I have a recipe for baby-back ribs (pork) which involves steaming for 2.5 hours at 250F then broiling. Can I use this same recipe for beef ribs and achieve the same melt-in-the-mouth results?
I'm serving ribs for dinner to 3 Americans and 2 Indonesians (who are Muslims and therefore don't take pork). Thanks!
I'm serving ribs for dinner to 3 Americans and 2 Indonesians (who are Muslims and therefore don't take pork). Thanks!