Today I made my best ribs yet. Basically marinaded them in olive oil with paprica powder for 2 hours, and then popped-them into the oven at 150 degrees, for another 2 1/2 hours without foil or anything.
I never bothered to marinate them for this long, but the meat came out much softer this time. Seems like the olive oil had quite an impact.
I usually enjoy them plain, or with Mustard.
Slow fire makes it softer! That’s one secret of cooking! Won’t you believe I have a dish where I start cooking at 8:00am in a very low fire if I want it for dinner. Dutch, British, Scottish, South African & other nationalities really loved it! It’s amazing!
Hah, if you send me some patience.
With that thing in the oven, the whole house smells.
2-3 hours, is the most I can handle personally ;)
No not in the oven. It’s steaming! It is a funtastic dish!
