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Recipe: Dear June: I use baby back ribs, sliced by the butcher.

Misc.
If those are not available, I use boneless pork ribs, cut in 1 1/2 inch slices. The bone in cut adds special flavor to the stew. But feel free to experiment with your favorite cuts of meat. Some people add ham & chicken, & it tastes good but I prefer the ribs.

Please, let me know how it goes dearest June.

Gladys/PR
MsgID: 0815538
Shared by: Gladys/PR
In reply to: Pork Short Ribs question -
Board: What's For Dinner? at Recipelink.com
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