Made spare ribs last week

[Marthe48]

I parboil them until they are tender, in a seasoned pot of water, then broil them to finish. I stopped using BBQ sauce, but I have a garlic chili sauce that is good to dip. They were a nice treat.

I let the broth chill overnight, then removed almost all of the fat. Two days ago, I cooked dried black beans in the broth, adding onions and garlic. They were good, but not perfect. Today, I made chili, with a fresh tomato, onion, green pepper and okra, put the rest of the beans in. That's what I wanted

[stevil]

1. I parboil my ribs as well before grilling/broiling.

I use a little pickling spice in the water.

[Marthe48]

2. Thanks for the idea-sweet or dill?

I put in a selection of spices from the cupboard, some hot sauce, a dab of brown sugar or molasses, of course onion, garlic, salt and pepper. I put some liquid smoke in this batch, and some vinegar. I don't measure anything, just a little of this, a little of that.

The local IGA has had meaty heavy ribs, unadvertised, for .78/lb or .89/lb I don't go in often, but if I see those, I can't resist.

[stevil]

3. Sweet, about a TBL per quart of liquid.

Super cheap baby backs here too so I'm loading up. I understand completely