This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll ever cook. I followed the recipe exactly with the exception of reducing the sauce. I ended up with close to 2 cups of sauce after braising which took 20 min on medium heat to thicken up. The sauce was also VERY salty from 1/2 cup of fajita seasoning and I ended up adding about a 1/4 cup of brown sugar and a Tbsp of dijon mustard and it was perfect. **TIP** do not forgo the broil process, this gives the meat a nice sticky, caramelized coating that is the key to finishing the flavor of these ribs. One final thing, don't omit the fajita season (I used Fiesta brand), it helps to tenderize and lends lots of flavor. I will definitely be making these again and I think I'll try some liquid smoke next time.
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This is a fantastic recipe. Lots of flavor and the most tender, fall off the bone meat you'll...