This did not turn out well for me at all! The recipe specified 10 country style ribs but not really the size, thickness, or weight, which is important. The first time I had to cook them about twice as long and the second time even longer than that after adding the sauce, as they were not done in the middle in the time specified. I bought the boneless ribs at a bulk store and they were quite large. They also had about 1/2" thick piece of fat on the bottom of each piece I did not see when I purchased it. I don't know if that is normal? But, they were still country style ribs, which I have made before. My meat ended up being like "dry pork chops," with "large unedible rubbery pieces of fat," and a sauce that did not seem to get absorbed into the meat. I expected tender pork from the recipe and loved how few ingredients were listed. But, the end result was pork to dry and hard to eat, and it ended up a waste of money as it was unsalvageable and unfortunately got tossed out.
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This did not turn out well for me at all! The recipe specified 10 country style ribs but not...