These took forever to boil down; so much so that I finally removed about half of the water, strained it, and returned the ribs, herbs & garlic to the pan to brown. Used the broth to cook the rice. I think the pan size is important to note - use a pot/pan that the ribs will lie flat in, especially if subbing country style ribs. Maybe a large, deep skillet. Otherwise, there's too much water and the flavor is bland and the meat is dry. The reviews from my Herd of Tasters were not good - on a scale of 1 to 10, the ribs scored 6 for taste, 4 for texture. I'll try them again and change the pan I use, perhaps change the cut of meat.
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These took forever to boil down; so much so that I finally removed about half of the water,...