Under Pressure – Braised Back Ribs
This was actually the first thing we did in the micro cooker. Seeing that I really didn’t want to waste a lot of money on something just in case the end product was a hot steaming mess. I’ve opted to take the basic timing and procedures for the Lamb Shank recipe in the provided cookbookerlette and apply that thought process to something about the same quality and texture – Beef Back Ribs. This recipe consists of 1 pound of badly cut beef back ribs – 8 Pieces of Rib – $3.95 total…(on sale at the market today) Considering that to get back ribs.. or shanks… or shoe leather edible should take between 2.5 to 3 hours in a conventional oven… or up to 8 hours in a slow cooker, I’m calling this a win. The ribs are very tender, although some of the rib connective membrane hasn’t softened up as much as I like. And to be totally honest, that probably would have corrected itself if I had removed the chine off the backside of the riblettes. …