I made this for the first time for my in-laws and I have to say it tasted like one of the best ribs I’ve EVER had. They were impressed.
As older generations generally have their own opinions, I wanted to ask you about this Daniel. My mother-in-law strongly believes at some point during the evaporation phase, I should be covering the pot to keep/trap the flavor.
I wanted your opinion, as the creator of this recipe.
Hey KYT, I’m delighted to hear that your family – especially the in laws – enjoy’d the dish! Great job on the execution. I usually cook without the lid so I can reduce that broth into a small layer of sauce. If you cook with the lid on, you’ll be left with much more liquid. In terms of flavor, I’m not sure what the effect would be. I would say comparable 🙂
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