Quote:
Originally Posted by Mule
I'm down with Rick here. I'm a sauce at the table kind of guy. But I have to say, for quick & easy, the Alton Brown approach works. You take the juice out of the tin foil & reduce it to a glaze, then caramelize the glaze on the ribs at the end, works pretty well. For quick & easy.
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Alton braises his ribs. That's not at all the same method of cooking as barbeque. I've tried his recipe out of curiosity and nobody in my house would eat the ribs.
Sorry.
JR