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Pleclare 8 months, 3 weeks ago said:
Thanks for the comment!

Cabincrazyone 9 months, 3 weeks ago said:
Hi again Over .... You're right about a lower temp and a longer time. That definitely makes them more tender.
I have done smaller batches. One pound of spareribs usually fits in an 8 x 8 pan when cut into smaller pieces. I like the smaller pieces too, because the sauce gets at more of the meat that way.
At the time that I posted my recipe there were a bunch of other new recipes that had higher heat and less time. I thought that was nuts. We don't want to make jerky. lol

Cabincrazyone 9 months, 3 weeks ago said:
Hi, Per your question about spare ribs ... no, I haven't wrapped two ribs and sauce in foil. I'm curious though. Does that hold the moisture in and make them moist and tender?
I've tried to bake ribs at a lower temp as you've suggested. It seems to take forever. My mom bakes them at 250 and eats them medium rare.

Coffeebean53 1 year ago said:
Thank you for the friend invitation. I'm looking forward to sharing recipes with you. :)

Pleclare 1 year, 2 months ago said:
Thank you,I will try that. Love maple syrup!

Pleclare 1 year, 2 months ago said:
Do you mean insted of honey and how much?

Pleclare 1 year, 5 months ago said:
Thanks for the comment on the kebobs,you can certainly add garlic!

Mccookcook 1 year, 6 months ago said:
Overhome, thanks for the offer of sharing your tongue recipe with me, but I think I will pass. My grandma use to make a recipe using tongue and I LOVED it...until she told me what was in it!