Appears in Cook's Country October/November 2011
How do you duplicate the tender texture and smoky richness of slow-smoked barbecued ribs in your oven?
Just because winter rolls around, it doesn’t mean that our cravings for barbecue stop. We wanted to make smoky, sticky barbecue pork ribs in the warmth of our kitchen. Our solution? We mimicked the slow smoke infusion of the grill with an i...