Serious Eats: Talk
OK, I'm an apartment dweller and love ribs, but can't grill or smoke outdoors. So occasionally I do the parboil and bake thing with ribs. I know, I know, so don't rag on me. I had some celery on hand last time (no carrots, and I can't believe I was caught without onion) so I reduced the boiling liquid down, and now I have cup or so of pork broth.
I know how to use beef and chicken broth, but I'd love some ideas about pork broth. Chinese maybe?