Not a dish for the ones in a hurry, but this has crazy good flavor. Adapted from Once Upon a Chef, who by the way IMO is one of the best food bloggers on the internet. PS - there is no rhyme or reason to how I choose what to cook - crazy just happens.
It is technically still spring here in the N GA Mountain area, and temperatures have yet to rise above 80. Had I thought this through, I would have prepared the ribs the day before, and allowed the fat from the cooking/gravy mixture to float to the top so it could be skimmed off. Having Crohn’s disease does not always play nice with fats, as I have a really hard time digesting them, especially having a 2-year bout with exocrine pancreatic insufficiency.
Always watch the fat content. This recipe will not make a repeat appearance for about 1.5 years. I am trying to actually make a plan for 5 years total, but that's another story and explanation for the reasons.
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