, no.

And this was a terrible suggestion, why?

 

[KevinJ]

If you haven't tried this one yet, you should...it's delicious.

I have but I'm a Stone IPA, Dogfish Head 90/60 min IPA and Sierra Nevada Pale Ale kind of guy. It is always fun to just dump those Nitro beers in a glass and they won't foam over.

DFH 90 min is heaven in a bottle.

 

[Untraceable]

+1 on popping them out post cook.

Im totally hooked on intentionally overcooking and with a knife stroke on the back of the bone, popping them out and making sandwiches.

 

[IXL]

I know I've seen instructions on how to debone raw babyback/spare ribs so you can cook them up without the bones, but I can't seem to find it right now. Anyone know where I can find it?

Note: I'm not talking about those fake ribs from the boston butt

"The Butcher's Apprentice," by Aliza Green.

 

[ssv3]

Like the way you roll Kevin. :thumb: That's just about me. Was having DFH 90 last night last night and I agree.

I have but I'm a Stone IPA, Dogfish Head 90/60 min IPA and Sierra Nevada Pale Ale kind of guy. It is always fun to just dump those Nitro beers in a glass and they won't foam over.

DFH 90 min is heaven in a bottle.

 

[vf24ordie]

I would ask Ronald Mcdonald,he's got those going on

 

[rikun]

I've seen that being done in a slaughterhouse, they used a nifty little tool to pry the bones out.