Every now and then it's rewarding to try something new and have it turn out well. We just consumed the ribs that I braised yesterday and this is the first time that I have prepared this type of meat where it has not been dry and overcooked. These country style ribs were moist and tender, their flavor reflected the braising liquid flavorings (onion, fennel, apple cider vinegar, apple cider, chicken stock, cinnamon sticks, red pepper flakes) and the sauce from the reduced braising liquid was very nice.
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