Time for another Flash Back Friday. I made these oven barbecued ribs again. Actually last time I did them in the Sous Vide and this time I made them in the oven. They just come out so tender and delicious. Make sure that you remove the silverskin from the back of the ribs. It's a little difficult to grab. Since the last time I made them I found an easy way to remove it. Grab hold of it with a paper towel. Once it gets started, it peels right off in one piece (very satisfying!). Then you are all ready to do the rub.
I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.
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