02-01-2020, 06:44 PM
I've no filter, Flo. 
But since we're here, I'll tell you what I did differently this time. I made the glaze very thin so that it wouldn't turn into a hard, burnt crust on the grill. The ribs basically boiled in a tray full of sugary, spicy juice for awhile until the glaze thickened into the usual syrup.
But since we're here, I'll tell you what I did differently this time. I made the glaze very thin so that it wouldn't turn into a hard, burnt crust on the grill. The ribs basically boiled in a tray full of sugary, spicy juice for awhile until the glaze thickened into the usual syrup.
