Gourmet Chef Elaine's regular baby back rib recipe is fall-off-the-bone delicious every time. However, we tried something different on a 90+ degree day when having the oven on for hours was not desirable. We first submerged them in our Sous Vide pot for about five hours at 165 degrees. Then the fully cooked ribs were slathered in BBQ sauce and finished off on the gas grill until perfectly charred.
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