Same ingredients as #2, but with 3 hours of Hickory, and six hours in the oven @ 250F
I did add another batch of the braising liquid, so 4 cups of wine, more Garlic...
W O W !!
I think I hit the mother load with this batch. They were fall-apart tender, juicy, and un-believeable!
Out of the oven, ready for sauce:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1541.jpg)
Sauced, cut and ready for the table:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1542.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN1543.jpg)
When we do baby backs, it runs around $100.00 for the "good stuff" at the Butcher.
This was $30.00 worth of Sams ribs. Transformed into awesome stuff.
Looks mighty tasty there FLBentRider! ;)
Mike
Those are some juicy lookin ribs.
I'll take the section on the left with all the garlic on it. :P :P
They do look good.
Those look awesome :)
homeless guy here .
Could you spare some ribs?
Those smell great. nice color
I took some leftover ribs for my first day back in the office. I am now convinced they cannot function without me. Some "inconsiderate individual" used the last paper plate and didn't buy any more.
You've heard of Cup-o-noodles... I had Cup-o-Ribs!!!
Those look outstanding!
I just caught up with this thread, damn. Looks like this goes on my rib to-do list.
FLB .. amother GReat job again... learning all the time.,,,just like me.. little practice and testing makes all the difference
Those are looking pretty tasty! Love the color of the ribs.