 New York Times | Ribs Without Smoke New York Times Sweet-sour balsamic-glazed pork ribs, which came from the kitchen oven rather than an outdoor grill or smoker. More Photos » By STEVEN RAICHLEN CONVENTIONAL wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. ... |
Friday, April 22, 2011
Ribs Without Smoke - New York Times
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment