Chili-Braised Spare Ribs: A Piece of Cake #6
This week, I learned what country-cut ribs *really* are.
So it’s January, and it’s cold, which to me, means it’s time to braise. Braising? For winter? Groundbreaking.
This recipe was inspired by a weeknight meal I grew up with, and one of the first dinners I knew I wanted to share in this newsletter. On any given night, MeMe would throw country-cut pork ribs and chicken legs in the crockpot with bottled Dinos…