It just so happened we had taken a rack ribs out from the freezer when I received this recipe in my email. We picked up the few ingredients we didn't have from the store and made these today. First, I have to say that I didn't expect what this recipe delivered. It was amazing how the ingredients infused into the ribs. The rendering of the meats fat turned into liquid gold when the water evaported, and the meat browned in it. We used a deep chicken frying pan and it worked well. It was large enough to easily brown all the ribs evenly, yet deep enough to place enough water into it to cook them through. We cooked ours about an hour before all the water was gone, and it was perfect.
I agree with many of the other reviewers here, the recipes calling for 1/2 of soy sauce is waaay to much sodium flavoring. I do recommend only using half that much, other than that, rock this recipe with whatever your choice of herbs and spices, and for heavens sake, don't skip the browning of the meat in the left over gold that the meat has released, it is really the final touch to this recipe being a grand success. I can't wait to try this recipe with chicken!!!
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It just so happened we had taken a rack ribs out from the freezer when I received this recipe...