Quote:
Originally Posted by Hank70SS
We use to par-boil them then we found the method I mentioned before. If you haven't tried it you need to, we won't ever par-boil them again.
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Same here. I par-boiled ribs for years and thought they were tender until I tried slow cooking in the oven. The meat shakes off the bones.
For sauce I mix up Oyster sauce, Lemon juice, garlic and oregano. It's deadly on baby back pork ribs.