[Pigging by Wilfrid: May 26, 2008]
One of those holidays when I like to throw all the windows open and pretend I'm grilling.
And that slab of ribs came out very nicely. The recipe published by Mark Bittman last week in the Times, but somewhat adapted. It's a way of twice-cooking your ribs; braised first for tenderness, then finished under a broiler.