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Patsi Minnes's avatar

They were delicious.....and for the first time...I actually did what you said, sear 5 minutes on each side, I set the timer....very unusual for me. It was all good. But when you serve and there is still too much fat in the juice/gravy, how do you get rid of it without throwing it in the freezer to bring it to the top, a bit of a difficult process when you are not eating it tomorrow. Thanks

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Alison Roman's avatar

Hi! You can dip your spoon and skim the top layer oh so carefully. Tedious, but good if youтАЩre sensitive to the fattiness (or if the ribs were especially fatty!)

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