http://pinoycook.net/minted-pork-ribs/ Simple recipes for delicious family meals Tue, 16 Mar 2010 09:09:29 +0800 http://wordpress.org/?v=2.9.2 hourly 1 http://pinoycook.net/minted-pork-ribs/comment-page-1/#comment-46637 Connie Sun, 23 Dec 2007 07:26:59 +0000 http://www.pinoycook.net/cooking-food/lunch-dinners/minted-pork-ribs/#comment-46637 gracia, here's the <a href="http://www.pinoycook.net/cooking-food/supermarket-adventures/mint-jelly-for-my-waffles/" rel="nofollow">link</a> to the <a href="http://www.pinoycook.net/cooking-food/supermarket-adventures/mint-jelly-for-my-waffles/" rel="nofollow">mint jelly</a> entry. :) gracia, here’s the link to the mint jelly entry.

]]> http://pinoycook.net/minted-pork-ribs/comment-page-1/#comment-46635 gracia Sun, 23 Dec 2007 04:21:27 +0000 http://www.pinoycook.net/cooking-food/lunch-dinners/minted-pork-ribs/#comment-46635 hi ms. connie, question lang po :).. mint jelly, did you make it yourself or is it something i can buy at the store premade.. tyvm po hi ms. connie, question lang po .. mint jelly, did you make it yourself or is it something i can buy at the store premade.. tyvm po

]]> http://pinoycook.net/minted-pork-ribs/comment-page-1/#comment-45548 Ebba Myra Mon, 05 Nov 2007 15:09:10 +0000 http://www.pinoycook.net/cooking-food/lunch-dinners/minted-pork-ribs/#comment-45548 This is such an interesting tip... I always marinate my meat 2 hrs before grilling (sometimes more) and results in various tenderness which I attributed to the type of cut or rather age of the cow. There are times I have purchased a choice cut, and my husband wanted a dry rub which I do right before cooking and lo and behold they are not that good, so I am back to long hours of liquid marinating. I will try this procedure on a sirloin and see what happens. This is such an interesting tip… I always marinate my meat 2 hrs before grilling (sometimes more) and results in various tenderness which I attributed to the type of cut or rather age of the cow. There are times I have purchased a choice cut, and my husband wanted a dry rub which I do right before cooking and lo and behold they are not that good, so I am back to long hours of liquid marinating. I will try this procedure on a sirloin and see what happens.

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