- Feb 1, 2024
- 1
- 1
I have made ribs many times, but I am always frustrated because they don't cut neatly after cooking. I will wait 15 mins for them to cool a bit--but perhaps I'm not waiting long enough? I don't think the issue is my knife. I notice that day-after-ribs out of the refrigerator cut easily and you get great looking individually cut ribs. Why can't I get a cut that looks like that after cooking?
Thanks!
Thanks!