great method! Used the paper towel pulling method as I have for years, but didn't steam ribs first. These came out SUPERB!

Reviewed On: Sep. 13, 2007

AWESOME recipe! I just made it for the first time tripling the spices because I cut out the backbone to butterfly it (and put it under the skin for me to eat) coating both the inside and out, as well as under the skin and marinated in a zip bag only a few hours because that's all the time I had. I roasted a 4 lb chicken with the directions shown butterflied breast down with minced garlic on the inside of the breast, and it is EXCELLENT! My 9 year old even gobbled it up! DEFINATELY will make again and again.

Reviewed On: Jan. 13, 2006

To make this a complete meal, I doubled the ingredients as shown and then placed the roast into my slow cooker and added 1 cup apple cider on the bottom. I then added some baby carrots, sliced red onion, and potato chunks into the same bag, added a little more salt and pepper, as well as some olive oil and shook the rest of the seasonings left over in the bag with the vegetables to coat them. I then placed the contents into the slow cooker as well. Cooking it on slow for 8 hours

Reviewed On: Sep. 26, 2005