Better than restaurant ribs, but with a few modifications: made more of a savory broth to boil in, using water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar. Boiled for an hour. Then baked as above but made Scott Hibbs Amazing Whisky BBQ sauce (*THE BEST*) and added one more step. After the foil bake I uncovered them, re-basted them and baked for 30-45 mins more to caramelize them, basting every 15 mins. My dad BEGS for these! Definitely save the water after boiling the ribs to do your potatoes. FABULOUS!
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Better than restaurant ribs, but with a few modifications: made more of a savory broth to boil...