Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

Page 247

Cuisine: North American | Course Type: Main Courses

(3 reviews)

Tags: braise pork beer cooking with alcohol honey maple ale braised pork spareribs

Recipe Review

I can only agree with everything the two previous reviewers posted. And cadfaels menu suggestion sounds really good!
There was just one issue we had: she didn't write anything about how the ribs were cut. In the section about buying short ribs she presents the two different kinds of short ribs available, both of which are bought in one large piece. Later on in the recipe she gives hints that the ribs have been cut into pieces as she mentions that the rib pieces should be arranged into a single layer, etc. Can anyone enlighten me about what she means?

(3) useful  

Comments

Login or register to add your own comments.