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Original Message
"RE: OTCC - Guest Chef"
Posted by grit on 12-14-10 at 09:39 AM
I've done the ribs 3 different ways. When I put the Dutch oven in the oven for 2 hours, it meant bending over the hot oven every time I needed to turn the ribs or stir the sauce. Cooking them on the stovetop is definitely easier.

When my brother came to visit, I made a quadruple sized batch of the ribs so there was no room in the Dutch oven. I browned the ribs in a large frying pan, mixed up the sauce, placed the ribs in a pan meat-side down into the sauce and cooked them in the oven. The difference was noticeable. The ribs were not as tender (although I probably should have covered the pan with foil). When I cook them in the Dutch oven, the ribs are almost totally covered with sauce the whole time and the meat is practically falling off the bone when they're done.

 

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