For most of us, if you want finger licking ribs, you’re booking a table at a meat house like Hurricanes, Meat & Wine Co or Ribs & Rumps. The idea of making ribs at home that are so tender and so saucy seems like it requires some serious training and a southern American accent. Well, I’m a simple human being and I am going to share with you how to make seriously impressive ribs with some basic ingredients and patience.
Removing the rear or inner skin on the ribs is critical to really making the dish say wow, take the extra time to get that right and the rest will follow.
When slow cooking, you don’t have to splash out for expensive meat at the butcher, the process of cooking at low temp nice and slow is that all the fibres in the meat will breakdown and soften overall.
Avoid opening the slow cooker! It is such a patience game and it will be hard to resist the smell but it’s important to let the process complete properly.
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