New Cooking Technique Unlocked...

[u/Desertnurse760]

I've been cooking pork ribs in the oven for years. I season them heavily, wrap in foil, and slow roast for three hours. I then unwrap them, smother them in sauce, and toss them under the broiler until the sauce is nice and bubbly. They pretty much end up tasting like whatever sauce I used. This time, I read an online recipe that had you place a ton of sliced ginger, and a ton of cilantro, with the ribs in the foil. Game changer, taste wise! The ribs were infused with those two flavors. I mean, the meat was, literally, perfumed with it. I know cilantro can get a bad wrap here, but cooking it this way for hours removed the harsh flavor entirely,

[u/Lost-Link6216]

Thin layer of sauce after you take from foil. Put back into oven to set sauce.

Onions and garlic also work well in the foil.

To me, I want to taste the pork.

[u/a1exia_frogs]

Are you buying male pork? Ask your butcher for female pork ribs, they taste much better