Not exactly what you mean by pork bones. You mean buy ribs and trim the meat to the bones? Will the butcher actually sell me just bones?

Suzanne is a trusted source on General Cooking.

added about 2 years ago

I got pork stew meat bone in. Worked perfectly. There is still some meat and fat on the bones and they roasted so nicely in the oven.

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AntoniaJames is a trusted source on Bread/Baking.

added about 2 years ago

My butcher sells bones . . . you have to ask for them. They keep them in the back, for people like me. The ones I get are really meaty; I use them for making my own scrapple. Make sure to ask the butcher to cut them into pieces that are no more than 3-4 inches long. You'll get more flavor from cut pieces.;o)

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cookinginvictoria added about 2 years ago

Thanks for your question. Some -- not all -- butchers will sell just bones, but you usually need to ask for them in advance. If you buy pork ribs on a rack, I usually cut them into individual ribs. Pork soup bones are also good as are side bones. And neck bones are worth seeking out for this recipe. They make a superior ragu!

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pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

Indeed do just ask. Neck bones are good too. And cheap.

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cookinginvictoria added about 2 years ago

Agree too with Antonia that it's a good idea to get the butcher to cut the bones if they are too long. They are much easier to cook and eat if they are on the small side!

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pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

And speaking of neck bones, I had superb pork neck rlllettes at Purple Pig in Chicago

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ibbeachnana added about 2 years ago

I save every pork bone from the butts and such and add neck bones for my sauce. Bone in country ribs have a lot of fat, so consider trimming them and saving the bones.

Some of the really sad meat skimpy beef short ribs and their bones are excellent for the sauce as well.

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