Chili Base From Ribs Cooking Liquid. Chili

Chili base from ribs cooking liquid.

breadhead 16 years ago

Hi everybody,
I don't often cook meats, but will be doing a rack of ribs this week. I have decided to cook them low and slow in my crock pot. Being a waste not sort of guy, I am looking to see if anyone has any suggestions as to how to make a base to cook them in and reserve it to add beans and such to make a chili out of.
So far, I figure on doing something like this... Rub ribs with a rub then cover with dijon mustard. Let sit overnight. Put ribs in crock pot with onions, peppers, garlic, tomatoes, some sort of BBQ sauce (actually this is kinda where I'm stuck and seeking advice), and anything else that may seem appropriate at the time like beer, whisky, lime, or what not. Cook on low all day, throw the ribs over a hot flame with a fresh layer of BBQ sauce mixed in with some honey to carmelize up. Then add soaked beans, maybe some more meat, and some more tomato if needed to the liquid base and continue to cook until the beans are soft.
So anybody have any advice for me out there?
Thanks,
Matt

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justjakesmom 16 years ago said:

Hey Matt, Sounds to me like you have it sussed. I would probably add the beer to the crock and drink the whiskey! LOL
I'm not a big fan of cooking ribs in bbq sauce - I do like the rub method. I usually rub the mustard on first though and then the dry rub. I know that you don't need too much liquid in a crock pot to cook. What kind of ribs are you cooking - short ribs, baby backs, or country style?

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breadhead 16 years ago said:

I have got pork baby back ribs from my local small farmer. Very happy with the cuts and amount of meat on them. I kinda ventured away from the targeted goal, but am still considering using the liquid to cook some beans or something. I started with a rub, then a coat of mustard blended with some barley malt syrup after the rub sat a while. Let sit overnight, brown them under the broiler while getting together a saute of onion, jalapenio, and garlic. As onions began to show some browning, I used a few tbls of Jose Cuervo Black tequila, a couple cups of a brown ale homebrew I have on tap, then a can of tomatoes. Poured this over the ribs in the crock, and they are falling off the bone right now. Can't wait to get my boy to bed so I can sit down to this meal without being bothered.

So I did put a little bbq sauce into the cooking liquid, so with this and some other variables, I don't think I 'll have a base that any respectable chili lover would call chili, so I must now improvise as I do and find something else to call it.

And off to the grill I go to finish these guys off!

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floridiangourmet 16 years ago said:

Firstly, I've never seen anyone mention pork stock. Pork stock is as good as beef or chicken and used in Chinese cooking. I'm with you, I hate wasting. When I steam ribs ( sometimes I just slow cook them on the grill versus steaming) I add celery, carrot and onion to the bottom of the steam pan. I fill it with as much water as possible and add more. I wind up with a nice stock that I strain and then put into ice cube trays to freeze. I then transfer them and double bag them in freezer bags. I use them for chili, stir fry's etc. I would stay away from adding beer or anything other than your rub and dijon until almost done. Then I'd strain it and reserve for your chili. Then use a dark beer to make the chili with etc along with your pork stock. I would also put 2 dried anchos deseeded in the stock and rehydrate, then puree them for the base of your chili.

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