Thanks to a recent extra good special at the Harris Teeter, I came home with several racks of baby back ribs. Two of those were prepped and vacuum-sealed for storage in the freezer, but one was saved for cooking. That happened Tuesday a week ago, and I do believe it's about the best they've ever been. With no other sides needed or wanted, it was all pork, all night: I guess my final tally was 9 or 10 ribs.
"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]
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