Quote:
Originally Posted by kydsid
The first ribs with the rub and sauce were from the egg cookbook. I can pm the recipe to ya.
The Korean ribs I just called them that because of how they were cut, just like ribs at a Korean restaraunt. Local butcher actually cuts and seasons them himself, but it isn't a Korean spice flavor, more Texas inspired. I'll ask next time if he has a recipe to share.
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Sure, PM me the recipe. always looking for new ideas on how to prepare food.