Knowing our starting point allows for development and observation of the results. It also allows us to build flavors, a creative pastime. Refining and cataloging our broth was the first step. The broth is a neutral and flavorful foundation. It is delicious on its own but is designed to be built upon and to carry flavors.
The first idea with the broth was to make pork rib ramen. But I was looking for a naked truth version that could have flavorings added to individual tastes. We started by salting a rack of ribs a day before cooking. The following day we cut the rack into individual ribs and brought the broth to a simmer. We slid the ribs into the broth and put the pot into a 250°F oven. We cooked the ribs for 2 hours. The ribs become tender, fall off the bone style. The broth became enriched, adding a layer of pork and succulence to the rick aromatic notes we started with. The initial plan was to broil the ribs and cook up some noodles to nestle in the broth. Unfortunately hunger got the best of us. We broiled the tender ribs and crushed them with hot sauce. The broth is waiting for its next leg of our journey.