http://www.nytimes.com/2011/04/06/dining/06ribs.html?_r=1&scp=2&sq=braised%20oven%20ribs&st=cse
Excellent article. I do something similar with my brisket. I smoke it for 4-6 hours and then slow braise for another 7-8 hours. Marvelous.
Articles about the regional cuisine of North Central Florida from swamp cabbage to delicately fried shrimp. Recipes, restaurant reviews, ruminations, photos, and video from the Gainesville, FL area and the food world beyond. SCROLL THROUGH MY ARCHIVES. LOTS OF GOOD STUFF TO DISCOVER.
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