To see Part 1, Rack of Australian Lamb, click HERE
To see Part 2, Chicken Breasts, click HERE
To see Part 3A, Boneless Baby Back Ribs, click HERE
April 9, 2020
In Part 3A we processed pork baby backs @135 F/57 C for 18 hours with the novel intention of removing the bones. Once the processing stage was done, the packages were shocked in ice water until they achieved 70 F/21 C. They were then refrigerated at 40 F/4 C until we were ready for the next step. Below, you can see how we used a knife to follow along the bone of the processed ribs.
I was moderately satisfied with the results, but I do lay awake at night sometimes. I decided to take another swing at it, so I preheated the oven to 225 F/107 C, lightly seasoned the ribs and slow roasted them to further tenderize the meat and loosen the bones–about four hours.
Now the question was which side to tug the bones from–where they connected to the spine, or where they led towards the belly?
I decided to try to pull from the belly side first. Fingers, tongs, twist, tug, a little this, a little that.
If you look way over to the right, you will see where it tore a bit. So, I tried pulling from the spine side.
That makes sense, actually, because the bone is a little larger along the spine and it tapers towards the belly, d’oh.
No need to get fancy though, the asparagus will keep until tomorrow.
It’s a novelty.
What’s not to love?