than the recipe allows for? Or just do it at 50 minutes?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I've made this several times and based on my experience, I'd go with the weight (5 min/pound) rather than the number of ribs (15 min/rib) and cook it for 50 minutes at the high temp. Let us know how it turns out!
Please enter a valid email address.
Well played. You deserve a cookie.
Why we’re ditching the classic blanch and shock.
Cheesy, Chive-y Spoonbread
The Greatest Hits
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)