Thursday, January 29, 2009

So Meaty!

Last night, while the storm was finishing(which by the way did not required a lifetime's supply of bread, milk and butter), ribs were going into a ziploc with a bottle of beer, chipotle peppers and lots of seasoning. 24 hours later, they were slow-cooked in the oven for 2 hours at 225°F. The ribs were then coated with a sauce made from the marinade, maple syrup and ketchup, then broiled in the oven until nicely browned.

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