π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
By Mark Hix
Published 2010
I first came across this cut in a market in Baltimore, where street vendors were barbecueing cross-cut ribs seasoned with Cajun spices. I eventually persuaded our butcher
Itβs basically a cut taken horizontally through a rack of short ribs or
At the restaurant we brown these ribs, then slow-cook them in a barbecue sauce in the oven until tender (see recipe).
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