keith,
We ate Sunday lunch at a friends house. She cooked the ribs as you described, but in a slow cooker instead of the oven. She prepared the ribs with the sauce in the cooker and turned it on as they left the house early on Sunday morning. When we arrived at her family home about 12:30 p.m., the ribs were falling off the bone delicious. She had also placed fresh vegetables in the oven to bake and set the timer on the oven so the vegetables had finished cooking perfectly when we were ready to eat. A few frozen but thawed "heat and serve" rolls made the meal perfect.
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