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ribs and chops

char buddychar buddy Posts: 562
edited November -1 in EggHead Forum
I've been playing around with meats I got from Forks Farm - a local outfit that produces grass-fed beef, pastured chickens, etc (forks@epix.net). Last week I tried vanilla/habanero-brined pork chops (see the new recipe board) and a family favorite - Cat's version of baby back ribs - only these were farm-fresh spares. [p]I liked the chops - nice tingle from the habaneros and I swear the vanilla does something to the texture. I loved the ribs. They had a texture like a good hanger steak (oddly enough) and Cat's sauce worked its usual wonders. [p]CB
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