Bow ribs, says Andrew Muñoz, co-founder of Ms. Michelle Muñoz from Moos Craft Grille, are a Saturday special in the Lincoln Heights Restaurant. “We can't make enough of them,” he says. These ribs are cooled in a smoker who has adapted to the team of the moss via California White. But the couple developed this recipe for domestic chef, which, as was dated in the Times test kitchen, produces beautifully burned ribs in an ordinary kitchen stove. “We realize that not everyone has a smoker,” says Michelle Muñoz, “Bute theyone has an oven.” And yes, Andrew Muñoz adds that you can get bark – this layer with earthy smoky notes – on these beef ribs in the oven. “”
These ribs are Terrif Slced (above the grain) directly from the bone and served with traditional grill pages, but Michelle and Andrew Muñoz often cook longer like the ribs and the meat for tacos. Michelle makes fire -roasted salsa with Tomatillos, Serranos and Chile de Árbol, but you can use any salsa you like.
Bir yanıt yazın