I did like everything about this recipe but wanted to let people know what happened when I made it. I used country style pork ribs (some had bones and some didn't) as other reviewers suggested but since they were sooooo fatty, I decided to do a major trim job and rid the meat of as much of the fat as I could. I remember others talking about taking some fat off too. Well, I think you need to leave some fat on so that they stay tender. While the dish was saucy enough, my meat was not tender. I cooked them on low for 8 hours but the meat was NOT falling off the bone as I expected. Next time, I will not trim so much.
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I did like everything about this recipe but wanted to let people know what happened when I...