Today I made my best ribs yet. Basically marinaded them in olive oil with paprica powder for 2 hours, and then popped-them into the oven at 150 degrees, for another 2 1/2 hours without foil or anythin...
Slow fire makes it softer! That’s one secret of cooking! Won’t you believe I have a dish where I start cooking at 8:00am in a very low fire if I want it for dinner. Dutch, British, Scottish, South African & other nationalities really loved it! It’s amazing!
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