these are very tender when done. i use my own barbecue sauce and if you want more than 1 rack, you can easily lay more ribs on the pan. while they bake go do something else. enjoy the day!
no georgian cook would think of serving grilled or roasted meat plain, without any sort of condiment or garnish. this sauce will enliven meats. in the area of samegrelo or mingrelia, they use this sauce and add melon to sooth the tongue.
taken from chef2chef .net and posted for zwt. definitely sounds interesting! originally from ''empire kosher chicken cookbook: 225 easy and elegant recipes for poultry and great side dishes'' by katja goldman and arthur boehm. **time to prep/cook does not
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