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Pork rib recipe
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<blockquote data-quote="DCUKMod" data-source="post: 2216687" data-attributes="member: 345386"><p>Michigan - you might find something you fancy on here: <a href="https://www.ibreatheimhungry.com/28-best-paleo-keto-ribs-recipes/" target="_blank">https://www.ibreatheimhungry.com/28-best-paleo-keto-ribs-recipes/</a></p><p></p><p>We do a dry rub or spices, depending on the flavour tones we're looking for - we sort of make it up as we go along? I need summer we cook them Low and slow on a covered BBQ, then ramp up for crispy edges near the end, and in winter quite often start the ribs off I need the pressure cooker, then finish under the grill, I need the oven or even on the BBQ, if weather permits.</p><p></p><p>Starting in the pressure cooker has the added bonus of some stock. Once the meat has been eaten, the bones (and any leftover morsels of meat) can go back into the pressure cooker for a bit longer to intensify the stock. Nom. Nom. Nom.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2216687, member: 345386"] Michigan - you might find something you fancy on here: [URL]https://www.ibreatheimhungry.com/28-best-paleo-keto-ribs-recipes/[/URL] We do a dry rub or spices, depending on the flavour tones we're looking for - we sort of make it up as we go along? I need summer we cook them Low and slow on a covered BBQ, then ramp up for crispy edges near the end, and in winter quite often start the ribs off I need the pressure cooker, then finish under the grill, I need the oven or even on the BBQ, if weather permits. Starting in the pressure cooker has the added bonus of some stock. Once the meat has been eaten, the bones (and any leftover morsels of meat) can go back into the pressure cooker for a bit longer to intensify the stock. Nom. Nom. Nom. [/QUOTE]
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