This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Salt-free rub. Dry-brine 2-12 hours in advance with 1/2 tsp. kosher salt per 2# of meat. Ribs are half bone by weight.
1 Batch makes ≈ 1.5 cups. Use about 1/3 cup per butt. Lay heavy on ribs.