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Sweet-and-sour ribs first time question
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I would like to try sweet-and-sour ribs tonight in my enamelled Dutch oven as well as a cast-iron pot, two different flavors.
This is my plan but would love some input from anybody who’s tried this before. First I am starting off with side ribs that have been cut lengthwise down the middle, start with a seasoning of salt and pepper and then browned the ribs in the respective ovens, add my sauce and then low and slow 225 in the oven for 3 to 5 hours.
Seems too simple.. advice?
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