You may remember one of my favorite recipes, my easy BBQ ribs. Well, since posting the recipe last year (and a revised version this March), I’ve been slowly honing this dish, and I’ve made enough changes that I figured I should write a quick amendment post.
The biggest change is that after cooking, I have been letting the ribs rest for about ten minutes, and then cutting each bone away from the rack using a pair of kitchen shears. This step makes for a much cleaner and fulfilling eating experience.
I’ve also found that adding peppercorns to the apple cider/white wine mixture in the first part of the cooking process really adds a depth to the meat’s taste.