Succulent and smoky ribs recipe: Day 8
Okay, I don’t mean to make things more complicated than they need be. It just kind of happens. For example, I was at the grocery store and saw that pork ribs were on sale. “Aha, I know that there is a rib recipe in the Chatelaine cookbook, I should pick up a package!” Heaven forbid I actually have a grocery list on me that states the specific cut of meat I should be purchasing. Particularly when I’m ‘new’ to making ribs and, in general, very ignorant of cuts of meat. Therefore, it was only when I pulled the rib package out of the fridge that I saw the sticker “pork side ribs” where clearly the recipe stated “pork baby back ribs”. Oops. It won’t be my first mistake.
