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From: Jill McQuown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Bored!
Date: Sun, 4 May 2025 15:26:12 -0400
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On 5/3/2025 5:29 PM, Leonard Blaisdell wrote:
> On 2025-05-02, Jill McQuown <j_mcquown@comcast.net> wrote:
> 
>> Thanks for the recipe, Leo!  I can't say I've ever had spare rib broth.
>> (Does this somehow involve par boiling pork ribs?!)  I can find ham
>> hocks but I've never looked for pigs feet, split or otherwise.
> 
> 
> I take a side of spare ribs, salt and pepper them and cut them into
> three or four bone slices. Then I stack them in a glass casserole and
> bake them, with the lid on, for about three to four hours.
> The spare ribs come out as I like them, and I save the accumulated
> liquid in the bottom of the casserole for posole. I don't even filter
> it.
> 
> Oh, and I strip the parchment from the back of the ribs before cooking
> them. That's optional for pork ribs but essential for beef ribs, if you
> want them tender. This step is only to enhance the texture of the ribs.
> 
> leo

Parchment?  I think the term you're looking for is membrane or silver skin.

Jill