Recipe By Kerri Jaggers"I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!"
Recipe By Tyler Florence
I just have to say that, thanks to Food Network and Tyler Florence, I cook a mean pot roast. I've made this recipe before and wasn't too impressed, so this is how I changed it to make it the best pot roast EVER! I used strained tomatoes instead of crushed. I added 1/2 cup of good red wine. I put half the vegetables in at first, cooked in the oven at 300 for an hour, then lowered to 275 for 2 more hours. I added potatoes, more carrots and onions and let it cook for another hour and a half. When moisture cooked away, I added more water, strained tomatoes and a touch of wine. This was incredible, the roast was oh-so-tender and delicious.