Page 43 - Amazing Ribs - Book
P. 43
Flavor
Whatever seasonings or smoke or sauce you use, the individ- ual elements should not be greater than the meat. Great ribs should taste like roast pork. And this is where restaurant ribs often fall short; boiled or held in warming ovens for so long that their natural meatiness is destroyed. All that is left behind is bland grey meat drowning in a pool of sweet, sticky sauce designed to cover up a myriad of mis-steps in the preparation process.
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