[azhenfud]

You're welcome. I'm cooking the recipe up again this Saturday, myself.

As you know, the secret to good, tender barbecue ribs is time - and plenty of it. (I wouldn't use the term "liberal", just because.)

I usually prepare the sauce the night before and start cooking for an EVENING meal just before twelve o'clock, finishing around six.

These ribs cook up fork-tender and fall off the bone, leaving the bone to "age" completely "white". I cooked them up for a friend and his wife, and my friend said the bones looked as if they had been bleached in the desert. That was the first time I'd ever thought of it that way, but it's true.

My friend also shared with me a recipe of mashed potatoes where one uses sour cream instead of milk. With the ribs and those potatos, you could do yourself some serious hurt. LOL!

Happy eating!
Az

[stainlessbanner]

(I wouldn't use the term "liberal", just because.)

LOL! Enjoy your ribs and those dee-licious taters. They sure sound good.