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Showing 1-6 of 6
on March 08, 2011
A great QUICK way to serve fall-off-the-bone barbecued ribs! I browned the meat in a little oil in the bottom of the cooker and removed the meat to a plate. Then I deglazed the cooker with the beer, vinegar, and water. I sliced a big yellow onion thickly and placed that on the bottom as a sort of "rack" and placed the ribs on top. I added a chopped clove of garlic and a bay leaf and sealed up the pot. After 15 minutes, these ribs were perfect - the barbecue sauce was gilding the lily, but delicious! Everyone loved them. Thanks for a great recipe, Jude!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 09, 2008
By Chef Roellig
on January 06, 2008
By Chef #408594
on January 12, 2007
Very good, flavor was great and very tender. Made the ribs tender enough for me which is good because I have a hard time with most meat due to lack of teeth.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef pitbull
on July 06, 2005
on February 15, 2005
Serving Size: 1 (672 g)
Servings Per Recipe: 4