Braised Pork Back Ribs

Braised Pork Back Ribs

• pointsevenout 15 years ago
  Recipe by Jemison: Braised Pork Back Ribs
  Good fall off the meat bones. A little salty for my taste.
  Reduced the braising sauce by half and it still wasn't thick syrupy as specified. Took over an hour to reduce the braising liquid down. Finally added some corn starch to quicken up the process.
  
  NOTE: Keep the ribs in the warm turned off oven to retain heat until braising liquid is ready.
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• lilliancooks 15 years ago said:
  I think that must be a typo in the recipe...3 Tbls. is way too much! I would think maybe they meant 3 tsp.
  
  The braising liquid sounds delicious!!! Great pic! Your getting very good with your photos! Nice tight shots!:)
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