It was very very good — chewy, with a crisp on the outer edges and
a really nice depth of flavor.
Not exact matches
I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup
of bourbon or whiskey, and I let the ribs marinade in it overnight, it
really adds some
nice depth of flavor to the meat.
Waiting for the onions to get
really nice and caramelized is well worth the extra minutes — they add a
depth of flavor that'll make you forget the school cafeteria Salisbury steaks
of your childhood.