(Facebook Readers: Please click here to read this week's entry -- for whatever reason, Facebook doesn't want to import all the pictures. Thanks!)
Let me start by saying this -- these ribs don't have to be made on a Saturday. For that matter, this isn't exactly traditional Molé, either. It is, however, quite easy to make, fall-off-the-bone tender, and redolent with pork-y deliciousness.
A lot of people like the idea of cooking ribs, but they hold themselves back -- they think they need a grill, or a smoker, or a big barbecue pit to get the flavors and textures best associated with road-side stands, ice-cold Cokes, and the summer sun.
The truth of the matter is that ribs are easier to make than you might think; indeed, all you need is an oven and a long, lazy afternoon.
