Monday, August 6, 2012

Pork Rib Gravy Over Toast

This is a quick and simple recipe that can be used for either breakfast or dinner. It is packed with comfort for a cold morning or an evening in front of the fire.

Pork Gravy over Tost
6 to 8 Leftover Grilled Pork Ribs
4 Cups Of Water
Salt To Taste
Pepper To Taste
2 Garlic Cloves Pressed
1 Small Onion Chopped
2 Tablespoons Bacon Grease (Or Olive Oil)
1/4 Cup Flour
1/2 Cup Milk

Place leftover pork ribs in a pot and cover with four cups of water. Pick ribs that have a substantial amount of meat and little bone. Boil ribs briskly for 30 minutes or until the broth is rich. While the ribs are cooking place garlic and onion in a skillet with bacon grease. Olive oil is a good substitute if you do not have bacon grease. Sauté until onions are translucent. Remove ribs from broth and set aside. Using a slot spoon transfer onion and garlic from grease to pork broth. Add flour to grease stirring briskly to dissolve flour. Add salt and pepper to taste. Slowly pour broth into skillet continuing to stir rapidly until mixture is smooth and thick. Stir in milk and set aside from heat. Clean pork meat from ribs and dice into chunks adding them to gravy.

Serve gravy over toast, or switch up and serve over rice for dinner

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