In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "cybercat" > wrote:
> >
> >>water with rosemary and coarse brown pepper until they fall apart.
> >
> > Say more about that. I've never heard of it.
> >
>
> It's not anything special, I just don't add much water (my experience is
> that a lot of moisture cooks out of the meat, and adding less water then
> cooking on a very low heat somehow results in more succulent meat) and crush
> dried rosemary, a good tablespoon of it, after I put the water in. Also
> coarsely ground pepper, something I bought at the Fresh Market the other
> week. It's very flavorful.

Er-r-rm, I was curious about the coarse brown pepper. Country ribs I've
heard of; brown pepper I have not. :-)

--
-Barb, Mother Superior, HOSSSPoJ
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