Delish! Easy too! I did make some adjustments per other reviews and also based on what was in my house. I did not mix any of the ingredients into the milk/egg mixture beforehand. I put some small, raw broccoli florets in the bottom of the pie shell, added the bacon, onion, and cheese (only 1 c.), omited the flour, and then poured the egg/milk mixture on top. I used 4 eggs, 1 c. 1% milk, and 1/2 c heavy cream. I baked it at 350 for about 50 minutes or so.

Reviewed On: Sep. 20, 2009

Awesome! I've made ribs using this cooking method several times now, and they're fantastic every time. If you can afford the splurge, get butcher quality ribs rather than the plastic wrapped ribs from the grocer's meat case. The butcher quality ribs are much leaner, meatier, and more flavorful. Friends love my ribs and always ask for the recipe. I followed the advice of others and used the dry rub recipe from this site and lowered the over temp and cooked them longer. I've experimented a bit with the dry rub as well, either adding 1 T. dried ground chipotle pepper to the mixture or entirely substituting the paprika for dried ground chipotle or ancho pepper. Both impart a bit a smokiness, but the chipotle pepper adds a pretty spicy bite.

Reviewed On: Jul. 5, 2008